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949.txt
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2005-03-23
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61 lines
Boeuf
--- RECORDSEPARATOR ---
- à la ficelle Beaujolais rouge.
--- RECORDSEPARATOR ---
Bourgogne passetougrain.
--- RECORDSEPARATOR ---
- fondue
--- RECORDSEPARATOR ---
Hautes c├┤tes de Nuits
--- RECORDSEPARATOR ---
Bourgogne, Bordeaux (rouge).
--- RECORDSEPARATOR ---
Bourgogne rosé.
--- RECORDSEPARATOR ---
bourguignonne
--- RECORDSEPARATOR ---
ou de Beaunes.
--- RECORDSEPARATOR ---
- sauce périgueux
--- RECORDSEPARATOR ---
Pomerol.
--- RECORDSEPARATOR ---
Pommard, Hermitage rouge.
--- RECORDSEPARATOR ---
- pot au feu
--- RECORDSEPARATOR ---
Chinon.
--- RECORDSEPARATOR ---
Anjou, Bordeaux, Beaujolais (rouges).
--- RECORDSEPARATOR ---
Gigondas,Cahors.
--- RECORDSEPARATOR ---
- rôti ou grillé.
--- RECORDSEPARATOR ---
St Estèphe.
--- RECORDSEPARATOR ---
Côte Rôtie, Haut Médoc,
--- RECORDSEPARATOR ---
C├┤tes de Beaune.
--- RECORDSEPARATOR ---
- r├┤ti (froid) Beaune rouge, Cahors, Madiran.
--- RECORDSEPARATOR ---
- gros sel Beaujolais rouge.
--- RECORDSEPARATOR ---
Chiroubles.
--- RECORDSEPARATOR ---
- tournedos
--- RECORDSEPARATOR ---
Listrac Médoc.
--- RECORDSEPARATOR ---
Touraine Amboise rouge.
--- RECORDSEPARATOR ---
sauce béarnaise.
--- RECORDSEPARATOR ---
- tournedos rossini.
--- RECORDSEPARATOR ---
Pomerol, Médoc.
--- RECORDSEPARATOR ---
Grand Bordeaux rouge.
--- RECORDSEPARATOR ---
Grand Bourgogne rouge.