On the way back, for all the holidays end, I managed to put us another step, a little 'to do a whole tirade San Celoni - Bologna, a little' because I had already heard of the Mirazùr Mauro Colagreco.
book the restaurant on time, was on Saturday night and was otherwise risky, I looked for a hotel in Menton, the web always gave me a hand, we booked the Orangerie, just near the center of Menton. Unfortunately it proved to be a bluff. The hotel has experienced good times, remember the past, now truly past, the Riviera. The only thing the park is really nice, big, lush plant in the center, a rarity. Another positive note, the possibility for a paltry 6.00 euros to park the car in a parking lot for private Menton is a great comfort. Anyway back to
Busillis. Led by
voyage will follow the promenade until you are instructed to rise to a small road on the left, direction ITALY. After about five hundred yards we are advised to have reached the goal, but before us there is only the old customs between France and Italy. We look a bit 'preplessi until an oleander from behind the last house before the customs, we see the sign and found the restaurant.
A tip, if you are driving, arrive early because parking there are very few. The road is narrow and in front of the Mirazùr there is another restaurant (which we all evening HAMMERS ears and dance music at full volume!) And so it is difficult to find. Another good solution is by taxi.
However, entering the room through a bridge that separates the building from the street, we are in a room that looks like a bar, but it is desert!
The restaurant is built on three floors. On the first floor, the lowest, there is a summer house, garden and many plants, on the second floor is the bar in winter and on the third floor there is a real restaurant.
We did not know anything, we just presented in the winter bar from entering what later turns out to be an open door by chance!
After a while 'waiting, walking in the desert bar, I felt like it was also to serve me a drink alone, but things are not done! We therefore direct the stairs leading to the restaurant and at that moment we were joined by the maitre d 'that rose from the garden in which a near-perfect Italian apologized and explained the mistake. We were brought into the room with a beautiful bay window overlooking the harbor of Menton, and made us sit at our table, right in front of the window.
There is a drink that I proposed I do not miss, not always found a Billecart Salmon Rosé available.
aperitif Together we bring the card and between sips of wine we make our choice.
Manuela did not really hungry because it is still full of the dinner the previous day at Can Fabes, so instead of the menu Carte Blanche, 11-course tasting menu we opt for the course by only 9, it is better to keep leggerini, the day after we expect the return on the highway and Sunday afternoon in Liguria is known, is a drama.
begin with a welcome, four small "tapas" with vegetables: boiled, fried, baked or raw. Original idea and appetizing with my champagnino. We follow with
Oeuf à la coque, et Citron confit Cresson. Served in the shell of the egg, an egg warm flavored with lemon confit and watercress in her mouth that gave the taste of that homemade mayonnaise as it once was, who was by Heraclius to the Shack Codicote, know what I mean. Then
Salade d'haricots, et Cerises pistaches grillées. Variant of the most famous and local, salad nicoise, Colagreco offers this salad of green beans with cherries, pitted, just pan-fried grit and a roasted pistachios seasoned with a vinaigrette of olive oil and lemon. We begin to know the chef, is an experience that approaches that we have done Bras. A great and wise use of the plant world especially in the kitchen. We are told that the chef likes to wander among the orchards, gardens and fields in search of spices, perfumes and flavors to be included in her kitchen and, for the moment, it seems that his wanderings to produce good fruit.
continue with Ravioles de tourteaux, Dashi aromatisé végétal à l'immortelle. Another result of the combination of the wandering chef, crab ravioli in broth flavored with a grass field in France called immortelle, which in italy called "white grass" (grass Giancarlo), with yellow flowers and the scent penetrating and persistent. Still
Champignons sauvages, Quinoa Rouge, lard et de Colonnata Achilles millefeuille. An alternating layers of puff pastry with bacon, red quinoa, mushrooms, decorated by flowers of yarrow, edible. A good implementation of a dish is very tasty and satisfying.
