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) 駐車場店前に有 http://lagape.jp/...

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! 銀座の賑わいを感じるこのビルの7階に位置し、2020年12月11日にオープンしてから早くも「ミシュランガイド東京2022」にて一つ星を獲得した「レストラン ラルジャン(Restaurant L’ARGENT)」へ! シックでモダンなモノトーンにグレーを基調とし、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、普段使いのBarとして利用可能です! ゲストを出迎えるのは、In a 2015 work by Belgian artist Jean-Luc Moerman、大胆な色合いと綿密で複雑味を帯びたタッチのペイティングが高揚感を与えます! メインフロアはゆったりとした間隔を保ちながらも28席を有す、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.。厨房の様子が伺える手前の席もお勧めです♪ ランチメニューは、"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、緩やかな時の流れを感じさせてくれるひとときのスタートです! 乾杯にはシャンパーニュをオーダーし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! シェフ加藤順一(Junichi Kato) 1982年生まれ、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.。「ゴ・エ・ミヨ(Gault&Millau)」では3トックを獲得し、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流石に小菓子にならないためたこ焼き器で可愛く焼き上げているそうです(笑)こちらのパンケーキにはリバーヴのジャムを忍ばせて! 「ミニャルディーズ②、③、④」 二段目は色合いも愛らしく三種が盛り込まれています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:Monday https://largent.tokyo/ ※2022年7月現在ソムリエの求人募集中!...

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。 This time、Kyoto's central market handles high-end vegetables and top fruits、Connected by Takahide Akashi of "Akashi Shoten" who is wholesaling to restaurants with first-class stars、当社がプロデュースしたシャンパーニュ「ジャック・ラセーニュ(JACQUES LASSAIGNE) × 書道家中澤希水(Kisui Nakazawa)」や私たちが応援している生産者「フォレストファーム恵里」の中安政敏さんが養鶏するフランス三大黒鶏「プーレノワール」も「わさ(WASA)」で試していただけることとなりました。It's a champagne that has just been released.、現時点で既に錚々たるミシュラン星付きレストラン勢にオーダーいただけていることに感謝致します! 7月に入り、"JACQUES LASSAIGNE× Calligrapher:The EC site of Kisui Nakazawa (Kisui Nakazawa)" was also able to be opened safely.、Because even general people can purchase from the SHOP of the official site、ご興味のある方は是非お試し頂ければと思います! https://jacques-lassaigne.com/ そんな中「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、さらに豆腐の水分を抜いてから合わせる方が相性良さそうです! この「じゃこ辣油」は、Wouldn't it be delicious if it was paired with sweet and sticky potatoes? And intuition works、Immediately、私たちが応援する新事業「伝七(den7)」が販売する三方原産じゃがいもの7種類の中から「グランドペチカ(デストロイヤー)」と「アンデスレッド」をチョイスして試してみましょう! 「グランドペチカ(デストロイヤー)」は、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非公開 営業時間: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...

Hamamatsu・Nekenke Afternoon Tea Party "Tea Gathering - Wrapped in the Scent of Earl Grey"

