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Food and wine pairing ideas

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Meal families

Poultry

Pigeon en vessie with cream sauce

En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Scallops gratin

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Mushrooms, Vegetables, Pasta and Rice

Seven-vegetable couscous with herb broth

Steamed wheat semolina served with a vegetable stew (purple artichoke, carrot, zucchini, fava bean, turnip, green pea, tomato) accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.

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Main meals

Venison hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Pork

Peking pork spare ribs

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

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Cheeses

Cancoillotte

France. Bourgogne-Franche-Comté. Lorraine.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

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Poultry

Duck breast with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

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Poultry

Supreme of fattened chicken with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

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Mushrooms, Vegetables, Pasta and Rice

Pasta with cockles

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Pork

Marinated confit pork belly with sweet spices and olive oil

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Pizza, Quiche, Tart and Pie

Quail pie

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Pizza, Quiche, Tart and Pie

Young wild boar pie

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Beef

Rump steak with Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

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Mushrooms, Vegetables, Pasta and Rice

Pistou pasta

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

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Sea fish

Zarzuela

Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato, etc
Like a paella without rice .

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