I remember some great food-and-wine matches in my life, such as a roasted chicken with slivers of black truffle between the skin and meat with a vanilla sauce and served with a Domaine des Comte Lafon Meursault at Lucas Carton restaurant in Paris in the mid-1990s. Or, just thinking this morning in my pajamas, I remember tiny roasted birds in the kitchen of Alain Ducasse in Monte Carlo in the early 1990s with a bottle of 1971 d'Yquem.
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