Food and the wines :
Caillettes du vivarais Ingredients : Crépine 3kg of sugar beet leaves chicorey salad 200g of pork liver 800g bacon. salt, pepper. Preparation : 1/ Prepare and wash the chicorey and the sugar beet leaves, keeping only the green parts. Blanche them for 5 min. 2/ Chop the sugar beet leaves, the liver and the bacon and season it. 3/ Roll this mixture into balls. Wash the crépine and spread it out over a cloth 4 / Cut the crépine into six squares with which to wrap each of the balls 5/ Place in the oven for 1 hour on a buttered tray..	Restaurateur : Christiane BRIOUDE

	The Côtes du Vivarais, rosé or white, accompany this kind of dish perfectly.

Other ideas :
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+ Langoustine and sesame salad
+ Trout with Courgette
+ Crêpes with Strawberries and Blackberries
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+ Hot roasted goat cheese with almonds and chestnut
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+ Guinea-fowl stuffed with chestnuts, with braised v
+ Trout and Lentil Tartlet
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