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L'Atelier de NOTO('14/11)
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L'Atelier de NOTO('14/11)
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L'Atelier de NOTO('14/11)
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6 amusettes
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gougere・riz - Amaebi et Turbot・Foiegras et Tuile chocolat. clementine
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betterave - cassis(ビーツとカシス)
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cromesqui(七面鳥のクロメスキ)
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Boudin blanc au cabillaud et crabe ecume au parmesan et triff
(鯛のブータンブラン・香箱ガニ・パルメザンチーズとトリュフのソース)
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Boudin blanc au cabillaud et crabe ecume au parmesan et triff
(鯛のブータンブラン・香箱ガニ・パルメザンチーズとトリュフのソース)
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Turbot et Foiegras. sauce porteblanc gingembre(ヒラメとフォアグラ・ショウガ風味のソース)
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Turbot et Foiegras. sauce porteblanc gingembre(ヒラメとフォアグラ・ショウガ風味のソース)
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Buri et radis, huitre calmer(ブリ大根・能登カキ・アオリイカ)
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Buri et radis, huitre calmer(ブリ大根・能登カキ・アオリイカ)
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Nodoguro poêler, sauce Shungiku(ノドグロのポワレ・春菊のソース・ねぎ白菜と共に)
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Nodoguro poêler, sauce Shungiku(ノドグロのポワレ・春菊のソース・ねぎ白菜と共に)
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Granite a la citronnelle(レモングラスのグランテ)
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Boeuf "NOTOUSHI" sauce vin rouge wasabi(能登牛のポワレ・赤ワインソース・ワサビ風味)
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Boeuf "NOTOUSHI" sauce vin rouge wasabi(能登牛のポワレ・赤ワインソース・ワサビ風味)
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Chevreuil, sauce poivre(シカ・こしょう風味のソース)
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Chevreuil, sauce poivre(シカ・こしょう風味のソース)
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Pommes - calvados(リンゴのソルベ・カルバドス風味のムース)
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Chocolat balanc et fraise(ホワイトチョコレートのムース・イチゴのソースと共に)
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Chocolat balanc et fraise(ホワイトチョコレートのムース・イチゴのソースと共に)
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Poêler sauté, glace a la caramel et Crème brûlée(ポワールソテー, そのクレームブリュレ・キャラメルアイス)
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Poêler sauté, glace a la caramel et Crème brûlée(ポワールソテー, そのクレームブリュレ・キャラメルアイス)
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Cafe et mignardise(お茶菓子とコーヒー)
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espresso
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L'Atelier de NOTO('14/11)
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L'Atelier de NOTO('14/11)
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L'Atelier de NOTO('14/11)
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L'Atelier de NOTO('14/11)
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L'Atelier de NOTO('14/11)
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L'Atelier de NOTO('14/11)
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<'14/11 初訪>
カランドリエのシェフが地元の能登の地で開業され、同店のソムリエさんもこちらに移られたということで、
能登に遠征することに!(☆3.20)
大阪から金沢経由で車で約5時間。
道路も整備され思ったよりも近く感じる。
さすがに日帰りは厳しいので近隣にホテルを確保。
お店は古民家をリノベーションされ、あたたかみのある雰囲気。
奥には蔵の入り口がそのまま残されています!
事前にディナーのコースを予約(¥12000)(詳細は最後に記載)。
初めから終わりまで目でも楽しめる数々のお料理。
思いの外、ボリューム満点!
絶妙なタイミングでおもてなししてくださるスタッフのみなさん。
ワインはソムリエさんにお任せで。
今年の春からNHK朝の連ドラ「まれ」の舞台となる能登。
観光のついでというよりもこちらでの食事のついでに観光というのもありかも。
また春先にでもお伺いしようっと。
le menu Degustation
☆6 amusettes(6種のお楽しみ)
・gougere(グージェール)
・cromesqui(七面鳥のクロメスキ)
・betterave - cassis(ビーツとカシス)
・riz - Amaebi et Turbot(甘エビとヒラメのタルタル・お米のガレット)
・Foiegras et Tuile chocolat. clementine(フォアグラとチョコレートのチュイール・みかんと共に)
・Creme d'oignon. mousse au pain(玉ねぎのクレーム・パンのムース)
☆1er entree
・Boudin blanc au cabillaud et crabe ecume au parmesan et triff
(鯛のブータンブラン・香箱ガニ・パルメザンチーズとトリュフのソース)
☆2eme entree
・Turbot et Foiegras. sauce porteblanc gingembre(ヒラメとフォアグラ・ショウガ風味のソース)
☆3eme entree
・Buri et radis, huitre calmer(ブリ大根・能登カキ・アオリイカ)
☆Poisson
・Nodoguro poêler, sauce Shungiku(ノドグロのポワレ・春菊のソース・ねぎ白菜と共に)
☆Granite
・Granite a la citronnelle(レモングラスのグランテ)
☆Viande
・Boeuf "NOTOUSHI" sauce vin rouge wasabi(能登牛のポワレ・赤ワインソース・ワサビ風味)
・Chevreuil, sauce poivre(シカ・こしょう風味のソース)
☆avant dessert
・Pommes - calvados(リンゴのソルベ・カルバドス風味のムース)
☆1er dessert
・Chocolat balanc et fraise(ホワイトチョコレートのムース・イチゴのソースと共に)
☆2eme dessert
・Poêler sauté, glace a la caramel et Crème brûlée(ポワールソテー, そのクレームブリュレ・キャラメルアイス)
☆Cafe et mignardise(お茶菓子とコーヒー)
・macaron a ala framboise(フランボワーズのマカロン)
・Tartelette(タルトレット)
・Madeleine the vert(緑茶のマドレーヌ)
・Quatre-Quarts a la Yuzu(ゆずのキャトルキャール)