On a late afternoon in May when you can feel the wind blowing in the summer、Invite friends who like tea、Titled "Tea Gathering: Surrounded by the Scent of Earl Grey"、We will hold an afternoon tea party at our house! The "tea gathering" planned this time is、Surrounding a friend from Hamamatsu and a friend from Nagoya who responded to the tea article I posted on Facebook、Please bring your favorite Earl Grey tea and tea confectionery to each of them.、It will be a casual tea party, ♪ even though the weather was so bad that a heavy rain warning was issued until the day before.、On the day, we were blessed with good weather that made us peek into the sunny weather.、We are welcoming a refreshing tea day! The Scandinavian antique dining table installed in our dining room is、Because it becomes an oval-shaped extension table that extends in three stages of width、Take out the stored auxiliary top plate and extend it to the longest、Set up so that 6 people can sit comfortably。伸長式のダイニングテーブルは本当に重宝します! ウェルカムドリンク「PERRIER JOUET GRAND BRUT (ペリエ・ジュエ・グラン・ブリュット)」 雨も上がり、The afternoon welcome drink that peeked out into the sunny sky was、I thought that I would toast with foam first to moisten my throat lightly.、Champagneの「PERRIER JOUET GRAND BRUT(ペリエ・ジュエ・グラン・ブリュット)」を開栓! 1811年創立の老舗シャンパーニュ・メゾンとなるペリエ・ジュエ社は、1861In the year became Queen Victoria of the United Kingdom、In addition, a venerable Maison who was given the life of a purveyor of the French royal family。The solid composition and complexity of Pinot Noir and the heaviness and harmony of Pinot Meunier、And the elegance of Chardonnay, synonymous with the Maison, adds glamour to the finish.、Savor an elegant, sophisticated and harmonious Champagne。Afternoon afternoon、シャンパーニュを口にした淑女の皆様は淡く頬をピンク色に染められておりました♪ 装花「FLOWER AND DISGN SOWAKA (フラワーアンドデザイン・ソワカ)のフラワーアレンジメント」 そして、The flowers that decorate the table are、華道家がプロデュースする花屋「FLOWER AND DISGN SOWAKA(フラワーアンドデザイン・ソワカ)」のオーナーで友人の永井裕心くんに要望をお伝えしてオーダー。Use a candlestick arrangement that increases the gorgeousness and a trapezoidal flower pot that is easy to capture on the background of the teacup、The shades of the two kinds of arrangements with height differences in the position of the flowers are、I hope to unify with adorable colors as befitting a tea ceremony、It also matched the atmosphere of the classic and antique tea cup set used for the tea party.。The finish exceeded my expectations.、Favorite peonies and several kinds of roses arranged in a dome shape、360°C Beautiful finish no matter where you watch it! Our dining room is enveloped in the fragrant scent of fresh flowers、With the hope that it will be a moment full of smiles ♪ for friends [Candlestick Arrangement Fresh Flower] Peony / Yae Lily / Nine Kinds of Rose / Two Spray Roses / Bubardia / Lace Flower / Lemon Leaf [Trapezoidal Arrangement Fresh Flower] Five Kinds of Roses / Carnations / Anthurium / Lace Flower / Peony Seed / Strawberry Leaf Large ring of peony that becomes seasonal flower and elegant eight-fold lily、Combine several different roses、From shades that give off a soft impression to shades with gorgeous shades、Layered petals create a classic atmosphere。Yushin-kun、いつも素敵なアレンジメントを有難う御座います! 持ち寄っていただいた紅茶と我が家の紅茶を合わせて今回飲み比べるのはアールグレイを中心にオーガニックものやカフェインレスも含む七種の紅茶となります! ①「Highgrove/Organic Earl Grey(ハイグローブ/オーガニック アールグレイ)」 ②「JUN CHIYABALI TEA GARDENS/HSP FIRST FLUSH(ジュンチヤバリ茶園/ヒマラヤン・スプリング 2022 ファーストフラッシュ)」 ③「TWG Tea/French Earl Grey(ティーダブリュージー・ティー/フレンチ・アールグレイ)オートクチュール缶」 ④「なごみナチュルア紅茶/カフェインレス紅茶 アールグレイ(ティーバッグ)」 ⑤「TWG Tea/Earl Grey Gentleman(ティーダブリュージー・ティー/アールグレイ・ジェントルマン)オートクチュール缶」 ⑥「KUSMI TEA/EARL GREY INTENSE(クスミティー/アールグレイ・インテンス)」 ⑦「TWG Tea/Tea Party Tea(ティーダブリュージー・ティー/ティー・パーティー・ティー)オートクチュール缶」 紅茶の美味しい淹れ方は茶葉により若干異なりますが、Basically using boiling 100°C boiling water、After warming a teacup or teapot、Pour boiling water vigorously over the tea leaves of the teapot。A good rule of thumb for tea leaves is、1 teaspoon (2~3g) for 1 person、Add tea leaves for the number of people、1Pour 150~160ml of cup as a guide.、Take time to steam、Fine tea leaves steamed for 2 minutes ~ 3 minutes、Large tea leaves should be steamed for 3 minutes ~ 4 minutes as a guide.、After lightly mixing in the pot、Pour into a teacup。ティーストレーナー(茶漉し)を使うことで茶葉の入りを防ぎましょう! 「Highgrove Organic Earl Grey (ハイグローブ オーガニック アールグレイ)」 この日、The tea that decorates the top batter is、「Highgrove(ハイグローヴ)」のオーガニック・アールグレイ! 英国王室御用達の紅茶と言えば「Fortnum & Mason (Fortnum & Mason)" but "High Grove"、Prince Charles launches the brand、Contributing to the Social Environment as Our Philosophy、Only those approved and carefully selected by Prince Charles will be commercialized.、オリジナルのオーガニック商品を取り扱うことを徹底されています! 「ハイグローブ」は、At Prince Charles and his wife's private residence near Tetbury, Gloucestershire,、1980Since you have lived in a year、There is a figure of Prince Charles who was instrumental in the renovation of the garden.、It is known as a very innovative garden。This tea, named after Prince Charles, is、丸みのあるアッサムとしっかりしたセイロンティーのブレンドでモーニングティーなどに最適! 紅茶のベースは中国紅茶と中国緑茶のブレンドで、Good quality because it is organic、Astringency is modest and light taste。If you can smell the pleasant scent of bergamot、そこはまるで英国のティーパーティーに参加しているかのような雰囲気で一気にトリップできる紅茶です! 「Fortnum & Mason(フォートナム&メイソン)/ ショートブレッド(デメララシュガー)」 こちらに合わせるお茶菓子は、「Fortnum & Mason(フォートナム&メイソン)」のショートブレッド。Known as a Scottish traditional confection、Shortbread from the British Royal Family and Prince Charles' Brand Tea、It's the best combination of the best.。Demerala is a large grain of sugar with a refined yellowish gold color.。It is made from sugarcane、It is named after the first Guyana Demerala colony that was produced。The rich aroma of butter spreads richly、Enjoy the crunchy texture、You can feel the moderate sweetness。英国式にジャムを付けながらいただくのも良いでしょう! 柑橘系ベルガモットの爽やかで芳しい香りが部屋中に心地良く漂い、Healed lightly、自然と笑みが溢れてしまいます♪ 産地や茶葉の品種により、The world of black tea with greatly different colors, aromas, and tastes。Flickering and swaying in the teapot、Tea leaves slowly open、味わい深く仕上がっていきます! 「ジュンチヤバリ茶園 ヒマラヤン・スプリング 2022 ファーストフラッシュ (JUN CHIYABALI TEA GARDENS HSP FIRST FLUSH)」 お次は、First picked tea picked in the spring of 2022 when it arrived from Nepal。"Junchiyabari Tea Plantation" opened in 2000 in Finle, Dankuta District, Nepal。27°1′N、87°19 minutes east longitude、Located in the Himalayan Highlands at an altitude of 1650~2200m、It is a family-run tea plantation with an area of about 90 hectares.。"Jun = Moon"、"Chiya = tea"、"Bari = Garden"、means moonlit tea garden。ヒマラヤ山脈を有するネパールから届いた貴重な初摘み紅茶をいただきましょう!...

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。⼝当たりは伸びやかな芯のある酸味を軸にピンクグレープフルーツのような旨味と苦み⾹ばしさがあり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。紫ラディッシュや人参のピクルス、I taste it with tsubokusa with the bittersweetness of wild vegetables。自然派で山野草などの達人にお願いしている山野草なども料理に添えられているとのこと。The nutritional value of wild grass and the power of nature are inscapable.。The first bonito cut into thick dice、淡く透明感のある美しい色合いで、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瑞々しさを味わうために下茹でなしで調理し提供グリーンアスパラガスからとったお出汁をバターで乳化させたソースと木の芽、Dill、ボリジ柚子のコンフィチュールを添えて北河さんのグリーンアスパラガスは香りが強く柔らかくジューシィーな果肉が特徴で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!...

