Roasted Poularde With Pinot Noir

Chef Adam Sobel, RN74, San Francisco
Lizzie Munro
Issue: November 15, 2013

Chef Adam Sobel of RN74 in San Francisco shares his recipe for roasted poularde with Wine Spectator, and pairs the dish with Pinot Noir.

For the full article, check out the new issue of Wine Spectator, on newsstands October 22, 2013.

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