Michelin/Michelin | lade

2022/12/22 Post a Comment

Invite Taiwanese friends and family to the Michelin-starred French restaurant "Restaurant L'Arjan" in Ginza for the second consecutive year!

2022/12/06 Post a Comment

Falconer relocation opening "NO'AGE concentré" pairing course where you can enjoy sake, tea, appetizers and sweets

Six and a half years in Fukuroi、For 21 years as an authentic bar in Shichigencho, Shizuoka City、"BAR NO'AGE" has entertained many bar fans.。 "Concentrate and concentrate" on the various encounters and experiences you have gained so far、Moved to a quiet falconer, a little away from the city, and changed the name、AS "NO'AGE CONCENTRÉ"、We are making a new start。 The name "NO & # 8217s; AGE" and the、First of all comes from the whisky terms、"Point was made by blending excellence ripening period variety of whisky、Have this term、I want to make it a restaurant that is loved by customers of various generations."。This time the、We dared to eliminate the BAR character in order to step up beyond the barriers of the BAR.、Go there、With "concentration / concentration = concentré"、Design your own sign that will be the face of your new store。 A sign with the word BAR shining and a dignified door that welcomed many guests during the Fukuroi era.、Bringing together the encounters and memories that occurred at each store、We are quietly watching the new beginning here at Falconer。 By making it more compact than before with only 6 counter seats、A modern and stylish Japanese interior that is finished in a private space where you can enjoy a more special feeling。 Here you will、Without being bound by the framework of the conventional BAR、Add the "world of tea" to sake, snacks, and confectionery.、Add the face of "tea house"、A once-in-a-lifetime special time born from conversations between people will unfold! Every Saturday, Sunday, and holidays only、Cocktail pairing desserts paired with handmade desserts and teas and cocktails during the day。In the evening, we offer a unique cocktail pairing dinner course that can be combined with dishes made with carefully selected ingredients using iron plate and cocktails (reservation required)。Sake such as a sake dish that interweaves Japanese and Western flavors and a la carte is also available! By making it a teppanyaki that cooks in front of you、We have renewed the style to meet the various requests of our customers! In addition, tea utensils are set up on the counter.、As a famous production area of tea、Introducing a cocktail menu centered on tea leaves produced in Shizuoka with a power up! Sake brewer, bartender Masaki Itani, after graduating from Osaka Abeno Tsuji Technical Institute、I work as a cook, but due to severe roughness、Turned bartender who mixes sake。2000Founded "Bar NO'AGE" in fukuroi city in 2008.、2007Moved to Shizuoka City in 2008。Published in various cocktail and pairing books、2016Won the Yokohama international cocktail competition Creative Grand Prix in 2008。2021Cooking using teppanyaki in 2008 and "enrichment" of the past 20 years、The store name is "NO'AGE concentré" as a style to "concentrate" and newly started。 There is also a tea board at the counter.、We will serve you the best with beautiful behavior unique to bartenders。Pour boiling water at an appropriate temperature from a tea kettle、Warm tea set、Add the tea leaves and pour the hot water again.、I went into steaming.、wait quietly for that time、A cup rich in umami carefully poured into a tea cup。 Shallow steamed single sencha "Haruna 29" with an altitude of 350m in Shizuoka、The clear Okitsu River flows、In the lush mountains ryokawachi、Overlooking Mt. Fuji and Suruga Bay、Tea farmer "Hokoen", which grows more than 20 varieties of tea in a steeply sloping tea plantation where a sea of clouds spreads, has its original single sencha "Haruna 29"。Find the fruit and increase it with the branch、10This tea leaf that has been loving for more than a year、Take the name of "Harun" who is my daughter、It is raised by being cherished like a daughter。Its flavor is、A slightly fragrant grain aroma with a well-balanced umami and astringency、It is a variety that gives you a sense of depth and reverberation! Cocktails、From standard traditional traditional cocktails、Fruit of the season started.、Taking advantage of the natural taste obtained from the blessings of nature、In a mixology style using homemade flavor de spirits and special techniques、The lineup that added "world of tea" to Mr. Ita's original style that becomes a cup that can only be tasted here is substantial、You can enjoy it with a variety of courses and pairings! From left to right: Sidecar：Cognac-based cocktails。 [Shizukucha ~Aya kiri~]：Inspired cocktails inspired by tea plantations in Shizuoka Prefecture using the scents of sencha and a drop of cognac and kimmokusei。 Cocktails served at the 20th anniversary party of the Japan Tea Instructors Association。 [Smoky Martinez of Roasted Tea]：Roasted tea leaves and octagonal、Based on vanilla beans marinated in dark lamb、An arranged version of Martinez Cocktail, also known as the "prototype of a martini" paired with sweet vermouth and maraschino cherry liqueur。 [Gyokuro Martini]：One roast is at a low temperature.、Pour sake in two roasts as a cocktail。Including Gyokuro in Okabe-cho, Shizuoka City, which is also known as a gyokuro famous production area、Gyokuro produced by tea farmers in Shizuoka Prefecture carefully selected and used。Producers also change depending on the day、I enjoy matching the difference of the taste。 [Sparkling Tea Dogs Nose]：Using an extraction method that combines the aroma of the flowers of tea for each tea leaf、Based on homemade, sparkling tea finishes。It is a cocktail of LOW alcohol which arranged the cocktail "Dogs Nozu" of beer and dry gin by hanging the craft gin that the character shines there。 [Jasmine Negroni]：Twisted "Negroni", one of the most popular cocktails in the world。Using jasmine tea and various spices marinated in Campari、You can enjoy a rich taste even if it is holo bitter。 [Martini]：King of gin-based cocktails。 On this day、Enjoy the "Cocktail Pairing Dinner" and "Cocktail Pairing Dessert" during the pre-opening! "Low-temperature roasted duck pickled in red miso" × "Highball" French duck meat roasted at a low temperature is marinated overnight in a special red miso paste、Toast with a thirst-quenching highball suitable for the first cup! The moist and juicy duck meat has a mellow aroma of red miso that softly escapes into your nose and the richness of the duck that deepens the flavor as you bite into it! "Marinated Fresh Fish of the Day" × "Sparkling Tea Dogs Nose" Flounder, which will be the fresh fish of the day, is tossed with nut oil and combined with moroheiya、Serve with a refreshing squerling tea with the scent of tea! An elegant dish that has the elasticity of fresh fish, but also has the flavorful taste of nut oil and a sprinkle of salt to fully enjoy the sweetness of flounder! "Autumn sword fish rillette" A dish where you can enjoy the concentrated and rich taste of seasonal autumn sword fish、Serve the crunchy texture with bread baked on the griddle! Mr. Itani with the face of a bartender and a chef。In tea, there is Shizumi's gesture、In cocktail shakes, the movement is captivating.、In the teppanyaki style, you can see the lightness of majesty、The performance will be full throttle and entertaining! Examples of Cocktail Pairing Dinner Courses: "Toman Gyu" × "Red Shiso、violet、Japanese tea、Armagnac" The main dish of the day is a meat dish.、Teppanyaki of Japanese black beef "Toman beef rump meat", which is mainly lean meat from Miyazaki Prefecture。都萬牛、It is fattened with Japanese black beef so that it does not have much marbling.、Not to mention feeding feed rich in vitamins and minerals、Try to be stress-free in an airy barn rich in nature、We aim to keep cattle in a healthy way that suits their physiology。Also、Fattening mainly cows aged 33 to 50 months, which is said to be the most delicious of Japanese black beef,、As a result、Fleshy dark、It produces low-fat, healthy beef with fat and lean flavors。By baking on a griddle、The surface is crispy and fragrant、The inside, of course, is finished in medium-rare、Because it is thick, you can enjoy the flavor and texture while chewing! Next is the "Cocktail Pairing Dessert" that offers "sake, tea, and confectionery"! Mr. Itani has been incorporating liquid nitrogen as a technique for cocktails and cooking methods from an early stage。We will use ultra-low temperature liquid nitrogen at minus 196 degrees Celsius to make the dessert magical! When ice wine, which is condensed with the aroma and sweetness of the ingredients, is flaked with liquid nitrogen and added to the finisher,、This is the perfect cold dessert for this hot season! "Pear and apricot kernel blancmange, green yuzu jelly and -196 degree ice wine flakes" × "Kawane Tsuchiya Farm's cold brew sencha and gorgeous GIN jasmine flowers in a glass" Stand up with fresh cream that melts in your mouth smoothly enough to stand up、We will finish "Savarin au Cocktail"! By scraping the orange peel with a greater、The fragrant freshness becomes a healing scent、Garnish with pistachios and mint and you're done! This dessert is also sold at the online shop.、Fresh cream, flavoring, etc.、Decorating is a service limited to those who can eat in the store! "Savarin au Cocktail" In response to the request of customers who want to eat savarin soaked in plenty of alcohol.、The second edition of adult sweets that only Mr. Itani, a bartender, can deliver! Using handmade fruit puree、Reminiscent of seasonal fruit cocktails, Sabalan is a tipsy and adult-friendly sweet! Serve aluminum foil with tea leaves、By smoking it on an iron plate, the effort of putting the smoked incense in the glass will be finished in a deep cup! Feel the change of seasons、The ultimate chestnut dessert unique to autumn is now available! What is "Croustade"?、It is a dish that originated in southwestern France, which means "shell" in French。Wrapped in a thin dough called part-filo and baked、There are various recipes that are sweet or spicy depending on what you wrap inside。This one is arranged with chestnuts、Crunchy outside、Inside is a whole chestnut、Adult sweets that can be enjoyed in many layers with the combination of chocolate and caramel! Please enjoy the moe cut when cut in the store! "Chestnut Crustud Red Miso and Caramel Sauce" × "Misty Fairy Flag" "Choux-à-la Coctaire" Using eggs from Shizuoka-raised chickens、Plenty of homemade custard cream made without additives! The fragrant baked puff pastry is handmade from traditional puff pastry。There are also seasonal limited edition items that you can enjoy all year round.、The pairing of cocktails with cream puffs is also fun to inject alcohol into the dropper to your liking.、It will be the best adult sweets! In the midst of the Corona disaster in 2020、It is thought that it is not possible to deliver the cocktails and sweets that are offered.、In October of the same year, we obtained a confectionery manufacturing license.、Sales as the NO'AGE sweets division "noage." have also started.、The online shop also seems to be doing well。Since you are currently busy preparing for a new store、The "Ultimate Ordered Sweets" are scheduled to be shipped from mid-October! Whiskey while chewing on homemade caramel nuts。A luxurious moment where talking at the counter frees your mind and body。 It has an unforgettable taste。There are memorable moments。 New encounters and miraculous moments await。 A one-of-a-kind pairing that can only be tasted here、Please enjoy it。 NO'AGE concentré Address：Shizuoka, Shizuoka City, Aoi Ward, Takashi, 2-5-12 1F TEL：054-253-6615 Hours of operation：12:30-14:0018:00-22:00Last entry: 20:00 BARTIME、Soil only 21:00-24:00 Closed on Mondays：Irregular holidays https://www.barnoage.com/...

2022/12/02 Post a Comment

Birthday trip in Karuizawa (4) Blissful birthday dinner at "Auberge de Primavera"

