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