Tested for Lunch Wednesday, July 25, 2007
Un Ristorante, uno Chef , un solo tavolo... questo è Officina Cucina.
One Man show dello Chef Andrea Mainardi nato il 21/07/1983 , giovane simpatico e di grande talento uno dei più bravi che abbiamo "scovato" in questo ultimo anno, cresciuto da Frosio , alla Siriola, e per due anni e 10 mesi dal Maestro Gualtiero Marchesi.
Da pochi mesi , all'interno del Ristorante "I Monaci sotto le stelle" , è riuscito a convincere i suoi, prima titolari e oggi soci , di ritagliarsi uno spazio , una sala , per un solo tavolo, il tavolo dello Chef dove proporre una cucina d'autore di eccellenza.
Mentre il resto del ristorante guidato dal suo staff "macina" una sessantina di coperti...
Booking Workshop at the kitchen gives you the spoils of a single table from 2 to 8 people for lunch or dinner followed by the chef, defining in detail a process of tasting dishes (meat / fish) and wines personalized reservation only available with 7 7 days a week.
In pictures definitely one of the rooms of the restaurant features "The monks under the stars," hosting the workshop area of \u200b\u200bkitchen.
Mise en place
essential.
menu is set daily based on the market directly by the Chef in agreement with the client according to preferences.
Ad accompagnare il pranzo scegliamo Bollicine a tutto pasto con;
Champagne Abel Lepitre Brut
Carta dei vini;
In fase di allestimento, qualche nome noto e qualche bella sorpresa.
(voto sv)
Un ottima selezione di Pani.
Si parte!
Filetto di sogliola dorata alla polenta biologica di Bedizzole, misticanza e aceto balsamico invecchiato.
Un inizio brillante a sintonizzare la mano dello Chef.
(14,5/20)
Scampo avvolto in pancetta nostrana, passatina melon, port wine reduction and black salt Hawaii
delicious dishes really well balanced.
(14.5 / 20)
pear puree, cinnamon cooked at low temperature, natural baked cod (steamed, without salt and oil), seared duck foie gras and grilled parsley Fried.
playful on the palate for another pass play of textures and temperatures.
(14.5 / 20)
scallops golden cocoa butter, toasted hazelnuts, pineapple, dried and candied lemon dressing.
Great contrasts of flavors.
(14.5 / 20)
lettuce salad, lobster, raw anchovies, caviar vinaigrette Asetra.
reflected the delicate to the palate.
(15/20)
Catalan lobster revisited, vinaigrette with her eggs, fresh onion, tomatoes. To season the meat of the 'Lobster steamed, centrifuged tomatoes, onions and celery reduced.
(15.5 / 20)
Named Chef The 7 scents and tastes of the sea ...
Orecchiette with organic flour, mullet roe, clams, black pepper, anchovy
dish rich, intense, with great success.
(15.5 / 20)
Risotto Watercolour aged 5 years, blended with mozzarella lightly smoked, seared tuna, celery, Franciacorta Bagoss reduction sauce and Parmesan cheese.
A risotto outside the box, the concrete on the palate, almost single-dish ...
(15.5 / 20)
tasting cheese ...
Capra aged in chestnut leaves, Bagoss a year and a half, blue-veined Chiusella Valley, banana and peach jam, chestnut honey Thun.
To prepare the sweet comes the liquid nitrogen ...
La base della crema viene pastorizzata, e poi mantecata con azoto liquido.
Si passa da 85 gradi della pastorizzazione a -14 della temperatura di servizio...
Onestamente in vita mia NON ho memoria di un Bombolone alla crema più intrigante e più buono, e il merito non è nella sola crema, ma nella fragranza e consistenza della pasta davvero unica.
Bravi!
(19,9/20) !
Caffè e piccole coccole finali.
In foto la piccola cucina dedicata.
Il Conto;
Ci si diverte with custom paths from € 80-100 per person + wines.
Andrea will guide a tasting course "tailor made" to the discovery of her kitchen, made of great raw materials and preparations expressed according to the market.
Positive Note;
's not every day you go into a restaurant kitchen express this page with a single table, the sensation is like to be pampered and spoiled as it is only in the home of great friends, the sympathy and the availability of Andrew and his team do the rest.
The cozy, intimate, private with a beautiful fireplace.
Notes Negative; Details
None.
In the team photo of Kitchen Shop.
conclusions;
Chef Bravo, brava his team, a kitchen really interesting, and who really won.
What can I say, absolutely a "cuddle" to try, for a romantic dinner, business lunch or an evening with friends!
Restaurant Kitchen Shop - C / OR monks under the stars
Via San Zeno, 119 Brescia (BS) Tel 030.225689
Open 7 / 7 by appointment only at least 24 - 48 hours notice - One table 2 to 10 place settings Max
http://www.imonacisottolestelle.com/
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