浜松「手打ち蕎麦naru」カフェのようなお洒落な空間で酒の肴と〆の蕎麦が楽しめるお店

In a stylish space like a café、毎日挽きたての自家製粉を用いた手打ち蕎麦が楽しめる「手打ち蕎麦naru」。It is popular in the nickname of commonly known as [Narusoba]、蕎麦屋にしては珍しく多くの若者にも支持されている蕎麦屋です! 場所は浜松市中区板屋町のビル2階。Within a 5-minute walk from Hamamatsu Station、It is located within a 1-minute walk from Enshu Railway "Dai-ichi-dori Station" and is conveniently located in the city。 An approach that does not make the atmosphere of a soba restaurant feel even fine dust。 In the store、It's like a café or a casual wine bar.、There is an atmosphere that is easy to drop in casually。"I want you to enjoy it comfortably and nicely without being rigid。I want to spread the simple taste of soba", says Takatoshi Ishida, a shop owner, aka Gori、With that pure thought、蕎麦打ちに励まれています! テーブル席は入口カウンター席より、Divided into two hands, left and right、On this day、右手奥のパーティールームにもなるテーブル席へ案内していただきました! 2008年7月28日のオープン時には存在しなかった奥の間。A large hand with buckwheat noodles lifted is drawn on the wall.、You can see the space that is sure to be Instagrammable。4The famous table is arranged comfortably、居心地の良い空間となります! 夜のメニューボードには、Today's snack menu that will be used for sake is abundant、It is a soba restaurant that can be enjoyed both as a meal or an izakaya。 In the evening of the day、Dinner time with Yukino who is active as a beauty evangelist! The dinner party with her, also known as the glutvoy queen,、Because it flattens it beautifully so that it is really pleasant、見ていて爽快です! 「ザ・プレミアム・モルツ 中生」¥600 お通し「ふき、Bamboo shoots、わらびの煮浸し」 「薬味冷奴」¥649 茗荷や大葉をたっぷりと刻んだ薬味冷奴。Rich tofu with dashi soy sauce。 「ホタルイカのわさび漬け」¥605 富山出身の主人のおかげで美味しいホタルイカを食べる機会が多いですがこちらもおそらく富山県産では?ピリッと辛めに仕上げたわさび漬けは呑兵衛には堪らない一品! 「さつまあげ」¥638 練り物のさつま揚げを表面パリッと香ばしく焼き上げた一品「馬刺し」¥1,580 低カロリーで低脂肪、Low cholesterol、Healthy horse meat with low saturated fatty acids is exquisite! I prefer ginger or garlic.、And beams.、If you want to taste it with plenty of garlic without worrying about the smell! "Nasuda Raku" ¥649 Cut the aubergines into blocks into cylinders、Peel the stripes、A bite-sized aubergine daraku, which is also beautiful to look at。Serve with a crisp taste of miso with shredded large leaves and plenty of white sesame seeds! "Chicken karaage" ¥660 Crispy and fragrant fried chicken has a firm undertaste、Umami is overflowing! "Soba Shochu (Water Splitting) Nagano / Grass Flute" ¥ 750 Make soba shochu with a mellow taste with a refreshing drinking mouth without habits and light up with water splitting! "Black Hanpen Fried" ¥ 770 Black hanpen that is familiar as a special product of Yaizu with local food unique to Shizuoka Prefecture residents。From using surimi of sardines and mackerel、You can enjoy its flavorful taste! "Ham Katsu" ¥ 770 Ham katsu wearing crispy and fragrant batter、A side dish that has been loved by everyone for many years, from adults to children! Although it is also good to eat with a standard sauce、I also recommend this homemade tartar sauce! "Seiro Soba" ¥858 Carefully selected domestic round cut out carefully made into homemade flour、Handmade soba that launches fragrantly。I will eat 28 soba noodles with good throat with crisp tsuyu! See also、I will taste the signature menu "walnut sauce seiro soba noodles" ordered by Yukino and the unusual kind of "squash seiro"、I enjoyed three kinds of things with a good balance! Swallow and eat、〆 Buckwheat。and a night at Narsoba in all three time signatures。Thank you for the fun time! Hand-struck soba naru address:2F 102-12 Itaya-cho, Naka-ku, Hamamatsu-shi, Shizuoka Prefecture TEL:053-453-7707 Hours of operation:Day 11:30~ 14:00、Night 18:00-21:30 Day 11:30~ 14:00(* It will end as soon as the soba is gone) Parking:No https://www.narusoba.com/...

Hamamatsu confectionery material specialty store "Hiraide Home made store" won the first place photo contest held on Valentine's Day

