Restaurant La Pignata in Barchon - Liège | Book a table

Giltay and Olivier François Fazius

You have the card in March

A starter, main course and dessert from the suggestions of the map

3 courses € 35.00 with the selection of wine € 50.00

Starters

Layered raw prawns stiffened and cooled, Roma tomato, mashed avocado and crunchy sauce dolce strong spelled.

Nordic sushi with smoked salmon, ricotta cheese along with some crunchy vegetables in tangy freshness "lime and grapefruit."

Transparent artichoke ravioli, sauteed diced quail, foie gras and candied walnuts scum.

St-Jacques snackées single sided, black rice risotto way, raw julienned leeks slightly vinegary whiff of mango.

Artichoke heart filled with veal shank cooked "al ragu 'stressed cilantro, sprouts and beet curly fine.

Dishes

Pullet farm in the heart of red and green lentils, garlic confit, watercress mixture, thin juice with marjoram.

Involtini piglet with mozzarella and basil, fried gnocchi, eggplant caviar, sliced veal jus with tomato sauce.

Duck breast rubbed with spices, frozen turnip greens, mashed sweet potatoes with cumin, summit of Romanesco, fondant potatoes.

Catch of the day filed on capellini with vongole sauce, spices, basil and fried squid just entered.

Sea bream baked in the skin, mash fork oil, extra virgin olive crushed tomato, zucchini and fava beans, iodized clear sauce.

Desserts

Frangipane tart apple Granite Smith and almond milk ice cream.

Pear Belle Helene revisited heart chocolate fondant intense passion cut.

Section caramelized pineapple, crunchy pistachio nougat cream Calvados.

Dark Chocolate Cake intense red berry coulis and vanilla ice cream Bourbon.

Layering Brilliat bun with truffle syrup, Earl Grey, Herb of mesclun.

Weekdays at noon, 3-course lunch menu at € 28.00

Wine and coffee to 43.00 €

The chef offers a menu of the month

4 courses € 40.00 in the selections of wine € 60.00

"The kitchen is no discipline and rule of law, its own style"

Nordic sushi with smoked salmon, ricotta cheese along with some crunchy vegetables in tangy freshness "lime and grapefruit. "

***

St-Jacques snackées single sided, black rice risotto way, raw julienned leeks slightly vinegary whiff of mango.

***

Duck breast rubbed with spices, frozen turnip greens, mashed sweet potatoes with cumin, summit of Romanesco, fondant potatoes.

***

Dark Chocolate Cake intense red berry coulis and vanilla ice cream Bourbon.

Served for the whole table