Auberge de Primavera, led by owner-chef Yasuyuki Onuma, who pioneered French restaurants in Karuizawa.。This time the、Enjoy a special birthday dinner in this wonderful Western-style building surrounded by autumn leaves! In the evening, when the sun goes down, the trees are lit with neon lights.、Creates a warm atmosphere while emitting a dazzling light。 The garden of the main building shows a different face from the atmosphere of the daytime。 An illuminated symbol tree reveals its existence、Welcoming guests for the night。 Yasuyuki Onuma Owner and Chef Profile Born in Chiba Prefecture。From Chiba Prefectural Yachimachi High School, I entered Tsuji Culinary College in Osaka.。1981After graduating in、Got a job at the French restaurant "Rengaya" in Daikanyama, Tokyo。Ginza "After training at Lekan、"Fit Resort" in Kawaguchiko Town, Yamanashi、Served as the head chef of "900 City Club" in Nagano and Karuizawa。After working as the cooking manager of the auberge "Au Mirado" in Hakone, Kanagawa、1996 year、French restaurant "Primavera" opened in Karuizawa。2002Attached accommodation for years。Since the、There is also a wine cellar and a sister store "Pyrenees"、2020In the year Japan opened a restaurant "Calm Za" and "Vegan Prus" focusing on vegetable dishes.。 Why、Owner-Chef Yasuyuki Onuma、Despite starting as a French restaurant、Did you name the restaurant "Primavera" in Italian?。It's、Memories on one page of the chef's life are deeply involved。For details,、Please see the "official website" where this thought is written。 1The main restaurant on the floor has、Non-guests also come to enjoy the meal.。 Polished glasses and cutlery are lined up on pure white tablecloths、Crown napkins will be trimmed。Bright red apple balls that can be harvested at this time of year in Karuizawa are served beside candles。 On this day、To match the special dinner course of owner chef Yasuyuki Onuma、We asked manager and sommelier Ken-ichi Tanaka for pairing wine.。 A toast to Champagne on the eve of my 49th birthday this year! Champagne "Jean Vesselle Oeil de Perdrix" Named "Eye of the Quail"、100% Pinot Noir champagne with a pale pink color as the name suggests.。It's hard to see them in Japan、It is made by a very rare direct pressing method.。Bright bright pale pink tones illuminated by candles、Make an even more gorgeous impression。Foams well、Fruit aroma spreads、Adds a hint of tea leafy nuance and spiciness、You can enjoy a rich sense of volume where you can enjoy the rose flowers and mineral scent! In the pond in the courtyard reflected through the glass、Bright red autumn leaves appear all over the place.、It has become a carpet of autumn leaves.。Looking at the illuminated courtyard、Mr. Tanaka, the manager, said, "You came at a good time."。Only a few autumn leaves can be seen floating in the pond、After a few days, the autumn leaves containing water will sink to the bottom of the pond.。Even this scenery is a page that makes you feel the precious four seasons of Japan.。I feel like I'm having a special time on a special night。 Amuse (1) "Red Bell Pepper Mousse Courido Tomato" Amuse (2) "Homemade Ink and Cheese Sable" White Wine "Le Sec de Rayne Vignau 2020 (LE SEC DE RAYNE VIGNEAU) Bordeaux / Sauvignon Blanc "Chateau de Rayne Vigneau)"、1855It is a historic chateau rated 1st class in the Sauternes district。Lemon yellow with shine、Grapefruit and herbs、Honey、White flowers are felt、It is characterized by freshness and soft acid.、It has a pleasant taste and is easy to drink.。Let's go with the shrimp soup! Appetizer "Terrine with highland vegetables and lobster with oregano flavor" Soup pairing "Crème Christasse" An appetizer that has been unwaveringly popular since its opening。13So that you can enjoy the texture and taste of the highland vegetables、Divide each vegetable and cook it carefully.、Colorful terrine finished only by pressing without using any joints。Served with a special consommé jelly and oregano-flavored green sauce。In the center, the umami of Omar shrimp is condensed.、The highland vegetables packed around it are fragrant、It has a crunchy texture and is fresh! It is no exaggeration to say that you can experience the splendor of Karuizawa's highland vegetables in this dish.、It's just ♪ like this to have a meal that pleases the body. Bread to match the next "matsutake mushroom pie wrapped soup"、Red wine。 Red wine "Moret Saint-Denis 2020 Morey-Saint-Denis Domaine Stephane Magnien, a domaine based in Moret-Saint-Denis, founded in 1897、2008It was inherited by Stephane Magnien as the fourth generation owner.、Traditional winemaking methods。Beautiful garnet shades、Raspberry or blackcurrant、Fruity aroma of ripe fruits such as wild berries、It is juicy but also elegant.、You can enjoy the aftertaste for a long time! Soup "Matsutake mushroom pie wrapped grilled soup" Put a spoon crispy from the edge of the pie、First of all, let's have a soup that locks in the umami with a pie.。The fragrant scent of matsutake mushrooms! Pie-wrapped soup is popular as one of the specialties of autumn here。It becomes a special consommé base that was carefully taken over 3 days.、While there is a gentleness that fits in with the body、Like a deepening autumn、Enjoy the deep taste that slowly permeates the marrow of your bones.、It is an exquisite soup that shines a beautiful golden color! Later、By soaking the pie、There are two ways to enjoy。The coming seasons、Matsutake mushrooms turn into truffles and you can enjoy ♪ white wine "Saint Auban Premier Cru Les Frionne" 2019 François d'Allaines Saint Aubin 1er Cru Les Frionnes It has a minerality that reminds me of peach and green apple, and a fruity taste that makes me feel citrus and white flowers.、Smooth and elegant Chardonnay to pair with fish dishes! Fish dish "Today's Fresh Fish Pear Tailored Butter Sauce with Estragon Flavor" Soup Galvue "Potage of 5 Vegetables" The fresh fish of the day is "cod"。It imitates the shape of a poppy pear.、Stuffed with crab and scallop mousse and steamed、Estragon's fragrant butter sauce goes well with it! Karuizawa apples piled up in a basket on the table。 Next is the appearance of red wine to match the meat dishes of the main dish.。 Red wine "Chateau Dassault Saint-Emilion 2016 (CHATEAU DASSAULT SAINT-EMILION GRAND CRU 2016)" In 1955, Marcel Dassault, the founder of a fighter manufacturer, acquired Château Coupley.、Renamed Château Dassault。Deep garnet purple hue、Plums and boysenberries、Following the aroma of Black Forest cake、lilac、The scent of star anise、The vigorousness of full-bodied and condensed black berries is felt,、It has a floral scent...

2022/08/06 Post a Comment

Fujieda French "L'AGAPE Lagup" A classic French restaurant that is happy with its unchanging deliciousness

At the French restaurant "L'AGAPE" in the corner of a tenant building along Aoshima Junior High School Street in Aoba-cho, Fujieda City、For the first time in a long time, we went to Fujieda lunch! This shop is、Owner-chef Takayuki Matsushita、Tokyo、Gain some experience in your stores in the Kansai region、After France also trained independent in September 2008。The inside of the store is a simple modern construction based on simple white、It will be a restaurant full of private feeling like a hidden place with about 10 seats。Here you can enjoy classic French cuisine based on French regional and traditional cuisine.、私たちが結婚してから10年ずっと通い詰めているお店の一つです！ランチメニューは2,600円のデザート付きの気軽なAコース（※デザート無しのコースは2,000円）から、It will be a 5 course that can respond widely up to 10,000 yen for a special E course using seasonal ingredients of Chef Omakase、In the course of all Pan (pork Rillettes with)、Soup, and Cafe、Dessert included、This time the、Order a B course 4,200 yen for each of the B course where you can choose one dish of your favorite thing for both appetizer and main dish、メインを魚料理と肉料理でセレクトしシェアします！店頭にはコースに添えられる焼きたての自家製パンが並びます。 Dessert、I choose from what is written on the blackboard.、Because it is also possible to take each one little at a time、If you have room in your stomach, let's go to all kinds by all means! Ice confectionery (glass、Sorbet)、黒板に書かれている中から2種類をチョイスできます！この日はマセラティで遠征しているため、Unfortunately, wine is a treat, so、Order water with gas。 It was said that this was not much affected by the corona disaster、Lunchtime during summer vacation is、Madame doesn't seem to be there.、In a quiet interior、まさにプライベートキッチンのようなひとときを楽しむことができました！前菜「フォアグラプラムのコンポート詰めテリーヌ」ほぼ毎回オーダーする最初の一皿「フォアグラのテリーヌ」です！フォアグラをコニャックと白ポルト酒で香り付けしテリーヌに仕立てられており、This version had a plum compote tucked in the middle.。Honey mixture of nuts and raisins served with brioche。一口頬張れば舌の上でとろける滑らかさと濃厚な味わい深さに悶絶！下ごしらえや調理法においてとても丁寧な仕事ぶりが感じられる味わいが楽しめます！前菜「北海道産時鮭（ときしらず）のスモーク厚切りポワレ」これがメインの魚料理と言っても何ら疑わない前菜が出て参りました（笑）北海道産の時鮭のスモーク厚切りポワレは、After marinating overnight、Keep it in good condition with a dehydrated sheet、Baked crisp and fragrant on the skin surface、White wine-based sauce with a sauce entangled with blue laver from Lake Hamana。Mashed potatoes underneath、Accompanying vegetables are like summer、Served with okra frites or roasted tomatoes。The knife crisply enters the fragrant skin of crispness、中はしっとりふんわりの身厚感が堪りません！青海苔の優しい磯の香りと共に堪能！「自家製パン」全粒粉とライ麦の香り高いフランスパンと、コーングリッツ（とうもろこしの粗挽粉）を塗したふんわりもっちりの香ばしい丸パンの二種をいただきます。飴色の玉葱と白ワインで煮込んだ豚肉を丁寧にほぐして、煮汁と焦がしバターで練り上げる定番のポークリエットとの相性も抜群です！「桃の冷製スープ」今が旬の静岡県産の桃を用いた冷製スープ。滑らかで濃厚な味わいは上品なデザートのような仕上がり！「本日の鮮魚料理」本日の鮮魚料理は嬉しいことに私たちの大好きな「甘鯛の鱗焼き」！発酵バターのブールブランソースにトマトを加えていただきます。Served with vegetables、Carrot、Yellow Zucchini、Leo thank you、Eggplant、ペコロスのグリル。甘鯛の鱗の美しさに思わず見惚れてしまいます！こちらの皮面の火入れも絶妙で、Crispy、サクッと心地良い音が鳴り響き、香ばしい香りと共に食感が楽しめ、フワッと溶けてなくなる身の柔らかさは、極上の一皿となります！「フランス・シャラン産　窒息鴨のロースト」こちらのお店で私たち夫婦の一押しメニューが、このビュルゴー家シャラン産の窒息鴨です。Do not eat the duck in this shop!、Will life.、I'm sure (laughs) What is Etfe (suffocation)?、Originally、Put the needle to the back of the neck、And in a State of suspended animation、The bird carcass without removing blood.、Is there a way to ETFE with electric shock in recent。By letting ETFE、With engorged blood in the body of the duck、As a result、血が肉全体にまわります。Thereby、Strong flavor of duck meat containing iron is delicious。エトフェ（窒息）した鴨肉に煮詰めた蜂蜜を塗って、The aroma increases by roasting the skin surface with impatience、It is finished without missing the umami of the meat。This time too, with a splendid fire、At the moment put the knife、A smile fills the elasticity of the flesh lying with a pull-up.。Dressed in a sauce stewed with honey and red wine、When chewed, the aroma of the skin becomes umami.、The thick part has moderate elasticity、Juice overflows.。And the rich taste that feels sweet with the juice is transmitted、The body is soft and moist and full-bodied and smooth。It is a dish that I do not know how many times I have already received、変わらぬ美味しさが飽きることなく至福の時に導いてくれる一皿です！「デザートの盛り合わせ」贅沢にも全種盛りをオーダーしているため、It will be a luxurious platter! The two kinds of glass are、Honey ice cream with nougat grasse and chestnut flowers on top、The cake is a three-kind, smooth texture and full-bodied crème caramel、Tart tatin filled with summer apples from Fujieda、ラムレーズンのガトーと盛り沢山！まだ少し早いのですが、8月14日に46歳の誕生日を迎える主人のお祝いをサプライズで松下シェフがしてくれました！良く覚えてくれていますね！こういうさり気ない心配りがとても嬉しく感じます♪ 「Happy Birthday TAKAHIRO おめでとうございます」思わぬフライングバースデーのお祝いに主人の顔もほころび、とても嬉しそう♪こちらのソルベはパイナップルとヨーグルトと爽やかな二種をセレクト！「桃のコンポートゼリー」「コーヒー」お茶菓子と食後のコーヒーをいただきます！食後に手の空いた松下シェフと近況報告会を開くと、From around the middle of next month、It seems that you can enter the construction to renovate the interior of the restaurant、２週間ほどお店を休まれるとのこと！丁度良いタイミングで足を運べたと思います！開業14年となる店内の改装がどんな感じに仕上がるか次回の来訪が待ち遠しくなりそうです！現在、ラガップではホールをお手伝いしてくれるサーヴスタッフを募集されています！興味のある方は是非お問い合わせされてみてください！松下さん、リニューアルオープンを楽しみにお待ちしています！改装休業中は是非浜松に泊まりに来てくださいね！ L’AGAPE（ラガップ）住所：静岡県藤枝市青葉町3-3-28 TEL：054-637-0290 Hours of operation：11:30-14:00、18:00To 22:00 Closed on Mondays：月曜日・その他不定休有（※お店に直接お問い合わせください）駐車場：In front of the store http://lagape.jp/...

2022/07/16 Post a Comment

Ginza Michelin 1-star "Restaurant Larjean" Modern French incorporating the essence of Scandinavia and Japanese

