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Food and wine pairing ideas

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Meal families

Veal

Veal chop with cream and mushrooms

Cream sauce : béchamel sauce with cream.

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Main courses

Sashimi

Thin slices of raw fish or shellfish.

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Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

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Desserts and Sweet Courses

Tiramisu

Italy. Veneto.
A specialty made of Italian biscuits (Savoiardi) layered and soaked in coffee, with a mixture of whipped eggs, sugar, and mascarpone cheese, flavored with cocoa.
Tiramisu literally means "Pull me up" (towards gastronomic bliss).

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Main courses

Gratin dauphinois with black truffle

Dish based on scalloped potatoes, garlic and fresh cream.

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Desserts and Sweet Courses

Chocolate praline dome cake

Milk chocolate dome filled with praline mousse.

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Shellfish and Seafood

Scallop tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Miscellaneous

Beef gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

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Shellfish and Seafood

Cockles and scallops cassolette

Cassolette : individual container for presenting a dish.

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Shellfish and Seafood

Mussels remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

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Beef

Roast beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Feathered game

Roast wood pigeon with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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Desserts and Sweet Courses

Black fruit tart

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Appetizers and Amuse-bouches

Caviar canapé

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Sauces

Vinaigrette

Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.

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Sauces

Remoulade sauce

Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

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