Marriage of food and rare wine of "Ragappu L'AGAPE" to pursue a classic style with careful work

France cuisine located on the corner of Aoba-Cho, fujieda Qingdao junior high street tenants 'Restaurant L’AGAPE"Just showed up flying the flag of France。Main street from fujieda station is approximately 5 minutes away by car is not、I feel like know shop。Click here to visit the partner's three times in this。My second time.。When you run a WEB Magazine、As much as stores introduce new ideals and we have、4Lade Monday launched a 4 months says lagap's page range 3 times。To the shops you want to visit once in about a month.。This time the、I heard four, want to introduce the O and his wife have always taken care!

This restaurant is open to the 9/2008。Owner-chef Mr. Takayuki Matsushita Tokyo.、Gain some experience in your stores in the Kansai region、I was told was trained in France。Interior is simple with 12 seats in the atmosphere、It is a small restaurant。With Chef Matsushita's parents get a little、1Both kitchen and Hall has been Palazzo。Cooking course。Choose from dishes like prefix style。Lunch and dinner is configured on the same menu.、Only lunch main 1 handy provides A course 1890 Yen。This time the、In the hope of Mr. O Maine 3 course menu c 4210 yen each ordered!

menu A (Maine one article) 1,890 yen
menu B (Maine 2 dishes) 2,840 yen
menu C (Maine 3 dishes) 4,210 yen
menu D (Maine 4 dishes) 5,630 yen
menu E (※ To be approximately) 8,000 yen,10,000Circle
Bread、Soup and coffee、Dessert

"Air D'Argent 2009" France white (bring wine：For 1 bottle of wine in carry-on fee 1000 yen)

One of the few white wine "Château Mouton Rothschild" we-Tai Château is the greatest in the world in one building。And Erdal Jun、Named after the fairy tale named "Silver wings"。Fine up to shining pearl gold color and gloss。Palate is round and smooth now、Filled with dense body is sleek and pomp。Not be outdone, Lagat p's foie gras Terrine with rich dishes、Is a white precious classy palate-pleasing。Exactly this with the marriage of wine and food、Is bliss for lunch start!

"Jelly foie gras and pork shoulder meat parsley.

France is one of the specialties of Burgundy jambon (ham) and Perche (parsley)。Foie gras、Pork shoulder、Cured ham、I have jelly, parsley。Salt finish and pulled pork shoulder meat, boiled his mouth day pre-embarkation quarantine、Richness of foie gras sauteed with ball、Exquisite taste! The material is dense, the sense of volumes of the leading、Also bring a sense of unity, there keep balance as neutralizing the parsley finely engraved, channeled large amounts of。Even Mr and Mrs O's favorite was、You like what you see、That only brought you all the way from Hamamatsu、Fridge 2 smile happy moments!

"Foie gras terrine"

The terrine, foie gras marinated in Cognac is made。Jams is attached without let。Faint in agony in the depth of the smooth melt on the tongue and palate。In preparing and cooking method、Taste a very careful job Buri。And after a long day alone、Tastes with plum confiture。This is true for foie gras is。1 dessert-like dish.

Salmon and shrimp mousse brioche package

Covers up salmon and shrimp mousse on brioche、Is toasted in a terrine with type。Butter with plenty of rich sense of the combination of brioche filled with、Surface and being scrupulously moist though、Together with grease fill much of the salmon and shrimp mousse melt the sauce is also good。Matsushita says Chef、French Classics、You can feel the obsession and obsession in pursuit of food.。And that、The French who have been eating even if they break their bodies disorderly。There is a proverb that says that the French live not to eat, but to eat.、that's exactly right and、It seems to feel something like vitality different from modern French cuisine.。Matsushita-san's dishes are just、love and pursue that classic style。He is a person who spares no effort in pouring love for cooking♪

"Charlot tailoring of eggplant and in the sea sardines"

Minced eggplant pulp and sautéed 鰯 and garlic、It is wrapped in eggplant skin and made into charlotte tailoring.。Look、I couldn't hide our surprise at the appearance like a black pudding、After this, I'm surprised twice by the gap between looks and tastes (laughs) In the mountains wrapped in eggplant skin、Match the taste of the 鰯 smooth eggplant、The sourness of tomatoes is mixed.、It's an inso way of texture and flavor.。I think I've tasted it a few times here.、Mr. Matsushita's use of eggplant is exquisite, and I even feel impressed by the dishes♪

