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Meal families
Appetizers
Accras cod
Slightly spicy cod fritters.
Serve warm or at apéritif as input.
Pork
Boudin blanc with apples
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsPoultry
Duckling Montmorency
Duckling : young duck.
Duckling served with a poultry cream sauce and Montmorency cherries.
Cheeses
Zamorano artesano
Spain. Castile and León. Zamora.
Hard raw ewe's milk cheese in uncooked pressed.
Ripening : 100 days minimum.
Sauces
Charcutiere sauce
Reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.
> view pairingsCooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairingsSea fish
Sea bass with orange sauce
Spain. Valencia. Valencia.
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
Shellfish and Seafood
Scallops in bitter-sweet
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsMain meals
Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Gras-double (tripe cooked with onions) cooked in broth and marinated in white wine before being cut into a triangle and then breaded and fried.
Usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Cheeses
Le Gruyère
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 5 months minimum.
Shellfish and Seafood
Eclade
France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked in a pine thorn fire.
Generally eaten with bread and butter.
Cheeses
Roth Private Reserve
United States. Wisconsin.
Hard raw cow's milk cheese with a natural rind.
Ripening : over 6 months.
Sheep and Goats
Provencal grilled lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairings