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S. Bernardino di Trana - The Birch

Strada Giaveno, 29
S. Bernardino di Trana (TO)
Tel. 011 933106

Data Reportage: 22-10-10
Tipologia del Locale: Ristorante
Chef: Franco Giacomino

Descrizione.

Il ristorante La Betulla si affaccia direttamente sulla strada statale collinare che unisce Trana a Giaveno, a pochi chilometri da Torino.



Il locale, che è stato appena rifatto a nuovo, si presenta con un ingresso luminoso ed accogliente.
Accanto al tavolino del ricevimento spicca il mobile angolare in legno scuro che espone alcune suggestioni dalla fornitissima cantina.







The environment is modern and comfortable, with light wood floors, pale yellow walls and large mirrors to ceiling.
On the left of the first open room that houses one long rectangular table.



On the right side there is a second dining room, intimate, decorated in soft pastel shades.





The large main dining room is decorated with large round tables well separated from each other and laid out with taste.













A center hall, the landing of the distillates and the cheeses, the latter equipped with wooden cutting board (with Pata Negra being cut) and electronic scales for truffles.







In the picture above, the sommelier and maitre very good waiter Silvio Locatelli intent on cutting the hand of fine Iberian ham.
The "mise en place" includes glasses and cutlery Rastal Sambonet .



Franco Jack is highly trained chef, with a curiosity for haute cuisine that has led him to wander around restaurants all over Europe, partly to learn their secrets, partly innate and simple pleasure of taste.
After a long history of collaborations with big names and stars of first magnitude catering, The Birch noted in 2000, transforming it from an excellent restaurant in the gourmet restaurant.



A curriculum of this sort did not distort his modest nature, which makes it a very nice person with whom to relate. The sommelier
Silvio Locatelli in the room is well supported by staff, including include Felicity, who worked for us.
The wine and philosophy which is set up deserve a little deeper.
The winery now boasts more than 1,000 labels, with a policy of choice based on territoriality: it is mainly Piedmontese wines, with a beautiful selection of Barolo and Barbaresco with a reasoned and presence of labels in Val Susa and Pinerolo - and they deserve a lot more should be known.
Among white wines, great attention is paid to the regions most suitable such as the Alto Adige, Friuli and Sicily. Then some good French, some English and some American ...
to enter with full rights on paper, must still be wines that have something to tell.

Our meal



tray with homemade bread: full and nuts, muffins and breadsticks.
During the dinner will be reinstated at the first hint of voids. Cocktail and appetizer





As an appetizer, the prized Marcalberto, Quality Sparkling Wine, Metodo Classico, produced in limited quantities by the farm dog Piergiorgio, Santo Stefano Belbo (CN).





The tasty appetizer: potato cream of Mocca, accompanied by beer and language burnt caramel.

Appetizers



Langhe Bianco DOC Hérzu 2008, bottled by the Company Agricola Ettore Germano Sergio Germano, Serralunga d'Alba (CN).
Made from Riesling grapes grown on stony hills at 500 meters above sea level in Alta Langa, has minerality and acidity, with aromas of ripe fruit, grapefruit and white flowers.





soup with rice stew undergrowth and essence of parsley.
Perfumed and very pleasant.







crispy pork belly with raw shrimp in Sanremo.
A successful blend of meat and fish.



Helios IGT 2006 Pinot Blanc, Vineyard Dolomite, bottled by Graf Pfeil, Ansitz Kränzel, Tscherms (BZ). The company works
6 hectares of vineyards located between 300 and 600 m above sea level on the slopes south-east of Merano, famous for its Mediterranean climate.
not use fertilizers or herbicides, reduces the proceeds per hectare with a complex manual work done by experts, including pruning and diradature targeted, grasses, wildflowers and meadow as well as insects, birds and other animals contribute to a life- sustainable and balanced development of the vineyard.
The result is wine with fine acidity, tasty, full bodied, aromatic and have a great potential for aging. Not
Helios this exception, which shows a beautiful yellow color, intense nose, a good mineral and herbal aromas, reminiscent of tomato leaves, fresh and fruity wine.





Excellent vacuum dried cod cooked to 55 °, with the almond milk foam.









Happy Birch, vegetarian appetizer served with dipping sauces: the cugnà the avie sauce (made with honey, mustard and walnuts), mustard, salsa verde The horseradish sauce and red sauce.
Soft croquettes vegetables to dip at will.

Pastas



Broy Bianco DOC Collio 2006, bottled by Eugenio Collavini , winemakers in the Horn of Rosazzo (UD).
Golden yellow fully charged for a product with aromas of ripe tropical fruit and hints of acacia honey and vanilla. In the mouth it is bursting with body, round, harmonious and long lasting aroma.







return for a tasty recipe for fish with ravioli of scallops on beet coulis.







Parisi egg in pasta, goat butter with thyme and grated di porcini.
Stupendo!

Secondi piatti



I Terreni di Sanseverino Rosso Superiore DOC Pianetta di Càgnore 2005, imbottigliato all'origine dall'Azienda Agricola Antico Terreno Ottavi , San Severino Marche (MC).
Vino di nicchia prodotto con uve Vernaccia Nera, ha colore rosso rubino e buon corpo, con tannini non astringenti ma setosi, fitti, quasi dolci.





Bianco di faraona con il ripieno di "marrone della Valsusa" su passata di mele delizia.
Molto riuscito, davvero armonioso, l'abbinamento di pregiate carni bianche, castagne e mele.





Tenerissima scaramella di fassone cotta a 65° per 18 ore, resa croccante con sauté di gamberi di fiume sulla spuma al rafano.

Formaggi



Per accompagnare i formaggi, Jasnières 2002 Cuvée Sainte Narcisse, Appellation Jasnières Contrôlée, mis en bouteille à la proprieté Pascal Janvier , Viticulteur, Ruille Sur Loir (F).
Jasnières è un vino bianco fruttato, fresco e floreale, reputato come uno dei migliori bianchi di Francia. Una delle sue qualità most notable is that you can age beautifully for decades.
A white absolutely amazing, which wowed us!





Classical Roccaverano of 100% pure goat, Robiola Loazzolo of 80% and 20% sheep's milk cow, straw-Entraque (High Varaita) produced from milk of pasture, mixed toma goat (made on the lines Chevrin but also of using cow's milk), Chevrin Coazze traditional classic (100% goat milk), Castelmagno with 145 days of ripening, tile of the Val d'Aosta of pure cow's milk with almost one year of seasoning, the Blue Sheep Castelmagno area.
A rich tasting, significant and very informative.

Dessert



With dessert, Moscato Passito the Government of Saratoga 2004, wine from the south with a remarkable degree of acidity and hints of candied fruit and mandarin, produced and bottled by Azienda Agricola Feud of Sanseverino, Saracen (CS).





superb chocolate mousse Guido Castagna, accompanied by Abate pear jelly.





wild blueberry pie with toffee sauce.







The "small" pastries: frosted grape, brioche bread with the "jaw", apple delight, kiss of a lady, and bon brut, cat's tongue and meringue.



Coffee final.

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