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Food and wine pairing ideas

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Meal families

Sea fish

Provencal hake steak

Darne : cross-section of one inch in thickness, including the backbone.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Rabbit

Rabbit cacciatore

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

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Desserts

Mendiant

France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.

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Cheeses

Tricorne

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese with natural rind.
Ripening : 2 to 3 weeks.

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Eggs

Eggs mimosa

Hard boiled egg with the yolk (part) mixed with mayonnaise and herbs before being placed in the white, the rest of the egg yolk crumbled over (like mimosa).

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Beef

Bordeaux style rib steak

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

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Beef

Fleischschnacka

France. Alsace.
(Snail meat). Specialty consisting of a stuffing made from cooked meat (usually leftover pot-au-feu) with egg, onion, parsley, pepper and salt rolled in noodle dough before being pan-fried and then poached in broth.
Usually accompanied by roasted potatoes and green salad.

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