Here is a typical dish of French Cuisses de Grenouilles, Nos nos tomates et herbes. Frog legs fried in butter clarified with herbs of Provence and tomatoes sautéed with the same herbs. What can I say, I live in an area where the frogs are in every way, but as good as those I've eaten very few, and only in France.
we go again with the pêche of lamp, espuma d'haricots coco, ail nouveau et differents basilics. Another example of a beautiful fusion of world fisheries and plant life. The fish was filleted and passed a scorpion on the plate, lightly cooked, flavorful, combine with beans and garlic mousse, dusted with chopped several types of basil, was both tasty and fresh and served to enhance the flavor of fish.
Bavette de boeuf, de pomme de Ecrassée lands, Poivron pimement et à la fleur d'Origan. A cut of meat, very good, surrounded by mashed potatoes with a fork just stew seasoned with different kinds of pepper and oregano flowers. A very simple dish, perhaps not glamorous, but the raw material and the excellent balance of seasoning the potatoes makes a delightful dish.
To finish the dessert.
Suope glacée de Verveine, Péchés et sorbet au yaourt. A species of verbena sorbet with chunks of nectarine yogurt and craftsmanship. Enjoy the freshness of the whole balance of flavors. Excellent craftsmanship yogurt, reminded me eaten in Greece, looking very hard and very tasty.
Légère Meringues au café, Mousse coco et au cacao sorbet. Great meringue, mousse and a well-supported by the cocoa sorbet as not eating for a lifetime, even better than it is authorized to Ferrara. It would be like to Teo Favaro!
beverage: An Evian water, the aforesaid Champagne, a bottle of Manoir de Fuissé Poully Capucins of 2002 (could be better), a glass of red wine, Grenache, Italian coffee, very good.
Total spending for two people 279.50 euros. I did not leave a tip because there was a mistake on the account, I was very tired and did not want to make a scene.
They made us pay the menu Carte Blanche, 11 courses, but that the tasting, from 9 courses, we had ordered, and that got us!
may have been a mistake, given the late hour that we had done, but since I already was paying more, I just do not leave a tip. I'm sorry for the waiters. Hello
Stefano
book the restaurant on time, was on Saturday night and was otherwise risky, I looked for a hotel in Menton, the web always gave me a hand, we booked the Orangerie, just near the center of Menton. Unfortunately it proved to be a bluff. The hotel has experienced good times, remember the past, now truly past, the Riviera. The only thing the park is really nice, big, lush plant in the center, a rarity. Another positive note, the possibility for a paltry 6.00 euros to park the car in a parking lot for private Menton is a great comfort. Anyway back to
Busillis. Led by
voyage will follow the promenade until you are instructed to rise to a small road on the left, direction ITALY. After about five hundred yards we are advised to have reached the goal, but before us there is only the old customs between France and Italy. We look a bit 'preplessi until an oleander from behind the last house before the customs, we see the sign and found the restaurant.
A tip, if you are driving, arrive early because parking there are very few. The road is narrow and in front of the Mirazùr there is another restaurant (which we all evening HAMMERS ears and dance music at full volume!) And so it is difficult to find. Another good solution is by taxi.
However, entering the room through a bridge that separates the building from the street, we are in a room that looks like a bar, but it is desert!
The restaurant is built on three floors. On the first floor, the lowest, there is a summer house, garden and many plants, on the second floor is the bar in winter and on the third floor there is a real restaurant.
We did not know anything, we just presented in the winter bar from entering what later turns out to be an open door by chance!
After a while 'waiting, walking in the desert bar, I felt like it was also to serve me a drink alone, but things are not done!
We therefore direct the stairs leading to the restaurant and at that moment we were joined by the maitre d 'that rose from the garden in which a near-perfect Italian apologized and explained the mistake. We were brought into the room with a beautiful bay window overlooking the harbor of Menton, and made us sit at our table, right in front of the window. There is a drink that I proposed I do not miss, not always found a Billecart Salmon Rosé available.
aperitif Together we bring the card and between sips of wine we make our choice.
