Checkins
168
about 1 year ago
Address: Via Domenico Sassi 13, Reggio Emilia, Emilia-Romagna - Italia
Checkins
168
Avarage rating at this location
4.1
A real glass and not just the end of a bottle. Grapes, vinous, balanced, wonderful.
about 1 year ago
WORKSHOP #5 - EMILIA LOVES CANTILLON Pistache Kräuter merengue
about 1 year ago
“Summer green” Herb and Charteuse semifreddo, pistachio namelaka, tarragon crumble and wasabi meringue. Very interesting pairing. My favourite.
about 1 year ago
Pairing with pigeon and fois gras. Now the beer goes in the right path after years. Finally. Super tannic. Grapes and sour cherries meat. Spiced and wooden. Less complex and thick than b1, but this is undoubtedly a fine work. 4.40
about 1 year ago
"It's like chewing on a tree — in a good way!" 😎 🌳
about 1 year ago
4.40. “Pigeon” Raised in the semi-wild state, cooked in a casserole, horseradish base, foie gras cream, black cherry sauce and sautéed spinach. I don't like the pairing. The astringency and bitterness in the dish doesn't work with this beer.
about 1 year ago
Magret de pigeonneau aux épinards fumés et sauce foie gras et cerises noires.
about 1 year ago
4.55. “The rice Savarin” In the classic “Cantarelli” version, with pickled tongue, Parmigiano Reggiano risotto and porcini mushroom ragù with small meatballs. The risotto works quite well with the beer. The beef tongue doesn't.
about 1 year ago
Veel extractie, hoog in tannines, bijna een natuurwijn. “Duif” Opgegroeid in halfwilde staat, gekookt in een ovenschotel, mierikswortelbasis, crème van foie gras, zwarte kersensaus en gebakken spinazie. gecombineerd met Nuit Bruxelloise
about 1 year ago
WORKSHOP #5 - EMILIA LOVES CANTILLON Taube semi Brado geräucherter Spinat, Sauerkirschen, Leberterine Creme
about 1 year ago
Superb course (savarin with tongue, Parmesan, mushrooms and meatballs) with a superb lambic. Vin jaune power. Spiciness is delicate, some sweetness of sweet liquor, clean and balanced wooden flavor. Lambic goes a little bit in subtlety. 4.60
about 1 year ago
Pepper is a bit slighter but still kick asses. The pepper lemony part is a great match with lambic. Tartness gives the proper punch. Floral and dry. Delicate.
about 1 year ago
“Ravioli with eel and morels” Ravioli with lightly smoked eel, guinea fowl stock, morels and parsley chlorophyll. The pepper works well, but the acidity is a little too high.
about 1 year ago
WORKSHOP #5 - EMILIA LOVES CANTILLON Reisring mit Zunge Parmigiano Porccini
about 1 year ago
“De rijst Savarin” In de klassieke “Cantarelli” versie, met ingelegde tong, Parmigiano Reggiano risotto en eekhoorntjesbroodragù met kleine gehaktballetjes. gecombineerd met La Vie est Belge.
about 1 year ago
#Ale #Bier #Beer #Birra #Bière #啤酒 #Cerveza #Pivo #精酿啤酒 #Craftbeer
about 1 year ago
Kruidig, peperig. Paired met Ravioli met paling en morieljes en peterselie chlorophyll.
about 1 year ago
WORKSHOP #5 - EMILIA LOVES CANTILLON Ravioli mit geräuchertem Aal Sauerampfer Creme
about 1 year ago
“Tuna marrow and caviar with tartare” Piedmontese Fassona marrow cooked on the grill, pintail tartare, tuna sauce and Siberian Black Adamas caviar. The pairing works very well.
about 1 year ago
WORKSHOP #5 - EMILIA LOVES CANTILLON Forelle geräuchert Kiwi Pistazien
about 1 year ago
First pairing with trout. Excellent choice and aging. This one is still marvelous on cherries. Meat, almonds, stone, old lambic taste that had a stunning marriage with fruit. Dusty, tart, longlasting. 4.70
about 1 year ago
Kers, amandel. Top! Nog steeds fruitig en rijp.
about 1 year ago
Mooie wijn nuances, goed ontwikkeld.
about 1 year ago