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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Beetroot tartar

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Shellfish and Seafood

Imperial fried shrimp

Fried prawns with a spicy sauce (ginger, chilli, pepper, soy, ...) and cashew nuts.

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Mushrooms, Vegetables, Pasta and Rice

White beans

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Cheeses

Pierre Robert

France. Ile de France. Seine-et-Marne. Tournan-en-Brie.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.

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Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.

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Beef

Beef tongue with Madeira sauce

Madeira sauce : Demi-glace (brown stock reduced) with Madeira.

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Cold starters

Lobster in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Mushrooms, Vegetables, Pasta and Rice

Potato gratin

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Others

Spring roll

Galette made from wheat or rice flour stuffed with pork or chicken meat or seafood with mushrooms and/or different vegetables chopped julienne style which is fried in oil in a wok or steamed.
Served hot.

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Sea fish

Grilled sea bass with anise and grilled fennel

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Cheeses

Humboldt Fog

United States. California.
Soft-ripened pasteurized goat's milk cheese with a central line and a natural rind in culinary vegetable ash.
Ripening : 2 months.

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Desserts

Whippet cookie

Biscuit base topped with marshmallow-like filling and then coated in a hard shell of pure chocolate.
Sometimes there's a fruit jelly between the marshmallow and the biscuit.

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Shellfish and Seafood

Shrimp nem

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Desserts

Cadet Mathieu

France. Auvergne-Rhône-Alpes.
Apple tart with puff pastry.

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Sheep and Goats

Roast baron of lamb

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

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