East of Libourne
By Jane Anson
This Guide was last updated on 14 May 2010
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Steak à la Bordelaise: steak served with a rich red wine and shallot sauce, ideally accompanied by well-structured red Pomerol.
Confit du canard: duck that has been cooked slowly in its own fat and then usually served grilled. This dish needs a rich, fruity red, such as a young Fronsac.
Entrecôte steak: often cooked over a barbecue of vine cuttings; this is enjoyed best with an elegant red such as a fine Pomerol.
Foie gras of goose or duck: the classic combination when served as a cold starter or an aperitif is foie gras and a glass of sweet white wine. However, a red accompanies pan-fried foie gras well.
Lamprey fish stew: prepared with red wine goes well with a youthful red Fronsac or Canon-Fronsac.
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