HIRAIDE Homemade Store, a specialty store for confectionery and bread ingredients operated by Hirade Sho Shoten Co., Ltd., a trading company specializing in confectionery materials。 This is a shop in Kamoe, Naka-ku, Hamamatsu City.、It is a specialty store that sells confectionery ingredients such as sweets and bread! The operating company "Hirade Sho Shoten"、1949Since its establishment in 1949、Confectionery bread raw materials、Package、As a trading company specializing in machinery、From Toyohashi to the west to Fuji and Fujinomiya to the east, mainly in Hamamatsu、It has been a business closely related to the community、To liven up the confectionery industry、Not only the sale of confectionery materials、Sales and maintenance of confectionery and bakery machines, and support for the opening of new bakeries、In addition、Efforts for local production for local consumption、It is a company that is widely active, including branding support for local agricultural products.。 On April 2, 2014, the "Antobeti Club", which such "Hirade Sho Shoten" launched in 1988 as a retail sales department, was renamed "HIRAIDE Homemade Store"、Bright orange color is made an image color、It has been reborn as a shop with the logo of the measuring spoon as a landmark! Inside the store、The displayed product shelves are categorized、I align it in a very easy-to-see state。There are many people who are working hard at making cherry blossom sweets this time of year、In the booth immediately after entering the entrance、Domyoji powder and sakura bean paste、Cherry liqueurs, etc.、Ingredients related to cherry blossom candy are lined up! This also serves as PR for Hamamatsu lemon、The lemon booth unified in bright lemon yellow attracts the eye! Since it was reopened、Hiraide Homemade Store, which celebrates its 8th anniversary this spring、4"8th Anniversary Thanksgiving Day" is held from Monday, April 4 to Saturday, April 9.、Discounts on limited items and happy benefits according to the purchase amount are prepared! As a Thanksgiving discount、10% off flour、Strong powder and thin flour are bargains! While the price increase of imported wheat is whispered from April in the streets、This discount campaign is、It will be very happy news for those who make bread every day! In addition、For those who purchase more than 1,000 yen during the period、You will receive one lemon from Hamamatsu! It is useful for making sweets such as lemon cake and jam making! "Hiradesho Shoten" is considered for the SDGs、We are also developing and selling confectionery ingredients that make use of local ingredients Hamamatsu lemons.。 Packages and packaging materials are arranged by size on the back shelf.、It is also useful for gifts! Cookie cutting molds are also available in a wide variety、Dog、CAT、hare、butterfly、Horse、Elephant、Penguin、You will want to collect animal series such as ducks ♪ "Opia Organic Non-alcoholic Wine" ¥ 1,620 This is the world's first organic certified non-alcoholic wine taste drink! By making it unfermented using organically grown grapes、Certified organic、Low in calories and healthy、Preservative-free、It is a beverage that devises an innovative method of leaving a rich fruity taste with a natural taste! Even if you are not good at alcohol, this is、It is an excellent thing to soak in the wine feeling! I've had it before.、The pale yellow color tone is perfect for buds reminiscent of spring.、Enjoy the fresh aroma and taste of white flowers and blue fruits、There's a rich wine-like atmosphere、I enjoyed it deliciously! Because it is refreshing grape juice、To accompany the morning plate、Also、Recommended for those who are not good at alcohol and drivers! There is also a kitchen in the back of the store.、Product development is made here、Homemade products are also sold.。"Jam" using plenty of seasonal fruits is lined up on the shelf、Currently, "Sakura" for a limited time is started、"Kiwi from Kakegawa"、"Earl Grey"、"Strawberries from Shizuoka Prefecture" are sold! In the recipe corner、Various recipes are also prepared in an easy-to-understand along with images、You are free to take it home! A chocolate corner that I often use! A wide variety of products from organic to rare cacao、Because cacao content can also be selected、High cacao has a lot of polyphenols、It is also recommended for health and beauty! well、The purpose of this time is、I applied for the "Valentine's Day Photo Contest" held every year on this official Instagram the other day.、Out of a number of applications、I've received the happy news that my handmade chocolate won the brilliant award of first place! Thankfully, prizes were prepared for the winners 1st to 3rd place、I was asked to award it this time! Every Valentine's Day we give our husband homemade chocolates.、When the sun approaches、"What shall we make this year?"。It's not funny about the same thing.、But, that's it.、I can't spend an infinite amount of time、Easy to make.、But what shines、And above all,、The best thing is that it's delicious! That's what I think.、2I'm here in May.、Buying materials! What caught my eye was、It is displayed in the back now、Valentine's Week、It is a crown type chocolate mold with Italian silicone mold that was displayed in the store! 「EASY CHOCO Made in Italy CHOCO CROWN / Silikomart" As the name suggests.、It's easy! Prepare the ingredients、It is a recipe that only melts chocolate, mixes it, pours it into a mold, and cools it in the refrigerator.、An excellent thing that can easily make cute raw chocolate! "Couverture Chocolate Raw Chocolate Crown":Frank Lloyd Wright Imperial 26cm Tart Plate Coffee:Fukuroi Home-Roasted Coffee Bean Shop Mameyaka Fu "Amareiro Bourbon" Raw chocolate [ingredients] 11 pieces ・ Couverture chocolate (bitter 40g, sweet 40g) ・ Unsalted butter 10 g ・ Fresh cream 30 ml ・ Whiskey appropriate amount ・ Cocoa powder appropriate amount ・ Edible gold leaf appropriate amount (for decoration) It is a simple recipe just by melting, mixing, pouring into a silicone mold and accumulating in the refrigerator for several hours。When warming fresh cream, it is also possible to add flavor by adding tea leaves such as tea or herbs.。This time I use whiskey for my husband.。It is also served with edible gold leaf to make it gorgeous.。Remove the fresh chocolate that has been chilled in the refrigerator from the silicon、After leaving for a few minutes, it's time to eat.、Eating one bite、It will be the completion of raw chocolate that melts in the mouth and is smooth and has an adult taste! When the staff was awarded the first prize, "It was the work of Nejian-sama unanimously! I received happy words! I'm very sorry because it is a simple recipe, but、Because it is easy, I would be happy if many people could make it! 1st Place Prize:Cookware "Bruno Hot Sand Maker / Double / Red Color" The prize I received is the popular cookware "Bruno Hot Sand Maker / Double / Red Color"! There are various recipes for hot sand.、My favorite recipe is dessert "bean jam butter curiti sandwich"。Plenty of flavorful butter on bread、Put the bean jam with reduced sweetness in the center、From above, add a piece of "Hokkaido delicious cream cheese (sliced) process cheese"、The hot sandwich with the sourness of klitsch is exquisite! Mr. Hiraide、I will use it carefully! Thank you! Those who want to expand the range of confectionery making、Or、If you want to challenge yourself to make sweets from now on, please visit "HIRAIDE Home Made Store" by all means! HIRAIDE Home Made Store Address:1-20-3 Kamoe, Naka-ku, Hamamatsu-shi, Shizuoka Prefecture TEL:053-454-7135 Hours of operation:9:30-18:00 Closed on Mondays:Sunday (please see the business calendar on the official website) Parking:In front of the store、Yes across the street (free) https://h-homemade.jp/...

