Full course of the meeting of the 8th Jibie of Handayama "La Saribu"! Odemashi Thunderbird!

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Handa mountain "La Salive La Salve"Mr. at the、Held at this time of year,Gibier's Association"。2014It seems to be celebrating the 8th in 2009.。The other day、When I went out for lunch、From Chef Koji Suzuki、It is the first time to participate because I received the invitation of this meeting! You can enjoy all 9 dishes from appetizers to desserts! And、Surprisingly, it is also a nationally designated special natural monument in JapanRaicho RaichoIt is said that you can do something from foreign countries! Gibier's association will probably be your first experience、I'm really looking forward to it. ♪

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On this day、15It is in the state of full charter of the person。What is the course fee?、9A full course of dishes comes with an after-dinner drink、It is 10,500 yen per person (reservation required)。

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"Tonic Water"

The "Canada Dry" brand、In the premium package design that expresses the beautiful Aurora of Canada、Away from everyday life、Propose a quality time for sophisticated adults。It is a carbonated drink with Canadian dry tonic water characterized by a uniquely favorite bitterness and reduced sweetness。At the table next door、Wine (bring-in fee):2,000yen) and other people enjoyed it.。Speaking of Gibier, I miss red wine.、I'm patient because it's work (laughs)

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"Homemade bread" in front、Bread of the。At the back、Rice Flour Bread。Ms. Salib's bread tastes gentle. ♪

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"Boar Smoked Ham" Smoked Ham Made over About 3 Weeks

From the front right hand、30kg of♀Wild boar smoked ham、Sweet and soft meaty when chewed。Next door.、60kg of♂Wild boar smoked ham、With a solid elasticity of flesh♂Only a wild feeling is transmitted (laughs) The pintxos in the back、Refreshingly together with vegetables such as beets and turnips。All of them are very delicious with wild boars with no smell of outstanding salt. ♪

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"Gibier Confit Salad"

Wild boar、Mallard、gizzard、a dish in which internal organs etc. are put on fire with low-temperature oil。Because it cooks slowly with low-temperature oil、The mallet with a smooth texture was very delicious.。It may be grotesque when you hear it as internal organs、It has become a paste、In the flavor that is unbearable for those who like the taste with habit、It seems to be good for the use of alcohol.。The vegetable.、Wrap mizuna etc. around marinated turnips moderately and make a refreshing salad ♪

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"Bhutan Noir and Foie Gras of Wagora"

Harmony of sausage and foie gras with japanese deer blood。Japanese Deer Blood、I'll have it for the first time.。This smooth Bhutan Noir、It is very rich with the scent of wild blood。I feel the strength that can not be defeated by combination with foie gras。

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"Boar Trip"

Grilled kahn-style pie with vegetables and white bean sweetness and tomato。There was a pie wrap on the menu.、It's not wrapped in pie.。However,、A very pleasant boar trip (boar's stomach)、small intestine、large intestine)。It is stewed very softly in the Khan style using herbs.、The base is tomato sauce, so it has a rich but gentle taste. ♪

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"Thunderbird Ankroute"

Mix the raicho's internal organs with black rice risotto、Pie dish wrapped from it and covered with boar crepinette。I'm out! It is a thunderbird from Scotland! Because it is wrapped in pie、I'm thrilled until I look inside! (laughs)

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It seems to have cut it。Black rice risotto、The reddish brown meat around it is a thunderbird! I feel a very chewy and firm meat quality and a good bitterness。With a unique meat quality、It's hard to liken it to meat you've ever eaten! The boar crepinette (net fat) is also solid enough not to be cut with a knife! Quite a strong menu! That's an honest impression、Be honest、It's an experience of having to eat once in a lifetime.。I was able to have a valuable experience!

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"Deep-fried PartPhilo of Boar Server"

Wind the boar's brain in a part fillow (a paper-thin raw dough made of corn flour and flour)、Because it is fried quickly in oil、You can enjoy it with a crispy texture。Below,、It's a puree of beef sardines.。

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"Roasted natural duck caught by Mr. Katagiri"

Roasted Maller。The source is、It is a very rich sauce squeezed out of internal organs and bones。In the red,Because there's a gun ball in it、Please enjoy it carefully.。It was written! (Surprised) than duck always、The meat quality is by far firm.、The wild feeling is strong!

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"Cheese Platter"

White mold、Blue Mold、It is a wash type and three kinds of assorted。I wanted to accompany you with the wine at night.、I asked the chef to take it home. ♪

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"Chicken liver mousse with gateau-style seasonal sorbet"

Homemade etofe duck liver with confectionary and framboise sorbet。The mousse using the lever of the duck、There are chocolates, rum and raisins.、The taste is the impression of an adult chocolate with a rich liver flavor。(It seems to go well with red wine!) If you ask Chef Suzuki,、What is the ratio of lever to chocolate?、It is surprising that only half of chocolate is used for the lever! surely、I really didn't think it's such a game until dessert、It was a fun meal with a full course full of first experiences (laughs)

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"Coffee"

Every year、The Gibier Society where winter gibier is held at this time of season。As a blessing of the natural world、Thank you for the wild birds and beasts and don't waste them.、To the content full of wild taste very much、I was able to spend lunchtime that seemed as if I had gone a little wild myself。Chef Suzuki、Thank you very much for your valuable experience. ♪

La Salive La Salve
1-18-28 mountain Handa Higashi-Ku, Hamamatsu-Shi, TEL:053-434-9966(Appointment only)
Hours of operation:11:30-13:30 18:00-20:00 Closed on Mondays:Tuesdays、No. 1 Monday
http://www.wr-salt.com/salive/

1-18-28 mountain Handa Higashi-Ku, Hamamatsu-Shi

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