article was written by MdM (Massimo De Marco)
Tried to dinner Thursday, June 26, 2007
To stand in Modena and the kitchen offer "creative" (any what it means), it means trouble for strength comparisons cumbersome. Modena is a city of Massimo Bottura, and you can not escape. But here there is more of a comparison. The story of Luca Marchini began knocking on the door of his Franciscan: "Hi, I just graduated but I would like to cook ..." Massimo and has welcomed to his court. After an experience Bruno Barbieri, four years ago he started on his own and, well supported by his maitre, Davide Giacometti, last year entered the JRE.
OTHER GUIDES
Gambero Rosso 78 (Kitchen 46), Espresso 14/20, Michelin has not yet discovered ...
was a bit 'not returning to Modena ... if you get lost as I have no problem
Follow the Pimp! ;-)
In the dining room, sobriety, and many ideas colored
Mise en place
decidedly spartan
Menu
At the opening, an interesting detail:
A good way to make clear the mysterious "we can offer ..."
"Breakfast Business "
single course (variable composition with daily vegetables, meat, fish, cheese) € 15.00 (excluding drinks)
Tradition
Menu Appetizer, first, second, sweet € 28.00 (excluding drinks)
Tasting Menu Marchini (minimum two people)
"Great"
Composition 8 course and petit fours € 55,00 (per person excluding beverages)
matching wine by the glass, water, coffee, spirits € 25.00 (per person)
"Small"
Composition 5 course and petit fours € 42.00 (per person, excluding drinks) matching wine by the glass, water, coffee, spirits € 20.00 (per person)
Menu Vegetarian
Poached egg, chickpeas, fennel raw
Tagliatelle with spinach, pine nuts and raisins, cream peas
tasting of cooked vegetables, olive oil tasting
or
8 spoon
cheese cake with cream cheese, soft pears, passion fruit sauce € 33.00 (excluding drinks)
A jump in the past ...
Appetizers
selection of meats
€ 9.50 Prosciutto di Modena DOP (Baldoni-Salumificio Montecenere) € 8.50
Culatello Zibello double maturing 18 months (Az em out), extravecchio (Az-carts out of the study) € 13.00
omelet with onion fondant, radicchio, pancetta with balsamic vinegar of Modena € 9.00
cold meat loaf meatloaf hot potato € 9.50
cod marinated and fried with onions and sour
€ 10.00 First
Tagliatelle with ragout from Modena (5 types of meat) € 9.50
Tortellini in capon broth
€ 10.00 Risotto with Parmesan cheese and balsamic vinegar of Modena
€ 9.50 Spaghetti with clams and fried calamari € 10.00 Seconds
tripe stew, a hint of chili pork chops
€ 14.50, € 15.50
fish with snow peas baked with vegetables, min. two persons € 25.00 per person
tasting of 6, 8 or 10 cheese puddings made with fruit and honey € 10,00 / 12,00 / 14,00
tasting of Parmigiano Reggiano with balsamic vinegar: 38 months Casina (RE), 36 months Montecenere (MO), 28 months Reggiane Red Cows (RE) € 10.00
Sweet "Sweet Peaches" ... Mrs. Elisa € 7.00
Trifle, flavored with walnut sauce € 7.00
contemporary reflection to "loud"
Appetizers
croquettes horse and raisins, cream peas, prosciutto, lemon peel and Parmesan cheese € 10.00
The "training Sensory € 10.00
The three cooking shrimp on a fat hen marinated, grilled, tempura € 10.00
Sole, sautéed salad, mustard dressing € 10.00
Garganelli Top with ragout of duck sauce orange, mustard, Rollei € 12.00
boiled duck risotto with cream mortadella, pistachio
€ 10.00 Spaghetti with squid liver, "eggs" for the greek yogurt € 10.00
The pizza pasta 'egg with seafood, wasabi stracciatella € 11.00
Ravioletti fresh anchovies and fennel, desalted anchovies, capers, tomatoes, peppers and apples € 10.00
Seconds
Suckling pig suckling pig in (Az Nature Care) cooked at low temperature, shallots glazed € 17.00
Snails breaded and fried, Sairass fondue, cream of fennel and pine nuts, chestnut honey sabayon € 15.50
Roll rabbit, carrot sauce, fried pumpkin flowers € 16.50
fish gravlax, seared and steamed with coconut cream, beans € 22.00
sturgeon with mushrooms and bacon, pesto alla Genovese type, potato chips € 18 , 00
Sweets
cake with cream cheese, soft pears, passion fruit sauce € 8.50
alternates between density and intensity of the chocolate ... € 10.00
pistachio Crumble shortbread and strawberries on the basis of € 8.50
wine list
(15.5 / 20) I propose
Page "rarity"
Bars
Brut Franciacorta Ca 'del Bosco
Bread
on Tuscan bread, a drop of oil
comes the mess!
A taste of fine, soft nerves.
Neustift Abbey - 2005 Kerner
A word from our Enocentrico:
The Kerner grape was created in 1929 in Wurttemberg, Germany by Herold, crossing the Riesling and the Slaves. In
Alto-Adige is mostly grown in Valle Isarco, more than the area "classic."
The wines produced are less aggressive and citrus of Riesling, with less restrictive rules and softer acidity even smaller.
The best wineries are Valle Isarco and the Abbey of Neustift.
She knows all! ;-)
Trout marinated in orange, with orange juice broth
Fish and part acid in liquid and solid version, an assemblage not very elegant ...
(14.5 / 20)
The three
cooking shrimp marinated and grilled and tempura. On paper you have read shrimps on fat hen "is the local name of Valerian, replaced here with creamed peas.