Homemade bread

2Taste the homemade bread of the seed、This time the、Campagne and Pandumi of Cramin and Raisins。And the "pandemic"、Unlike the bread hard systems enjoy the flavor of the crust (crust)、Is a bread crumb (contents) to taste of France。Here is、So flour and toasted French bread-flour,、During the surface crunchy texture and the filling is.、Sweet。It is easy to absorb the smooth sauce, and it is a bread unique to French♪

"Pork Lyet"

Here is、If you like, we will give a pan。The slick and bruise、Was exasperating not mild flavor。Mrs. O、I've been repeatedly asking you to take it home.。I feel the same way (laughs)

"Cold potage of pumpkin"

In a bowl that was snatched、Smooth Pumpkin Potage。It is a simple taste that does not put anything unnecessary、It's deep♪

"Kupra Oazi deli Angeli 2009" Italian Red (Bring-in Wine)：For 1 bottle of wine in carry-on fee 1000 yen)

Even in Italy.Phantom Winerevered as、"Kupra" made with 100% of the ancient variety Bold of average age of 100 years or more。Velonelli and Espleso claim to be phantom wines.、There are 6,000 bottles produced annually.、Kupla produces only 560 of the two barrels in less than 1/10 of its annual production! It is a very rare wine! From the field to the brewing in winemaking、A wine that shows the attitude of mr. Marco, a producer who maintains a thorough perfectionism without any compromise。It was officially released from the 2006 vintage。After that, Mr. Marco will release only a convincing vintage.、Until now 2006，2008And only this 2009 vintage is out there! There are a lot of fears to taste、Delicious and fun wine (laughs) Rich red fruit compote and herbs、The spices and other seamlessly spreading and dense fragrances will entertain you with an elegant and high-quality background。This is、There is no reason why it does not fit the roast duck offered by Matsushita! When you rave about the selection of wine as expected、Mr. O said a single、"Do your best! "I always ask myself。He's really cool!

"Roast of Tasmanian lamb loin (yen +700)"

It is characterized by the sweet smell of lamb that smells faintly every time the gravy spreads and tastes。I will have you serve it with a gentle sauce full of umami made with lamb broth。Because I liked the part where the fat was less last time、Next time, I will ask you to make a reservation♪

"France Challans production suffocation duck roast and confit (yen +800)"

This restaurant is a couple we push menu。Painted breast honey duck with ETFE, roasted、Confit with two delicious taste of duck thigh meat, provide。And étouffée (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 the blood into the meat rotates。Thereby、Strong flavor of duck meat containing iron is delicious。Is that first you bite from a roasted chicken breast、Moderate elasticity and chew, juice comes out overflow。And spread, rich with juice、Body and soft and moist and rich, smooth。The confit、The skin is crispy texture well、Please wear soft。Gem Supreme chanceller oneness in the source extracted from the bones.

Dessert assortment

Choose from written on the Blackboard for dessert。This time the、He said he cut the chalk.、Matsushita's handwritten menu appeared。It may be like him of the B type obedientness which does not decorate (laughs) Peach compote、Lemon Pudding、Blueberry tart and three desserts、Each bit may I have come that as you have in your stomach、Let's all types。Because all of them are really what you want to taste! I choose two kinds of ice confectionery from the written on the blackboard.。This time the、Hazelnut、Spice、Caramel、rice malt、Yogurt、Select yogurt and caramel from 6 kinds of sweet fruits。Peach Compote、At this time when peaches began to come out、Compote with white wine and vanilla beans and flavored syrup。A dish that forgets the sultry heat of summer with peaches by pouring gelatin into syrup and jure。Lemon pudding has the most refined acidity and aroma。The sweet taste of the bullberry tart、Moist addition and subtracting of the tart is also preferable。It looks simple.、However,、A dessert with Matsushita's love in its simplicity、Is the best!

"Coffee"

Coffee Crema covered surfaces are clean。Good Crema is more detailed、Stir well away、To mellow the flavor、Scent gives dignities in the mouth!

Galette Bretonne

Place butter in a France、Brittany regional confectionery。Will France、Butter is rich with salted butter cookies。Enjoy a crust with texture、Moist and very delicious galette。With rare wine from noon、It was a lunch that felt luxurious in the afternoon。It is also the result of matsushita-san's cuisine that always serves deliciously and the first co-star of wine selected by Mr. O's brain-clear analysis and image power! Thank you very much♪

ラガップ L’AGAPE
Fujieda-Shi Aoba-Cho 3-3-28 phone：054-637-0290
Hours of operation 11:30-14:00 18:00To 22:00 Closed on Mondays：Wednesday
http://lagape.jp/