Ginza 4-chome intersection、Directly connected to Ginza Station、"GINZA PLACE" towering in front of the Wako Clock Tower。Featuring "Klein Dytham Architects (KDa)" who is highly acclaimed internationally as an exterior design architect and has a deep knowledge of Japan, the façade with the motif of "FRETWORK (watermark carving)" is、エレガントで個性溢れるデザインとして一際目を惹きます！虎ノ門移転オープン「レストランラルジャン」パリと北欧のエッセンスと和の季節感を生かしたモダンフレンチ ※ラルジャンは2023年8月31日をもちまして銀座での活動に幕を閉じ、The style was newly moved to Kasumigaseki in October。〒100-0013 東京都千代田区霞が関3丁目2-6 東京倶楽部ビルディング 2F 霞ダイニング 03-6268-8427 Located on the 7th floor of this building that feels the bustle of Ginza、2020Since opening on December 11, 2022, we have already received one star in the Michelin Guide Tokyo 2022 to Restaurant L'ARGENT! Chic and modern monotone with gray tone、A unified calm space spreads with stylish design、Confirm your reservation at the reception。 The store name with the meaning of "silver" is、It is named from the desire to convey new value that has never existed in this city until now。 The 8 counter seats are called "BAR L'ARGENT"、16:00-23:00In the open。Bar food supervised by Chef Kato is also substantial.、While occupying the night view of Ginza's prime location、It can be used as a bar for everyday use! Greet your guests、In a 2015 work by Belgian artist Jean-Luc Moerman、Bold hues and meticulous, intricate touch of the painting will give you an uplifting feeling! The main floor has 28 seats while maintaining a spacious spacing、An open space with a high ceiling becomes a dining room.。 This time to the innermost corner seat。This is a high-back sofa seat drawn in a semicircle、You can enjoy a relaxed posture even for a long meal、It would also be nice to have a view of the entire floor.。I also recommend the seat in front where you can see the state of the kitchen, ♪ and the lunch menu is、"Larjan Lunch Course" will be only one course of 9,350 yen (excluding service charge including tax)、"Wine pairing" 7,700 yen (excluding service charge including tax) is also possible。 A table surrounded by ladies and gentlemen in polished wine glasses。While feeling the rhythm in the nimble movement of the staff、It is the start of a moment that makes you feel the gentle passage of time! For a toast I ordered a glass of champagne、Chef Sommelierの福田遼矢（Ryoya Fukuda）さんにサーヴしていただきましょう！「ヴァンデミエールブリュットドワイヤール（Cuvee Vendemiaire Brut Doyard）」シャルドネの聖地として名高いコート・デ・ブランの4つグラン・クリュのブレンドから成るブラン・ド・ブラン。Fresh green apple acid and clear mineral feeling、Expressive aromas are elegant and of quality、Biodynamic as the motto、Because it values the original taste of nature with a small amount of dossage、ピュアな果実味を楽しめます！食材はほぼ国産にこだわり、Chef Kato himself Japan the menu that arranges carefully selected ingredients from all over the country、Production area also disclosed。Chef Kato's dishes are、While incorporating the essence of Scandinavia into the base of French cuisine that has been cultivated、Using ingredients unique to Japan and rich climate、We offer modern French that is only here that originates from Ginza。 Cheers to the first Ginza date in a long time without a couple's water! You can go out once in a while like this.、我が家の愛犬ショコラのお守りをしてくれる友人Aに本当に感謝しています！ペンダントライトに透かし、That golden-tinged lustrous color that emerges is、Symbolism of ripe wine。時間経過による変化の振り幅も楽しめる余韻の長いシャンパーニュです！一品目と共に加藤順一（Junichi Kato）シェフが出向いてくださいました。Although it may be the same Shizuoka Prefecture resident、とてもフランクに接してくれる親近感溢れるシェフに御挨拶！シェフ：Junichi Kato Born in 1982、Born in Kakegawa, Shizuoka。2003Graduated from Sentsuji Culinary College France。Joined Shiba Park Hotel "Tateru Yoshino"。2007Became a sous chef at the Hôtel de Yoshino of the Year。2010In Paris "Astrans" he worked under Pascal Balbo.。2012Year Danish "AOC"、Returned to Japan after experiencing "Restaurant Marshall"。2015In the year he became the chef of "Sublim"、Awarded one Michelin star。2020 December、With the opening of Ginza "Larjean", he became the chef of the same restaurant、Even here we get one Michelin star.。"Gault&Millau)" won 3 tocks.、To the present。「宮城　ムール貝」三陸・宮城のムール貝を白ワインで火入れした後、Pickled like escabeche and laid out on crispy crustad、Softly wrapped in grilled aubergines espuma、Served with caviar and hoshi su on top。Finger food in one bite。Smooth espuma of fragrant baked aubergines spreads in the mouth、Can feel acid in the accent、食欲を増進させる夏に相応しい一皿となります！二皿目はManagerの小倉希望（Kibou Ogura）さんがサーヴしてくださいます。I learned the name "hope" from the business card I received later.、I involuntarily asked, "Is it your real name?"。なかなかお目にかかれない素敵な御名前ですね♪ 「鹿児島　喜界島とうもろこし」加藤シェフの師匠にあたる「タテル・ヨシノ」の吉野建氏の出身地でもある喜界島から、Stocking fresh corn of very sweet varieties、Freshly baked pancakes are finished。Top, accompanied by Royrom caviar, which Sweden boasts to be "more than caviar" and fresh pickled elderflower。What is Royrom Caviar?、Refers to the egg of a fish belonging to the white trout family that inhabits the Nordic Baltic Sea sandwiched between Sweden and Finland、With a fish named Loy、Because it is a fish egg (rom)、It's called Royrom.。The taste of bright orange roy rom caviar full of transparency is、It has a mild and very elegant flavor。熱々でふっくらと焼きあがったとうもろこしの甘みたっぷりのパンケーキと共にいただきます！「千葉　コチ」旬の魚料理には千葉・房総半島のコチを用いて、In a dish inspired by ceviche。Celery or green pepper、Carving the Strawberries、It is combined with a kochi that has been dehydrated and brought out the umami taste。On the、Served with tomato consommé jelly and seaberry sorbet with liquid nitrogen、Just enjoy the refreshing sour taste、洋に和をうまく融合させた一品！脱水させたコチの弾力味溢れる旨味が噛めば噛むほどに後を引く美味しさです！お次は、It is one of the specialties based on Kakegawa tea that Chef Kato was born and raised in Shizuoka Prefecture,、It's served at night.、今回特別にランチメニューに組み込んでくださいました！まるで抹茶ロールのようなインパクトのある出立ちで登場！加藤シェフの故郷であり、Kakegawa City, Shizuoka Prefecture, where your parents' home is located, is also a famous tea producing area、"Foie gras terrine" using this year's new tea that Chef Kato's grandparents are growing in Kakegawa。「静岡　掛川茶×フォアグラ」鶏出汁でトーション仕立てにしたフォアグラは、By finishing in the oven carefully, excess fat is removed.、For a refreshing tailoring。Covered with a cream sauce that makes you feel mellow new tea、A dish that wraps the rich richness of foie gras with fragrant tea。Add glamour with roasted fragrant pistachios and latafia jelly that you can enjoy the gentle sweetness of grapes、It is decorated with a more concentrated Kakegawa tea sauce。While admiring the beautiful foie gras cross-section of pinkish shades、一口ひとくちの余韻を楽しみます！こんがりと焼かれたサクサクのブリオッシュに添えれば、相性も抜群！「自家製パンサワードウブレッド」ライ麦をベースにした自家製パン・サワードウブレッドは、Whey and shrimp beer are used.。Why、Is it limited to shrimp beer? He told me that。Based on the historical fact that the first store of the beer hall "Ginza Lion" on the basement 2nd floor of this building was the same as the address of the same building as Ginza 5-chome 8-1、Limited use to "Ginza Lion" shrimp beer。Homemade yeast is、Chef Kato was enrolled in a bakery during his training in Denmark.、Take home the yeast cultured from the bakery.、It's still being used today.。For sourdough bread that feels the aroma of rye and firm umami、Every morning、Fresh butter that is making a squeaking sound in the kitchen、Served with two kinds of thick whipped butter combined with charred butter and buttermilk。「和歌山　スズキ」メインの魚料理は、Suzuki's Viernoise in Wakayama。Spices and herbs、Wearing bread crumbs with cheese、The surface is fragrant and the inside is plump and baked.。It is served with a sauce that takes advantage of the umami and acidity of salt-dried tomatoes.。Served with vegetables、Sautéed Pecoros、Pickled red onion、Green asparagus、ネトル（イラクサ）のペーストや酸味のアクセントが楽しめるオゼイユなどを添えて！「岩手　ホロホロ鶏」メインの肉料理は、岩手の「石黒農場」のホロホロ鶏の胸肉をシンプルにロースト。Wearing a thin sheet made of apples and onions、Summer truffles and amaranth、Pasted potatoes rolled up and served with fried garnish。At "Ishiguro Farm" in Hanamaki City, Iwate Prefecture, which is also a hot spring resort、Build a chicken coop on a vast site、Use the hot springs that spring up to lay down floor heating, etc.、It is successful in breeding holoholo chickens that are difficult to raise in Japan with four seasons、The only dedicated farmer of holoholo chickens in Japan。What is a holoholo chicken?、In the pheasant family of birds inhabiting the tropics、It is also said to be the queen of birds of prey、No smell or habit、柔らかくジューシィーな肉質でコク深い味わいが楽しめます！「長野　ラベンダー」本日のデセールは、Edible lavender in Nagano。Sneak mascarpone and ice cream under the disc、Raspberry Chocolat、Rasberg boiled with apple vinegar、With viola。You will be served while breaking the disc made by combining lavender vinegar and milk! Lavender desale that shines in a chic outfit on a gray bowl、その味わいも見た目通りの大人の味わいとなります！食後のドリンクとミニャルディーズは、We will move to the terrace seat with a good view。銀座和光時計台を正面に見下ろす風景は、何とも贅沢なロケーション！外気に触れ、A moment while feeling the bustle of Ginza with your own skin。車の音や人の流れ、全ての喧騒が普段静岡では味わうことのないBGMとなっています（笑）謎の球体を抱え、再度顔を見せてくれた加藤シェフ。Apparently、ミニャルディーズの入った器で蓋を取れば三段重に。Now、一つひとつの小菓子を説明していたただきましょう！「ミニャルディーズ①」ミニャルディーズの一段目は、焼きたてのパンケーキ。こちらはデンマークの伝統的なパンケーキで、現地ではテニスボールぐらいの大きさになるようですが、In order not to become a small candy、It seems that it is baked cutely with a takoyaki (laughs) This pancake has、Sneak up on Reverb Jam! "Mignardiz (2)、③、(4)" The second stage is、The color is also adorable and incorporates three kinds。山形を代表するブランドさくらんぼ佐藤錦のタルト、銀座界隈を飛び回るミツバチから採れる高貴な銀座はちみつを使った四層のケーキ、幻の果実・ポポーのマカロン。懐かしい思い出のあるポポーに思わず声を上げると「30人に1人ぐらいしか知らないポポーを御存知なのですね」と笑みを浮かべる加藤シェフ。ポポーは以前、果実のまま頂いたことがあり、It's a mysterious fruit.、It's something I googled at the time.。It has a sweetness with a complex taste, like mango or banana plus coconut、And yet, I could feel the refreshing smell like pineapple.、Popo can enjoy the taste just like a tropical fruit。忘れるはずがありません！「ミニャルディーズ⑤」三段目は、紅茶のアールグレイとキャラメルを使った濃厚なチョコレートムースは、とろける美味しさです！どの小菓子もプティサイズでありながら、きちんと主張をしてくる逸品揃い！コーヒーに合わせて楽しみます！「コーヒー」この日は生憎の天候で雨が散らつく中ではありましたが、逆に夏の涼を感じられる過ごしやすいテラス席となり、Eyjafjallajökull、時計台と睨めっこ。 Ringing from the Wako Clock Tower、14The sound of a bell announcing the time。Feel the majesty in the quaint appearance reminiscent of the good old days.。パリにはパリの、コペンハーゲンにはコペンハーゲンの料理があり、ここ銀座では、「本場の味そのまま」でも「懐かしい銀座ノスタルジー」でもない、一から築き直すような気持ちで「L’ARGENT」の料理を作り上げていきたいと願う加藤シェフの心意気が感じられた料理たちを堪能。最後に加藤シェフと小倉マネージャーと一緒に記念撮影！また是非足を運びたいと思います！レストラン　ラルジャン（Restaurant L’ARGENT）住所：〒104-0061 東京都中央区銀座5-8-1 GINZA PLACE7F お問合せTEL：03-6280-6234 Reservation number：050-5384-9609 Hours of operation： Tue ~ Sun, holiday, celebration：Lunch 11:30-15:00（ L.O.13:30）火～日・祝・祝前：Dinner 17:30-23:30（ L.O.20:30） Bar：16:00-23:00（ L.O.22:30) Closed：On Monday..

