日本フレンチレストラン界の二大巨頭である東の「Quintessence（カンテサンス）」、西の「HAJIME（ハジメ）」と、Studying at a famous French restaurant、名古屋で自身の誕生日でもある2015年7月23日に独立した「Reminiscence（レミニセンス）」の葛原将季（Masaki Kuzuhara）シェフが開業8周年となり、9Now that we are celebrating our anniversary、Taking on the challenge of a new stage、Relocated to the roadway、We have reopened with the aim of becoming a grand maison。 The previous article was、店舗内容が伝わる〜新店舗編〜となり、This article is、It will be a course meal edition that introduces the teamwork that unfolds hot in the kitchen and the full-course dinner menu.。 名古屋・フレンチ「レミニセンス」グランメゾンを目指し移転リニューアル〜新店舗編〜 祝い花の胡蝶蘭で華やぐメインダイニング。Based on white reminiscent of the world of white silver、Soft light welcomes guests comfortably.。飛騨高山の北欧家具メーカー「Kitani（キタニ）」特注のダイニングテーブルに「Jacob Kjær（ヤコブ・ケア）」の代表作であるJK-03Prepared with Yamazakura、葛原シェフのフルコース料理と向き合うためのお出迎えを。 Full course meals for both lunch and dinner、Like the old store、¥19,800 (¥21,780 including tax) plus 10% service charge、About 14 dishes with dishes and desserts、After-meal drinks are prepared。It is better to plan to take about 3 hours.。 第一章の〜余韻〜からスタートし、新店舗にて新たに追加した第二章の〜創造〜のテーマ、第三章に〜記憶〜、第四章に〜安堵〜、そして終章の〜追憶〜を用意し、It is finished in five parts according to each theme.。 If you are specially allowed to tour the kitchen,、I'm working on the first dish of "aftertaste"、Head-to-head with carefully selected ingredients、Witness the moment you face it。Currently, there are 6 kitchen staff.、From the heat of charcoal and the shouts that come and go、You can see that you can't waste every minute。 Wine pairings with full-course meals、Standard（7glass）¥13,750、Half (7glass) ¥10,450、Available from 3 courses of Short (3glass) ¥ 7,920、Sommelierの高鍬未翔（Misho Takakuwa）さんによる料理に寄り添った絶妙なマリアージュが味わえます。Mr. Gao Ho、Received the Excellence Award of the 4th "J.S.A. Sommelier Scholarship"、A thoroughbred who owns the long-established French restaurant "Les Mirepoix" in Nagoya at his parents' house。After starting your career at your parents' house、「マンダリン オリエンタル 東京」ではザ・セラー ソムリエ スーパーバイザーとして活躍。Soft and smart hospitality、The smile she sometimes shows is very cute, and her playful personality is also likeable.。Chef Kuzuhara, who puts his trust in him,、"Building on the wines inherited from our predecessors,、While adding a high hoe color, it is declared, Japan We aim for a day when the best product lineup and the price is said to be reasonable."。 Champagne「アンリオ ブラン・ド・ブラン NV （Henriot Blanc de Blancs NV）」 繊細さと優雅さを兼ね備えた200年の歴史を持つアンリオ。White flowers and lemons with fine bubbling、Complex aromas such as pastries and fresh butter。Full of elegance with a smooth mouthfeel、A cup of Chardonnay elegance。 On this day、Arrived in Nagoya at night on a hurried move from Kyoto、Rush to celebrate the opening of Reminisense for a full-course dinner。Survive the sweltering heat、It is a thought that the heart will be melted by this cup that moistens the dry throat.。 Chapter 1 - Aftertaste - "Undan"、「キャビア」 一皿目の「雲丹」は、If you know the old store, it will be the same tailoring that you know.。It is the ingredient that Chef Kuzuhara feels the most comfortable among the ingredients.、This will continue to be provided at the new store.。佐賀の有田焼「カマチ陶舗（Kamachi Toho）」のドーム型の真っ白な陶器に添えられた最初の一品。Kudzu powder and sea lettuce chip croutons、Pickled shallots with Saga seaweed to finish。With finger food in one bite、For accents of various textures and flavors、The scent of the seaweed that brings out the aftertaste of the sea urchin is pleasant.、まさに〜余韻〜のテーマに相応しい一口。Also、Untan、It is intended to be the third tag of Tachibana Fisheries.、Don't you think it's auspicious to say "three stars"?。This time, two types of raw untan from Shiozaki Port in Aichi Prefecture and raw untan from Hokkaido were in stock.、It is specially offered in two blends.。Untan with different characteristics× the depth of taste woven by sea urchin is the aftertaste itself.。 The second dish "caviar" is、Bread made with natural yeast hollowed out in small circles、Kensaki squid and caviar on top、Flower spike and lime powder、A dish with shredded onion frites to accent the texture。In the sticky and sweet Kensaki squid、The rich flavor unique to popping caviar spreads.。 Dishes finished with Aun's breath。As can be seen from the introductory concept that Chef Kuzuhara put his thoughts into、By making people feel the richness of food and the joy of food、Wishing for a richer life、It's like pouring more soul into each dish。 Chapter 1 - Aftertaste - "Foie Gras"、「地魚」 次なる料理には面白い取り組みがプラスされ、"After enjoying the foie gras terrine in the left hand,、45Set up an hourglass to match the seconds、By eating ground fish (sashimi) after the sand has fallen,、You can enjoy the afterglow even more."。The accompanying hourglass is、「東京硝子工芸」が手掛ける90秒の砂時計で、A small S-size one used when brewing sencha。90Set to 45 seconds, which is half of a second, and serve lying down。Although it is a taste that was adopted because it pursues the aftertaste,、Because the lingering taste in various seconds is tested、70It seems that providing seconds is also in sight.