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Food and wine pairing ideas

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Meal families

Cheeses

Bleu de Laqueuille

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue-veined pasteurized cow's milk cheese.

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Desserts

Fraisier cake

Cake based on strawberry with sponge cake and cream generally topped with a layer of marzipan.

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Appetizers

Cade

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

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Warm starters

Pork nem with spices

Nem : pancake stuffed with rice and rolled.

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Cooked meats

Pâté en croûte

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

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Poultry

Turkey supreme with cream sauce

Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.

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Mushrooms, Vegetables, Pasta and Rice

Morel fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

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Cheeses

Amablu

United States. Minnesota.
Semi-soft blue-veined raw cow's milk cheese.
Ripening : 75 days.

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Beef

Rib steak with potatoes and thyme

Provencal garnish : crushed tomatoes, eggplant, garlic and parsley boiled in oil.

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Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

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Pizza, Quiche, Tart and Pie

Fish pie

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Cold starters

Zakuski

Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).

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Main meals

Cod rougaille

Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.

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Sheep and Goats

Roasted leg of lamb with garlic

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

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