Le entrée… Chef: Stefano Trentini Ristorante Trentatré @al33_it

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La crema di barbabietola, con panna acida e aringa.
La tuile a forma di lisca di pesce, con emulsione di ostrica.
Il “fungo”, che fungo non è se non nella forma, perché il gambo è fatto con paté di petto di tacchino e il cappello con paté di fegato di vitello. In abbinamento, una spugnetta dolce di prezzemolo.
Trentatré Via Vittorio Emanuele II, 103 Cherasco (CN) M: +39 331 203 3999

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Location: Via Vittorio Emanuele II, 103, 12062 Cherasco CN, Italia

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