Tried to Lunch Friday, May 18, 2007
Everything starts from the Restaurant "The Forgotten" 15 May 1988, the preferred Advocate Agnelli to be clear, today a team of "old ";-) glories and motivated young people, carries out an important project and concrete with the Vintage 1997. Patron
Led by Umberto Chiodi Latini born in 1957, Pierre consonni (from Bergamo) and socio Chef for 9 years, we find the faithful Roberto Maštale (head to the first game) he in the team for 9 years (actually since 1988) , Federico Allegri 2 years, 1 year Joseph Zanghi, richard smears.
A refined what Turin is home to the "good."
For other places the prestigious Michelin Guide star, Express 15/20, the Gambero Rosso 81 (Kitchen 47)
Mise en place
Broggi, Riedel
Menu
FIVECIRCLES Menu € 45.00 (8 small courses)
Punt e Mes
roasted peppers with tuna sauce
Anchovies in green on potato flan Entracque
cardoons on fondue di Raschera
Quadrati di cappone di Morozzo
Guanciotto di vitella brasato al Barbaresco
Panna cotta
Bonet con gelato di Amaretto
menù della TRADIZIONE PIEMONTESE € 65,oo
(13 piccole portate)
Menù VINTAGE 1997 75,00 €
Merluzzo con scalogno
Alici in bagnetto verde
Tartara di tonno con brunoise di verdure
Carpaccio di scampi con la loro essenza
Creme caramel di fegato grasso
Gamberone su passata di ceci
Filetto di rombo con calamaretti e sedano rapa
Spaghetti con le ostriche
Tortelli di mozzarella di bufala e melanzane
Costoletto di agnello in crosta di mandorle
Prickly Pear Sorbet Cream
khaki and brown chocolate mousse with Campari jelly
Charter
Appetizers Carpaccio of sea bass on wild salads and olives € 24.00
salad and shrimp calamari with rocket corona
€ 20.00 Fillet of red mullet with herbs, endive and sairass € 20.00
Norway lobster tails with orange peel, chicory and lentils € 24.00
prawns on chickpea with oil rosemary € 22.00
escalope of duck foie gras with stewed red onion salad € 24.00
Morozzo capon with robiola Murazzano and pomegranate € 15.00
flan cardoons Nice on a bed of baby vegetables and Bagna Cauda € 15.00
tartare of tuna with vegetable brunoise € 15.00
The raw fish of the Vintage 1997 (not Monday) 32, € 00
Classics
Bagna cauda € 24.00
Anchovies in green on potatoes Entracque € 12.00
Fondue with toasted bread
veal with tuna sauce € 15.00 € 12.00
our way Fassone joke (adult cattle bred in Piedmont) with quail egg € 15.00 € 18.00
Culatello Zibello
Jamon Iberico Bellota Reserva € 24.00
wild salmon with a light € 20.00
smoke Marennes Oléron oysters (six) € 22.00
Caviar Malossol Beluga, with its necessary (50gr.) € 160.00
First
Spaghetti with bacon and red onion 11, € 00
Macaroni pasta with fresh tomato and basil € 11.00
Tajarin egg with butter mountain and the red cow parmesan € 13.00
Squares Morozzo capon with its gravy € 13.00
ravioli with fish sauce € 13.00
Plin monkfish with leek fondue on cardoons toma goat € 13.00
ravioli with eggplant and mozzarella di bufala tomatoes € 13.00
Tortelli borage and "sairass with butter and thyme mountain € 13.00
Agnolottini of" plin "with gravy or butter and sage and rosemary € 13.00
with buckwheat noodles pheasant and spinach sauce € 13.00
Rigatoni with prawns and artichokes
€ 18.00 € 22.00 Spaghetti with oysters
Seconds
Chateaubriand tuna with spinach € 20.00
small wild sea bass with salsa oyster sorbet and olives € 28.00
sirloin "Fasson" with peppers and anchovies € 26.00
Norway lobster tails with rabbit chops grilled with cream of shallot
€ 26.00 Fillet of turbot and squid vinaigrette with foie gras and celeriac puree € 24.00
Cod sage and herb-crusted St. Peter with potatoes and caramelized shallots 16, € 00
milk-fed veal sirloin with melted Castelmagno € 20.00
rib with salt and rosemary (for 2) € 46.00
crusted loin of lamb with aubergine and almond rissoles with sausage and cabbage 26, € 00
veal cheeks braised in Barbaresco € 16.00
Sweets
Tiramisu VINTAGE 1997 of € 8.00
fruit sorbets (freshly prepared) € 8.00
The ice cream (freshly prepared) with pasta and macaroons Sassello € 8.00 € 8.00
Creme brule pie with meringue and pineapple sorbet with passion fruit parfait
€ 8.00 nougat sauce of coffee and cappuccino mousse € 8.00
Basket with pears on muscat sauce with cinnamon ice cream € 8.00
Gianduja mousse and vanilla cream on Bicerin € 8.00
flan with chocolate ice cream milk chocolate or pistachio € 8.00
Triumph of chocolate mousse (Amedei, Domori, Cluizel, Valrhona) 12.00 €
SWEET WINE GOBLET OR PASSIVE
P. Moscato d'Asti 2003 Saracco € 3.00 € 6.00
Barolo Chinato Chaplain
Hauner Malvasia delle Lipari 2000 € 6.00
Muscat de Rivesaltes 2002 Sun implementation by Brian Mury
1999 € 4.00 € 4.00 Mas Amiel
Passito di Pantelleria Ben Ryé 6, € 00
Sauternes ch. Lahonade-Peyraguey
€ 6.00 € 6.00 Lustau sherry Emiline
Porto Quinta do Noval LBV € 6.00
Lustau sherry Murillo y 40 € 12.00
wine list;
important, broad and rich goodies.
