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Food and wine pairing ideas

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Meal families

Veal

Roast milk-fed veal with Saint George’s mushrooms

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

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Hot Starters

Lobster raviole with fresh cream

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Cured Meats

Glazed ham

Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.

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Cheeses

Old Kentucky Tomme

United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.

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Cheeses

Old Gouda

Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.

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Seafish

Fresh herring home style

Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.

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Veal

Roast milk-fed veal

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

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Rabbit

Rabbit fricassee

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

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Consommés, Broths and Soups

Saffron mussel soup

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Desserts and Sweet Courses

Pineapple tart

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Desserts and Sweet Courses

Pineapple miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Cold starters

Turkey meatloaf

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

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Main courses

Gratin savoyard

Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.

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Miscellaneous

Naccari caviar

Adriatic caviar. (Also available in Spain)

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