La Coulee de Serrant Vineyard
Our recommendations for pairing with wines
An example of a menu from 1904
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All white meats served in sauce, such as chicken à l’angevine or veal blanquette.
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Turbot, sole, pikeperch, or pike served with beurre blanc.
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Dishes of Indian or Asian origin, combining meat or fish with crisp vegetables seasoned with spices.
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Cheeses: for example, Roquefort, dry goat cheese, Cantal, Salers, and Beaufort.
