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Food and wine pairing ideas

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Meal families

Desserts

Apple, walnut and raisin crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Poultry

Turkey supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

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Desserts

Pineapple trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

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Appetizers

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

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Pizza, Quiche, Tart and Pie

Squab pie with Armagnac

Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.

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Appetizers

Onion breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Desserts

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

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Game birds

Mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Warm starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

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Desserts

Rhubarb crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Cooked meats

Andouillette

Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.

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Main meals

Oriental-style lamb meatballs

Oriental style : with spices.

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