[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.5″ _module_preset=”default”][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” theme_builder_area=”post_content” custom_margin=”-67px|auto||auto||”][et_pb_column _builder_version=”4.27.5″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
Summer at Komptoir K\u2019<\/b>
<\/b>Vitello Tonnato \u2013 Gourmet Enigma from Piedmont<\/b><\/p>\n
At Komptoir K\u2019, Chef <\/span>Christophe Chabernaud<\/b> presents a <\/span>delicate and inspired summer menu<\/b>. Among the seasonal creations, Vitello Tonnato stands out as an obvious choice: a great classic of Northern Italian cuisine, revisited with finesse.<\/span><\/p>\n Very thin slices of veal, slow-cooked at a low temperature to preserve all their tenderness, are delicately topped with a creamy mayo sauce with marine accents, blending tuna, anchovies, capers, and eggs in a subtle harmony. An unexpected, yet perfectly mastered, combination. <\/span><\/p>\n Born in the 18th century in Piedmontese kitchens, this once rustic dish gradually rose to the rank of a <\/span>refined specialty<\/b>, now finding its place on the most elegant tables.<\/span><\/p>\n While one might believe its name simply evokes the union of veal (vitello) and tuna (tonnato), its origin is actually older, linked to a method of preparing veal called \u201ctanned\u201d or \u201ctonn\u00e9e,\u201d long before tuna was integrated into the recipe.<\/span><\/p>\n A delightful anecdote that enriches the dish’s history, without ever detracting from the essential: <\/span>the pure pleasure of tasting<\/b>. An experience to discover at Komptoir K\u2019, Place Guillaume.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Summer at Komptoir K\u2019Vitello Tonnato \u2013 Gourmet Enigma from Piedmont At Komptoir K\u2019, Chef Christophe Chabernaud presents a delicate and inspired summer menu. Among the seasonal creations, Vitello Tonnato stands out as an obvious choice: a great classic of Northern Italian cuisine, revisited with finesse. Very thin slices of veal, slow-cooked at a low temperature to preserve all their tenderness, are delicately topped with a creamy mayo sauce with marine accents, blending tuna, anchovies, capers, and eggs in a subtle harmony. An unexpected, yet perfectly mastered, combination. Born in the 18th century in Piedmontese kitchens, this once rustic dish gradually rose to the rank of a refined specialty, now finding its place on the most elegant tables. While one might believe its name simply evokes the union of veal (vitello) and tuna (tonnato), its origin is actually older, linked to a method of preparing veal called \u201ctanned\u201d or \u201ctonn\u00e9e,\u201d long before tuna was integrated into the recipe. A delightful anecdote that enriches the dish’s history, without ever detracting from the essential: the pure pleasure of tasting. An experience to discover at Komptoir K\u2019, Place Guillaume.<\/p>\n","protected":false},"author":4,"featured_media":256922,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-259468","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n