(15/20)
sturgeon with mushrooms and bacon, pesto alla Genovese type, potato chips
Wrapped in bacon and served with potato chips and pesto. Definitely a step forward nell'impiatto and contrary to clear and balanced flavors
(16.5 / 20)
Aldo Polencic - Tocai Friulano 2004
Pizza : pasta with seafood, wasabi stracciatella
Fun game on the white and red tomato and mozzarella (stracciatella in this case) and shrimp and squid on a decidedly more Emilian pasta that Neapolitan .. .
(16/20)
spaghetti with truffle cream and greek yoghurt mullet roe, sepia
The Bad taste! Initially conceived as a "passage" from appetizers to seafood to bring more robust. Beautiful black coloring that spreads the white yogurt.
(16.5 / 20)
Az Agricola La Tosa - Wild
Luna Cabernet Sauvignon Colli Piacentini
Parmigiano Reggiano "training Sensory
could not miss, especially for a student of the school of the Franciscan. Most of the famous appetizer Bottura, this has great attention to the division between the aging process. More: in "full" version of the dish (this is reduced for reasons of taste), each of the four is devoted to curing one of these small compositions. A "training" long and demanding task requiring the full attention, but because this gives a lot of satisfaction if you want to follow.
(16.5 / 20)
suckling pig in pork (Az Nature Care) cooked at low temperature, glazed shallots
now classic option, a dish " robust
(16/20)
sausage cream with gelatin A plate of Lambrusco
certainly shocking to the square of Modena, a paper out in the experimental phase, proposed for producers or during tasting hours. Two monuments to local food stocks completely reversed. On the palate the flavors are made with great respect, but certainly such an interpretation must be contextualized, perhaps to accompany the traditional version.
(sv)
Rum Zacapa Centenario 23 years
An increasingly popular, it seems to me to see ...
alternates between density and intensity of the chocolate ...
Grande dolce! Le densità e le intensità (e le temperature) si susseguono in un percorso tracciato dalla polvere di fave di cacao e dal pepe.
(16,5/20)
La piccola pasticceria
Il conto
Degustazione €55
Abbinamenti al calice €25
Totale €80
Note positive
L'esperienza di una cucina creativa ancora "sperimentale", dove si vuole rischiare per un'idea è sempre costruttiva per chi la sa apprezzare, e in sala Davide da una gran mano allo chef aiutando anche il commensale meno smaliziato a districarsi in piatti anche complessi. Notes
negative (details)
Serve Some not so elegant
The bread is "recharged"
Petit fours improved
Conclusions
A praise in Luke claiming his creative path without awe nor against a strong gastronomic tradition here, "institutionalized" or against dell'ingombrante teacher.
Chef Luca Marchini and myself
Trout marinated in orange, with orange juice broth
Fish and part acid in liquid and solid version, an assemblage not very elegant ...
(14.5 / 20)
The three
cooking shrimp marinated and grilled and tempura. On paper you have read shrimps on fat hen "is the local name of Valerian, replaced here with creamed peas.
(15/20)
sturgeon with mushrooms and bacon, pesto alla Genovese type, potato chips
Wrapped in bacon and served with potato chips and pesto. Definitely a step forward nell'impiatto and contrary to clear and balanced flavors
(16.5 / 20)
Aldo Polencic - Tocai Friulano 2004
Pizza : pasta with seafood, wasabi stracciatella
Fun game on the white and red tomato and mozzarella (stracciatella in this case) and shrimp and squid on a decidedly more Emilian pasta that Neapolitan .. .
(16/20)
spaghetti with truffle cream and greek yoghurt mullet roe, sepia
The Bad taste! Initially conceived as a "passage" from appetizers to seafood to bring more robust. Beautiful black coloring that spreads the white yogurt.
(16.5 / 20)
Az Agricola La Tosa - Wild
Luna Cabernet Sauvignon Colli Piacentini
Parmigiano Reggiano "training Sensory
could not miss, especially for a student of the school of the Franciscan. Most of the famous appetizer Bottura, this has great attention to the division between the aging process. More: in "full" version of the dish (this is reduced for reasons of taste), each of the four is devoted to curing one of these small compositions. A "training" long and demanding task requiring the full attention, but because this gives a lot of satisfaction if you want to follow.
(16.5 / 20)
suckling pig in pork (Az Nature Care) cooked at low temperature, glazed shallots
now classic option, a dish " robust
(16/20)
sausage cream with gelatin A plate of Lambrusco
certainly shocking to the square of Modena, a paper out in the experimental phase, proposed for producers or during tasting hours. Two monuments to local food stocks completely reversed. On the palate the flavors are made with great respect, but certainly such an interpretation must be contextualized, perhaps to accompany the traditional version.
(sv)
Rum Zacapa Centenario 23 years
An increasingly popular, it seems to me to see ...
alternates between density and intensity of the chocolate ...
Grande dolce! Le densità e le intensità (e le temperature) si susseguono in un percorso tracciato dalla polvere di fave di cacao e dal pepe.
(16,5/20)
La piccola pasticceria
Il conto
Degustazione €55
Abbinamenti al calice €25
Totale €80
Note positive
L'esperienza di una cucina creativa ancora "sperimentale", dove si vuole rischiare per un'idea è sempre costruttiva per chi la sa apprezzare, e in sala Davide da una gran mano allo chef aiutando anche il commensale meno smaliziato a districarsi in piatti anche complessi. Notes
negative (details)
Serve Some not so elegant
The bread is "recharged"
Petit fours improved
Conclusions
A praise in Luke claiming his creative path without awe nor against a strong gastronomic tradition here, "institutionalized" or against dell'ingombrante teacher.
Chef Luca Marchini and myself
Restaurant L'Erba del Re
Via Castel Maraldo, 45 - 41100 Modena.
Tel / Fax 059 218188 EMail
: ristorante@lerbadelre.it
http://www.lerbadelre.it/
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