Côtes de Provence rosé

Poultry

Tandoori chicken

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

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Appetizers and Amuse-bouches

Tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Appetizers and Amuse-bouches

Tapenade toast

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Poultry

Tarragon chicken

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Sauces

Tartar sauce

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

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Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Pizza, Quiche, Tart, Pie

Tomato and cheese tart

Served hot or cold.

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Salads

Tomato and Mozzarella salad

Prefer a pairing with a wine under 3 years old.

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Salads

Tomato bocconcini salad

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Prefer a pairing with a wine under 3 years old.

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Feathered game

Tomato bocconcini skewers

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

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Appetizers and Amuse-bouches

Tomato bruschetta

Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.

Prefer a pairing with a young, fruity wine.

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Salads

Tomato salad

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Salads

Tomato salad with burrata

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Salads

Tomato salad with garlic and parsley

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Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé

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

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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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Pizza, Quiche, Tart, Pie

Tomato tart

Served hot.

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Cold starters

Tomatoes stuffed with eggplant caviar

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Cheeses

Tomme de Camargue

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)

Fresh cheese made from sheep's milk flavored with thyme and bay leaf powder.

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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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Desserts and Sweet Courses

Tropezienne tart with wild strawberry

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Freshwater fish

Trout tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Pairing with a dominant Grenache noir grape (Garnacha tinta).

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Freshwater fish

Trout tartare and green asparagus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Salads

Tuna and tomato salad

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Food and wine pairing