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Food and wine pairing ideas

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Meal families

Cooked meats

Rabbit pâté with prunes

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

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Sheep and Goats

Roasted saddle of lamb with spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.

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Poultry

Chicken with Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

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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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Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Beef

Rib steak barbecue

Rib steak : rib of beef with bone attached.

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Cooked meats

Oreiller de la Belle Aurore

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

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Pork

American pork spare ribs

American : BBQ sauce with paprika.

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Shellfish and Seafood

Bay scallop with supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

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Shellfish and Seafood

Oysters with zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti al limone

Pasta with cream and lemon.

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Desserts

Pear and chocolate crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

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Main meals

Inarizushi

Fried tofu stuffed with rice, sweetened and vinegared.

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