Faugères rouge

Poultry

Spatchcocked chicken with herbes de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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Desserts and Sweet Courses

Spiced yule log with dried and candied fruits

Pair according to the hotness of the spices.

Prefer a pairing with a full-bodied red wine.

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Sheep and Goats

Spit-roasted knuckle of lamb

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Prefer a pairing with a wine aged 2 to 5 years old.

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Sheep and Goats

Spit-roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Prefer a pairing with a wine aged 2 to 5 years old.

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Sheep and Goats

Spit-roasted shoulder of lamb

Prefer a pairing with a wine aged 2 to 5 years old.

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Cheeses

St. Albans

United States. Vermont.

Soft-ripened cow's pasteurized milk cheese with bloomy rind.

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Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

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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).

Prefer a pairing with an unoaked wine.

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Poultry

Stuffed capon

Prefer a pairing based on the stuffing.

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Poultry

Stuffed capon with black truffle

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Poultry

Stuffed goose neck

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 2 to 5 years old.

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Pork

Stuffed pig's trotter with duck foie gras

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Sheep and Goats

Stuffed pig's trotter with mushrooms

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Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

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Main courses

Stuffed tomatoes

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

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Poultry

Supreme of fattened chicken stuffed with black truffle and pommes mousseline

Poultry supreme : all the white meat from the breast and wings of poultry.

Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.

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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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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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Main courses

Tomato rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.

Served chilled with the Carry.

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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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Eggs

Toupinel egg

Poached egg served in a baked potato and topped with Mornay sauce.

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Cheeses

Trillium

United States. Indiana.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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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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Food and wine pairing

Faugères rouge

Synonyms

This drink pairs well with 297 dishes:

Spatchcocked chicken with herbes de Provence

Spiced yule log with dried and candied fruits

Spit-roasted knuckle of lamb

Spit-roasted leg of lamb

Spit-roasted shoulder of lamb

St. Albans

Steak au poivre

Stoemp and sausage

Stuffed capon

Stuffed capon with black truffle

Stuffed goose neck

Stuffed pig's trotter with duck foie gras

Stuffed pig's trotter with mushrooms

Stuffed shoulder of lamb

Stuffed tomatoes

Supreme of fattened chicken stuffed with black truffle and pommes mousseline

Sweet and sour pork ribs

Tagliata

Tagliatelle carbonara

Tomato rougaille

Tomato soufflé with ham

Toupinel egg

Trillium

Tripes à la mode de Caen