Hamamatsu "Boulangerie Cassel" A bakery that became a popular shop after a fateful encounter that changed her life!

Reborn as a lovely look reminiscent of a bakery in a stylish corner of Paris、"Boulangerie Kaseru", which was renewed in November 2021! This is、Because the bakery "Pain de Noel" originally in Tomizuka was moved to the dyeing ground、Yoshitaka Ogawa, who was dessurized and was the owner of Boulanger、Using the site、It is a popular bakery that opened on October 30, 2008 as a new store.。At the beginning of the opening, it was a cute appearance like a pure white general store、On the 14th anniversary of opening a business、With aging of the outer wall, etc.、I was further measured the makeover with a gatsu、リニューアルオープンしています! 真っ青な空色に映える鮮やかなブルーグリーンの外壁にワインレッドのオーニングが良いアクセントとなり、Transformed into an exterior reminiscent of a stylish bakery in Paris、It has become a space that attracts more attention than before! Because the blue green of this outer wall is Mr. Ogawa's favorite color and is also a rakki color、Although it is selected as desired、This renewal is、常連客の間でも大好評とのこと! 「カセル」は、It was a bakery that we and his wife were indebted to when they lived in Tomizuka.、I've been talking a lot since I moved.。However,、This time、飛騨高山の有名ブーランジェリー「TRAIN BLEU(トラン・ブルー)」を取材させていただいた際に、From the mouth of owner Boulanger Tadashi Naruse, "My apprentice is also doing a shop in Hamamatsu"、I asked mr. Ogawa that he was a beloved disciple.、10年振りぐらいに再訪した次第です! タイトルにも記したように、Mr. Ogawa of "Cassel"、I'm a bakery in a dessara.。Mr. Ogawa is about himself in detail on the shop's blog、About the shop、It is written about bread making etc.、On my revisit、Look back at the blog post、You know that fact.。 Mr. Ogawa、When I was 16 years old.、I'm interested in riding a motorcycle、That thought will someday make me dream of "designing a motorcycle"。After that, I went to that dream with all my heart.、Majoring in the Faculty of Engineering in the university course、After graduation, he got a job at a certain automobile manufacturer.、I will not be involved in motorcycle design at the affiliation I was assigned to、My dream will collapse in the middle.。How do you struggle while twisting and twisting?、Someday, I want to do a job that pleases people.、"Motorcycle making" is given up at the opportunity that a new dream has sprung up.、30I decided to leave Sarah when I was older than I was over.。Left the company、I decided to do a job that would please people.、The result of thinking about what I can do、I thought about the bread class where I had a high hobby and worked hard.、I'm going to be a baker.、You can set your thoughts for the realization of a new dream.。There is only one bakery that Mr. Ogawa wants to get a job at! Right、That's the "Tran Blue" I talked about earlier! The history until I got to the interview is also described in the blog、The story was so moving that I couldn't read it without tears.。Mr. Ogawa fell in love with the bread (croissant) of "Tran Blue"、Before the interview, Mr. Naruse wrote a letter with a content that could be taken as a love letter and was mailed。The hot and strong feeling reaches Mr. Naruse's heart straight、From among the many hopes of joining the company、Mr. Ogawa, who was inexperienced, grabbed his luck! I decided to join the company safely.、I put the wife who pushed my back to Hamamatsu and left it alone、Moved to Hida Takayama in Gifu、After four years of training in "Tran Blue"、Once I went to Tokyo、Making use of all that experience、Opened "Cassel" in Hamamatsu! now、パン激戦区でもある浜松でトップにランクインされるほどの人気店へと成長されています! お時間が許されるならば是非とも小川氏の認められている「カセルのパン便り」の中から「人生を変えてくれたパン屋さんその3の続き」をご覧ください。 In front of a shop that visits for the first time in about 10 years、There is a feeling of divertness、I feel even a little nervous to open the door.。