Tapenado Provençale Garni Rouge et Vert avec Crudités du Jardin (Three-Colored Canapé of Black Pâté, Red Caviar and Green Eggplant, with Tidbits from the Garden)
WHITE, SEYSSEL DE SAVOIE, BLANC DE BLANCS, VARICHON ET CLERC
Hochepot de Poule du Prince d'Orange (Shake-Pot of Chicken in Creamed Wine, Orange-Style)
RED RHÔNE, COTE RÔTIE, CÔTE BRUNE
Fromages:
Beaufort du Haut Jura
Fourme du Cantal des Montagnes
Bleu de Bresse
Tarte aux Pommes des Belles Demoiselles Tatin (Upside-Down Apple Tart, Baked in a Wood Fire)
Café
EAU-DE-VIE D'ALITER D'ALSACE
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe