Côtes du Rhône Villages rouge

Main courses

Stuffed tomatoes

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

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Pork

Sweet and sour pork ribs

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

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Condiments

Sweet curry

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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 bolognese

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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

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

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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Cured Meats

Trush pâté

Served cold or at room temperature.

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Veal

Veal chop casserole

Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter

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Veal

Veal chop with mushrooms

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Offal and tripe

Veal kidney with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Prefer a pairing with a wine under 4 years old.

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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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Veal

Veal roast

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Veal

Veal roast with chanterelles

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Veal

Veal stew Marengo

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

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Offal and tripe

Veal sweetbreads with prunes

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Main courses

Vegetable couscous

Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.

Pair according to the hotness of the harissa spice.

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Furred game

Venison stew

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Furred game

Wild boar civet

Prefer a pairing with a wine under 4 years old.

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Main courses

Wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Feathered game

Wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Appetizers and Amuse-bouches

Woodstock canapé

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Food and wine pairing