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This daube de sanglier is a wild-boar stew, a seasonal dish during the autumn-winter hunting season. It's typically served with pasta in the Southeast of France (Beyond country); in other regions it's offered up with potatoes. This particular example we had at an outdoor table in Mouans-Sartoux at the end of October (2000). We had another good one recently (Jan 2001) Brasserie de la Fontaine in St-Cezaire.
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