However,、As if to relieve the tension、A new hand-drawn menu board welcomed you warmly.。 The inside of the store is the same as before renewal、Bread is lined up in a shelf around the central table.、A warm interior。Our motto is to make bread with "peace of mind" that does not use unnecessary additives、Bread、Baked goods、マフィンなどを合わせて約90種類以上のパンを取り揃えて販売されています! こちらもやはり「トラン・ブルー」同様にデニッシュ系の人気が高く、Many types are available。Mr. Ogawa's most memorable croissant、Of course, even if the base is "Tran Blue" preparation、It has been improved over the years、Because the formulation etc. have been changed now、Unlike "TranBlue" croissants、"Cassel" croissant is born! Because of its beautiful appearance and the lightness of the fabric on the surface、トングで挟むのを躊躇してしまいそうなほどに繊細です! お店の一番人気となる「クローネ」は、Because I pack cream after purchase、このまま生地のみをレジにお持ちくださいとのこと♪ 新作と書かれた札が何点か並び季節のフルーツを用いたデニッシュなども目にします! お昼前の11時頃に伺いましたが、While some items have already sold out、All of them look delicious and I'm worried about choosing them.、two laps around the table、三周と!(笑) テーブル手前にはクリームパンやメロンパンあんぱんなどのおやつパンが出揃います! テーブル奥には天然酵母のパンも取り入れられており、Including french bread dough bread、Campagne and so on.。Some use wholemeals.、多種多様です! 店内右の棚には、Side dish bread is sulari! On the bill that says freshly baked、つい手を伸ばしてしまいます! カレーパンや目玉おやじのようなベーコンエッグなども。 Danish bread and snack bread on the back shelf、Bread is lined up.。 厨房内にはスタッフが4名おり見事な手捌きで一つひとつ丁寧にパンづくりに励まれている姿が見られます「パン屋さんのプリン」と書かれたシンプルなプリンは濃厚なコクと滑らかなとろける食感が特徴で当初から人気メニューの内の一つです!その下には季節柄新作の「いちごプリン」が並んでいます! 焼き菓子もあり6種類の大きなマフィンにスコーンやガレットブルトンヌサブレなどが並びお土産物にも喜ばれそうです! 営業の合間ではありましたが店頭に顔を出して挨拶して下さった小川氏と暫し歓談「トラン・ブルー」の記事も読んでくださっていたこともありその時のお話をさせていただくと「懐かしくもあり身の引き締まる想いもあります」と成瀬氏を想う心中を語ってくださいました!人生を変え運命の出会いとなった「トラン・ブルー」でのことは今も何よりにも変え難く忘れ難い宝物そう仰る小川氏の言葉は優しくも温かくもありながら何処か信念の強さと深い愛情を感じさせる師匠と弟子である御二人の強い絆を感じさせて頂きました! 我が家へ戻り購入してきた14種類のパンや焼き菓子を並べて「カセルのパンパーティ」!今回も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! 「クロワッサン」205円(税込) 国産小麦の甘味と発酵バターの芳醇な香りがベストバランス!皮は薄衣のようにハラハラと中はふんわりしながらもしっとりとした食感を楽しめバター香の香り高くいながらにして軽さも兼ね備えた極上のクロワッサンです! 「マウンテン」216円(税込) デニッシュ生地を巻いて焼いてブランデーシロップに漬けしっとり食感が楽しめるマウンテン!朝食にもピッタリ! 「フロマージュ」259円(税込) デンマーク産のクリームチーズを使用した自家製チーズクリームと自家製カスタードクリームをたっぷりと使用!レモンの爽やかなアクセントも程良くクリームチーズ好きには堪らない一品! 「クローネ」227円(税込) カセル人気No.1の商品「クローネ」純生クリーム低温殺菌牛乳を使用した甘さ優しく上品な味わいの特製クリームをたっぷりと詰めてくれます!冷蔵保存ですがサクサクザクザクとした食感を楽しむならクリームを詰めてもらったらできる限りお早めにお口に運ぶのが望ましいです!これ本当美味しい! 「ガーリックフランス」184円(税込) 自家製エスカルゴバター(ガーリック味)をたっぷりと染み込ませ香ばしさ漂う濃厚「ガーリックフランス」! 「ラムレーズンスティック」238円(税込) フランスパン生地にラムレーズン入りミルククリームをサンドラム酒の滴る芳醇な味わいはまさに大人のミルクスティックでラムレーズン好きならば是非とも味わっていただきたい一品! 「パンシュー」238円(税込) 大山ハムの角切りベーコンがゴロゴロと姿を見せガーリックフランス同様に自家製エスカルゴバターの風味豊かな食べ応え感満載のおつまみパン! 「長熟バゲット」281円(税込) 低温長時間発酵により旨味ともっちり感を引き出したバゲットは小麦の香りもふんだんに感じられ満足度の高い一品! 「イベリコ豚と白ネギ」270円(税込) ハーブでソテーしたイベリコ豚と白ネギを乗せてチーズをトッピングした惣菜パン!イベリコ豚と白ネギのジューシーな甘みが広がります! 「エビグラタン」281円(税込) 自家製ホワイトソースにエビとブロッコリーとチーズをたっぷりと乗せて焼いた「エビグラタン」塩味優しいホワイトソースとパンの相性が抜群です! 「サラミとハラペーニョの全粒粉ピザ」281円(税込) 全粒粉生地に自家製トマトソースを塗って、Salami、ハラペーニョチーズを乗せて焼いたピザパンハラペーニョが良い仕事をしているため辛いのが苦手な方はご注意ください!辛いもの好きな私たちはこれでビールが進みます! 「クロックムッシュ」302円(税込) 自家製ホワイトソースとハムとチーズをたっぷりとカンパーニュにサンドして焼き上げた「クロックムッシュ」天然酵母のカンパーニュはもっちり感が楽しめクリーミーな味わいともベストマッチ!朝食にあればそれはもう御馳走です! 焼き菓子「ガレットブルトンヌ」173円(税込)・「バターサブレ」162円(税込) サクサク食感のガレットブルトンヌはアーモンド風味の焼き菓子ラム酒がアクセントに使用されておりほんのりと鼻に抜けるラム酒香が漂います! 今回、10年振りに再訪した正直な感想として「以前も美味しかったけどより一層腕を上げられていて群を抜いて美味しい!」と私たちは大絶賛! 小川氏の想いを綴ったブログを読ませていただいてわかったことお会いしてみて尚わかったことがあり「トラン・ブルー」と「カセル」の師弟愛は深く味や方向性は異なるパン屋だとしてもパンに向き合う実直な姿勢とパンに注ぐ愛情は一緒だと。In Hamamatsu、If、「お勧めのパン屋は?」と聞かれたら間違いなく私たちは「カセル」を入れることでしょう! Boulangerie Kaseru(ブーランジェリー カセル) 住所静岡県浜松市中区富塚町1088 TEL: 053-473-7606 Hours of operation:7:00To 18:00 Closed on Mondays:Sunday、月曜日 Hamazoブログ:https://kaseru.hamazo.tv/ Instagram:https://www.instagram.com/boulangerie_kaseru/...

