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

Led by the owner-chef Yasuyuki Onuma, who pioneered French restaurants in Karuizawa, "Auberge de Primavera"。This time the、Enjoy a special birthday dinner at this wonderful Western-style house surrounded by autumn leaves!

In the evening when the sun goes down, the trees are lit with decorative neon lights.、Creates a warm atmosphere while emitting a dazzling light。

The garden of the main building shows a different face from the atmosphere of the daytime。

An illuminated symbol tree reveals its existence、Welcoming guests for the night。

Yasuyuki OnumaOwner-Chef Profile

Born in Chiba Prefecture。From Chiba Prefectural Yachimachi High School, I entered Tsuji Culinary College in Osaka.。1981After graduating in、Got a job at the French restaurant "Rengaya" in Daikanyama, Tokyo。Ginza "After training at Lekan、"Fit Resort" in Kawaguchiko Town, Yamanashi、Served as the head chef of "900 City Club" in Nagano and Karuizawa。After working as the cooking manager of the auberge "Au Mirado" in Hakone, Kanagawa、1996 year、French restaurant "Primavera" opened in Karuizawa。2002Attached accommodation for years。Since the、There is also a wine cellar and a sister store "Pyrenees"、2020In the year Japan opened a restaurant "Calm Za" and "Vegan Prus" focusing on vegetable dishes.。

Why、Owner-Chef Yasuyuki Onuma、Despite starting as a French restaurant、Did you name the restaurant "Primavera" in Italian?。It's、Memories on one page of the chef's life are deeply involved。For details,、That thought is written "Official sitePlease see。

1The main restaurant on the floor has、Non-guests also come to enjoy the meal.。

Polished glasses and cutlery are lined up on pure white tablecloths、Crown napkins will be trimmed。Bright red apple balls that can be harvested at this time of year in Karuizawa are served beside candles。

On this day、To match the special dinner course of owner chef Yasuyuki Onuma、We asked manager and sommelier Ken-ichi Tanaka for pairing wine.。

I will be 49 years old this year and toast to Champagne in celebration of the festivities on the eve of my birthday!

Champagne "Jean Vesselle Oeil de Perdrix"

Named "Eye of the Yamaquaru"、100% Pinot Noir champagne with a pale pink color as the name suggests.。It's hard to see them in Japan、It is made by a very rare direct pressing method.。Bright bright pale pink tones illuminated by candles、Make an even more gorgeous impression。Foams well、Fruit aroma spreads、Adds a hint of tea leafy nuance and spiciness、You can enjoy a rich volume where you can enjoy rose flowers and mineral incense!

In the pond in the courtyard reflected through the glass、Bright red autumn leaves appear all over the place.、It has become a carpet of autumn leaves.。Looking at the illuminated courtyard、Mr. Tanaka, the manager, said, "You came at a good time."。Only a few autumn leaves can be seen floating in the pond、After a few days, the autumn leaves containing water will sink to the bottom of the pond.。Even this scenery is a page that makes you feel the precious four seasons of Japan.。I feel like I'm having a special time on a special night。

Amuse (1) "Red Bell Pepper Mousse Courido Tomato"

Amuse (2) "Homemade Chinese ink and cheese sable"

LE SEC DE RAYNE VIGNEAU 2020
Bordeaux/Sauvignon Blanc

"Chateau de Rayne Vigneau" is、1855It is a historic chateau rated 1st class in the Sauternes district。Lemon yellow with shine、Grapefruit and herbs、Honey、White flowers are felt、It is characterized by freshness and soft acid.、It has a pleasant taste and is easy to drink.。Let's pair it with Omar shrimp soup!

Appetizer "Highland vegetables and lobster terrine oregano flavor"

Soup pairing "Crème Christasse"

An appetizer that has been steadfastly popular since its opening。13So that you can enjoy the texture and taste of the highland vegetables、Divide each vegetable and cook it carefully.、Colorful terrine finished only by pressing without using any joints。Served with a special consommé jelly and oregano-flavored green sauce。In the center, the umami of Omar shrimp is condensed.、The highland vegetables packed around it are fragrant、It has a crunchy texture and is fresh! It is no exaggeration to say that you can experience the splendor of Karuizawa's highland vegetables in this dish.、This is exactly what ♪ it means to have a meal that pleases the body.

Bread

Match the next "matsutake mushroom pie wrapped soup"、Red wine。

Red wine "Moret Saint-Denis 2020 Stéphane Magnan
（Morey-Saint-Denis Domaine Stephane Magnien）」

1897At the Domaine based in Moret Saint-Denis, founded in the year、2008It was inherited by Stephane Magnien as the fourth generation owner.、Traditional winemaking methods。Beautiful garnet shades、Raspberry or blackcurrant、Fruity aroma of ripe fruits such as wild berries、It is juicy but also elegant.、You can enjoy the aftertaste for a long time!

Soup "Matsutake mushroom pie wrapped soup"

Put a crispy spoon from the edge of the pie、First of all, let's have a soup that locks in the umami with a pie.。Fragrant fragrant matsutake mushroom scent!

Pie-wrapped soup is popular as one of the autumn specialties。It becomes a special consommé base that was carefully taken over 3 days.、While there is a gentleness that fits in with the body、Like a deepening autumn、Enjoy the deep taste that slowly permeates the marrow of your bones.、It is an exquisite soup that shines a beautiful golden color! Later、By soaking the pie、There are two ways to enjoy。The coming seasons、Matsutake mushrooms turn into truffles and you can enjoy ♪ them.

