Côtes de Provence rosé

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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Shellfish and Seafood

Steamed mussels with pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

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Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes salad with smoked salmon and dill

The richer the smoked salmon, more the wine must be marked by the acidity.

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Mushrooms, Vegetables, Pasta and Rice

Stockfish

Cod salted then air-dried.

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Desserts and Sweet Courses

Strawberry salad with basil and lime

Prefer a pairing with a wine with notes of flowers.

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Desserts and Sweet Courses

Strawberry soup

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Shellfish and Seafood

Stuffed crab

Stuffed crab with bread and bacon.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed eggplants

Prefer a pairing based on the stuffing.

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Appetizers and Amuse-bouches

Stuffed olives

Prefer a pairing based on the stuffing.

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Pork

Stuffed pig's trotter

Prefer a pairing based on the stuffing.

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Appetizers and Amuse-bouches

Stuffed piquillo peppers with cod

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Appetizers and Amuse-bouches

Stuffed piquillo peppers with meat

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Shellfish and Seafood

Stuffed tomatoes

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

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Cured Meats

Suckling pig in jelly

Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.

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Seafish

Suquet de peix

Fish stew with garlic, potatoes and tomatoes.

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Main courses

Sushi

Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Pairing with a dominant Cinsault and Grenache noir grapes.

Prefer a pairing with a fruity wine.

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Pork

Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.

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Condiments

Sweet curry

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Salads

Tabbouleh

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Main courses

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

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

Dish usually served with steamed potatoes.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

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Food and wine pairing