Châteauneuf-du-Pape rouge

Furred game

Steak of doe with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Furred game

Steak of doe with porcini mushrooms

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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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Cheeses

Stinking bishop

United Kingdom. Gloucestershire.

Soft-ripened cheese made from cow's milk with a perry-washed rind orange-colored.

Red wine for fans.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with meat

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Mushrooms, Vegetables, Pasta and Rice

Stuffed eggplants

Prefer a pairing based on the stuffing.

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Poultry

Stuffed guinea fowl

Prefer a pairing based on the stuffing.

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Feathered game

Stuffed pheasant

Prefer a pairing based on the stuffing.

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Pork

Stuffed pig's trotter with duck foie gras

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Poultry

Stuffed pigeon with spices

Prefer a pairing with a wine aged 6 to 15 years old.

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Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

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Poultry

Stuffed turkey

Prefer a pairing based on the stuffing.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

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Main courses

Tajine

Tajine : stew of vegetables, fish or meat.

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Sauces

Tartar sauce

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

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Appetizers and Amuse-bouches

Tastou

France. Occitania. Lot.

Slices of toasted bread rubbed with garlic and topped with black truffle slices, butter, oil, duck fat or goose fat, pepper and salt.

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Cheeses

Tomme Trappe Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Pressed and uncooked cheese made from pasteurized cow's milk.

Ripening : 6 weeks.

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Beef

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

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Pizza, Quiche, Tart, Pie

Tourtière du lac Saint-Jean

Canada. Quebec.

Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.

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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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Cured Meats

Trush pâté

Served cold or at room temperature.

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Poultry

Food and wine pairing