銀座の一等地にあるミシュラン一つ星のフレンチ「レストラン ラルジャン（Restaurant L’ARGENT）」！ 今回、Kibou Ogura, who is a sommelier and manager of Larjan,、Although it was a holiday business trip、我が家へお越しくださることとなり、For lunch time、I was able to give you heartfelt hospitality! Between Tokyo and Hamamatsu, it takes 1.5 hours by Shinkansen。Considering the time to return、I heard that the stay time on this day is 2-3 hours、Featuring a Champagne appetizer as the main dish、Pasta、Prepared with a short course of water confectionery。 Summer is beginning to take off.、The welcome drink on a sunny day is "PERRIER JOUET GRAND BRUT"。It's one of my favorite Champagne ever! Sommelier Mr. Ogura served smartly without hesitation、I want them to be "one person in the family" (laughs). Beautiful golden bubbles poured from a well-chilled bottle。It's the start of a great time! "PERRIER JOUET GRAND BRUT" Perrier-Jouët Company, a long-established Champagne Maison founded in 1811,、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.、Enjoy an elegant, refined and harmonious Champagne! "Appetizer platter" bowl：MARS HIMAWARI φ250 Appetizer platter、Prepared with my favorite European-style side dish "Küche"、From the front left hand side, "Pathé de Campagne、Mackerel Escabeche、Marinated onions、Kiwi salad with cucumbers、Peperoni Piccante's five-seeded dish! All salty and gentle、Herbs are good、Mr. Küchere's side dish that always gets lost only with the best appetizers for wine。It is also the second kitchen of our house (laughs) "Peach prosciutto roll with sour cream" bowl：Shimoo design Ukisama Marubon φ280 "Peach prosciutto ham roll" that is always made when peaches are in circulation is、Dip the cut peaches in lemon juice and then、Italian Prosciutto、14Rolled in month-aged prosciutto、Served with sour cream and mint on top、A pinch of French Guerlain salt、Sprinkle the EX Virgin Olive Oil and you're done! Because the peache skin is beautiful in color and has different nutrition from the pulp、Half peeled for texture、If you leave the other half of the strong color part, it will be good for the appearance! "Special Potato Salad" "Marinade of Olives、Jalapeño in oil"、A peculiar potesara taught by his wife who is a good cook、I added a little arrangement and it is a dish that has become a staple of our house、We will introduce you to the ingredients and recipes! [Ingredients] 5 potatoes native to Mikata、2 boiled eggs、5 bamboo rings or bamboo kama、Large leaves: 20 sheets、Philadelphia cream cheese 60g、 Mayonnaise 20g、50 to 80 ml of milk (the amount that becomes smooth by adjusting according to the moisture content of potatoes)、1/2 teaspoon French Camargue salt [How to make] (1) Wash the potatoes well and boil them with the skin (2) Peel the boiled potatoes while they are hot、Mash while leaving roughness with a fork (3) Add mayonnaise to cream cheese returned to room temperature and mix with a spatula until smooth (4) Add milk to mashed potatoes and smooth with a spatula (so as not to crush coarse potatoes) (5) Add (3) to (4) and mix (6) Add salt and mix (7) Divide the bamboo ring vertically into four equal parts and cut into coarse dust and mix (8) Cut the boiled egg into coarse dust and mix gently (9) Cut the large leaves into small pieces and add and mix while scattering (10) If you taste them well, lay them down a little in the refrigerator and take them out just before eating.、Serve with large leaves and lettuce "Pork Lyette Classic" "Brille" classic with pork riette、Bake crispy in the toaster and serve! "Domestic Honeyboy Mix Nuts06 and Cream Cheese Canapés" Bowl：Shimoo design Ukisama KAZARIDAI W500 × D90 × H30 Honeyboy roasted mixed nuts in June nectar of "Honeyboy" made by local senior beekeeper Mitsuru Kawamura with 100% pure domestic natural honey made by m-heating, concentration and no additives at all.、Combine nuts and cream cheese with plenty of nectar、Canapés served with wheat germ crackers。Cream cheese canapés that go well with honey and fragrant nuts that can enjoy refreshing sweetness and floral aroma are、It is a standard menu of our house! Every summer, I ask Shigenori Suzuki of "Yamamatsu Suzuki Farm"、I'll harvest basil.、In the heat of summer、I've been picking fresh basil! With this freshly picked fresh basil、Make "homemade basil paste" every year。Not to mention pasta, soups and salads、It can be applied to sauces for seafood and meat dishes、To be an indispensable all-purpose seasoning for summer treats、Highly recommended! If you can get fresh basil、Please try it! [Material] Basil (weight of torn leaves only)250g、EX Virgin Olive Oil 500g、Dosage of EX virgin olive oil for preservation、 Parmigiano Reggiano (preferably from 18 months to 24 months) 150 g、50g pine nuts、5 pieces of garlic、15 g salt、200g以上の保存瓶5個程度 ［作り方］ 材料を準備してミキサーに入れるだけの簡単レシピです！ ①バジルは茎から外して葉のみにする ②パルミジャーノレッジャーノはチーズグレーターで削る ③ニンニクは皮を剥き縦半分にカットし芯を取る ④ミキサーにEXバージンオリーブオイルを入れ、Garlic、Pine nuts、バジルを蓋の手前まで入る量の順で入れミキシング ⑤少しずつバジルを足してミキシングし、バジルが終わるまで都度足しながらミキシング ⑥最後にパルミジャーノレッジャーノと塩を入れ味見しながら調整 ⑦煮沸消毒した瓶に詰め、乾燥防止とカビ防止のために表面にEXバージンオリーブオイルを静かに流し込みペーストを隠して蓋をする ※賞味期限は冷蔵庫保存で2週間程度、Freezer storage for 3 months as a guide。 "Special Genovese Pasta" bowl：釋永岳 age 鉄鉢 Φ130 微塵切りにしたニンニク、Talon、Tempered panzettas with olive oil、Add sliced white mushrooms、"Homemade basil paste" prepared the night before with fresh cream and milk、In a sauce stretched with vegetable broth、Add boiled pasta (Millelirege) and a little boiled juice、Emulsified in a frying pan、Finally, add lemon juice and finish! After serving in a bowl, lemon peel is added with cheese grater、爽やかな香りも乗せましょう！ 「天使音マスクメロン」 〆を飾るデザートとして、私たちが愛してやまない果実の王様「天使音マスクメロン（Amane...
