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Food Pairing: Courant

Côtes du Rhône, Syrah

Expert Tips

From his southern Rhône family estate, Château de St. Cosme, winemaker Louis Barruol suggests: "Goat cheese, poultries and roasted beef. Plus, who can resist the freshest tomatoes just with the purest olive oil? ...the Provençal way of eating, really."

Appetizer

Fig and Pomegranate Tapenade with Goat Cheese and Crusty Bread
Organic Mixed Green Salad
Creamy Polenta with Fontina
Salami and Olives
Sopressata

Main Course

Poached Chicken with Truffles
Duck Breast with Crème Fraiche and Roasted Grapes
Grain-Fed Veal "Sous Vide" with Root Vegetables
(Cru, New York)
Grilled Pork Tenderloin with Fig Compote
Pork Braised with Onions
Roast Prime Ribs of Beef with Cracked Pepper Crust

Cheese

Fourme d'Ambert, a Blue Cheese
Chevrotin des Aravis, a Goat Cheese similar to Reblochon

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