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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Fried seafood

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Offal and tripe

Braised veal sweetbreads

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Desserts

Pithivier

Cake made with almond cream and puff pastry.

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Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Sheep and Goats

Braised leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Cold starters

Lobster paté

Served cold.

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Others

Jambon-beurre

France.
Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.

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Sheep and Goats

Leg of lamb with flageolets beans

Leg of lamb : Cut of meat consisting of the saddle and the leg.
One thigh is called Chump.

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Sheep and Goats

Roasted saddle of lamb with thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Sea fish

Golden sea bream in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Cheeses

Robiola di Roccaverano

Italy. Lombardy. Piedmont.
Soft-ripened cheese made from raw sheep's, goat’s and/or cow's milk with a natural rind.

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Shellfish and Seafood

Galician style octopus

Galician style : octopus boiled in water and cut into one-centimeter-thick slices, topped with olive oil, salt, and sprinkled with paprika or chili.
Served with potatoes with paprika and olive oil.

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Cheeses

Death & Taxes

United States. California.
Pasteurized cow's milk cheese with a beer washed rind (Dark lager).

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