A la Piemontaise is a French haute cuisine term for a garnish served with meat and poultry, made with timbales of risotto, mixed with blanched shredded truffles.

Contains: Risotto Truffle
Categories: Technique
Characteristic of: French cuisine Haute cuisinefr
Also known as:
French: Piemontaise
References:
Larousse Gastronomique; Montagné, Prosper, 1961

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