Targa Bistrot

To define a type of cooking and set it out in a well defined framework appears, to many, an arduous task. Why? Because the approach to cooking varies from one region to another and from one country to another. Because the seasons change and with them the raw ingredients and cooking methods. Because the chef’s touch is a personal thing . And so? How can one describe BISTROT TARGA’s cooking ? There are lines of thought . Gabriel’s , in his role as Executive Chef. The crew perceive them, assimilate them and use them to give full rein to their creativity. Generous, in continuous evolution in keeping with the changing aromas , watchful of the colours of the flavours . But, although very “inspired”, no-one loses that cultural notion of continuously changing tastes, customs and times . So here, for example, with a ladle of passion, a pinch of salt and a touch of irony , a simple dish of spaghetti with tomato sauce reigns over all!

Techniques taught by the great French school merge with the little dodges of regional Italian simplicity to create a “sparkling” menu which varies from month to month . Each features numerous proposals designed to satisfy the most varied palates. That’s why equal importance is given to land and sea produce . So, during your visit you may be delighted by hors d’oeuvres like “soprassata di seppie calamari e polpo su crema di basilico e zafferano” (pressed cuttlefish, squid and octopus on basil and saffron sauce) or “salumi Polesani con sformato di melanzane e caciocavallo” Polesan cold meats with aubergine and caciocavallo cheese soufflé ). To continue , you’ll certainly be tempted by a first course: “risotto rosso al baccalà e fiori di zucca”( red risotto with dried salt cod and pumpkin flowers) or “linguine con gamberi e melanzane grigliate al pane speziato”( linguine with prawns and aubergine grilled on spicy bread. Lastly the main course and you might cast your eye on “carrè di agnello al limone e pepe verde” (slices of lamb with lemon and green pepper) or on the “baccalà fritto in pastella di farina nera bretone al timo e salvia”.( dried salt cod fried in Breton black flour batter with thyme and sage )

TARGA Bistrot has reserved the pride of place for its desserts, all of its own creation and inspiration. Because the dessert is not just one of the courses: it has the task of finishing the "dance" by bringing together in the best possible way all the sensations , aromas and tastes experienced up to that moment . So, soliciting the interest of connoisseurs and hedonists the dessert list is also another great attraction , finished off with the superb selection of wines to savour by the glass, among which the Sauternes "Chateau d'Yquem '81" should be remembered, and by various blends of coffee . Lastly the now famous "pensiero biscottato" gladdens the choice between a "souffléè caldo al cioccolato" (hot soufflé with chocolate) or the "crepes al limone" ( lemon crepes) , the backbone of the list!

RESERVE YOUR TABLE NOW!"

e-mail: guest@targabistrot.net