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Food and wine pairing ideas

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Meal families

Pizza, Quiche, Tart and Pie

Flamiche

France. Picardy.
Puff pastry tart with leeks and cream.

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Cooked meats

Rillettes

Pork meat cooked long over low heat in its own fat.
Served cold.

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Sauces

Bourguignonne sauce

Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

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Poultry

Poularde en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

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Appetizers

Radish and herb butter

Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.

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Cheeses

Quadrello di Bufala

Italy. Lombardy.
Buffalo milk pasteurized cheese with a creamy paste and a washed-rind from pale pink to oatmeal colored.

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Game animals

Bordeaux style wild boar fillet

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

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Shellfish and Seafood

Langoustines with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Cold starters

Seafood mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

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Offal and tripe

Merguez frites

Merguez: sausage made from minced meat (beef and/or mutton) with condiments (garlic, caraway, coriander, cumin, paprika, chili, etc.).

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Pizza, Quiche, Tart and Pie

Leek and Chaource tart

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Sea fish

Monkfish and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Cheeses

Pouligny Saint-Pierre

France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened raw goat's milk cheese and mould on the rind.

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