Piazza Vittorio Emanuele II, 17
Govone (CN) Tel 0173
58057-348 2533616
Report Date: 23-1-11
typology Local: Gourmet restaurant (formerly Michelin Star as a Guest Mongreno)
Chef: Pier Bussetti
The new headquarters of Pier Bussetti, former star of the firmament with the Piedmont Mongreno Inn in Turin, is today Govone perfectly inserted in the former Royal Stables of the prestigious Savoy residence, which since 1997 has UNESCO World Heritage Site.
The coexistence of old and modern is the result of careful planning and wise, who has been able to embed with strong visual impact and emotional environment of elegance and modern equipment, "hi-tech" in a container town of absolute prestige.
Al di là delle porte a vetri automatiche, l'ampio ingresso con il pavimento rivestito in legno pregiato è arredato con grandi sculture dedicate allo chef, tra cui spicca "Il segreto svelato" di Osvaldo Moi, opera in marmo che ritrae le mani di Pier Bussetti.
Appena oltre, il monumentale scalone aulico conduce al secondo livello, che ospita le sale del ristorante.
Ogni singolo elemento storico della struttura non si limita a coesistere con la modernità delle soluzioni architettoniche (chiaro richiamo allo stile e alla filosofia Chef), but rather stands out even more clearly by the contrast of the elements, absolutely wanted and sought.
The first room, with features lounge is furnished with large sofas in purple.
environments are characterized by open spaces in sequence, delimited by the fifth-standing taut lines whose aesthetic function joins the technique of host plants used for lighting, which is designed to be enjoyable, relaxing and great impact.
All steps are characterized by blacks portals of strict and clear line, above which the vaulted ceilings merge in the intense white illumination.
I repeat the same parquet floor of the lobby.
The two dining rooms are furnished with large tables spaced well served by comfortable suede chairs, and all rooms are pervaded by an atmosphere of luxurious pleasure. Some of the fifth house
glass shelves with glasses concealed by crystal opal, other copies screen printed patterns.
The kitchen is clearly visible from the three ports that open the last wall.
The bathrooms, located next to the dressing area decorated with wood paneling and sliding doors are very modern and pleasant.
The cellar is capable of supporting a club of this stature, whose main purpose is to meet the needs of its guests in all possible faccettature.
In the kitchen was not easy to integrate modern technology with the structure of the original walls, but the end result, once the measures taken with the dimensions of the time-steps is in excellent condition.
La cucina di Pier Bussetti, originario di Chivasso con lunghi trascorsi nel Canavese, merita qualche nota di approfondimento.
Si autodefinisce "euristica", dalla disciplina rivolta ad individuare nuovi dati e nuove verità attraverso la ricerca.
Quella di Pier è finalizzata all'estrazione del gusto dei singoli ingredienti e alla sua valorizzazione, all'esaltazione delle caratteristiche peculiari di ciascuna materia prima utilizzata e al raggiungimento di equilibri diversi tra le varie tonalità espressive dei prodotti.
Un'opera appassionata che gli è valsa fama e prestigio, sfociati in collaborazioni e consulenze in materia di ristorazione and courses at the Professional Institute and State Hotel at IAAD (Institute of Applied Arts and Design) in Turin, where he holds the chair of the course "Food Design".
The "mise en place" includes refined linen tablecloths
Rivolta Carmignani, dishes
Schönuber Franchi series "Palace" by Matteo Thun, cutlery and glasses
Sambonet Spiegelau .
In the kitchen Pier Bussetti working full time with the help of his close-knit team, consisting of Lorenzo, Vasil and Renata. In
room with the help of Edward, the members of Peter, Rosanna Basso -maitre e sommelier- Fabrizio Verderosa e Andrea Pagoni, squisiti anfitrioni a vostra disposizione per accompagnarvi nella scoperta di una cucina foriera di emozioni.
La carta I MENU MODERNO E CONTEMPORANEO Stuzzichino
Sella di coniglio
con carciofi e animelle croccanti, pinoli tostati e zabaione al dragoncello
Ristretto di crostacei
con gnocchi di ricotta, cime di broccolo e tartufo nero
Scamone di vitello da latte
con insalata di tuberi e germogli, salsa tonnata "calda"
Tortino al cioccolato 72%
con crema soffice al fiordilatte non zuccherata
€ 55.00 (excluding drinks)
TRADITIONAL (in my interpretation) this menu is served in small portions doubles:
the same plate will be present
the traditional version of the preparation and in front of my interpretation. ..
A different way to "understand"
Piemontese tradition in the kitchen ...
