Bordeaux supérieur rouge

Beef

Steak au poivre vert

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Beef

Steak tartare

Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

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Beef

Steak-frites

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Main courses

Stoemp and sausage

Belgium.

Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

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Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

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Poultry

Stuffed goose neck with porcini mushrooms

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Appetizers and Amuse-bouches

Stuffed piquillo peppers with meat

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Main courses

Stuffed tomatoes

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

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Veal

Stuffed veal brisket

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 2 to 4 years old.

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Beef

Tagliata

Italian cuisine.

Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

Prefer a pairing with a young, full-bodied wine, high in tannins.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with mushrooms

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Appetizers and Amuse-bouches

Tapas

Canapés.

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Sauces

Tartar sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

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Cheeses

Thomasville tomme

United States. Georgia.

Pressed and uncooked cheese made from raw cow's milk with a natural rind.

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Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé with ham

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

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Cheeses

Tome des Bauges

France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.

Pressed and uncooked cheese made from cow's milk with a bloomy rind.

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Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.

Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.

Ripening : 2 months minimum.

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Offal and tripe

Tripes à la mode de Caen

France. Normandy.

Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

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Veal

Veal chop milanesa

Milanesa : with a Parmesan breadcrumb crust.

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Veal

Veal chop with Saint George's mushrooms

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Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

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Food and wine pairing