2022/07/02 Post a Comment

Ebisu Nouvelle Chinois "WASA" 辣油 & Jako 辣油 set for sake

Set up a shop without a sign in Ebisu、Attracting attention as an original creative Chinese、One of the restaurants where reservations are difficult to make is the Chinese restaurant "WASA"。"Fulinmen Sake House"、Nishi-Azabu's "Epicer"、Became independent after undergoing training at "Kaika-tei" in Gifu, famous as Nouvelle Chinois.、2020 October、Owner-chef Masataka Yamashita who opened a new restaurant in Ebisu and restarted。 During such、「わさ（WASA）」からお取り寄せできる「辣油＆じゃこ辣油のセット」の二種類の特製辣油が届きましたので、Immediately、晩酌のお供にいただこうと思います♪ 辣油のネット通販サイト https://mall.omakase.in/stores/vb5019433 「辣油」上澄みの澄んだ辣油と唐辛子を混ぜ合わせた辣油と二度楽しめる「辣油」は、Water Cooker Gold Pickled Who、It is said that it goes well with meat and potatoes and sukiyaki。Refrigerated storage is strictly prohibited to preserve flavor、It will be stored at room temperature avoiding high temperatures and humidity.。Immediately after opening、What surprised me the most was、その立ち込める辣油の香りの豊かさです！この食欲をそそる香りだけで箸が進みそう！辣油のベースはキャノーラ油。丁寧にヘタと種を取り除いた朝天唐辛子、国産唐辛子をローストしてから、油でじっくり中火で香料の草果と山椒と一緒に風味が飛ばないように火入れしていきます。味や風味の決め手は温度で、絶妙な火加減がこのような繊細な辣油を作り上げています。「じゃこ辣油」カリッカリに揚げた食感の楽しめるじゃこに辣油を合わせた一味変わった「じゃこ辣油」。If you also open this、The fragrant scent of potatoes rises、The scent of the sublime oil with a mellow feeling wafts in the air.、味わう前から間違いのない美味しさが伝わってきます！「わさ公式Instagram」の記事の中には、Pouring potatoes high into a pot of hot oil、I could see that you are uploading a video to finish it crispy。This burning seems to be the liver、Texture and aroma of potatoes、Flavor、It is calculated by considering the balance with hemp oil to make the most of the original umami taste of potatoes、22Deep-fried potatoes are pickled for a minute。This is vegetables and tofu、Buckwheat soup and pasta、炒めものに使えるようです！じゃこは和歌山の山利の目の細かい粒のそろったものを使用されています。「わさ特製じゃこ辣油 × おぼろ豆腐」器：釋永岳 gen薄鉢 φ180 先ずは、Choose a combination of tofu that is also offered at the store、I tried to match "Oboro Tofu" and "Jako Oil" simply! I take a bite and nod my head.、That crunching sound resonated pleasantly again.、The more you chew, the more the umami taste spreads、It exposes the presence of Jaco.。A dish that I can't bear as a potato lover! The smell of hemp oil is elegant、While tasting refreshingly、The pungent taste that rushes in with the time difference becomes a habit! Because the umami taste of potato oil alone is strong and very fragrant、Because even dark tofu will lose、In addition, it seems to be more compatible to remove the moisture of the tofu and then combine it! This "potato oil" is、Wouldn't it be delicious if it was paired with sweet and sticky potatoes? And intuition works、Let's choose "Grand Petica (Destroyer)" and "Andes Red" from among 7 kinds of potatoes native to Mikata and try it! "Grand Petica (Destroyer)"、Sweet smell like sweet potato、And golden pulp as beautiful as chestnuts、The smooth texture is、Potatoes made from red soil produced in the Mikatahara plateau of Hamamatsu "Grand Petica (Destroyer)"。This potato is、Originally found by Masahiko Bale, who has produced many varieties in Unzen City, Nagasaki Prefecture, as a mutation of "Red Moon" on his own farm、It was then nurtured、2000Varieties are registered in 2000.。What is the name at the time of application, "Oh my gosh"。Even now, it is often displayed on the sales floor under the name "Destroyer"、その赤紫色の表皮と芽の周りだけ赤色に染まる姿が「覆面マスクを被ったレスラー」のように見えることが名前の由来となっています。正式名は「グランドペチカ」といい、ロシア式の暖炉を意味する「ペチカ」と、地面を表す「グラウンド」をかけ合わせた言葉です。「わさ特製じゃこ辣油 × グランドペチカ（デストロイヤー）」器：釋永岳 gen薄鉢 φ180 今回は「じゃこ辣油」に茹でた「グランドペチカ（デストロイヤー）」を合わせてみます。火入れしても煮崩れしにくい果肉の「グランドペチカ（デストロイヤー）」は、縦半分にカットすると、Its cross-section is beautiful.、Reminiscent of sweet potatoes and chestnuts。By lightly shaking the salt、The sweetness is emphasized and the taste becomes rich! For a crisp texture、This crunchy feeling makes for a good accent、The ultimate combination is completed with the synergy effect of umami × umami! If you want to pair wine here、「ジャック・ラセーニュ（JACQUES LASSAIGNE）」のラ・コリーヌ・アンスピレ（La Colline Inspiree）を合わせてみてはいかがでしょう♪ 「わさ特製じゃこ辣油 × アンデスレッド」器：釋永岳 mars平皿 φ250 「アンデスレッド」は、It is a potato that is said to have been born from the crossing of "Solanum Freha", which is native to the South American Andes, and "Early Rose", which has a red epidermis.。When heat is applied, you can enjoy a crisp texture、It has a firm sweetness in a creamy texture。It becomes a gentle sweetness than "Grand Petica (Destroyer)"、Because the texture becomes smooth、It becomes a dish that you can feel the existence of this crunchy feeling even more、こちらもすこぶる相性が良い組み合わせとなりました！「わさ（WASA）」のソムリエを務められる宮城玲央奈（Reona Miyagi）さんに伺ったところ、"The compatibility with Meita Potezala is also outstanding!"。It seems that there was no mistake in the combination with potatoes! Because it seems to be compatible with the peculiar special potezala of our house、次回はそちらで試してみようと思います！「わさ特製辣油 × プーレノワール鶏ガラスープの冷やし淡麗ラーメン」器：釋永岳 gen薄鉢 φ230 「辣油」は、シンプルなラーメンに合わせようと、Since it is summer, I will try to accompany it with "chilled Tanrei ramen"! "Poulé Noir" to a chicken glass soup cooked carefully、Blend Japanese-style broth blended with grilled chin, true kelp, bonito bonito, mackerel bushi, moisturized sardine bushi, shiitake mushroom、Chilled Tanrei ramen that can be eaten smoothly and smoothly over the throat even in summer! This oil is combined with an elegant broth、I was surprised that it brought out the flavor even more! While making you feel the pungent taste of chili peppers、The soup is reborn as a mellow and flavorful superb soup! Hemp oil that goes well with clear soup、But、旨味をさらにパワーアップさせるという味わいは初めて口にする衝撃的な美味しさとなり、スープを飲み切るまでに堪能致しました！「わさ特製辣油 × プーレノワールのTKG」器：釋永岳 gen中鉢 φ130 〆のご飯は「プーレノワール」の有精卵を使った「TKG（卵かけご飯）」に「辣油」を合わせてみましょう！炊きたてのご飯に卵を割り入れ、A little dripping French Camargue salt and soy sauce、辣油をスプーン一杯分添えれば完成です！伸びやかにスクスクと育つ鶏たちは、自然に自生している草も食べているため、有精卵は生命力に満ち溢れ、卵黄は眩いばかりの鮮やかなレモンイエローを放ちます。This "hemp oil" is、I think it will best match sweet and sticky ingredients、The sweetness of freshly cooked white rice、Full-bodied yolk of fertilized eggs、プルルンとした弾力と粘りの強い卵白と相性抜群で、究極の「TKG（卵かけご飯）」の完成です！鶏胸肉の低温調理とも楽しめそうですし、I have to do a slap in the face! (Laughs) The special oil of "WASA" that seems to be infinite ways to enjoy it。山下シェフが「日本一の辣油です！」と仰っていた通り、これはハマります！辛味を欲する夏本番が到来！我が家は「わさ（WASA）」の特製辣油を手放せなくなりそうです♪ わさ（WASA）住所：東京都渋谷区東16-1 ベルザ恵比寿1F TEL：Private opening hours：17:30～、20:30～（2部制）定休日：On Sundays、月曜座席数：8席 ※予約はOMAKASEのサイトより https://omakase.in/ja/r/na771535...

2022/05/09 Post a Comment

Toyohashi French "aru" Delicate and neat full course along the body naturally by making use of the local material of Higashi-Mikawa

Since 12/27/2017 opened in the city of Toyohashi, Aichi prefecture building 2nd floor、As early as distinguished oneself、I went to French restaurant "aru", which has grown into a popular restaurant in the Higashi-Mikawa area.、Full course lunchtime! The location is on the 2nd floor of the Yoshida Building along Hirokoji within a 5-minute walk from JR Toyohashi Station.、A simple brass sign under the soft light lit by eucalyptus trees and naked bulbs is a landmark! If you visit for the first time in a while、1On the 1st floor, there was a high-end bread specialty store "Muginokura"。 The name of the shop is named after the names of your two children.、"aru(al)"。 At the end of the leisurely approach、The smoky blue wooden door that becomes the theme color of this shop welcomes you gently、A comfortable space awaits you at the end of the door! The design of the store is、Toyokawa is active mainly in architects ' HAAG DESIGN + Haag Cafe (Hague Design + The Hague Cafe)" is designed to incorporate the chef's attention、Exudes a cosy soft air to flow into the simplicity of space。Kitchen suggests that the appearance of the floor are arranged on the right、We have about 14 to 18 seats in a relaxed manner.、It seems that the sales style while the number of seats is slightly limited by corona disaster continues。 20I wanted to out the atmosphere of the restaurant you like found in the apprenticeship in Paris in the late、Suzuki chef talk round table using the old material was item 外せない。Think that chef is granted the、Kazushi Aoyama, a craftsman of the workshop "Wood and Leather aoyama" in Shitara-cho, Aichi Prefecture! dare、The round table with taste created by stitching together old wood is packed with Chef Suzuki's warm thought that "I want you to enjoy the meal without straining your shoulders and elbows"! Fresh flowers that make you feel the season are、Kaori Akaya of Toyohashi's small flower shop "Lacle Florists" regularly asks for arrangement and maintenance、I am always healed by the flowers and plants that are set up very tastefully! This is、Learn the basics of cooking from Chef Yuji Kawada of osaka's bistro "Avolonte"、In addition、Hiroki Yoshitake of the popular restaurant "Sola" which became independent after training at the 3-star "l'Astrance" in Paris and earned 1 Michelin star at the shortest (Yoshitake Hiroki)And the chef、I learned a lot how to make use of the ingredients from chef Minoru Ogata of "nacrée" in Sendai, who is also from "Astrance" and becomes a Michelin star.、Chef Takumi Suzuki, who gained experience as a service and Sommelier at Restaurant Eternite in Osaka, was 32 years old.、It is an independent shop with Sommelier's wife, Aya Suzuki, and two tripods! Although "ARU" has been cheering since the beginning of the open,、Gault, a restaurant guidebook from France published in 20 countries around the world as a restaurant guide recommended by gastronomic experts&Millau (Go et Millau) 2022" won two tocks for the second consecutive year、Makes its national debut! Currently lunch、Recommended one course "saison" for both dinner ¥11,000 (around 12 dishes)、Taking advantage of ingredients that can see the faces of producers who place trust with the chef's own eyes、We are offering dishes unique to Higashi-Mikawa that can only be tasted here! In the walk-in cellar in the store、About 700 bottles of Wine, mainly Japanese wines, are placed.、The treasured children who have collected little by little by two people up to now are lined up.。You can also enjoy Japanese wine, which has attracted attention in recent years, to match the dishes.、Only in this shop! Today's Menu Drinks menu includes、Available in a wide range of drinks from alcohol to soft drinks、For those who like wine、Mainly Composed of Japanese and French wines、A pairing wine course is also available to snuggles up to the dishes。This time, we selected 7 kinds of dishes with wine for each of them! Champagne「Petitjean Pienne / "Champagnes Blanc de Balncs Extra Brut" / プチジャンピエンヌ）「ブランドブランエクストラブリュットシャンパーニュプチジャンピエンヌ」は、Blanc de Blanc Champagne made only from Chardonnay。One of the most highly regarded Côte des Blancs districts known for their high-quality Chardonnay、Produced only in Chardonnay from the Village of Claaman, a Grand Cru-rated village。Made by assembling wines from several different years、3Released after 20 years of maturation。Charred butter、Honey、With a faint citrus flavor、It is a well-balanced champagne that harmonizes delicate sourness and gorgeous fruitiness.! 「春人参とライム」春人参の香りや旨味を水に移した澄み切った冷製スープ。Dripping olive oil、A dish with lime skin shaved to finish。Feel the smell of the soil and the natural sweetness of vegetables、一気に食欲を掻き立てられる魔法のスープです！最初の冷製スープで食べるモードにスイッチが入ったのか、俄然食欲が湧いてきました！初夏に相応しい色鮮やかな盛り付けも思わず心が躍ります！この日は、I visited with my friend Ono-san.、Although I had recommended "aru" for a long time、The timing is not right easily、This time、初aruを体験していただきます！「ミニトマト」・「もものすけ」定番で提供している豊川の「ミニトマト」は、tart with rosemary scent。Served with asparagus grown spikes and leaves。"Mini tomato" made with great pains by the family of mr. and Mrs. Suzuki's friends has become one of the indispensable ingredients for "aru"! If you take a bite,、The sweetness of the tomato that can be played with a petit、moderately salty、Finger food with rosemary scent tickles nose。薄タルトのサクサク食感がまた良いアクセントになります！赤蕪の一種で生で食すのに適している「もものすけ」を薄くスライスし、Homemade karasumi sandwiched between、Served with Nastatium。柔らかな肉質で甘味の強い「もものすけ」にねっとりとした半生カラスミがマッチング！愛犬ショコラを飼うようになってから、I'm really going out at night and it's really less、Originally, we who drink lunch are more suitable for the character。While the pleasant sunlight shines in、緩やかな時の流れを感じながら味わうワインはまた格別です！「デラ空洞 2021/LES VINS VIVANTS（レヴァンヴィヴァン」長野県東御市の「LES VINS VIVANTS（レヴァンヴィヴァン」から初リリースのワイン「デラ空洞２０２２」。2015Mr. and Mrs. Ogino who moved to Tomi City in 1997、Pinot Noir、Gamay、Chenin Blanc、Chardonnay, etc.、We cultivate various varieties naturally without using pesticides or chemical fertilizers.。This is made by purchasing Delaware from Yamagata Prefecture、Whole chamber semimasseracion carbonic preparation without de-infarction crushing in an open stainless steel tank。Wait for fermentation to begin with wild yeast。I didn't do pijaju.、Light le montage from around the 4th day after fermentation begins。Squeezed with a pneumatic membrane press in the middle of fermentation、Switch to fermentation of only fruit juice。After fermentation、Surreal until bottled to give it a little umami。No sulfite is added from preparation to bottling、Unfiltered、Bottled。ヌーヴォーらしいチャーミングな香りとデラウェア特有の溌剌とした酸と旨味のバランスが取れたワインを「玉レタス」に合わせて！エチケットのイラストは、Illustrator Yunico Uchiyama's unique and cute design、It's etiquette that I don't often see as wine.、I feel like that's the time、一瞬「YOASOBI」的だと思いました！（笑）「イチローファームの玉レタス」豊川の「イチローファーム」は、Yoshiyasu Kitakawa's older brother of "Biryoku no Kaze Farm Kitakawa" where green asparagus is made、Looking up to Ichiro Kitagawa、"Ichiro Farm" taken from the name。The organic "tama lettuce" made here、No lye or ebb at all、Lushly、Leaves are softer than winter lettuce、You can feel the sweetness! Served with baby leaf salad on top、Pickled kumquat compote and chalets in some places、Salad lettuce with oil made with toyohashi leaves, which boasts the largest production volume! There is no crispy feeling、Feel the sweetness of lettuce every time you chew、The bitterness of kumquat、The faintly fragrant leaf oil is beautifully fused、デラウェアのナチュールワインとの相性も抜群！このレタスの持つ素材の強さを存分に活かしているサラダレタスにハマってしまいました！自然の恵みが織り成す断面美！これほどに瑞々しく美味しいレタスであれば、一玉をあっという間に平らげてしまうことでしょう！愛知県と静岡県は本当に美味しい野菜を作る農家さんで溢れています！「こことあるシリーズ 2018 ぴのろぜ/ COCO FARM & WINERY（ココ・ファーム・ワイナリー）」このロゼワインは、It all started when I tried pinot noir, which I originally intended to make red wine, and made rosé wine.、The wine made with the intention of being a one-time limit was so popular that、It later、It is built while refining and exploring the best way。The mouthfeel has a pink grapefruit-like umami and bitter aroma centered on a sour taste with a smooth core.、フレッシュで豊かな果実味のある味わいが心地好いワインを「初鰹」に合わせて！殆どのサーヴを奥様の彩ちゃんが担当してくれますが、Occasionally、鈴木シェフもキッチンから出てきて料理の説明をしてくれます！アシスタントを付けずに全てを一人で担う鈴木くんには脱帽です！「新玉葱初鰹」御前崎の初鰹に薪の香りを纏わせ、Pureed onion served instead of sauce。Purple radishes or pickled carrots、I taste it with tsubokusa with the bittersweetness of wild vegetables。Wildflowers, which are natural and ask masters of wildflowers, are also attached to the dishes.。The nutritional value of wild grass and the power of nature are inscapable.。The first bonito cut into thick dice、In a beautiful color with a pale and transparent feeling,、Enjoy the light taste that comes perfectly at this time of year、滑らかで上質な新玉ピューレの甘味が初鰹を優しく包んでくれています！「北河さんのグリーンアスパラガス」「豊橋百儂人」に認定されている「美緑の風ファーム北河」の北河芳泰さんのグリーンアスパラガスの登場です！太くて立派なグリーンアスパラガスですが、Cooked and served without boiling to enjoy freshness。Sauce made from green asparagus stock emulsified with butter and tree buds、Dill、Borage、Served with yuzu confiture。 Kitagawa's green asparagus has a strong aroma、It is characterized by soft and juicy pulp.、バターソースの香ばしさにも負けず劣らずの個性が引き立ちます！...

