Le Fanfaron Bistrot
Torino · Italiana · €€ · 29 piatti · 5 € – 21 € · Adatto ai vegetariani
Cosa ordinare qui
Agnolotti del plin ripieni esclusivamente di manzo brasato al burro e salvia16 €
Tajarin con ragù di funghi e porcini e crumble autunnale17 €
Vitello red-pezzata brasato al vino rosso Barbera con purè di patate19 €- Flan di topinambur con bagna càuda e peperoni arrostiti8 €
- Gianduiotto con crema di fragole e pere, ricoperto di cioccolato fondente e cardamomo8 €
Nessun piatto corrispondente.
Antipasti "Fanfaronate" (piatti piccoli e deliziosi) “Fanfaronate” Appetizers (delicious small plates)
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Pork meatball* covered in corn flakes with chocolate and celeriac-orange sauce
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Toma Nostrale dell’Alpe @ (Monviso) – raw-milk cheese made from hand-milked Piedmontese breed cows, with grapes and figs in Marsala wine
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Lumache con bagnèt verd (salsa di prezzemolo, aglio e olio) e polenta bianca con croccante alle erbe
7 €Snails with bagnèt verd (parsley, garlic, and oil sauce) and white polenta with herb crisp -
Beef tongue skewer glazed with avije sauce (soy, mustard, honey and walnuts)
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Jerusalem artichoke flan with bagna càuda (a traditional sauce made with garlic, anchovies, and olive oil) and roasted peppers
Antipasti Starters
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Cheesecake made with Seirass @ (sheep’s milk) ricotta and Robiola di Roccaverano goat cheese @ , with grapes and Marsala-glazed figs
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Fried porcini mushrooms*
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Anchovies with parsley, garlic, and olive oil sauce; roasted bell pepper and tomatoes sauce; smoked lemon-anchovy butter
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Chicken salad with Hokkaido pumpkin, chestnuts, and red radicchio
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Knife-grilled raw meat tartare with mustard, honey, soy and Piedmont hazelnuts @
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Veal round with old-fashioned tuna sauce
Pasta fatta in casa Homemade Pasta*
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Tajarin* (thin tagliatelle) with mushroom and porcini ragù and an autumn crumble
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Chestnut Gnocchi* with Castelmagno @ cheese, and savory, with crispy Jerusalem artichokes
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Buckwheat fettuccine* with pumpkin cream, sausage, and mountain cheese fondue
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Agnolotti del plin* (traditional ravioli) filled exclusively with beef braised in butter and sage
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Whole-wheat crêpe with cheese, leeks, béchamel, crispy potato, and a Barbera red wine and juniper reduction
Secondi piatti Main courses
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Grilled duck breast with smoked pumpkin, grapes, figs, cocoa and chicory
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Wild boar* stew with buckwheat polenta, celeriac cream, and pomegranate
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Braised red-pezzata veal in Barbera red wine with mashed potatoes
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Paprika-spiced pork ribs with turnip greens and rosmary potatoes
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Salad with Roccaverano goat cheese @ , walnuts, pumpkin, confit grapes, and kiwi, with croutons
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Raclette and baked potatoes au gratin with: pumpkin, chestnuts, and hazelnuts
Dolci fatti in casa Homemade desserts
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Almost a cold apple tarte tatin with salted caramel glaze
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Bonet (chocolate and amaretto crème caramel) mousse with coffee cream and amaretto biscuit
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Double chocolate cake with red fruit coulis and cocoa wafer
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Salted caramel and hazelnut praline tiramisu
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White chocolate and lime mousse with kiwi, yuzu, and almond crumble
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Gianduiotto* with strawberry cream and pears, coated in dark chocolate and cardamom
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Gianduiotto* with hazelnut cream, coated in dark chocolate
Prezzi come pubblicati dal locale; potrebbero essere cambiati. Le immagini dei piatti sono illustrazioni basate sulla descrizione del menu, non foto del locale.