Saint-Joseph blanc

Shellfish and Seafood

Spiny lobster Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

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Seafish

Steamed John Dory with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Prefer a pairing with a rich and oaky wine.

Pairing with a dominant Marsane grape.

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Seafish

Stockfish

Cod salted then air-dried.

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Shellfish and Seafood

Stuffed clams

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 with black truffle

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Seafish

Stuffed red mullet with fennel

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Shellfish and Seafood

Stuffed squid with rice

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Main courses

Stuffed tomatoes

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

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Cheeses

Sunset bay

United States. Oregon.

Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

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Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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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.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

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Appetizers and Amuse-bouches

Tapas

Canapés.

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Appetizers and Amuse-bouches

Tapenade

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

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Main courses

Tartiflette

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

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Pizza, Quiche, Tart, Pie

Thin scallop tart

Thin tart : on puff pastry.

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Cheeses

Tomme de Savoie

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.

Pressed and uncooked cheese made from cow's milk with a grey washed rind.

Ripening : 70 days minimum.

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Cheeses

Tricycle

United States. Wisconsin.

Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

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Freshwater fish

Trout almondine

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Freshwater fish

Trout with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Prefer a pairing with a rich and oaky wine.

Pairing with a dominant Marsane grape.

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Seafish

Tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Seafish

Turbot fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Prefer a pairing with a rich and oaky wine.

Pairing with a dominant Marsane grape.

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Food and wine pairing