Meet the new wave gurus of cuisine…
 Ride
on the crest of the new wave generation. Give way to the avant-garde
gurus of cuisine that have brought out a new emotion, a great concept
and who have blazed a trail for the aspiring chefs of tomorrow.
If you want to meet these brave-hearts, just follow the road to
Torre-Pelice which is just a little more than 40 kilometers from
Turin. Zip down the motorway till you reach Pinerolo and keep going
on the state road for another 15 kilometers which takes just half
an hour. Enter the national road SS 23 ‘del Sestriere’
and enter Stupinigi or you can go down the national road SS ‘dei
Laghi di Avigliana’ and get into the Orbassano via Passasco.
Keep going till you hit the main road, the Strada Statale. After
you cross the first traffic lights you will find the famous Flipot
restaurant on your left. Flipot is sitauated at Corso A. Gramsci,
11, 10066, Torre Pellice (TO). Torre-Pellice was known as the Torre
di Luserna called after the castle which belonged to the lords of
Luserna under the patronage of the Savoys.
 Lying
at the fertile conjunction of the Rivers Angrogna and Pellice, the
Torre-Pellice owed its importance to the boom of agriculture, industry
and tourism. Historic and eventful, Torre-Pellice saw the Valdesi
Protestants fight for and establish the cradle of Waldism and the
seat of the annual Synod of the Waldesian and the Methodist Churches
known as the ‘Italian Geneva’. Come and walk around
its historic ambience and explore the Museum, the Contemporary Art
Civic Gallery and its ancient buildings. Torre-Pellice is also famous
for its ice sports and will play host to the hockey training at
the ice palace being the first hockey association in Piemonte. With
a municipality of the Pellice valley in the province of Torino,
the inhabitants number 4.601, with the land being 500 meters above
sea level.
 Take
a long hike through its verdant woods besides bubbling, sparkling
streams. Indulge in a well-deserved break at the Flipot and educate
the senses with its array of cheese and wine. Walk through an ambience
etched with the history of the past and enter the absolutely charming
interiors of Flipot. Meet the owners, Walter and Gisella Eynard
who have been inspired by the natural products of the region saying,
“A'la recherché du parfum perdu”, basing their
creations on the traditional products of the valley. Sit down in
an unusual and unique décor which resembles a stone cellar
refreshed with a natural look and let the courteous staff serve
you a fantastic array of pigeon with foie gras or pig ears. Attracting
the who’s who in society, gourmets and connoisseurs, the Flipot
has an interesting menu with Terrine of eggplant and basil, or zucchini
flowers stuffed with a salmon mousse, Mountain lamb roasted in hay,
a Casserole of snails presented in a tiny cast-iron pot. Choose
from an astonishing display of 80 Barolos and stun the palate with
a display of rare mountain cheeses, such as, peppered tomino with
a feel of marshmallows and the flavor of goat, Sairas wrapped in
Alpine grasses, sweet ricotta-like Giunca. Give yourself a fairy
tale dessert with Lavender mousse in a sauce of warm chocolate sauce
and almond biscotti to dip into a flowery-nosed Forteto della Luja.
 Flipot
presided over by Gisella and Walter Eynard who are members of the
Association of Young Chefs of Europe have combined the ingredients
of passion, with a perfect fusion of traditional and modern cuisines
and have enhanced lifestyles with rich creativity and craftsmanship.
Flipot holds the accolades of 3 stars from Michelin applauding the
talent, the commitment and the quality. Blending talent with the
produce nurtured by an Alpine climate, the meat, fish and vegetables
are derived solely from this region. Come and take another helping
and satisfy the palate with the salmon trout broiled in the traditional
way on a Lucerne stone, the freshwater crawfish or the river shrimp
cooked delicately to perfection, Filetto di Branzino in crosta di
patate which is a fish dish, Pomodorini sauté in salsa di
zenzero which is tomato in tamarind sauce; Risotto mantecato alle
erbe di montagna e coscette di quaglia arrostite, a creamy concoction
with breast of quail, Stracotto di stinco di fassone Piemontese
con salsa di radice di rafano, a local traditional meat dish, and
duck breast lightly smoked over a long fire which reduces it to
a foam that is served with passion as Duck ala Adria. Bringing in
the Valdese tradition, Chef Eynard takes the taste buds on an adventurous
tour of a natural paradise and transforms the typical local cuisine
with creativity into a divine display of aromatic food for the gods.
Go through the a la carte menu with two sampling menus and give
a standing ovation to the talent at Flipot. Travel with the range
of wines which include great regional and international wines, grappa,
liqueurs, Vintages and Crus from all around the globe with a unique
collection of 1,020 labels.
Experience Instinctive, Intense and Infinite Cuisine…
|
