La Varenne recheia ainda mais seu cardápio

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Cintia Mazzaro

Macaroni recheado com cogumelos frescos sobre mornay sauc

O restaunte La Varenne, no Pátio Batel, está com novos pratos em seu cardápio. Tratam-se de nove sugestões criadas pelo chef Felipe Miyake, com leituras contemporâneas da gastronomia internacional. A novidades estão tanto no menu regular quanto no almoço executivo do restaurante.

As novidades já começam nas entradas: o Foie gras grelhado com maçã verde e hibiscos e a Chopped Salad (mix de folhas verdes, lascas de bacalhau, pepino, tomate cereja, cenoura assada, grãos, couscous marroquinho e uvas passas ao vinagrete de mostarda Dijon). As massas – produzidas artesanalmente no próprio restaurante – também ganharam novas versões. O Macaroni recheado com cogumelos frescos sobre mornay sauce e o Agnolotti de cordeiro ao jus de rôti com creme de grana padano agora compõem o cardápio ao lado de clássicos da casa como o Gnocchi de mandioquinha com camarões, brócolis e jamón crocante.

Entre as carnes carnes, o chef incluiu três novos pratos: Supreme de codorna grelhado ao perfume de tomilho com aspargos, Confit de canard ao molho bigarade com arroz vermelho e Coelho à caçadora com tagliolini na manteiga e sálvia são as novidades do menu.

No almoço executivo o Penne com camarão, aspargos e tomate cereja ao molho curry e o Crème brûlée clássico de baunilha são as novas opções para o menu , que conta com quatro opções compostas por entrada + prato principal + sobremesa.

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