Fichier de travail (INPUT) : ./DUMP-TEXT/2-30.txt
Encodage utilisé (INPUT) : utf-8
Forme recherchée : шампанское|champagne|champagne
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- Ligne n°172 : Top chefs on why beef should be paired with champagne not red wine
- Ligne n°174 : Forget fries, would you like champagne with that?
Ligne n°195 : ... But this may be set to change as top chefs are speaking out to sing the- Ligne n°196 : praises of drinking champagne, rather than red wine, with beef.
Ligne n°197 : [trump-steak-pork-chop.jpg] ...
Ligne n°206 : ... “I think people try and put it in a box and I don’t think that’s- Ligne n°207 : necessary,” champagne expert Kyla Kirkpatrick told Good Food. “What
Ligne n°208 : most people don’t realise is that champagne is actually far more ...
Ligne n°207 : ... necessary,” champagne expert Kyla Kirkpatrick told Good Food. “What- Ligne n°208 : most people don’t realise is that champagne is actually far more
Ligne n°209 : versatile as a food wine than any other wine.” ...- Ligne n°218 : “On a summer’s day, the Vintage champagne with the steak is just such a
Ligne n°219 : great pairing,” Damien Adams, Head Chef at Newmarket Racecourses, ...- Ligne n°222 : “The delicate yet complex layers of the champagne, combined with the
Ligne n°223 : fine bubbles, work in harmony with the juicy and succulent texture of ...- Ligne n°226 : “Would I eat my steak with red wine or champagne? It’s tough one, but
Ligne n°227 : after this experience, I’d go Vintage champagne.” ...
Ligne n°226 : ... “Would I eat my steak with red wine or champagne? It’s tough one, but- Ligne n°227 : after this experience, I’d go Vintage champagne.”
Ligne n°229 : ... He adds that thanks to the longer time in the cellars to develop more- Ligne n°230 : intense flavours and a fuller body, the champagne stands up to the
Ligne n°231 : richness of steak, the same way we’re used to with a red wine. ...- Ligne n°263 : And the meat should be served rare: “Champagne asks for the ingredients
Ligne n°264 : to be raw or slightly undercooked, in order to keep a juicy texture,” ...
Ligne n°267 : ... “If a meat or a fish is too cooked, the dryness of the ingredient will- Ligne n°268 : make the champagne taste harsh.”
- Ligne n°270 : Champagne certainly isn’t an afterthought either, with many chefs now
Ligne n°271 : creating the dishes to suit the champagne, rather than vice versa: ...
Ligne n°270 : ... Champagne certainly isn’t an afterthought either, with many chefs now- Ligne n°271 : creating the dishes to suit the champagne, rather than vice versa:
Ligne n°272 : [champagne-v-prosecco.jpg] ...
Ligne n°271 : ... creating the dishes to suit the champagne, rather than vice versa:- Ligne n°272 : [champagne-v-prosecco.jpg]
Ligne n°273 : * Read more ...- Ligne n°275 : What champagne producers really think of prosecco
- Ligne n°277 : “Often I say, I am like a tailor, I cut my recipes around the champagne
Ligne n°278 : until it fits perfectly,” says Marco Fadiga, Moët & Chandon Executive ...- Ligne n°281 : Of course, champagne with breakfast, brunch or afternoon tea is nothing
Ligne n°282 : new. But pairing it with main meals and particularly with red meat is ...- Ligne n°285 : Champagne can be particularly good with oily dishes, as it cuts through
Ligne n°286 : the grease: “I do love rosé champagne with yum cha - and especially ...
Ligne n°285 : ... Champagne can be particularly good with oily dishes, as it cuts through- Ligne n°286 : the grease: “I do love rosé champagne with yum cha - and especially
Ligne n°287 : duck,” Kirkpatrick says. ...
Ligne n°290 : ... type of meat, it leaves a texture, a greasiness on your tongue, and- Ligne n°291 : what’s beautiful about the champagne - which is quite acidic - is it
Ligne n°292 : actually cleans that oiliness off and lets you carry on with the next ...- Ligne n°295 : She even says you could serve champagne with fried chicken, which
Ligne n°296 : sounds like a match made in heaven when you think about it. ...- Ligne n°305 : Arguably though, if you're drinking champagne and eating steak, you're
Ligne n°306 : definitely winning. ...
Ligne n°307 : ... * More about:- Ligne n°308 : * Champagne
Ligne n°309 : * Beef ...