Hamamatsu "Matsumoto Fruit Gallery & Fruit Parlor Trepini" Popular Parfait of Long-Established Fruit Shop

A brick classical building is a landmark, and the long-established fruit shop "Matsumoto Fruit Gallery & Fruit Parlor TRE PINI" founded in 1955 goes to Matsumoto store。 1On the 1st floor, as a fruit specialty store, we sell carefully selected fruits, gifts, souvenirs, etc.、There is a café on the 2nd and 3rd floors.、Seasonal fruit parfaits are popular and become a popular shop with great success every day! This is the one that becomes the Root rising Matsumoto store、2021Reopened on Saturday, February 6, Reiwa、The café booth is expanded。 1"Eye fruit" on the 1st floor, focusing on local fruits every season、The first floor of a long-established fruit shop that handles selected fruits selected from all over the country、Beautifully-looking fruits in colorful hues! In the showcase right at the entrance、フルーツがゴロゴロと詰まった宝石のようなフルーツゼリーや季節のフルーツをふんだんに使用したフルーツタルトが並びます! お祝い品やお見舞い品、Beginning with a basket of fruit used as an offering、The fruit which wore the net cap carefully one by one is lined up with zurari、It is safe because the basket piling and the order of the gift box correspond according to the price! Shinshu Apples and Grapes、Juices and processed foods with 100% fruit juice such as thighs、Sales of all-purpose seasonings, etc.。 Assorted and convenient for gifts、The owner, Mitsuyoshi Matsumoto, has also sold Balinese miscellaneous goods that he has visited and purchased.。 2階「ギャラリー&フルーツパーラーTRE PINI(トレ・ピーニ)」 カフェスペースとなる2階は大きなガラス窓が配されており駐車場からはいつも大盛況ぶりが伺えます! 階段を上がり事務所兼ミーティングルームとして利用されていた3階をリニューアルされたカフェスペースへ! 大人数や小さなお子様のいる家族連れなどに便利な大きな円卓となる半個室。The cups and saucers that have been collected so far are neatly arranged all over the wall.。 On this day, both the second and third floors were full, but、Good timing、I was able to guide you to the third floor seat without waiting too much! Although it is lunch time, there seem to be many customers only for parfaits、回転は早いように感じます! 2階のカフェスペースよりゆったりとした間隔でテーブルを配し、3rd floor seats where you can relax and relax in a calm atmosphere。 ランチタイムに付いてくるミニフルーツとミニフレッシュジュースと嬉しいサービス! 「半熟タマゴのナポリタン」990円(税込) 昔を懐かしむ鉄板スタイルのナポリタンは、I have you entangled the soft-boiled egg which I laid out with a gentle taste Neapolitan、A mellow taste。 「自家製ビーフストロガノフ(ライスorパン付)」1,100円(税込) マンゴーやパイナップルなど、Homemade beef stroganoff stewed in kotokoto using luxury uniquely at fruit shops。 「ガパトレライス」1,100円(税込) タイ料理のガパオをイメージし、Stir-fry minced meat with onions and peppers、New menu of trepini arrangements seasoned with nampura etc.。パイナップルやドラゴンフルーツなどもトッピングし南国感溢れます! ランチの後は待望のパフェの登場です!厨房の人員不足なのか、Wait about 1 hour to serve lunch menu、By the time the parfait is served、Because it takes more than 30 minutes、We recommend that you come to the store with plenty of time。 「トレピーニパフェ」1,078円(税込) トレピーニ一番人気のパフェは、The fruit changes every day.、10Fruit parfait where you can enjoy more than 20 kinds of fruits at once! On this day、Apples and strawberries、Red meat melon and blue meat melon、Watermelons and pineapples、Bananas and Mangoes、Muscat、Red Grapes、Kiwi fruit、Dragon fruit、PEAR、Kumquat、Blueberries and 15 kinds are also served。Vanilla ice cream in the middle、Because fresh cream is less、あっさりといただけるフルーツパフェです! 客層の年齢層は幅広いものの、The store where 80 to 90% of female customers are overwhelmingly、女子ウケのするフルーツパフェが大人気です! まつもとフルーツ・ギャラリー&フルーツパーラーTRE PINI(トレ・ピーニ) 住所静岡県浜松市中区鴨江2-51-16 TEL:053-454-4088 Hours of operation:1F Fruit Shop 9:00-19:00、2F. 3F Cafe 9:30-18:00(L.O.17:00) Closed:年中無休 https://www.matsumoto-fruit.com/...

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/...

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"、著書「トラン・ブルーが切り拓くパンの可能性/旭屋出版」や御自身の働き方やパンに対する哲学を述べた著書「世界も驚くおいしいパン屋の仕事論/PHP出版」なども出版される中国内に留まらず中国や台湾韓国での講習技術指導を多数行われておりパン職人として世界中から注目を集めています! 日本国内遠路遥々飛騨高山へこのパン屋を目指して足を運ぶパン好きも多く休日には早朝から整理券を配るほどの人気店で長蛇の列は覚悟の上でいたものの平日のお昼前に到着したこの日は運良く行列の少ない日で店内の人数制限はあるものの、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まだ残雪がある高山でも小さな春を感じることができます店前に並ぶ手描きのポップ等を眺めながら店内の様子を伺い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店前のスロープ横の柵にリードを付けさせて頂きパンを購入する間待たせてもらうことにしました!まるで看板犬のように大人しくお座りして待つショコラお利口さんにできるのも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.、中はしなやかさのあるしっとり食感が楽しめます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低温長時間発酵のフランスパングリーンオリーブはアンチョビ入りで程良い塩味が癖になり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小麦の穂の形に焼き上げた小振りのエピ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ニンニクの効いた自家製エスカルゴバターをフランスパン生地で包んだパンシュー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我が家の愛犬ショコラの名とあらば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中はふんわりと気泡のある柔らかさと軽さがあり程良い塩味が和食にも合うように作られているバタール!炒め物を乗せたり煮汁に浸しても美味しく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リエットを添えてからトーストするとサクッと香ばしく風味豊かなパテとバタールとの相性も良く楽しめました!「キュルノンチュエ」の記事は後程紹介致します! 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種類のパンはどれをいただいても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/...