Stuzzichino
Russian Salad Anchovies in Green
soup of chickpeas and pasta corn
Language of beef with "bagnet Rousse"
hazelnut and amaretto cake with coffee sauce
€ 65.00 (drinks excluded)
RESEARCH Appetizer Spoon
Shock: Notorious' spark
Mackerel roasted beet
cream and raspberry, robiola
dry vermouth sauce Foie gras of duck,
mashed pears, gingerbread, strawberry juice sour grapes , foam grappa
almond soup with shrimp and frothed tea with bergamot
curry risotto with anchovies, raisins, fresh coriander and yoghurt
fillet of red mullet with the bridge
mashed pumpkin, cream burrata cheese and sauce pastis
mango mousse, vanilla ice cream, olive and lemon dressing
Copini jelly and tamarind
euro 75,00 (bevande escluse)
CARTA ENTRATE Insalata russa in due versioni euro 18,00
Acciughe al verde in due versioni euro 18,00
Sella di coniglio con carciofi e animelle croccanti, pinoli tostati e zabaione al dragoncello euro 20,00
Sushi in tre versioni euro 22,00
Sgombro arrostito, crema di barbabietola e lampone, robiola, salsa al vermouth dry euro 20,00
Foie gras d'anatra, purè di pere, pan pepato, mosto agro di uva fragola, spuma alla grappa € 25.00
PASTAS soup of chickpeas and corn flour dough in two versions € 18.00
almond soup with shrimp and frothed tea with bergamot ; € 20.00
hand made ravioli with gravy € 20.00
Ristretto crustaceans with ricotta gnocchi, broccoli tops and black truffle € 20.00
Cappellacci cheek to mulled wine with its dark chocolate sauce and cocoa beans € 20.00
curry risotto with anchovies, raisins, coriander fresco e yogurth euro 24,00
SECONDI PIATTI Lingua di vitellone con "bagnet rouss" in due versioni euro 28,00
Scamone di vitello da latte con insalata di tuberi e germogli, salsa tonnata "calda" euro 28,00
Pancetta di maialino arrostita, crema di topinambour, salsa al Roero e tartufo nero euro 28,00
Filetto di triglia alla plancia con purè di zucca, crema di burrata e salsa al Pastis euro 28,00
Trancio di dentice al vapore con finocchi stufati, salsa al Pastis e olio all'aneto € 28.00
Shrimp tempura with pureed roasted eggplant, citrus foam € 32.00
Our meal 
Home-made bread and cakes. Drinks and snacks
Maria Elisa Rosé Metodo Classico Brut VSQ Vintage 2007, produced by Azienda Agricola Negro Angelo e Figli
John Negro, Monteu Roero (CN).
A wine of great elegance and structure that gives the Nebbiolo grape, in addition to tending to the pink onion, a fragrance of wild berries and pink typical of the sandy soil of the Roero. The aftertaste is long, wide, winding, and the character is unmistakable, typical of Nebbiolo.
pod corn mousse and dill Tomino.
addition, the trio "tagliatelle" with squid ink, butter and tomato.
The preantipasto: mashed potatoes, artichokes and saddle of rabbit lightly cooked.
Appetizers 
The Russian salad in two versions, it is recommended to start the creative version - consisting of a centrifuged carrot, served in the tube, and the split pea soup with hot potatoes in the foam surface, served in glass cups.
Besides, a perfect performance of the traditional version.
Sauvignon DOC Collio 2003, bottled by Azienda Agricola Il Carpino
of Sosol and Cibin, San Floriano del Collio (GO), moderately tannic and very tasty, able to combine mining richness and smoothness on the palate .
pumpkin soup, served with Grana Padano cheese ice cream and powdered amaretto.
Pastas 
Langhe doc Chardonnay Just 2008, bottled by Azienda Agricola Conterno Fantino
, Monforte d'Alba (CN).
Wine made from the assemblage of Chardonnay grapes from the vineyards and Bricco Bastia Ginestra, Ginestra give the grapes coming from the structure and fatness, those of Bricco Bastia acidity and freshness.
Risotto with hibiscus, raisins, green pepper and scallops in Sarawak. Main courses
Südtirol Alto Adige doc Sankt Valentin Gewurztraminer 2007, bottled by Azienda Agricola
St. Michael-Eppan , Appian (BZ).
with greenish-yellow color, has a fragrance that goes from pink to the varied spices of the East to the exotic fruits.
a strong body, is characterized by crisp acidity accompanied by a pleasantly sweet aftertaste.
will accompany the two great main dishes.
Turbot steamed mashed pumpkin, butter cream, port sauce.
pork belly, black truffle sauce, cream of Jerusalem artichokes.
Dessert 
Campari, almond, orange, milk chocolate, raspberry.
The assortment of pastries: the biscuits with cream and lavender jelly Aperol, the ugly but good, the rice flour biscuits with cream and pistachios, the tartufini chocolate, chocolates to the milk with ginger, dark chocolate with black pepper and thyme and candied orange peel.
Coffee final.
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