Introducing Portebonnour's full-course wedding dishes

Spring、Newly opened in Viola Tamachi in the cityPorte Bonheur portebonur"Mr. at the、A mock wedding ceremony and a mock reception held with a bride couple from Miss Hamamatsu。At that time it was offered in the banquet hall、We will introduce Franco-Italian wedding dishes (15,000 yen per person) using plenty of local and seasonal ingredients♪

In the kitchen、Speedy and politely hot dishes under warmers、Each dish is carefully each dish carefully and carefully each dish。We will continue to welcome you with colorful wedding dishes♪

Mr. Takeo Sasaki, Head Chef of Portebonur。1969Born in Hamamatsu City in 1999。17After graduating from Tokai Culinary College at the age of 18、Restaurants in Iwata、Catle Saison、After that、Hamamatsu Meitetsu Hotel (currently Crown Palace Hamamatsu)、Wedding ceremony at Hotel Concorde Hamamatsu、In charge of banquet dishes、I work as the head chef of a restaurant.。2009In the years、Wu Bamboo Villa Group、Appointed head chef of RIZZOTO facility THE VILLA HAMANAKO in Kosai City and wedding、Banquet、take charge of the restaurant's cuisine、Fujinokura, the city of food, was chosen as a "2008" work person.、After that、Porte Bonheur invited as head chef of Porte Bonheur、Where I am today。

I asked Chef Sasaki about his commitment to cooking.、He said this.。

What are you particular about?、Focusing on local Shizuoka prefecture ingredients、Foie gras、Truffle、Contents using high-quality ingredients such as caviar。Above all、"Mt. Fuji Salmon"、With the product of the Szuo-eaten food selection、Salmon grown with the blessings of Mt. Fuji、While it is a light night、Tasteful Fish。Using such ingredients、The Menu you configured、Each has a "texture"We also put a device in the cooking method so that you can feel。"Make eating time a time of simple happiness。』Carefully examine the ingredients、Cook and、Bring out the taste of the ingredients in an accurate and unetholy way、Such a thing、Using French and Italian methods for essential and natural cuisine、“Franco-Italian"We are waiting for you to prepare a new category of dishes.。(Porte Bonheur Head Chef Takeo Sasaki)

Colorful appetizers in a bowl suitable for a glamorous wedding ceremony。Quickly reach guests at the hands of the hall staff。

A former Greens Davy Crockett's blunter do

What is Brandard?、It means stirred.、Cod and potatoes are kneaded with olive oil.。This time the、A bite-sized smooth croquet (Buddha) that is easy to eat：croquette)。What is croquet?、A small round fried dish。So to speak, it is a Japanese croquette.。If the original、It's a dish to eat with bread.、Micro tomatoes and ice plants in croquettes this time、It is 3000000000000000000000000000♪0

Appetizer "Mt. Fuji salmon with the blessing of Mt. Fuji" and presse tuna tartare with colorful seasonal vegetables served with two colors of caviar"

It is a dish using Mt. Fuji salmon certified as Shizuoka food selection! "Presse" (terrine, etc.) with seasonal vegetables with consomejule、Colorful appetizers with finished pressed from the top)、It looks gorgeous, of course.、It is cooked so that you can enjoy the original texture of vegetables、The taste is gentle and the taste is crowded so that the elderly can also be pleased。2Add colored caviar to accents♪

"Bread" Petit France。At your choice、Olive oil or balsamic vinegar、Please tell us your request for butter♪

"Foie gras poisé with brioche toast, egg Benedict style"

Crispy outside and moistly baked foie gras on brioche toast、Temperature eggs、Serve with salad、"Egg Benedict" style。Serve with red wine sauce and egg Benedict's soft-boiled eggs♪

Fish dish "Omar shrimp poisé sauce americaine exotic with spicy couscous"

Omar shrimp with volume、By poke fragrantly、Enjoy the texture with the softness of the body、The more you chew, the sweeter it will be.、SOURCE Americine (crustaceans)、sweet and rich sauce) and chili pepper、Paprika、In The Caterpillar, etc.、It goes well with spicy "couscous" (a type of pasta made with durum flour)! Please enjoy the texture of the romanesque and carrots that are cute to look at♪

Meat dish "Domestic Kuroge Wagyu "Black Diamond" truffle flavored gratin with Hamakita mushroom falsi"

Grill beef loin firmly、Truffle called "black diamond"、Almond、Butter、Put on a cheese、Make it gratin。The side dish is、Hamaki's mushrooms、It is finished with delicious chicken stuffed with oven-baked food.。To the source、By adding balsamic vinegar、It tailors the sweetness of the superb loin meat to a refreshing finish♪

This time with plenty of seasonal strawberries offered wedding cake!

Dessert "Seasonal Speciale" Strawberry Mousse and Pistachio Cream。

"Coffee"

This time the、I had a full course for wedding ceremony.、In Portebonnour、4We also accept meals in private rooms by reservation from people。Delicious Franco-Italian full of the kindness of Chef Sasaki、Please enjoy it by all means♪

Porte Bonheur portebonur
Address：Hamamatsu-Shi Naka-ku, 223-21 Viola, 1.2 floor：053-413-0880(Please, contact private numbers)
Hours of operation：10:00-20:00 Closed on Mondays：On Tuesday
http://porte.cc/