2022/03/25 Post a Comment

Hida Takayama Kiyomi "Cure Nonchue" Ham and sausage specialty store pursuing the taste of authentic French tradition

In the town of Kiyomi near Hida Takayama、Looking for the same cool air and delicious water as france、Curnontue, a workshop at Charcuterie Salezon, which specializes in french ham and sausages。 Mr. Junji Yamaoka, who was a founder and famous owner who was passionate about smoking making、I left the trading company I worked for and went to France at the age of 60.、After training for three years in Jura Mountains Mortoo, famous for smoked products in Europe、After returning to Japan、After repeated selection of locations、1998Opened in the Hida Mountains in the autumn of 2008。What is the shop name "Kurnonchue"?、In honor of the writer-foodies Kurnonsky, who has made France's local cuisine and tourism resources known to the world、Apply the same sound verb (give in) as the smoke guidance (=tue) of the smoking equipment peculiar to the provinces、It is named with the meaning "Why can't I let you come in with delicious food?"、Mr. Yamaoka still died、The authentic taste has been handed down by the handwork of the disciple craftsmen.。 A wooden workshop that blends into the peaceful scenery of Kiyomi rich in nature、in the Jura Mountains of Fransch-Conte、17Because it is equipped with a smoke chamber as well as a custom to design the building around the smoke guidance (Chue) of smoking from the old days of the 21st century、屋根から聳え立つ煙突が目印にもなっています！鹿児島の霧島高原で元気良く放牧地を駆け回り、Prosciutto and sausage made from "Kagoshima Kurobuta" grown on natural feed、Smoked products such as bacon、Mature products、Heating products and more than 40 items、幅広いバリエーションで揃う店内！キュルノンチュエの味覚の土台となる四本の柱「①ブルターニュ”ゲランド塩田の天日乾燥塩”、Setouchi "Hakata's Salt" and Self-Contained Salt、"(2) Traditional Techniques of 2,000 Years in Europe"、"(3) Kagoshima Kurobuta of the Imperial Household Agency's delivery ranch"、"(4) Spring water filtered with buried Jomon cedar"、It has been reproduced a real smoked that can not be imitated by anyone who dwells only in the smoked product of Curnontue born from a french traditional technique、It is a famous restaurant in many famous restaurants who come to see this ham and sausage from all over the country。It is only a gem that is pleased as a gift and a souvenir、詰め合わせセットの直送便も人気です！奥は試食＆イートインスペースが用意されています。天井を覆うように吊るされた「白かび熟成の乾燥ソーセージ」たちの夥しい数のソーセージはいつ見ても圧巻です！こちらでは、It is possible to sample some of the recommended hams and sausages of the day。When you enter the store, the staff asks me, "How many people?"、Please prepare a tasting for the number of people.。Not have to put up with a driver、Because beer is also sold in stores、試食のハムやソーセージをいただきながら一杯いただくことも可能です！この日の試食は6種類。"Dried sausage of white kabi aging" which can be said to be a signboard product、"Frankfurt sausage"、"Lyette du Man Speciale"、Limited edition "Andeuil"、"Smoked black pork tongue"、"Smoked malto sausage", etc.。All of them are delicious.、After all, because it does not understand if it eats and it sees、試食サービスはいつも助かっています！温かいお茶もサービスで添えてくださるので、Take a break。It is possible to carefully examine and select slowly、To make my dog chocolat wait in the car、Papapatsu and I have you、I'll spare you a quick decision to shop.。Because the terrace seat which was not when I visited before had been expanded、暖かくなったらテラス席での試食も気持ち良いでしょうね♪ 試食した中からお気に入りのソーセージを数種類。 Bacon "smoked pork belly" which is also the basic material of carnivorous culture and smoked prosciutto "smoked prosciutto of chimney" unique to smoked kingdom Franch -Conte。 Wrapped in blank paper、A wide variety of flavorful aged dried sausages distinguished by colorful paper straps、それぞれに味わいが異なり楽しめます！試食後にスタッフさんにお声がけしながら、I will choose my favorite product。Day trip to Hida Takayama、Here at the end of "Kurnonchue"、On the way back to Hamamatsu。 To return home.、The goods that I have purchased、オーストラリアの赤ワイン「FLUUS　2012 RUGGABELLUS（フルウス 2012 ラガベラス）」と共に早速いただいてみましょう！ ①水色の紙紐「ソオスィソン・セック・フルール・ブランシュ（白かび熟成の乾燥ソーセージ）」100g¥1,620（税込） ②黄色の紙紐「モンベリアール・セッシュ（モンベリアールの乾燥ソーセージ）」100g￥1,221（税込） ③赤い紙紐「チョリソ・セック（チョリソの乾燥ソーセージ）」100g￥1,404（税込） ①看板商品とも言える極上乾燥ソーセージ「白かび熟成の乾燥ソーセージ」は、Covered penicile white bacteria can be eaten as they are。その独特の風味ゆえにファンの多い人気商品です！ ②モンベリアールのソーセージの乾燥バージョン「モンベリアール・セッシュ」は、Aroma of cumin、熟成味が堪りません！ ③スペインの歴史と共に生まれたパプリカ風味が魅力のピリ辛ソーセージ「チョリソの乾燥ソーセージ」は、辛いもの好きな大人向けの酒の当てとなります！乾燥ソーセージ3種もそれぞれの味わいを楽しみながら、ワインが進みます！今回、燻製品の中で一番のお気に入りは「黒豚舌の燻製」100g￥756 鹿児島黒豚は流通主力品種三元交配豚に比べ飼育期間が長く、High-end varieties with a small number of piglets and a distribution price of 3 to 4 times。This "smoked black pork tongue" to make use of a unique texture and a light taste、10More than 10 kinds of spices and white wine、Seasoned with liqueur、I'm smoked from vacuum。気付けばスライスした1本をあっという間に食してしまうほどに「ワイン⇄豚舌」の無限ループが続きます！「アンドュイユ」100g￥875 豚の内臓（胃・大腸・豚トロ）を粗目にカットし、Salt、Add seasonings such as spices、It is made by stuffing and heating and smoking in the intestines of cows。To taste deliciously as it is without heating、The best dish for appetizers! Because this is a limited product、お求めになりたい方はお店に事前確認してみてください！「リエット・デュ・マン・スペシャリテ」120g￥1,050（税込）飛騨高山のブーランジェリー「TRAIN BLEU（トラン・ブルー）」の「バタール」に添えて。 Only pork is boiled using bone-in pork belly as the main ingredient、To the material of the fiber-like which loosened carefully by the hand、Bouquet Garni and prosciutto cut off、Bouillon drawn from the femur、Proprietary oils and fats、Spice、Add the dice of back fat、A gem in the gem that was all finished by hand! I'll make Pork Lyette, too.、After all the material is different、Because the amount of time and effort is too different、雲泥の差を痛感する極上のプロの味わいが楽しめます！晩酌タイムが、A night of "Kurnonchue" that feels even richer。皆様にも是非ともお勧めしたいシャルキュトリー・サレゾンとなります！ Curnontue（キュルノンチュエ）住所：3154 Makiga-dong, Kiyomi-cho, Takayama City, Gifu Prefecture TEL：0577-68-3377 Hours of operation：10:00-17:00 Closed on Mondays：Tuesday Parking：There is next to the store (free) http://www.curnontue.jp/...

2022/03/19 Post a Comment

Breads of the super popular shop which was recognized in the world convention of Hida Takayama boulangerie "Tran Blue" bread