(17/20)
Bars
Petitjean-Pienne Champagne Brut - Blanc de Blancs Cramant
An appetizer of bacon ..
matching wines; (I choose the glass)
A cuddle more on the way, even a small taste of valuable "red"
Vineyards 2004 Barbera D'Alba Cerreto - Robert Voerman - The Morra
Solis Monferrato Rosso 2003 Pescaja
Sudtiroler Blauburgunder Mazzon Riserva 2003 Weingut Gottardi
Nebbiolo D'Alba Vigna Carzello 2004 Edoardo Sobrino
Bread.
we go!
Snacks entry
Cream puffs with cooked sausage and pistachio
cannolini cream of foie gras
Anchovies in green on potatoes Entracque
Fresh and pleasing (+)
mussels in sea water jelly with tomato confit
Oysters Marennes d'Oleron on Gazpacho
tuner "rustic" but exciting (15/20)
Larmandier-Bernier Rose de Champagne Premier Cru saignée
carpaccio scampi with their essence
Assemblaggio curioso, materia prima eccellente (15,5/20)
Ventresca di palamita con brunoise di verdure
Piatto equilibrato, ottimo il taglio della brunoise (15,5/20)
Timorasso Costa del Vento 2000 Vigneti Massa
Carbonara di tagliatelle di calamari
Un gioco decisamente riuscito, ludico al palato quanto intrigante nei contrasti. (16/20)
Ravioli di scampi e patate
Classico e apprezzabile (15,5/20)
turbot with celeriac purée and foie gras vinaigrette
good cooking and assembly (16/20)
shallot tart with brains
A treat for "amateurs" brilliant but challenging 15.5 / 20
Sole on a bed of peppers with Bagna Cauda
assembly Pleasant, good response in contrast to the palate (15.5 / 20)
Arneis Terre Alfieri 2005 Pescaja Monferrato white moon's
Spaghetti "Cav. Cocco 'with Oysters
Saucer simple, but great determination on the palate (16/20)
Risotto con pistilli di zafferano punte di asparagi e ortiche con carpaccio di fegato grasso
Ricco, imponente , decisamente gradito (16,5/20)
Spaghetti alla chitarra con cipolla di Tropea e guanciale di cinta senese
Il mio piatto del giorno... tanto semplice quanto grande (17/20)
Noval 1997 Port Quinta DO Noval
Tortelli di piccione con il suo ragù
Abbinamento "spaziale" con il Porto , bel piatto. (16,5/20)
Capretto arrosto
Cottura da rivedere, ma eravamo in fondo... materia prima in ogni caso notevole (15/20)
Dessert dedicato a Renzo Piano
La cupola (bolla) del Lingotto (sfera di frutto della passione) su un bounty, con la pista di atterraggio abbinato ad un rhum di 21 anni.
Il simbolo della Torino che cambia , la Torino in movimento...
Pedro Ximenez Lustao Murillo del Centenario
Uno dei miei Sherry preferiti per rapporto qualità/prezzo.
Piemontesi... tiramisù,bicerin,zabaglione,cremino
Caffè per concludere.
Il Conto;
Ci si diverte a partire da 100€
Per il mio percorso "personalizzato" (da prenotare) raddoppiate la cifra.
Come non mi stancherò mai di dirvi, io nelle mie cronache dei pranzi inserisco più piatti possibile in degustazione per farveli "vedere" e inserisco anche la carta con i prezzi in formato integrale per consentire a chiunque di avere tutti gli elementi per "configurare" il suo pranzo/cena personalizzato, in relazione anche a budget e prezzi.
Note Positive;
Grande regia e governo di sala, ampia offerta al calice di qualità.
Cucina generously made of good raw materials and skilled hands with good technique and craft.
A glimpse of the room.
Notes Negative;
details ironed out the tablecloths ... ;-)
VG In the center photo, with all the team's Vintage 1997
conclusions;
One restaurant that works harder on the square, a champion as Patron and a loyal and motivated team even very young talent working for a kitchen-style and indulge in some classic "license", but without following the "mode" and referring to something concrete and very pleasing on the "chewy." An address
of "tone" definitely recommended.
High class! Throughout the team's Vintage 1997 in Turin.
VINTAGE 1997
Piazza Solferino 16 / H
Torino (TO) Tel 011.535948
www.vintage1997.com
Closed Sunday and Saturday lunch
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