Manuela did not really hungry because it is still full of the dinner the previous day at Can Fabes, so instead of the menu Carte Blanche, 11-course tasting menu we opt for the course by only 9, it is better to keep leggerini, the day after we expect the return on the highway and Sunday afternoon in Liguria is known, is a drama.
begin with a welcome, four small "tapas" with vegetables: boiled, fried, baked or raw. Original idea and appetizing with my champagnino. We follow with
Oeuf à la coque, et Citron confit Cresson. Served in the shell of the egg, an egg warm flavored with lemon confit and watercress in her mouth that gave the taste of that homemade mayonnaise as it once was, who was by Heraclius to the Shack Codicote, know what I mean. Then
Salade d'haricots, et Cerises pistaches grillées. Variant of the most famous and local, salad nicoise, Colagreco offers this salad of green beans with cherries, pitted, just pan-fried grit and a roasted pistachios seasoned with a vinaigrette of olive oil and lemon. We begin to know the chef, is an experience that approaches that we have done Bras. A great and wise use of the plant world especially in the kitchen. We are told that the chef likes to wander among the orchards, gardens and fields in search of spices, perfumes and flavors to be included in her kitchen and, for the moment, it seems that his wanderings to produce good fruit.
continue with Ravioles de tourteaux, Dashi aromatisé végétal à l'immortelle. Another result of the combination of the wandering chef, crab ravioli in broth flavored with a grass field in France called immortelle, which in italy called "white grass" (grass Giancarlo), with yellow flowers and the scent penetrating and persistent. Still
Champignons sauvages, Quinoa Rouge, lard et de Colonnata Achilles millefeuille. An alternating layers of puff pastry with bacon, red quinoa, mushrooms, decorated by flowers of yarrow, edible. A good implementation of a dish is very tasty and satisfying.
Here is a typical dish of French Cuisses de Grenouilles, Nos nos tomates et herbes. Frog legs fried in butter clarified with herbs of Provence and tomatoes sautéed with the same herbs. What can I say, I live in an area where the frogs are in every way, but as good as those I've eaten very few, and only in France.
we go again with the pêche of lamp, espuma d'haricots coco, ail nouveau et differents basilics. Another example of a beautiful fusion of world fisheries and plant life. The fish was filleted and passed a scorpion on the plate, lightly cooked, flavorful, combine with beans and garlic mousse, dusted with chopped several types of basil, was both tasty and fresh and served to enhance the flavor of fish.
Bavette de boeuf, de pomme de Ecrassée lands, Poivron pimement et à la fleur d'Origan. A cut of meat, very good, surrounded by mashed potatoes with a fork just stew seasoned with different kinds of pepper and oregano flowers. A very simple dish, perhaps not glamorous, but the raw material and the excellent balance of seasoning the potatoes makes a delightful dish.
To finish the dessert.
Suope glacée de Verveine, Péchés et sorbet au yaourt. A species of verbena sorbet with chunks of nectarine yogurt and craftsmanship. Enjoy the freshness of the whole balance of flavors. Excellent craftsmanship yogurt, reminded me eaten in Greece, looking very hard and very tasty.
Légère Meringues au café, Mousse coco et au cacao sorbet. Great meringue, mousse and a well-supported by the cocoa sorbet as not eating for a lifetime, even better than it is authorized to Ferrara. It would be like to Teo Favaro!
beverage: An Evian water, the aforesaid Champagne, a bottle of Manoir de Fuissé Poully Capucins of 2002 (could be better), a glass of red wine, Grenache, Italian coffee, very good.
Total spending for two people 279.50 euros. I did not leave a tip because there was a mistake on the account, I was very tired and did not want to make a scene.
They made us pay the menu Carte Blanche, 11 courses, but that the tasting, from 9 courses, we had ordered, and that got us!
may have been a mistake, given the late hour that we had done, but since I already was paying more, I just do not leave a tip. I'm sorry for the waiters. Hello
Stefano
0 comments:
Post a Comment