Tried to Lunch Saturday, June 30, 2007
Only 14 km from Milan, we find a of the most talented "local" the young talented first contractor and then Chef Davide Oldani student of Gualtiero Marchesi, Albert Roux , Alain Ducasse , Pierre Herm .
Coming .. one of the signs outside the room says "D'Or culinary traditions"
You thought D'OR was intended as the initials of the Chef Patron David Oldani ?! Well you were wrong
in the "concept " Patron of the spirit is to give, bring the tradition of the kitchen to the table. For
guidebook assigns the prestigious Michelin star, Express 16/20, the shrimp 80 (Kitchen 48).
Mise en place
Simple, basic.
A glimpse of the kitchen, one of the smallest ever seen.
menu is the "famous" Proposal of the Day a 11 euro e cinquanta.
I
Timballo di semolino, capperi e parmigiano
Pomodoro, vino rosso e riso mantecato
Crema fredda di melanzane, mozzarella al curry
II
Fricassea di tacchino con spinaci e salsa agrodolce
Formaggio al cucchiaio , zucchine e origano
Involtino di peperoni , pane e acciughe
1/2 Bottiglia di acqua 37,5 cl.) oppure 1 calice di bino bianco o rosso selezionato dal Sommelier
Caffè
€11,50
Servizio e coperto compresi.
La scelta è di due piatti tra I e II , ulteriori ordinazioni extra di acqua o calice di vino verranno conteggiate separatamente al prezzo of 3.50 €
The following copy of the Charter ... still active at both lunch and dinner.
curdled milk, sardines and cold zabaglione € 11.50
caramelized eggplant parmigiana € 10
Vegetables puddings, steamed shrimp and turnip yellow € 11
congealed broth, vinaigrette and a fried egg € 9.50
slice passatelli golden Mediterranean salad € 11.50
"Fregola" grainy, walnut pesto and basil € 12.50
ricotta dumplings, caviar and perfume tobico liquorice € 10.50
" Gazpacho , melon, black olives and creamy octopus € 10
Fish soup warm, cockscomb pyrites € 14
Tuna "D'OR" 14 €
devilled quail and pear € 12.50
Lamb stew, beets and plums Calvados € 14
pasta cooked sausage, risina, snails and watermelon € 15
Vertical cheese, onion marmalade and cinnamon € 11
Cream milk almonds, wheat bread and coffee 6 €
fruit and beet ravioli with mascarpone and green tea € 6
Chocolate bitter, honey, candied peppers and white pepper € 6
" clafoutis " fishing and thyme € 6
the seasons and the market's choices Product
A glimpse of one of the rooms.
wine list;
160 labels well-designed and governed by good Sommelier Manuel Pirovano.
score (16/20)
we go! There are descriptions
dishes (even if you find them in the paper above) ... we are preparing the new platform will be structured in the form of "Database" and you will find everything there .. ( http://www.altissimoceto.it/ ) on the site of the Guide, including a fantastic photo search engine for ingredients ... a few more weeks of patience, and in October you will have nice surprises.
congealed broth, vinaigrette and a fried egg
Tonnato 'D' O "
Account;
With Lunch Menu € 11.50 Light and tasty.
the paper you are having fun from 32 €
Positive Note;
It feels great harmony in the team of David, Chef Japanese Hide a certainty in the kitchen, flanked by Vladimir Nava great "performer" but also Blali Gavroche, Diego, Gabriel, allowing Oldani to maneuver between the tables with the serenity of an expert Patron.
Manuel Pirovano to manage the 160 paper labels, and David ( Davidino ) Novati also to attend to the aspects "management". In
dishes disabled color combinations and contrasts of temperatures.
cuisine that brings to the table but quality raw materials selected among the "poor" because the cost of meals are subject to the D'OR di attenti calcoli oltre che verifiche e caviale, foie gras, astici, o gamberi di Oneglia/Sanremo non trovano evidentemente spazio. Di contro avete la certezza che non vi saranno servite delle antipatiche "controfigure" , delle materie prime sopra citate.
In foto un dettaglio di uno dei tavoli.
Note Negative; Dettagli
Non si accettano le carte di credito, solo contanti, Oldani in questo modo non ribalta sul Cliente il 6% di commissione applicato dalle banche, e contiene maggiormente i conti.
In Foto Davide Oldani , VG , e lo Chef Hide Matzumoto da 9 years with Davide Oldani .
conclusions;
34 seats always spent waiting list of nearly 5 months to find a place for dinner, lunch, back to try again and again, late in the morning, maybe a few tables for commitments last minute you free.
above can easily explain the nature of envy and jealousy that characterized Oldani, David is a good entrepreneur has created a model that works, works in a restaurant, a sign of continuity, for a kitchen that I have found linear, even "rustic "at times, but the logic of a consistent value for money is not absolutely put in discussion. Many monostellati (Michelin) and deserts for lunch with a few tables in the evening, you probably should look more carefully at the model Oldani.
D'OR
Via Magenta, 18
Località San Pietro all'Olmo
Cornaredo (MI) Tel
. 02.9362209
Closed Sunday and Monday
Holiday: August 1 to 31
0 comments:
Post a Comment