關於 jerusalem artichoke sauce ，我們在網路上蒐集到這些相關的討論、資訊與評價

( #Beef #Meat #Fish #Dessert 🇮🇹 )
•National treasure of Oberto Piemonte Fassona Beef Filet, Foie Gras sauce with Barolo wine Reduction. This older Italian beef is more lean muscular & usually eaten as rawer as a Carpaccio or a Carne Cruda Tartare. Over here as a Piemonte cuisine specialist, naturally they will also provide a cooked steak option as per their terrain offerings. An Advantage & a show of Confidence adhering to their heritage.
•Local Piemonte Salmerino Trout with Crispy Skin, Carmagnola bell pepper sauce, Passion fruit puree & Crumbled Thyme
•Zabaione. Eggy with Sparkling wine, & Vanilla pods
•Jerusalem Artichoke multiple textures, from Savory to Sweet.. 🍠
•Hazelnut chocolate Gianduja made specifically for Castellana HK 【Castellana, Causeway Bay 🇭🇰 🇮🇹 】 Sister restaurant in Piemont holds Michelin 2 🌟🌟, called Piccolo Lago "Small Lake" @ Castellana Restaurant

Bonito, burdock, ginger / sake, muscat, Apple pie #40, Seasonal vegetables (52 kinds), Grouper sashimi, matsutake, lily bulb, Jerusalem artichoke, shiitake broth, 4 hours cooked Tokyo turnip, parsley, Basque ham & brioche, Pike conger grill, beetroot & camembert cheese sauce, red shiso vinegar, maitake mushrooms, sansho leaves, Tiny chawan-mushi, cuttlefish, celeriac, chives, Venison, sea snail purée, zucchini, brown butter, 3 kinds of cheese, Sake lees, gingko nut, pear, Muscat, walnut ice cream, fromage blanc, tarragon jelly and Mignardises, Matcha
#instafood #foodporn #tokyofood #tokyofoodie #相機食先 #hkig #hkiger #food #kefu_tokyo #hkfoodie #hkfoodblogger #foodiehk #LEffervescence #frenchcuisine #finedining @ L'Effervescenceレフェルヴェソンス

Popped a tamale, I’m sweatin’, woo! (I wasn’t actually sweating lol)⁣
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@rest_quintonil’s Jerusalem artichoke tamale with pine nuts in a tree spinach pipián sauce (usually made from a variety of seeds, chili peppers and more). ⁣
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The second photo was one of my favorite dishes, the charred avocado tartare with ant larvae and Mexican herb chips !!!⁣
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The third photo is the caramelized eggplant served with 3 types of sauce - black garlic mojo, macadamia nuts, and basil and “hoja santa” sauce. ⁣
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Swipe again to see the braised oxtail in black “recado” a Mayan blend of spices), “chili habanero,” and red glazed onions “au jus.”⁣
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Lastly, the Atocpan style mole made of over 40 ingredients including dried chilis, spices, chocolate, cookies, fruits, herbs, and more. The mole is served with a medley of seasonal wild mushrooms in an emulsion of butter and pitiona (Oaxacan herbs). @ QUINTONIL