France at coupe du Monde de la Boulangerie, the world's premier bakers compete for technology in Paris.、2005In 2008, he was the team leader of the Japan National Team and won the world's third-place honor.、ability is recognized worldwide、飛騨高山よりその名を轟かせている成瀬正（Tadashi Naruse）氏が率いるブーランジェリー「TRAIN BLEU（トラン・ブルー）」。 Owner Boulanger's Tadashi Naruse、It is the fourth generation of the bread manufacturing company "Naruse Co., Ltd." founded in 1919.、After graduating from Seijo University Faculty of Economics、Art Coffee Co., Ltd.、Hotel Okura Tokyo Co., Ltd.、After working at the Japan Bread Institute、1989Opened TRAIN BLEU in his hometown of Takayama city in 2008.。2005Won the world's third-largest award at the 2008 Pan World Championships、2012In 2008, he was the coach of the tournament and won the championship in a dignified manner.。And、In the same year, he appeared in NHK's "Professional Work Style"、The name is widely known to the world.。2016In 2008, he won first place in the ranking of Nikkei Shimbun "Storen"、He is also publishing books such as "The Possibilities of Bread Opened Up by Tran Bleu / Asahiya Publishing" and a book "The Work Theory of Delicious Bakeries That Will Surprise the World / PHP Publishing" that describes his own work style and philosophy about bread.、Not only in Japan, but also in China and Taiwan、Training in Korea、A lot of technical guidance is provided.、パン職人として世界中から注目を集めています！日本国内、Far to Hida Takayama、Many bread lovers come to this bakery、Although I was prepared for a long line at a popular restaurant that handed out numbered tickets from early in the morning on holidays、On this day when I arrived before noon on a weekday,、Luckily on a day when there were few queues、Although there is a limit to the number of people in the store、15分程度の待ち時間で入店することができました！入り口の木製ドアには可愛いミモザのハーフムーンリースが飾られており、You can feel a small spring even in the high mountains where there is still residual snow。While looking at the hand-painted pops lined up in front of the store、Asking about the inside of the store、今か今かと待ち侘び胸が高なります！今回の飛騨高山へは愛犬ショコラも同行していたため、I put a lead on the fence next to the slope in front of the store.、While buying bread、I decided to keep you waiting! Chocolat sits quietly like a sign dog and waits.。You can do it smartly.、きっとパン好きなショコラだからかもしれません♪ 隣接する工場は、The bread factory of "Naruse", which was run by mr. Naruse's now-deceased father。School lunch bread and、Bread for high school stalls、bread that wholesales to hospitals and city halls is made.、It is sold at local supermarkets in Takayama City.。Although it is a familiar "Naruse bread" that everyone in Takayama city had been on the side from an early age、Mr. Naruse launched "Tran Blue" as a completely different brand from "Naruse Bread"、It is composed mainly of Viennoiserie, which he himself loves。What is Viennoiserie?、Folded fermentation dough such as croissants and danishes、Or an egg.、Sugar、bread made of fermented dough such as brioche with butter、In "Tran Blue"、やはりそれらのパンが大人気です！店内に入ると、Trophies and medals at the world championships held behind the waiting booth。It has been selected by 100 famous restaurants of Tabelog。 There are showcases in the small L-shaped store、所狭しと並ぶ40種以上のパンたち！そのバリエーション豊かな種類の多さに驚きを隠せません！オーダー待ちしている間にどれを購入するか目を通しながら、We will ask for the bread you want at the timing when the staff calls you。 Go to the back and look at all kinds of bread、I want to eat all of them.、I'm tempted to get it、その中でも厳選してバランスよくオーダー！浜松⇄高山間と車でおよそ3時間半の遠距離ということもあり、This time I gave up only Danish of refrigeration。 However,、I want to get only freshly baked croissants that are baked around noon every day! If you look at the kitchen,、The croissant dough is aligned in the oven in front of you! Other customers seem to be looking for croissants as well、I heard that they were asked if they would bake it.。 Carefully examine in front of a showcase with various types of croissants and Danishes、When you're done ordering everything、I'll pay you in the center.。私もパン作りには使用している「LESAFFRE（ルサッフル社）」のアンバサダーも務められている成瀬氏。That certificate is also decorated.。 The other day、名古屋のミシュラン2つ星のフレンチレストラン「Reminiscence（レミニセンス）」にて、In the flow that impressed me with this bread served in the course、I would like to visit directly by all means、Please ask Masaki Kuzuhara-kun in advance、By having Mr. Naruse make an appointment、この日お会いすることができました！浜松からの手土産はもちろん私たちが応援する「天使音マスクメロン」。This ultimate muskmelon may be difficult to use for bread、天使音の美味しさを実感していただければ幸いです！「レミニセンス」の繊細なコースに寄り添った３種類のパンがどのようにして生まれたのか、Gifu⇄While away from Nagoya、Techniques to finish to serve delicious bread every day at restaurants、We asked him about the process from meeting Katsurahara-kun to collaborating、It was a short time, but I had a very good time.。Also、Trained under Mr. Naruse、When I heard that independent bakers are all over the country、There are also disciples in Hamamatsu where we live.、What a name came out "Boulangerie Kaseru".。Here is、Because it was a bakery that we used to visit when we lived in Tomizuka.、I was very surprised.、This machine、また「カセル」にも足を運んでみたいと思います！成瀬氏の事務所の壁に貼ってあったイラストが気になり、When I look at it,、Along with Naruse's caricature, "When the chef makes croissants,、Sani Brown at hand" was written! How to layer Mr. Naruse's early work of making croissants with Sani Brown in Japanese athletics、It is a unique perspective of a child who is very creative! I saw some other caricatures from children.、I can experience the warm personality of Mr. Naruse、ほっこりとした気持ちにさせてもらえました！成瀬さん、Thank you for taking your time while you are busy! Also、高山に足を運ぶ際には伺いたいと思います！今回の飛騨高山は、3I went to the destination of eaves.、I'm back home on a day trip with that foot.。17 kinds of bread purchased the next morning are arranged on the tabletop、Invite a friend who likes bread、「トラン・ブルーのパンパーティ」を開催！富山の木工ユニット作家「Shimoo Design」の浮様シリーズの器に盛り付けながら撮影を楽しみ、袋井の自家焙煎珈琲豆屋「まめやかふぇ」が契約農園とする「ボンジャルジン農園」の美味しい珈琲と共に味わいます！パンは食べる毎に1個ずつリベイクし、Because it can't be just baked everything、せめて良い状態に仕上げてから頂きます！「クロワッサン」1個240円発酵バターを折り込んでいる香り高いクロワッサンは昼頃に第一便が焼き上がります。This time, one is freshly baked and cheeked on the spot.、A blissful time with the fragrance and taste that drifts happily! If you carry it to your mouth,、The hull is thin and spills out、The inside has a moist and fluffy texture、The rich buttery aroma spreads throughout your mouth! The second flight is around 13:30.。人気商品クロワッサンの焼き上がりのタイミングをお見逃しなく！「スイートロールマウンテン」1個180円午前中に御来店のお客様は必ず買うというトラン・ブルーの”伝説のパン”！コロンとした山型で、2The bread that is adorable with a small size feeling that can be eaten with three mouths、Butter is folded into condensed milk dough and soaked in syrup.、Moist and fluffy sweet bread。お子様にお勧め！「ピスタチオのクロワッサン」280円人気のピスタチオのペーストをたっぷりとクロワッサン生地に忍ばせています。The amount of paste in it、It is smaller than the standard croissant, but it has a feeling of eating! "Baton" 130 yen per cheese stick like a torsional stick with plenty of Edam cheese。The rich taste of fragrant cheese is perfect for a beer! Corn croissant 220 yen Add corn with a compatible tartar sauce and put plenty on croissant dough、Bread that can be enjoyed by young children and the elderly! "Croissant Loin Ham" 240 yen High-quality loin ham wrapped in croissant fabric、Loin ham bread with a fragrant cheese aroma! "Miltil" 230 yen Popular item from the beginning with homemade custard cream with modest sweetness and plenty of blueberries! "Orange" 260 yen Carefully peel off raw oranges one by one、特製クリームに添えたデニッシュ！サクサクとしたデニッシュ生地に甘酸っぱいフルーツとクリームの相性は抜群です！「クイニィアマン」320円フランスはブルターニュ地方の発酵菓子クイニィアマン。Any bakery.、If there is, be sure to get a dish。Infused with a sweet vanilla scent、The surface is crispy with fragrant caramel.、You can enjoy a moist texture with a supple inside.。是非ともコーヒーと一緒に！「ミルクスティック」220円牛乳だけで仕込んだ棒状のパンに自家製ミルククリームをサンドした甘く優しいおやつパン！「大納言」320円大納言小豆をフランスパン生地にふんだんに入れた人気商品！どこをカットしても大納言がゴロゴロ出現し自然な甘みをたっぷりと楽しめます！「オリーヴのリュスティック」380円リュックさんの美味しいグリーンとブラックのオリーブを混ぜ込み、French bread fermented at low temperature for a long time。Green olives contain anchovies and have a moderately salty taste.、お酒の当てにもなります！「うぐいす豆とアンデス岩塩のリュスティック」280円たっぷり折り込んだうぐいす豆の優しい甘みを上に振った岩塩が引き立てます！「エピ」280円フランスパン生地にベーコンを巻いて、Small epi baked in the shape of ears of wheat。黒胡椒のピリッとした辛さが味を引き締めてくれます！「パンシュー」280円旨味のある飛騨産ベーコンをゴロゴロと食べ応え感のある角切りで使用し、Panchoux with homemade escargot butter with garlic wrapped in French bread dough。風味豊かなベーコンの香りが食欲をそそります！「ショコラ」260円フランス産の棒チョコをフランスパン生地で包んだ手の平サイズのおやつフランスパン。The name of our beloved dog Chocolat、買わずにはいられません！「バタール」1本350円香ばしいクラストはパリッと楽しめ、The inside is soft and light with soft bubbles.、Batal is made to go well with Japanese food with a moderate salty taste! Put stir-fry on top、Delicious even when soaked in boiling broth、どんな料理に合わせても相性が良いシンプルな味わい！今回は、飛騨高山へ足を運ぶ際に必ず立ち寄る飛騨清見の生ハムとソーセージの専門店「Curnontue（キュルノンチュエ）」の「リエット・デュ・マン・スペシャリテ」とも合わせてみたのですが、Serve with riette and then toast to make it crispy and fragrant.、I enjoyed the flavorful pate and batar well! The article on "Kyurnonchue" will be read later、紹介致します！店名の「TRAIN BLEU（トラン・ブルー）」とは、It means "blue train" in French.、Continue to run a long way towards your destination、It is named with the wish that。not novelty or fad、Today from yesterday、From today to tomorrow、It is hoped that bread will become even more delicious.、Face bread with sincerity without compromising every day、Because it is bread making that faces with an inquiring mind、皆に愛されるパンとなるようです！今回セレクトした17種類のパンは、No matter which one you get、そのふんわりと包まれた柔らかさと軽さに成瀬氏のパンに注がれる深い愛情を感じることができました！飛騨高山へ足を運ばれる際には是非ともお勧めしたいパン屋となります！ TRAIN BLEU（トラン・ブルー）住所：1-73-5 Nishinoichishikicho, Takayama City, Gifu PREFECTURE TEL：0577-33-3989 Hours of operation：10:00To 18:00(※ CLOSE as soon as it is sold out)：水曜日（※店の営業については公式サイトのカレンダーをご確認ください）駐車場：店横に有（無料） https://www.trainbleu.com/...

2022/02/26 Post a Comment

Nagoya French "Reminisense" Tin wedding ceremony with a course of recollection that a pleasant aftertaste sharpened gently resonates

It is close to "Shirakawa Park" full of greenery in Nagoya.、At reminiscence, a 2-Michelin-starred French restaurant enshrined on the 2nd floor of the Comfort Sakae Building where the high-end raw bread specialty store "Nogami" along Shirakawa Park Higashihonmachi Street、2022年2月22日に錫婚式を迎える私たちの結婚10周年記念のお祝いへ！ ※レミニセンスは開業8周年となり、9Now that we are celebrating our anniversary、Taking on the challenge of a new stage、Relocated to the roadway、We have reopened with the aim of becoming a Grand Maison, so please see this article for the details.。名古屋・フレンチ「レミニセンス」グランメゾンを目指し移転リニューアル〜新店舗編〜こちらは、Chef Kishida Shuzo of Quintessence、West is under Chef Hajime Yoneda of Hajime、Chef Masaki Kuzuhara (36 years old) trained at one of Japan's leading Michelin-starred restaurants in the East and West、In the shops opened on the 30-year-old's birthday is 7/23/2015、An instant popularity、20192 Michelin stars in 2008、Even now, the 7th anniversary of this year continues to evolve、And many foodies have to groan quite French、わたし達もお勧めのレストランとなります！「Reminiscence（レミニセンス）」コンセプト生きること＝豊かな人生を送ること豊かな人生とは、心地よい余韻と心に残る暖かい記憶の調和が充実していることだと思います。 Finish with storage。 By making meals、As well as the people's body to create food nutrition、 But the time we spent in reminiscence customers remain customers finish with storage、素晴らしい人生に思い出という形で残ってほしい食の豊かさ、And can enjoy the pleasure of food、人生がより豊かになると祈って柔らかな自然光が降り注ぎ、Clean interior based on white。2018年に再訪した際に飛騨高山にて北欧名作家具をライセンス生産する家具メーカー「キタニ（Kitani）」を紹介させていただいたことを機にテーブルとチェアを一掃され、Everything is made to order with Kitani! One year after the conception I drew in 2018、2019From October 2008、We welcome guests with a dignified appearance as much as possible as a face of reminic sense by changing the decoration。 Jakob Care's masterpiece, also known as the "FN Chair", designed for the United Nations Building in New York-03（Jacob Kjær 1948）」。It is unusual for his work mainly to be classical design、It becomes a modern design that symbolizes the times。Selected "sakura" of natural wood that becomes a pale color、Creates a soft atmosphere familiar to the hand。The square table is delicate and stylish with a round leg design.、We have devised a way to make room around the guest's feet comfortable.。 In the back seat by the window、「JK-03(FN chair) with a chair designed to add a sense of peace to "JK"-05(Jacob Kjær 1948)。Urethane foam is laminated on the back cushion.、The back and seat surface gently wrap the back and support it with an integrated structure。 A meal at Reminisense that has been a long time。"It has changed from before Oita, so please look forward to it"I received a message、どのような変化が感じられるのか心が躍ります！現在のレミニセンスのコースは「おまかせコース（料理+デザート+食後のドリンク）」20,000円（税込）のみとなりますが、2022April 1- -、"Short course" 15,000 yen (tax included) will be introduced for lunch.。This time, 9,800 yen of "Wine Pairing Half", which can be paired with 6 kinds of wine (*including Champagne), is added to each full course。飛騨高山にて行列の絶えない人気ブーランジェリー「TRAIN BLEU（トラン・ブルー）」の成瀬正（Tadashi Naruse）氏との出逢いにより、If your goals and beliefs align with each other、As a partner who respects each other and can trust、「レミニセンス × トラン・ブルー」のコラボレーションが此処で実現しています！ Sommelierの松永新一郎さんがセレクトのワインペアリング。先ずはシャンパーニュから！結婚10周年。There were many twists and turns.、いつも素敵な刺激を与えてくれる主人に感謝して乾杯！「キュヴェ・743・エクストラ・ブリュット（CUVEE 743 EXTRA BRUT）/ ジャクソン (JACQUESSON)」ブドウ品種：Chardonnay 50%、Pinot Noir25%、ムニエ25％創業1798年と200年を超える歴史を持ち格式高いメゾンの「シャンパーニュ・ジャクソン」。Focusing on the own fields of Dizzy village and Gran Cruai village where it is based、52We create the world's highest champagne from the fields of ha。Jackson's representative cuvée 700 series、A generous blend of the grapes that were once used for vintage、It is a popular series that has been enhanced to the quality comparable to The Prestige Champagne。Among them, this cuvée 743、In the first non-dosage、In the best possible in the history of the series selected as all Champagne No. 1 by the world's best sommelier、良質な果汁のボリュームをギュッと締まった酸と研ぎ澄まされたミネラルが見事に調和した最高峰のノンヴィンテージシャンパーニュ！御料理は第一章〜第三章（余韻・記憶・安堵）に分かれ、It is composed of a four-part work up to the tea confectionery that becomes the last chapter (recollection)、先ずは余韻を楽しむ第一章の一皿目からスタートします！第一章〜余韻〜「雲丹」葛原シェフが食材の中で一番心地の良い「余韻」を感じる食材は「雲丹」だと仰います。And ingredients had changed his life, and、"Sea urchin" seems to be indispensable among the ingredients that you want to express with "reminisense".、The start of the afterglow of Chapter 1 is decided as "Sea urchin"。佐賀の有田焼「カマチ陶舗（Kamachi Toho）」のドーム型の真っ白な陶器に添えられた最初の一品は手でそのまま頂くフィンガーフードです。Sea urchin on a tuile with the scent of the sea。Lily root oil and rock nori、Micro-amarantus。一口で頬張ると溢れ出る極上の甘味と鼻に抜ける磯の香りで余韻を楽しめます！「コトー・デュ・ロワールブラン・レフレ 2019 （Coteaux du Loir Blanc L’Effraie）/ ドメーヌ・べリヴィエール（Domaine Belliviere）」ブドウ品種：シュナン・ブラン100% コトー・デュ・ロワールにある6つの区画の樹齢50年以下のブドウを使用。has the scent of flesh-filled yellow fruits such as apricots and yellow peaches、A transparent fruity taste that spreads smoothly in the mouth。A dry type with a faint bitterness of minerals and firm acid that tightens the milky aftertaste。While enjoying the scent of the slightly fragrant sea, match the next Shirako。第一章〜余韻〜「白子」香ばしくソテーした口溶け滑らかな鱈の白子に、Rubbing the oni-down of winter melons and adding it in a flowing style、A little jam-like yuzu is a good accent。The beautiful greens around you are the oil of shiblets.。Herbs and Flower Hoshiso、Powder chili pepper、Served with nuts、A gentle dish that is easy to adapt to the body incorporating Japanese elements。トラン・ブルー「あられ」「トラン・ブルー」から調達されるパンは、Three types are offered between course dishes、8~90% of the finished bread is baked in the oven and completed.。Here is、by combining hail made from rice with wheat bread from the same grain、Each of them claims a texture and aroma、A dish to enjoy the taste。In the crunchy texture of the most fragrant hail、In the fabric that is crispy and chewy、It goes well with soft, light and soft wheat.、While snuggling up to reminisense dishes as delicious meal bread、Appeared in perfect standing position。Be honest、Personally, butter feels unnecessary.、優れたバランスの旨味の強いパンです！「ブルゴーニュアリゴテ 2016 ブノワアント（Bourgogne Aligote Benoit Ente）/ ドメーヌ・ブノワ・アント（Domaine Benoit Ente）」ブドウ品種：アリゴテ100％ムルソー村の頂点に君臨するアルノー・アントを兄に持ち、1990A phantom Burgundy produced in a very small amount from a field of only a few ha that has been released since 1998, inheriting the fields of grandparents since 1998。We want to create a more elegant and balanced wine with a strong impact、Pruning reduces yields and harvests only grapes that are mature。a blend of age planted about 70 and 20 years ago planted in Purigny Montrachet。It has a thick yet rich acidity and a crisp and firm taste、Full of minerality、樽由来の柔らかな余韻も楽しめるアリゴテはお次の牡蠣に合わせて！第一章〜余韻〜「牡蠣」富山は八尾の木工ユニット作家・下尾和彦＆下尾さおり夫妻が手掛ける「Shimoo Design」の美しい木目が引き立つ浮造りの技法を用いた「浮様シリーズ」の美しいオーバル皿に盛り込んだ三皿目。Lightly stewed with oysters and eggplant、Wrap it in spinach.、Wrapped in part filly and baked in the oven。Underneath, a smooth cream with oysters and potatoes、Mushroom paste in front of you、Served with a sweet sauce made with Madera。Top is oysters grilled over charcoal and cream with fromage blanc、Fresh herbs with kumquat jam and kumquat chips、Oyster scallops are marinated in blue benier dough and finished with a light frit。サクッとした食感の中から牡蠣の旨味が溢れ出る一品でハーブが良い仕事をしています！「ドメーヌ・ツィント・フンブレヒトゲヴュルツトラミネール 2018 （Domaine Zind Humbrecht Gewurztraminer）」ブドウ品種：ゲヴュルツトラミネール100％アルザス地方ゲベールシュヴィールのフンブレヒト家は、1620With a venerable family that has been making wine since 2000、1959In 2005, Leonard Humbrecht joined Junuviève Tsint, the creator of The Alsace region of Vintsenheim.、Domaine Tsint Humbrecht established in Turkheim。From the commitment to the quality of the wine、Converting all of our own fields to biodinami farming methods that are more stringent than organic cultivation、In brewing, high-quality juice is squeezed by pressing grapes overnight under soft pressure、By the method of winemaking which pursues the maximum quality such as long-term fermentation in the large barrel using only native yeast、It produces a pure, condensed wine that maximizes the individuality of Alsace's supreme terroir and grape varieties。Citrus fruit、The aromas of fruits such as lychee and spices are gorgeous、It is in harmony with rich taste、Fresh finish。The ultimate Alsace Gewürztraminaire by natural biodinami farming to the next shark fin。第一章〜余韻〜...

