Chabrot
Occitanian culinary custom / From Wikipedia, the free encyclopedia
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Faire chabrot (Occitan pronunciation: [ˈfajɾe tʃaˈbɾut]) or faire chabròl (pronounced [... tʃaˈbɾɔl]) is an ancient Occitanian custom whereby at the end of a soup or broth, one adds red wine to the bowl to dilute the remnants and brings it to the lips to drink in large gulps.[1]
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Quick Facts Alternative names, Course ...
Alternative names | faire chabròl, fà chabroù, godala, godaille, goudale |
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Course | at the end of the soup |
Region or state | Occitania |
Serving temperature | tepid, lukewarm |
Main ingredients | red wine in oily stock |
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