White wine "Saint-Aubin Premiere Cru Les Frionnes" 2019 François d'Alene
（François d’Allaines Saint Aubin 1er Cru Les Frionnes）」

There is a minerality that makes you feel peach and green apple, and a fruitiness that feels citrus and white flowers.、Smooth and elegant Chardonnay to match fish dishes!

Fish dish "Fresh Fish of the Day, pear tailoring, estragon flavored butter sauce"

Soup Galview "Potage of 5 vegetables"

The fresh fish of the day is "cod"。It imitates the shape of a poppy pear.、Stuffed with crab and scallop mousse and steamed、Estragon's fragrant butter sauce goes well with it!

A basket full of apples from Karuizawa (red balls)。

Next is the appearance of red wine to match the meat dishes of the main dish.。

Red wine "Chateau Dassault Saint-Emilion 2016
（CHATEAU DASSAULT SAINT-EMILION GRAND CRU 2016）」

1955Marcel Dassault, founder of a fighter aircraft manufacturer, acquired Château Coupery in the year、Renamed Château Dassault。Deep garnet purple hue、Plums and boysenberries、Following the aroma of Black Forest cake、lilac、The scent of star anise、The vigorousness of full-bodied and condensed black berries is felt,、It has a floral scent in the air!

The main dish that came wearing silver cloche。

Meat dish "Shinshu beef fillet steak two-color puree with boldrèze sauce"

The surface is crispy and fragrant、Trapping the flavor of meat。

Accented with the warm sweetness of Japanese chestnuts and fragrant puree of root celery。Shinshu beef is cooked at a low temperature while measuring the core temperature.、The inside is finished in a beautiful rosé color medium rare、You can enjoy the depth of taste overflowing with the umami of fillet meat!

For a smooth mouthfeel Bordeaux、Rich boldraise sauce that gently snuggles up to you。Pairing with wine is also great!

"Pistou soup"

One of the after-dinner pleasures、The cheese wagon is here!

I want to taste 5 kinds of cheese from France、I will have it little by little.。

For the final touch, Roquefort is topped with acacia honey from Karuizawa.。

"5 kinds of cheese from France"

Comte aged 30 months、Camembert cheese、Chèvre、Epohworth、Roquefort。

And、Digestif also appeared.、For brandy, you can enjoy cognac, Armagnac, dessert wine, apple brandy Calvados, pear brandy, etc.!

Pear brandy "Massenet au de vie poir William
（Massenez Poire Prisonniere）」

1870Founded in the Alsace region in the year "Massenet",、It is famous for producing small but good quality fruit brandy。Here is、Distilled from the excellent pear variety Williams、The berries that are inside are、Cover the jar while the fruit is still small、Let it grow in a jar and then harvest the whole jar。Put the company's proud pear brandy in it and it's done.。Very flavorful、It is finished in an easy-to-drink fruit brandy where you can enjoy the mellow aroma of pears.、The alcohol content is high at 40%.、Let's be careful (laughs)

Dessert、It seems that my husband reserved a birthday cake in advance.、A surprise appearance with gorgeous fireworks!

Desale "Special Birthday Cake"

Like a wedding cake、In a two-tiered gorgeous outfit、The top of the fruit cake is beautifully crafted so that it is transparent like a crown!

While singing a birthday song and celebrating、Extinguish the candles!

Lower it once、Cut into edible pieces and serve with sorbet。Fruitcake with plenty of strawberries、Fresh cream is elegant and gentle、Spread custard cream inside.、The fluffy and light sponge is poured with syrup for a moist finish.。Very delicious until the last desale、Among the birthday cakes I've ever had、The good balance reveals its overwhelming presence and ranks high!

Avannde Serre
"Earl Grey jelly and fig compote cocktail tailoring"

"Petit Fours 4 types"

Marron Glacé、Polvorone、Buttersquatch、Vanilla macarons、Sugar confectionery with cinnamon flavor。

"Espresso"

Because I couldn't eat all the small sweets、I took it home in a cute gift box to look forward to tomorrow!

Since the opening, the chef himself has taken the initiative to renew it little by little.、Repairs such as painting and tiling、It will be a place that has been created together with the staff.、With a cozy and warm structure、I feel the commitment everywhere。Before the corona disaster, France went to Paris with the manager、Paintings and tapestries、It seems that they were also going to buy furnishings directly.、The fact that you have feelings for everything。Even when accommodation facilities are added to the restaurant、It was realized while listening to the requests of visiting guests.、Providing a better environment and relaxation。Without worrying about returning、The auberge where you can spend a relaxing time is a utopia。

On this night of the birthday eve festival、Oddly enough, it became a total lunar eclipse.、During a lunar eclipse, the Moon hides Uranus There is also a Uranian eclipse.、"Total lunar eclipse× Uranus eclipse"、It seems that a very unusual phenomenon was happening.、It was a miraculous day!

I was recommended to stay during the fresh green season from spring to early summer.、I hope you can visit us again during that good season!

Commemorative photo with owner-chef Yasuyuki Onuma and manager Kenichi Tanaka。Here you will、While enjoying the richness of food with traditional French cooking techniques、Enjoy a relaxing meal without straining your shoulders.、A superb moment awaits you where you can feel the blessings of seasonal vegetables and nourishing ingredients in Karuizawa.。An environment where you can travel with your dog Chocolat、An utopia for my family。Also、It will be an ♪ auberge that you definitely want to visit.

Auberge de Primavera
Address：Nagano Prefecture Kitasaku Gun Karuizawa Town Karuizawa 1278-11
TEL：0267-42-0095
Hours of operation：Lunch 12:00-15:30(Last entry 13:30-、Dinner 17:30-21:50(Last entry 19:30-
https://www.karuizawa-primavera.jp/