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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Scallop fricassee with fresh cream

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Cheeses

Nimble

United States. North Carolina.
Soft-ripened cheese made from a blend of pasteurized goat's and cow's milk with a beer-washed rind.

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Cheeses

Mascaré de Banon

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.

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Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms

Stuffed mushrooms with ham.

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Veal

Veal grenadine with porcini mushrooms and potatoes

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

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Shellfish and Seafood

Seafood soufflé

Served hot.

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Desserts

Caramel merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

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Desserts

Vatrushka with raisins

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

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Cold starters

Fresh Sainte-Maure cheese and pistachio terrine

Sainte-Maure : goat cheese.

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Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

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Veal

Sautéed veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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