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Full-course dinner of Omakase chef potluck and forever renal certain friends and wine

2015/04/08

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Yet as mokuren sat quietly、Define a dignified
Symbol tree can be viewed from the garden "LENRI Trees"The great buildings with presence、
Here owner and reborn through collaboration and a new chef café & restaurant "Now and forever renal"Mr.。
2013December 3rd (Tue)To re-open as a French restaurant。
Current、Chefs have been working hereOnoue, ShigeakiMr. a、After finishing the training in Tajimi in Gifu Prefecture、
"Grandxiv Lake' In Italian "Lucci Cole"Is it the 務marete chef about ten years in the Italian and French came in、
Fully utilizing the technology have been cultivated so far、Provided mainly subsistence by the fusion of Eastern and Western colonial France cuisine。The building was built a castle、A solemn atmosphere lit up the faces of the day also.

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Shop、Unlike the soft natural light of the day、And then transforms into a space moist with warm lighting、
Adult retreat-like ambiance。
To this day, Miyoshi、And then held a dinner with some friends and his wife、And then bringing the wine to each other、
OnoeThe chef、1People8,000CircleOf course leave。
4Is the beginning of the party and also a celebration of the friends wife whose birthdays fall in January.

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"Chef:Ms. Onoe, Shigeaki.
食事前に一通りコース料理の説明をしてくれるOnoeSan。
朝一番で自ら採る旬の山菜や今が美味しい貝類をふんだんに用いての贅を尽くしたフルコースとなります♪

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De Bortoli Jean-Pierre Loze Australia - New South Wales(Winebtikkpanie)
Even Australia's popular "De Bortoli」のスパークリングロゼ
チェリーやラズベリーの芳醇な香りにフレッシュな程好い酸味ハーブとミネラル感
A faint sweetness and crisp finish is perfect for an aperitif!
桜の終わりを告げるこの季節にその生命の儚さと尊さを感じながら
Drink in the shade of the beautiful rose!

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Style with Burgundy drips ISO whelks and Hamamatsu
駿河湾で漁れた磯ツブ貝をブルゴーニュ風に仕立て
Shinohara's "Suzuki farm"The Chairman Mr. shallots and onion that multiplies the breed improvementDrop in Hamamatsuをローストで添えています
The delicious aroma of a rich sauce a spicy garlic and parsley as ISO whelk
Roasted sweet ~ go Hamamatsu finished drop fatty boobs is a fatty!
Will be put on crusty toasted baguettes.

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"Shirasu Terrine of bracken, auctions and wipe the morning of the Tartar Firefly squid, cockles"
Onoe
さん自らが朝採りしてきたわらびやせりふきなどの山菜を
シェフお得意の和の要素たっぷりのあっさりと上品な美しいテリーヌに仕立てています
丹波の黒豆とトリ貝とホタル烏賊をテリーヌに添えて
漁re in live fresh whitebait and marinated enjoy matching texture difference and difference in sweetness.

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"Bernhard Huber vaisaburgnder 2013 ' Germany (winebtikkpanie)
As the world's best brewery "Bernhard Huber"ofVaisaburgnderThe、
The barrel portion for、Together with barrel aroma、
Looks better in classy fragrance like the white flower of the grape。
Concentrated fruit flavors and creamy and full-bodied flavor。
More flavor so just chill I feel!

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"Clams zabaglione with green asparagus'
とっても太い浜松のグリーンアスパラをサクサクのパイで挟んで浅利の出汁を利かせた旨味溢れるサバイヨンソースでいただきます
サバイヨンとは卵黄に水酒類などの水分を加えて軽く温めながら細かく泡立てたもの
ジューシィなアスパラはギュッと甘味が濃く瑞々しさが溢れます
Recommended is the flavor of the clams and Aoyagi fusui and texture and sweetness is the best!

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"Lowirercapucino style tomato soup with clam cumin flavor"
フルーツトマトの酸味と甘味のバランスが整った旨みを凝縮した温かいスープは蛤の出汁と共にロワイヤルで仕上げています
On the、クミンを風味付けた大豆の泡を添えています
尾上さんのスープはいつもいつも絶品です!
クミンのスパイスな香りが食欲をそそり立てメーンディッシュと捉えても良いほどに大満足のスープです♪

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'Baguette'

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"Sea bream fishing Naoko Philoctetes baked yellow kumquat sauce"
甘鯛の鱗をカリッカリに仕上げておこりんぼ焼きと命名
ナイフを入れるとサクッと良い音が響き食べると口中でもカリカリッと鳴り渡ります
鱗に反して身は柔らかくてとってもしっとり
黄金柑の優しい甘味と酸味の利いたソースがさっぱりとしており下に敷かれた春菊と菜花のほろ苦さに良く合い絶品♪

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"Matsuzaka Beef Loin roast foie gras, lobster and scallop Mille-Feuille Porto and Madeira sauce'
とろとろ松坂牛の極上ロース肉濃厚なフォアグラぷりっぷりのオマール海老にしっとり甘い帆立貝
それぞれが主役のような出で立ちでポルトマデラ酒の濃厚な甘味のソースでいただきます
その豪華な面々の個性に負けないのが新鮮な野菜たち!
根パセリうずまきビーツ、Yellow turnip、Carrot、Sautéed、プチヴェールインカのめざめは
Sweet cheeks! lump is a texture thanks to the blessings of the Earth!

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' Chateau, Moulin, aura Rock 2007 "France
Bigot regarding wine-making does not allow any compromise in Super passionate about home owner,Jean-Noel Hervé氏が造るこだわりの赤
ThatPetrus, AusonePeer assessment and said that theMulan-aura rockOf2007 yearものです
華やかなアロマにバランスの取れた果実味と豊かなボリューム感
Come select wines by a couple of friends told me.

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The Tarte Tatin Apple
Onoe
,「デザートは友人のバースデープレートでお願いします♪」とお願いしてあったのですが
Onoeさんの粋な計らいで4-1 dayThe celebratedladeOf2Week yearAlso whats the celebrating together! (Hee hee)
大の大人が4人も揃ってロウソクを一斉に消すシーンは愉快なものです(笑)
こっくりと濃厚な味わいの紅玉のタルトタタンは尾上さんお得意のデザートの内の1つです♪

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OnoeWith a photo。
お皿を傾け過ぎてタルトタタンとソルベが流れてしまいましたが最後まで美味しく味わいました(笑)

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"Coffee"
美味しい食事と共に旅行好きな友人夫妻とトラベルにまつわるトラブルについて暴露し合いながら
You could spend a fun evening!
ちょっとお疲れ気味な友人の体調を気遣い少し早めの解散です
Onoue's feast we did! Thank you for always.

Café & Restaurant now and forever renal
8501 -2 Miyakoda-Cho Kita-ku, Hamamatsu City
TEL:053-428-7000
Hours of operation:10:00To 22:00
Closed on Mondays:Thursday
http://wp.lenri.com/

8501 -2 Miyakoda-Cho Kita-ku, Hamamatsu City

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Butter knife "spurred that" katchikachi butter become familiar with sutsu and bread in just 20 seconds! Charcoal-grilled eel shop like Japanese Kansai-style crisp and spicy means a heavy, nourishing and tonic
Butter knife "spurred that" katchikachi butter become familiar with sutsu and bread in just 20 seconds!
Charcoal-grilled eel shop like Japanese Kansai-style crisp and spicy means a heavy, nourishing and tonic

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