、新たな秒数の砂時計を製作中！ 水の中に浸して丁寧に血抜きをした後、Heat at a low temperature while measuring the core temperature in a steam oven.、For moist foie gras with high-quality fat、Potato chips underneath with foie gras、Black pepper、Hazelnut、Mango、Cocoa nibs、Dill、To Estragon、Finally, sprinkle onion chips and powder on top to complete the process.。The combination of materials that seem to be two things with strong individuality creates a complex taste.、The sense of unity that can be felt is one word.。 The local fish of the day is "red sea bream"。Carefully lay down fresh fish caught at the local port of Shizaki in Aichi Prefecture、Although it is a French restaurant、Attempt to serve sashimi。Horse-radish、Sesame sauce、Seasoned with a very small amount of olive oil.。The sand in the hourglass falls、45Seconds elapsed、Sea bream that is brought to the mouth while leaving the aftertaste of foie gras terrine that has been eaten。Much more than saying it at the same time、I was able to enjoy the sweetness and aroma of red sea bream.。 "Domaine de Boaunerd Châteauneuf du Pape Blanc 2021 （Chateauneuf du Pape Blanc Domaine de Beaurenard）」 鮮やかで輝くような金の色合いと薄緑が絡み合う夏に駆ける美しさ、For a rich aroma reminiscent of apricot、Pear or peach flavor、Jasmine flowers are felt、Certified organic wine with a fresh and mineral feel, but a smooth and thick mouthfeel。Match the freshness of lemon in the next dish、Exquisite pairing。 第二章〜創造〜「鱧 レモン」 お次の〜創造〜は、In a new attempt、Finished with ingredients that the chef has never combined before.。Summery、Lemon yellow looks great in a clear blue bowl、Cool production of "鱧"。Frit the osteotomy、Use lemon to go with it.、It is served with two types of cream, one with acidity and one cooked in butter or egg yolk to make it mellow.。Enjoy puree and herbs with various accents using a vegetable called rutabaga, a type of Western turnip native to Sweden in Scandinavia.。A dish that combines the aroma of frit with the freshness of lemon。The amount of heat you feel from frit is the best、中の鱧からは湯気が昇ります！ Reminiscenc × Train Bleu「あられ」 岐阜・飛騨高山の「TRAIN BLEU（トラン・ブルー）」の成瀬正（Tadashi Naruse）さんが、I'm baking bread that accompanies Reminisense's cuisine。Three types are offered between course dishes、8- 9% finished bread baked in the oven and served。by combining hail made from rice with wheat bread from the same grain、Each of them claims a texture and aroma、A dish to enjoy the taste。Than ever before、It has been improved to have a soft texture.、I feel that the stickiness has been emphasized more.。 "Les Bois Blanc Saumur Champignies 2015 （Les Bois Blanc Saumur Champigny 2015）」 チャレンジングなペアリングとなり、Cabernet Franc of the Loire and。2015To feel the earthy nuances in the age and a little maturity、Combined with the unique bitterness of ayu。Beautiful ruby color。Spicy aroma with black cherry aroma、Enjoy the harmony of the taste of barrel aging and the concentration of fruit flavors.、A wine with delicate tannins that make you feel comfortable。 第二章〜創造〜「和良鮎 トリュフ」 岐阜県和良川で採れた「天然の鮎」。Charcoal grilled black、Black in liver sauce、Match the black of the truffle、富山八尾の木工作家ユニット「Shimoo Design（下尾デザイン）」の黒浮様 銀の鎹（kasugai）オーバルでクールな装い。Put down the ayu into three pieces、Rolled in part filo dough using seaweed tsukudani、Sneak up on edamame and mozzarella cheese、Fragrant sautéed wara ayu。The liver that comes out when it is lowered is also used as a sauce.、Add depth to taste。Cooking rice harvested in the county、Puree or potato puree with lotus vinegar、Shallot Revision、Sweet sauce made from Madera liquor boiled down、Serve with sliced truffles or truffles with vinaigrette。In the foreground, from Chef Kuzuhara's belief that "ayu is best grilled with salt"、Because live ayu of the specified size caught in Lake Biwa is pierced on a skewer just before and grilled with salt and served、2You can enjoy the seed ayu。The difficulty of wine to match with ayu is immeasurable.、Without exaggerating too much、It's the perfect wine to accompany you.。 「フランソワ・カリヨン サン・トーバン 1er ミュルジェ・デ・ダン・ド・シアン ブラン 2018 （FRANCOIS CARILLON SAINT AUBIN LES PITANGERETS 2018）」 ルイ・カリヨンといえば、Along with Lefrève and Sozé, he is one of the best makers of Puligny Montrachet.、The history as a viticulturist is 1632 and the family has a long history.。With the retirement of the previous Louis、2010In the year the domaine was divided between two brothers.、Brother François、Inherited about 5.4 hectares of fields, including Premiere Cru, a famous brewery such as Les Perrières and Champ Gan.、Independent from the domaine inherited by his brother Jacques、New domaine "François Carillon" established。2014In the year at "La Revue du Vin de France"、Named one of Burgundy's 50 Greatest Domaines、Attracting attention。2013The field of Mulget de d'Andan-de-Sien, purchased by François in the year、On a plot up the hill of Le Montrachet、Adjacent to the first-class field Shan Gang in Puligny-Montrachet。You can feel the concentration of rich fruits、Chardonnay with a deep taste with minerals。...
