Tatare de veau « Piémontaise »
Restaurant Reussbad · Lucerne
Kalbstatar mit Nussbutter, Knoblauchöl und Parmesan.
Nutrition
≈ 450 kcalper portion of about 200 g
- Protein26%
- Fat69%
- Carbohydrates4%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A dish of finely chopped raw veal seasoned and served with various fats and savory toppings.
- Cuisine
- French
- Origin
- Piedmont
Typical ingredients
- veal
- nut butter
- garlic oil
- parmesan
General information about this dish, not provided by the venue.
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