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Chicken with peanut sauce and Faugères rosé
publication date: Dec 8, 2008
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author/source: Fiona Beckett
 We liked Larcen, the restaurant that was the inspiration for two of the Clever Food Ideas last week, so much that we managed to fit in another visit before we left France. I had the plat du jour (dish of the day) - a brilliant combination of chicken in a rich peanut sauce and a 2007 Faugères rosé from H Bouchard called Abbaye Sylva Plana.The dish was spicy without being hot. I suspect the sauce contained the Moroccan spice blend ras el hanout, which would have been a totally inauthentic addition but accounted for its fragrance and any heat was cooled by the addition of coconut milk. It made the strawberry flavours of the Faugères simply leap out of the glass. Quite lovely! 
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