Le Fanfaron Bistrot

Pork meatball* covered in corn flakes with chocolate and celeriac-orange sauce

Toma Nostrale dell’Alpe @ (Monviso) – raw-milk cheese made from hand-milked Piedmontese breed cows, with grapes and figs in Marsala wine

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)

Cheesecake made with Seirass @ (sheep’s milk) ricotta and Robiola di Roccaverano goat cheese @ , with grapes and Marsala-glazed figs

Fried porcini mushrooms*

Anchovies with parsley, garlic, and olive oil sauce; roasted bell pepper and tomatoes sauce; smoked lemon-anchovy butter

Chicken salad with Hokkaido pumpkin, chestnuts, and red radicchio

Tajarin* (thin tagliatelle) with mushroom and porcini ragù and an autumn crumble

Chestnut Gnocchi* with Castelmagno @ cheese, and savory, with crispy Jerusalem artichokes

Buckwheat fettuccine* with pumpkin cream, sausage, and mountain cheese fondue

Agnolotti del plin* (traditional ravioli) filled exclusively with beef braised in butter and sage

Grilled duck breast with smoked pumpkin, grapes, figs, cocoa and chicory

Wild boar* stew with buckwheat polenta, celeriac cream, and pomegranate

Braised red-pezzata veal in Barbera red wine with mashed potatoes

Paprika-spiced pork ribs with turnip greens and rosmary potatoes

Almost a cold apple tarte tatin with salted caramel glaze

Bonet (chocolate and amaretto crème caramel) mousse with coffee cream and amaretto biscuit

Double chocolate cake with red fruit coulis and cocoa wafer

Salted caramel and hazelnut praline tiramisu