2022/02/13 Post a Comment

Gifu Mizunami "Goryu Yanagiya" Omakase Jibier at "Yanagiya Kiyama", an annex limited to one set of local cuisine restaurants representing Japan!

Gifu Prefecture is in the depths of the mountain where you can feel the four seasons of the satoyama of Mizunami City、Yanagiya, a famous local cuisine restaurant that stands in a tasteful atmosphere that relocated an old private house from the late Edo period in 1859。 Many foodies have made their name as "a place to visit once in a lifetime"、Because the reservation becomes almost introduction system by a complete reservation system、At first glance, mr. refused!? the narrow gate of。Foodies call foodies' friends、その連鎖で勢いは留まることを知らず現在も予約困難店となる名店中の名店です！春は野山の芽吹きを感じるほろ苦さが堪らない山菜や野草を、In summer, the Pure River fish such as fragrant natural sweetfish and thick natural eel、In autumn, natural mushrooms such as matsutake mushrooms、Meat exclusively in winter、Meat、on parade of meat and gibier lovers unbearable meat and、A local cuisine restaurant representing Japan that competes with one "Omakase Course" that finishes the blessings of Satoyama with charcoal grilling because of that time。 The small restaurant that my grandmother started in Akechi village next door started the other generation、"Goryu Yanagiya", founded in 1946,、Masaaki Yamada, the father of kazutaka Yamada, the third-generation current head, established the current style of "having the ingredients of the mountain cooked and eaten on the spot at the hearth edge"。While inheriting that style、The third generation that matured into japan's best restaurant attracting attention from all over the world。Mr. Yamada, who will be the three brothers,、I cut the shop with my third son, Masashi Yamada.、His second son, Kaoru Hayashi,、2014年にオープンさせた名古屋の「御料理柳家錦」にて店長を務められ、三兄弟で「柳家」の名を背負っているのです！「御料理柳家（本館）」「御料理柳家岐山（別館）」昨年2021年11月にオープンされたばかりの別館は、It is built to commemorate the 75th anniversary of the founding of "Yanagiya"、The setting is the extreme of the momentum of "one set a day limited"。Also affected by coronal ravages、引き渡し日が一ヶ月ほど遅れてしまったようですが無事竣工されています！この日の岐阜の気温は、Because it got cold with only 2-3 degrees、The rain turns into snow.、As the area falls into the silver world、Thanks to a friend who took the driver, I was able to arrive safely.。To be during the period of priority measures such as spread prevention、17It will close at 20:00 from time to time。 If you open the door,、The traditional craft of splendid solid wood is enshrined、The dignifiedness is a masterpiece.。the predecessor was an antique collector.、Both in the main building annex、You can see a lot of the collection。 "Yanagiya Kizan" opened at 1:11 p.m. on November 1, 2021 with persimmon drops.。You can step into this annex limited to one set a day、懇意にしている友人のおかげです！ “ヒトサラベストシェフ＆レストラン”とは、「シェフが選んだシェフ」をテーマに100人と100店をグルメメディア「ヒトサラ」が独自に表彰している年に一度のアワードです。Based on a questionnaire to chefs conducted at the end of last year、Taking into the recommendation received in the original content "Shop recommended by the chef"、"The most refined" chefs and restaurants have been selected.、This is the third generation of "Yanagiya"：山田さんも受賞されています！そして、Not evaluation by experts etc.、生活者による評価をもとにした独自の年間レストランアワード「The Tabelog Award 2022」。2021from 523 stores that received extremely high ratings in 2008、"Gold" as the top of about 810,000 stores nationwide (as of December 2021) by vote by tabelog users、「Silver」、「Bronze」、「Best New Entry」、"Best Regional Restaurant" awards are selected.、523店中31店の名誉となるゴールドを獲得され授与されています！入口に設置されたワインセラー。The selection of wine is left to the third son, Masashi Yamada.、go out to buy directly to France and Italy、You will see it with a lion nap that is sure。こちらのワインの年間仕入れ数を耳にした時は驚きを隠せませんでした！昔ながらの伝統的な日本家屋の造りを尊重し、In a wooden building studded with the skills of a shrine carpenter、Two spaces full of openness with ceiling height continue、Even though the scent of new wood is still drifting、A calm annex where you can feel the warmth of the soil such as juraku wall。There is a goodness here which is different from the age of the main building with a taste。 a digger-type hearth prepared for each of the two。In order to charter the room comfortably for 7 people、You can stretch your legs and relax。Although it is a face-to-face type that is easy to talk about、大きな囲炉裏のおかげで程良い距離が保たれるのも嬉しい造りです！本館、In the annex,、What pottery do you offer?、The owner and the third son carefully bake each one by one、It is the style of "Yanagiya" to provide country-style hospitality that makes you feel nostalgic somewhere、On this day, the third son, Masashi Yamada, will be in charge of baking.。Yanagiya、In the French restaurant run guide "La Liste 2019" which introduces 1,000 excellent gastronomic restaurants from all over the world、Ranked in the top 10 scores in the world、The Local Cuisine Award has also been awarded a double award and has been a brilliant achievement.、awarded annually from there、「La Liste 2022（ラ・リスト）」では、Although it was a corona evil, it was going to France、剛之（Masashi）氏が満を持してその授与式に登壇された際の裏話や珍道中話も楽しく伺うことができました！囲炉裏に用意された炭の火おこしは既に準備万端で、Waiting for ingredients、It gently warms our cold body! Charcoal uses two different types of charcoal.、The way it is assembled is also unique.。Binchotan is placed in the center of the circle、I put the agarsh that fire is easy to turn around.。Agarsh also has the meaning of scenting、炭の良い香りを食材に閉じ込め堪能することができます！今回はノンアルコールワインをセレクトしてもらいジビエに合わせることにしました！先付け「蜂の子の佃煮、Simmered sardines with sweet and dew、ハツと蒟蒻の赤味噌煮込み」卓上にセットされていたアルコールおしぼりで手を拭き、I put a nonwoven apron.、until the first skewer is baked、I will receive a three-point serving of the first mover。From the left in the order、Tsukudani of nutritious bee-little beeko, which is considered to be a delicacy in the mountainous regions of Gifu and Nagano。Bee-ine has improved anemia、Empowerment、Cancer control、It has the effect such as anti-aging、It is said to contain a lot of various nutrients.、There is a culture of eating for a long time。Because it is sweet and spicy seasoned and brown、It's hard to recognize that you're a bee child from the look.、I think that it is easy to eat even if you are not good at it。The middle is boiled with a sardine that can be eaten to the bone.、The moistly cooked sardines ooze the taste、It is made with ginger and is ideal for serving rice and drinking.。The back is braised with red miso with hats and clams.、酒好きには堪らない濃厚な味わいが楽しめます！一串目は、"Leek room" with duck carrying leek。 The position and angle of the skewer are delicately adjusted to make a decision、The moment the duck fat drips through the leeks as it is baked、While making a delicious sound、良い色に仕上がっていきます！面を返して、It's been a while now.。 The final touch is to broil over a charcoal fire。The fire rises when the fat drips、見ているこちらもワクワクしてしまいます！「鴨の葱間」器に盛り、"Duck onion" served with a sprinkling of salt。Duck-like elasticity and sweetness、Onions so hot that they melt with enough duck fat、For the overflowing meat juice and onion juice、言うまでもなく相性抜群の組み合わせに舌鼓！「大根サラダ」地場の大根の皮を剥き半月切りにし、A simple salad with just salt。To become a meat continuation of game、The presence of entrees。 I'm crazy about the story.、The following skewers have already been cooked.、Next is "Duck Loin"。 Crimson lean flesh dripping with blood。 The finish is broiled after soaking it in a pot containing a secret pickled sauce! The secret pickled sauce is made of blended soy sauce and ginger seam addition、By oozing the fat and gravy of the pickled meat、深みのあるオリジナルの漬けダレになっています！「鴨ロース」炭の火入れに勝るものは無し。時期が限定される旬の食材の新鮮な肉を新鮮な内に捌き、囲炉裏で焼き、脂と血が滴る熱々の状態で頬張り、肉本来の旨味を味わうとはまさにこのことで、これぞジビエ！と思わせてくれます！お次は、真っ白な脂に淡くピンク色のきめの細やかな肉質は豚のように見えて、実は肥大させた「猪」とのこと！（驚）その猪の脂は本当に良く燃えます！それだけ、余分な脂を落としてくれるので、脂の塊を見ても自然と恐れる気持ちは無くなります（笑）激しく立ち上がる炎に身を潜らせて仕上げるその見事な火入れは、It is also a skilled technique like a performance.、見惚れてしまいます！「肥大させた猪ロース」絶妙な火入れで、Moist and soft、The boar with a strong umami、You will be served plenty of sour grain mustard。The boar fat that was intentionally enlarged was smooth.、It is not an exaggeration to say that it is a fat that can be drunk! Because he says that I can drink the fat that I am not good at near 50 years old.、This is already a technique that can be done with ingredients.。High-quality fat also has a sweetness、It is also indispensable for women's beautiful skin。In addition、低カロリーで高タンパクと言うことなしの猪です！「柳家」では肉質がやわらかく、香りがやさしい1歳以下のメスの仔鹿を好んで使うことが多いそうです。厚さ2cm程に分厚く切ったロースをじっくりと焼いていきます！「仔鹿のロース」繊細で柔らかな肉質はジューシィーで、仕上げに秘伝の漬けダレに潜らせているため、そのままでも十分美味しいのですが、柚子胡椒を添えることでパンチの効いた味わいに！家業のお手伝いもしながら、昼夜働く御両親の背中を見て育つクルミちゃん。あやとりが得意なようで、待機中に色々披露してくれて、こちらはエッフェル塔！齢５歳にして大人に物怖じすることなく会話ができる、将来有望な後継ぎの一人かもしれません（笑）先端にハツを乗せた一羽を半身にした「仔鴨」。仔鴨はマガモの小さい鴨、鴨の子供と思われている方も少なくないと思いますが、実は全くの別品種で仔鴨は「仔鴨」という鴨の名前とのことで、「鴨界では一番美味しいと思いますよ！」と剛之（Masashi）氏。ここまで、Meat、Meat、肉と肉続きのオンパレードでしたが、まだ自分の脳と胃が肉を欲する力が残っているから驚きです！「仔鴨の半身」秘伝の漬けダレを身に纏い、艶やかに仕上がった「仔鴨の半身」！豪快に足を拝借し、かぶり付きます！こちらには、香り爽やかな本山葵を添えていただきます。冬は優しい伊豆の本山葵を、夏は刺激的な安曇野の本山葵を使用されています！お次は「鴨鍋」。たっぷりの野菜の出汁と鴨の旨味が詰まった「鴨鍋」の取り分けもスタッフさんがしてくださいます！「鴨鍋」里芋、Daikon radish、インカのめざめ、Turnip、Tofu、Shimeji mushrooms、なめこ茸、玉蒟蒻、Green onions、Burdock root、A duck hot pot with lots of ingredients with plenty of serum and plenty of vegetables and duck meat! Under the large hearth、How can we all sit around one pot?、It's like coming back to your parents' house in the countryside.、ほっこりと温かな気持ちにさせてくれます！お野菜たっぷりで食べ応えがあり、素材それぞれの旨味はもちろんのこと、濃厚な鴨の脂の甘味と旨味がほとばしる絶品鴨鍋！辛味を楽しむ一味と香りを楽しむ七味はお好みで！〆には「自然薯」が登場！ここでも長女のクルミちゃんがお手伝いしてくれていて、お櫃からご飯をよそってくれました！「自然薯のとろろ飯」古来より滋養強壮食として珍重され山菜の王者「自然薯」。静岡県で自然薯といえば、私の実家でもそうでしたが、鯖の味噌汁で伸ばすのが一般的のように思いますが、Here you will、Smooth and light natural potato stretched with fragrant bonito broth、麦飯にたっぷりとかけても軽く飲めてしまう美味しさ！思わず２杯目のおかわりもペロリと頂いてしまいます！デザートは何故か「三ヶ日みかん」で御座いました！温かな囲炉裏を囲み、美食や旅話が尽きない仲間との究極のジビエの集い。お誘いいただき本当に有難う御座いました！その時期毎に異なる楽しみ方がある「柳家」に、また是非次回もお声がけ頂ければと思います！御料理柳家（1日1組限定別館：Yanagiya Kiyama) Address：〒509-6361 岐阜県瑞浪市陶町猿爪573-27 予約専用番号：050-5263-3236（完全予約制）お問合せ番号：0572-65-2102 Hours of operation：12:00-15:00、17:00To 22:00(Sunday is 21:00まで） ※まん延防止等重点措置期間中は異なります定休日：Occasionally parking：有（無料）...

