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Tastavo
用你的语言看餐厅菜单
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餐厅的真实照片
Le Fanfaron Bistrot
这是你的餐厅吗？上传菜品的真实照片；审核后将替换插图。
菜品
玉米片裹猪肉丸配巧克力及根芹橙汁酱 (Pork meatball* covered in corn flakes with chocolate and celeriac-orange sauce)
Toma Nostrale dell’Alpe (Toma Nostrale dell’Alpe @ (Monviso) – raw-milk cheese made from hand-milked Piedmontese breed cows, with grapes and figs in Marsala wine)
蜗牛配绿香料酱（欧芹、大蒜和油酱）及香草脆片白波伦塔 (Snails with bagnèt verd (parsley, garlic, and oil sauce) and white polenta with herb crisp)
avije酱（酱油、芥末、蜂蜜和核桃）涂抹的牛舌串 (Beef tongue skewer glazed with avije sauce (soy, mustard, honey and walnuts))
菊芋蛋奶冻配bagna càuda（传统大蒜、鳀鱼和橄榄油酱）及烤甜椒 (Jerusalem artichoke flan with bagna càuda (a traditional sauce made with garlic, anchovies, and olive oil) and roasted peppers)
由Seirass羊奶里科塔奶酪和Robiola di Roccaverano羊奶酪制成的芝士蛋糕，配葡萄及马萨拉酒浸无花果 (Cheesecake made with Seirass @ (sheep’s milk) ricotta and Robiola di Roccaverano goat cheese @ , with grapes and Marsala-glazed figs)
油炸牛肝菌* (Fried porcini mushrooms*)
鳀鱼配欧芹、大蒜和橄榄油酱；烤甜椒和番茄酱；烟熏柠檬鳀鱼黄油 (Anchovies with parsley, garlic, and olive oil sauce; roasted bell pepper and tomatoes sauce; smoked lemon-anchovy butter)
鸡肉沙拉配北海道南瓜、栗子和红菊苣 (Chicken salad with Hokkaido pumpkin, chestnuts, and red radicchio)
刀切式烤生肉塔塔配芥末、蜂蜜、酱油和皮埃蒙特榛果 (Knife-grilled raw meat tartare with mustard, honey, soy and Piedmont hazelnuts @)
小牛肉圆肉配传统金枪鱼酱 (Veal round with old-fashioned tuna sauce)
Tajarin*配蘑菇和牛肝菌肉酱及秋季碎屑 (Tajarin* (thin tagliatelle) with mushroom and porcini ragù and an autumn crumble)
栗子Gnocchi*配Castelmagno奶酪、咸味调料及脆菊芋 (Chestnut Gnocchi* with Castelmagno @ cheese, and savory, with crispy Jerusalem artichokes)
荞麦宽面*配南瓜泥、香肠及高山奶酪芙蓉 (Buckwheat fettuccine* with pumpkin cream, sausage, and mountain cheese fondue)
Agnolotti del plin*内仅填入黄油鼠尾草炖牛肉 (Agnolotti del plin* (traditional ravioli) filled exclusively with beef braised in butter and sage)
全麦可丽饼配奶酪、韭葱、白汁、脆土豆及Barbera红酒杜松子浓缩汁 (Whole-wheat crêpe with cheese, leeks, béchamel, crispy potato, and a Barbera red wine and juniper reduction)
烤鸭胸配烟熏南瓜、葡萄、无花果、可可和菊苣 (Grilled duck breast with smoked pumpkin, grapes, figs, cocoa and chicory)
野猪*炖肉配荞麦波伦塔、根芹泥及石榴 (Wild boar* stew with buckwheat polenta, celeriac cream, and pomegranate)
Barbera红酒炖红肉小牛肉配土豆泥 (Braised red-pezzata veal in Barbera red wine with mashed potatoes)
辣椒味猪肋排配芜菁叶及迷迭香土豆 (Paprika-spiced pork ribs with turnip greens and rosmary potatoes)
沙拉配Roccaverano羊奶酪、核桃、南瓜、糖渍葡萄、奇异果及面包丁 (Salad with Roccaverano goat cheese @ , walnuts, pumpkin, confit grapes, and kiwi, with croutons)
拉克莱特奶酪及焗烤土豆配南瓜、栗子和榛果 (Raclette and baked potatoes au gratin with: pumpkin, chestnuts, and hazelnuts)
近乎冰凉的苹果塔丁配盐渍焦糖淋酱 (Almost a cold apple tarte tatin with salted caramel glaze)
Bonet慕斯（巧克力和杏仁利口酒焦糖布丁）配咖啡奶油及杏仁利口酒饼干 (Bonet (chocolate and amaretto crème caramel) mousse with coffee cream and amaretto biscuit)
双重巧克力蛋糕配红果酱及可可威化 (Double chocolate cake with red fruit coulis and cocoa wafer)
盐渍焦糖榛果夹心提拉米苏 (Salted caramel and hazelnut praline tiramisu)
白巧克力青柠慕斯配奇异果、柚子及杏仁碎 (White chocolate and lime mousse with kiwi, yuzu, and almond crumble)
Gianduiotto*配草莓奶油和梨，裹黑巧克力及小豆蔻 (Gianduiotto* with strawberry cream and pears, coated in dark chocolate and cardamom)
Gianduiotto*配榛果奶油，裹黑巧克力 (Gianduiotto* with hazelnut cream, coated in dark chocolate)
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