Food and wine pairing with Volailles

From starter to dessert, 1001 Dégustations recommends the best food-wine harmonies for you. In the category Volailles, here is a list of foods and wines that go best together:

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> Alsatian coq au vin > Basque-style chicken > Beijing roast duck > Blanquette of turkey > Boiled chicken with vegetables > Bresse chicken with morel mushrooms > Capon with slivers of truffle > Chicken cooked with Champagne > Chicken Curry > Chicken fricassee > Chicken tajine > Chicken tajine > Chicken with bamboo shoots > Chicken with crayfish > Chicken with tarragon > Christmas turkey > Coq au Chambertin > Coq au vin > Cream chicken > Creole chicken > Duck à l'orange > Duck breast > Duck breast with green peppercorns > Duck skewers > Duck with foie gras > Duck with olives > Duck with peaches > Fattened chicken in a salt crust > Fattened chicken in Nantua sauce > Fricassee of rabbit saddle in wine > Gésiers de canard et foie gras fumé > Goose confit from the Landes > Goose or duck confit > Goose with chestnuts > Guinea fowl with cabbage > Lemon Chicken > Mallard with figs > Panfried Provence-style chicken > Parmentier de canard > Pastilla de pigeons > Pheasant stuffed with foie gras > Pigeon and peas > Pigeon stuffed with foie gras > Pintade rôtie > Quail with grapes > Rabbit à la Royale > Rabbit in a mustard sauce > Rabbit in Anjou wine > Rabbit with prunes > Roast capon > Roast chicken > Roast duck > Roast duck Leg > Roast duckling > Roast pigeons > Salmis de pintade > Sautéed rabbit chasseur > Strips of chicken > Strips of duck meat > Stuffed capon > Stuffed Maine goose > Stuffed turkey > Terrine de volaille > Thinly sliced chicken > Tourte de volaille et champignons > Turkey escalope with cream > Turkey with chestnuts > Wild duck with fruit