Hamamatsu patisserie "Cattle Wool" The best cake created by european preparation handwork after training at a famous Store in Tokyo

Although it is in the city within walking distance of Hamamatsu Station、Patisserie quatre-heures, a popular western confectionery restaurant located in front of the lush "Higashi Fureai Park" and standing in a quiet place。 Special days and anniversaries、贈り物が必要な時には必ず利用させていただく大好きなパティスリーの内の一つです! 店名の「キャトルウール(Quatre-heures)」とは、It has a happy meaning of "3 o'clock (4 o'clock) snack" in French、2012It has joined the ranks of popular stores in a blink of an eye since it opened on September 12, 2009.、今年9月で開業10周年を迎えられます! オーナーパティシエの河合秀樹(Hideki Kawai)さんは、After graduating from the confectionery technology course of the culinary college、Entered a western confectionery store in Kyoto、on the policy of the store、One year learns from the knows as a salesperson、From the second year, I finally became involved in manufacturing、Three years of training。After that、I met Hitoshi Saito of "Shoekri" in Kanda, Tokyo.、Look up at him as a teacher、In Tokyo, he hones his skills as a chef pastry chef at a famous restaurant in Hirai called "Doushukuru (*currently closed)"。And、I continued to have a desire to have my own shop independently someday、Mr. Sato's recommendation is to go to Europe.、To further heights。Mr. Sato introduced me to "Oberweis", a major luxembourg company,、Experience a new world of French confectionery that you could not experience in Japan。Then went over to Belgium、By being active as a chef pastry chef at the long-established western confectionery shop "Dam"、You will learn the pursuit of originality that is left to everything and created by your own power.。At that time、Mr. Sato in Tokyo brought up a story about launching "Shoekle", which will be the sister store of "Douschurkle".、Selected as a chef pastry chef、2008Opened in June 2008。Making use of my previous experience、2012年9月12日に地元浜松にて自身の待望の店「PATISSERIE quatre-heures(パティスリー・キャトルウール)」をオープン! この日はホワイトデー!事前予約の方も多く、At the same time as opening, the front of the store is crowded with queues。Not only on Saturdays and Sundays、This is a super popular shop that is inevitable even on weekdays。If it is an event day called White Day、More so.、It seemed reckless to visit without a reservation.、When you go to the store according to the opening time、While the first arrival form a line、20分程度の待ち時間で店内へ入ることができました!(※コロナ禍で入店人数の制限有り) 白を基調とし、In the shop full of the warmth of wood、大きな二段ショーケースの中にケーキが並びます! ギフト向けにラッピングされた焼き菓子や様々な種類が楽しめる詰め合わせのアソートボックスも大人気! カットされたパウンドケーキも個包装で1個からお求めになれます。 My best idea is、My favorite "Chocolat Framboise" in this shop! The bright red heart-shaped cake is eye-catching、Although it is a popular product that is often sold out、この日は運良くゲットすることができました! 箱を傾けないように大切に持ち帰り、Take it out of the box and shoot time! Select one cake for each of your husbands.、Add your favorite baked lemon cake and 3 types。 「ショコラフランボワーズ」530円(税込) 真っ赤なハートで心を奪われ、Colorfully glossy chocolat framboise、A viscuy chocolate that melts in the mouth and enjoys as a texture is ganache accented with the sourness of strawberry.、甘酸っぱいフランボワーズソースとショコラの絶妙な組み合わせとなる極上のケーキです! 「モンブラン」570円(税込) こちらも人気のモンブラン!熊本県産の和栗とイタリア栗を使用されており、Bavarois with mildly sweet fresh cream and chestnuts、With the taste of adults who can enjoy the texture of meringue、栗の味わい深さも堪能! こちらのケーキはどれを食べてもしつこさがなく、"Lightness" stands out! I think this is because chef Kawai faithfully values "lightness", which can be said to be a major feature of Mr. Sato's candy making as his teacher.。The older you get, the more you get.、The sweetness of the cake and the weight of fresh cream are no longer required.、Chef Kawai's cake、It is characterized by a cream with fine melt-in-the-mouth、It is a light taste that will proceed to eat smoothly if you notice、それでいて記憶に残る印象的な味わい深さが後を引く美味しさで楽しめます! 「レモンケーキ」280円(税込) キャトルウールの代名詞とも言われるレモンケーキ!コロンとした可愛いレモン型をしており、Elegant icing is given、It is a refreshing lemon cake with a rich lemon flavor! Each one has become a carefully adorable candy package、焼き菓子でお日持ちするので贈り物にも喜ばれます! 「レーズンサンド(5個入り)」1,420円(税込) レーズンが大好きでレーズンサンドに強い想い入れのある河合シェフが試作に試作を重ねられ完成させたキャトルウールのレーズンサンドは、The strongest dish that makes me roar as a raisin lover! Moist and crispy cookie dough is sandwiched with plenty of raisins、I'm glad that there is alcohol in both raisins and creams.、You can taste a mellow aroma that sake lovers can not stand! You can purchase it from one piece separately.、5The gift box is perfect for a little errause.、今回はいつもお世話になっている友人にもプレゼントさせて頂きました! レーズンサンドは要冷蔵でお日持ちは一週間。Seasonal pattern、When it gets warmer, you need a coolant.、キャトルウールには可愛いロゴ入りのオリジナル保冷バッグの販売も御座います! ホワイトデーという名目で主人におねだりし、Arrange your favorite patisserie cake、ちょっとだけ贅沢なティータイム!香り豊かな紅茶「TWG Tea」の「Earl Grey Gentleman(アールグレイ ジェントルマン)」と一緒にアフタヌーンティーを楽しみます! 「PATISSERIE quatre-heures(パティスリー・キャトルウール)」は浜松に足を運ばれる際には是非ともお勧めしたいパティスリーの一つです! PATISSERIE quatre-heures(パティスリー・キャトルウール) 住所静岡県浜松市中区中央1-10-14 TEL:053-454-2811 Hours of operation:10:00To 18:00 Closed on Mondays:Tuesdays、水曜日 ※テイクアウトのみ 駐車場店前に2台(無料) https://www.instagram.com/_quatreheures/...

Scroll to top