GRILOVANÁ VEPŘOVÁ PANENKA SOUS VIDE S KAŠTANOVÝM PYRÉ, KAROTKOU A DEMI GLACE
CZK 299≈ €12.27
Campus River Restaurant · Brno
- Milk
- Celery
- Sulphur dioxide and sulphites
Nutrition
≈ 600 kcalper portion of about 400 g
- Protein24%
- Fat55%
- Carbohydrates21%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Pork tenderloin cooked sous vide and then grilled. It is served with chestnut purée, carrots, and a rich demi-glace sauce.
Typical ingredients
- pork
- chestnut
- carrot
- beef stock
- butter
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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