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Sauces
Winegrower sauce
Vigneronne sauce : red wine reduction with shallots and butter.
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Brousse
France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.
Rabbit
Roast rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Serra da Estrela amanteigado
Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle, with a pale yellow rind.
Cheeses
Cremont
United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.
Desserts
Chocolate charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsSea fish
Cod with saffron
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
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Brie fermier
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Shellfish and Seafood
Bay scallops with braised endive
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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