/ck/ - Food & Cooking

Hi there /ck/,

I would very much appreciate your help!

I am hosting a French dinner for my friends next weekend. I have more or less decided on all the courses except, perhaps, the most important: le plat principal. Initially, I wanted something nutty and decided on a chestnut soup, but I can't pair that with a hearty, full-bodied red (and I believe a good red is a near necessity for the main course). Now I am leaning toward something more heavily spiced, perhaps a meat pie. I'd still like to tie in a distinct nuttiness somehow, though, because my amuse-bouche and café both contain chestnut aspects.

I would greatly appreciate any suggestions at all at this point, though! I am certainly not married to any one idea as far as food goes; just a preference for meaty, spicy, and nutty that pairs with a hearty red wine.

The course directly preceding this one will be a very Provence-inspired tuna tartare (with a dry white), and the course directly after will be a frisée salad with bacon and a mustardy vinaigrette as well as assorted soft and hard cheeses, if this helps influence any decisions.

Pic slightly related. Can't serve cassoulet because that was last year's plat principal.