2021/12/11 Post a Comment

Kikukawa French "Western Cuisine Savaka" A hidden gibier restaurant nestled in a small satoyama village "sabaka"

A special dinner at the hidden French restaurant "Western Cuisine Savak." standing in a small satoyama village "sabaka" along the Sawamika River flowing along the valley between Kikugawa mountains! On this day、浜松の「Pâtisserie Abondance（パティスリー・アボンドンス）」のオーナーパティシエのベルナール・エベルレ（Bernard　Heberle）と豊佳さん夫妻にお誘いいただき、With transfer of Your Favorite Car Citroën Traxion Avant in Bernard、The ride and running of a classic car that makes you feel the times is wonderful more than I imagined、まるで貴族のような気分を味わえました！冬のこの時期ならではの滋味深い味わいのジビエ料理（Le Gibier）を求めて久方振りの訪問となり、Last time it was lunch time where you can enjoy the view of the lush satoyama、This day is night。When I push on a mountain path of darkness with almost no streetlights、A warm wooden structure standing in the mountains appears、Relief at the glittering sign at the store's store。 Open the door、A splendid deer antler hung on a bright blue wall welcomes you。"Go et Millau 2021 " (Gault) announced this year&Millau)、評価3トック（15/20点）を獲得されています！人里離れた静かな集落の夜とは思えぬほどに賑わいを見せる店内！シャンパーニュ「アスランジェ・ブリュット（M.HASLINGER BRUT） /G.H.マーテル（G.H.MARTEL）」ベルナールの誕生日祝いを飾るに相応しいシャンパーニュとして、The historic Champagne House's orthodox Champagne "Aslanger Brut (M.HASLINGER BRUT)/G.H. Martell (G.H.MARTEL)"、I'll serve you! (*Wine rental fee)：3,000円/1本）ベルナールのお誕生日を祝して乾杯！（Tous mes vœux pour votre anniversaire,Bernard!!）「アミューズ1：Shiba Shrimp and Aoriika、Autumn Poet and Sakura Shrimp、ニンニクのチュイル」桜海老とニンニクの香ばしい香りが広がる見目麗しいアミューズからスタート！ソースは、Gure (Medina) egg in karasumi style sauce arlio。It's made with escargot butter charred on the noisette.。パリパリとニンニクのチュイルを崩しながら混ぜ合わせて頂くのが美味しいです！「アミューズ2：White ginseng and yellow ginseng mousse、とうもろこしのクーリ」菊川で契約栽培されている白人参や黄色人参を使用した二皿目のアミューズ。A cute cube like tofu looks like a carrot mousse、There is a yellow carrot mousse in the white ginseng mousse.、You will be served with thick coulis made with late corn "Milky Queen" from Kakegawa! The dill-ousting tuile is as delicate as thin glass.、It's as beautiful as a dead tree trapped in snowflakes、The figure can be seen as a painting.、一足早いクリスマス気分を味わえます！「自家製ポンデケージョ、掛川のポワポワのパン」もっちもちの小さな丸パンは自家製のポンデケージョでチーズの香ばしさがワインの当てに最適！その他のパンは掛川で国産小麦や種子島の粗糖、Gerand Salt、オーガニックのドライフルーツなど良質な素材にこだわり焼き上げてるパン屋「ポワポワ（POWA POWA）」のもので、I enjoyed about 4 kinds on this day! Enjoy the rich aroma of wheat even if the moist and fluffy bread is intact.、噛み締める毎に自然な甘みが楽しめます！クーリに浸していただいても美味しくいただけます！「アミューズ3：磐田産仔羊のヴァリエ」お次のアミューズは、3Valier of the Species。Sheep became crossbreeding of the Corridor seed beas.、Because they feed only okara and grass、It becomes a wonderful quality thing without the smell at all、Uses 8 months of lamb in full grazing。With this lamb、3種それぞれに楽しめるバリエーションで提供！ヴァリエ① 「磐田産仔羊のテリーヌ、Rillettes、Heart Smoke、ソシソン」磐田産仔羊のテリーヌやリエット、Heart Smoke、Socison (Lyon's specialty sausage) with akayamadoritake mushrooms is lined up! None of them smell at all.、The taste is also gentle、羊肉の味わいを活かした仕上がりで絶品！ヴァリエ②「ボロネーゼ、Naballan、聖護院蕪」丸くくり抜いた聖護院蕪はほっくりと煮込まれており、ボロネーゼと組み合わせたフランスの羊肉の煮込み料理ナバラン！上品な赤ワインが恋しくなるお味！ヴァリエ③「スネ肉のポトフ、冬野菜」スネ肉から滲み出る出汁と野菜の甘みが胃に沁み渡る一品で、少しずつ色々な味わいが楽しめるのが嬉しいヴァリエ！オードブル1「天然鮎、Long shrimp and dacha beans、黒人参とトマトの温かいジュレ」大井川産の天然鮎には、Served with long shrimp and Kikukawa dacha beans caught in the second-class river "Nakanishi River" located in the eastern part of Omaezaki City。黒人参のジュレとフルーツトマトを閉じ込めたプルプルのジュレを添えて！存在感のある天然鮎の味わい深さに悶絶！オードブル2「ニホンキジとコガモのロティ、サラダ仕立て」右手、Japanese Pheasm、Because I mature the high-quality thing which I finished with a neck shot (neck shot) for 3 degrees Celsius for more than 2 weeks and then roti、You can taste aged aroma and concentrated umami。The sauce is a tashigi with a straight long beak or、It is served with a finished finish by adding cream to a bisque sauce made by crushing the whole gray-colored bulbul etc.、山の恵みが滲み出る一皿！オードブル2「ニホンキジとコガモのロティ、サラダ仕立て」左手、The red duck、2Roti the fresh one of the day、色とりどりの根菜や葉野菜などを添えてサラダ仕立てにさっぱりといただきます！「ルー・デュモンレア・セレクションブルゴーニュ・ルージュ 2000年 /仲田晃司天地人（LOU DUMONT LEA SELECTION BOURGOGNE ROUGE）」ワインの買い付けのために毎日のように生産者を訪ね歩いている仲田晃司さんが、In the old sake of the brewery which I found in a steady activity、Open the carefully selected "Rare Selection"! The aroma of mellow red fruits produced through aging、Soft acidity、Less tannins.、ふくよかな味わいはとてもエレガント！［仲田晃司/ルー・デュモン］大学生時代にアルバイト先のフレンチレストランでワインと出会い「いつか自分の手でワインを造ってみたい」という夢を抱き、1995a single-handed Buddha who can't rely on the age。While studying French, I trained by knocking on the gates of brewers in various places.、2000Established "Lou Dumont" in Burgundy on July 7, 2008。2003In May 2005, Henri Jaie trained me to express your identity in wine.、"Being Japanese"、Established the "Heaven, Earth, and People" brand as a symbol of "sincere respect for nature and human beings"。 Fish dish "Black muttu poele"、国産トリュフ入り天然きのこのコンソメスープ」皮面香ばしく仕上げた黒ムツのポワレは火入れも抜群の状態で仕上がっており、The inside is soft and elegant umami、Natural kuromaitake mushrooms (Daikoku maitake mushrooms) and natural enokitake mushrooms、Kuritake、You will float in consomme soup using truffles from Okayama and plenty of mushrooms! Consomme berth is made from deer and suppon、In the soup with a strong umami that overlaps many layers、菊川産の冬野菜の根菜パースニップのスープをアクセントに加えて！肉料理「菊川産カルガモのロースト　ソースサルミ」鴨のソースはサルミ（サルミとは、Especially in the sauce used in wild bird dishes、Fragrantly grilled wild bird gala and flavored vegetables with wine and phong、It is a sauce strained while crushing the extract in the bone)。To garnish、Botchan pumpkin dofinnes (potato purée and puff pastry fried in oil)：This time I used botchan pumpkin) and root vegetable rutabaga black mesuki (bite-sized croquette) and black radish、Served with potato chips and paste。肉料理「熟成鹿肉のロースト　赤ワインのソース」舌に吸い付くようなしっとりと滑らかな舌触りで見事な火入れとなる鹿肉。The garnification is the same on top。ジビエ料理の中でも忘れ難い一皿に！山口シェフより「ベルちゃん、Congratulations!" and to the birthday cake served by surprise、Bernard can't hide his joy like a child with his cheeks bluish! Congratulations with cream and chocolate cream decorated with a bowl of bowls! Every day seems to have been a birthday party for the past few days.、本当に皆に愛されているベルナールです！バースデーケーキ「苺のショートケーキ」「デセールは別でございますがお食べになりますか？」と勧められ、Bernard answered immediately, "Of course!"。We also aposted the benefits of the celebration.、お裾分けしていただきました！デセール「りんごとキャラメルのミルフィーユ、ピスタチオのアイスクリーム添え」長野県産「やまさ農園」の青リンゴ2種を使用し、Combined with rich caramel、Mille-feuille layered with crispy pie dough。Sautéed apple verdo bos coupe that looks like a pear、Served with fresh bernum oranges、Add hazelnut moment pralines to accents。ピスタチオの濃厚なアイスクリームとの相性も抜群です！ミニャルディーズ（食後の焼き菓子）「フランボワーズのコキーユ、Black Sesame Macaroons、 Astringent Marron Tartlet、オレンジのチュイルダンテル」「コーヒー」昨年足を運んだ際にはなかった「ヤマドリの剥製」の姿が目に留まり、I was allowed to see! In the back is also decorated with a wreath using pheasance feathers、Nice booth! On the face of the pordori, there is a bare out part of the red skin similar to the pheasm.、Black and red-brown hair color for scaly spots。What's even more distinctive is、Long and beautiful tail feathers with wide stripes。The more the stripes there are, the more valuable it is! There are about 13 steps when counting、とても立派な尾羽に見惚れてしまいます！山口シェフとの歓談を楽しんでいると、私たちが最後のゲストとなってしまいました！遅くまでお付き合いくださり有難う御座います！冬の御馳走、Le Gibier、美味しいワインと共にベルナールのバースデーを祝して過ごす楽しいひととき！滋味溢れるジビエの肉本来の旨味を味わいたい方は、Right or wrong、菊川の里山にある「西欧料理サヴァカ（Cavak.）」に足を運ばれてみてください！西欧料理サヴァカ（Cavak.）住所：静岡県菊川市沢水加791-11 TEL：0537-37-1820 Hours of operation：Lunch 11:30-14:30(LO.13:30）ディナー18:00-21:30(LO.20:30) Closed：月曜日（祝日の場合は翌火曜日）駐車場：有 https://cavak.jp/...

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