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(2016年5月)テーブルセッティング
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(2016年5月)グラススプマンテ
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(2016年5月)進化している「トマト飴」
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(2016年5月)赤エビとタケノコ海水ゼリー 柚子の香りをのせて
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(2016年5月)桜鯛と青イチゴのピクルス オリーブオイルパウダー
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(2016年5月)オマールエビと人参のムースにコンソメのジュレをかけて
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(2016年5月)
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(2016年5月)フォアグラの境界線 アマレッティとビーツのソース
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(2016年5月)
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(2016年5月)Sugi畑の野菜を使った採れたてサラダ
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(2016年5月)3種の火入れした蕪と生ハムの出会い
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(2016年5月)チーズのちぎりパン
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(2016年5月)千葉県産トレビスとキジのラグー キタッラ ゴルゴンゾーラのソース
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(2016年5月)
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(2016年5月)ヒノキの香りを移したラピスラズリのグラニテ
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(2016年5月)再構築した仔羊のコトレッタ
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(2016年5月)
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(2016年5月)天然ヨモギのジェラートにいちごのリゾットをのせて
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(2016年5月)目玉焼き!?エアーパンナコッタ マンゴーのテクスチャー
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(2016年5月)紅茶と小菓子(レモンケーキ)
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(2016年5月)おまかせコース~寄り道~
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(2016年2月)テーブルセッティング
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(2016年2月)シェフからの最初の贈り物~トマト飴~
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(2016年2月)
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(2016年2月)ピノ・シャルドネ・スプマンテ
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(2016年2月)千葉県産錦爽鶏胸肉の58℃ 佐倉の天然クレソン
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(2016年2月)初カツオとグレープフルーツ オリーブオイルのパウダー
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(2016年2月)オリーブオイルパウダー♪
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(2016年2月)海匝の自然卵とフォアグラのハーモニー
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(2016年2月)濃厚です
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(2016年2月)Sugi畑の野菜を使った採れたてサラダ
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(2016年2月)スパイヴァレーソーヴィニヨンブラン
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(2016年2月)千葉の蕪とイタリアの生ハムの出会い
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(2016年2月)オレガノのフォカッチャ
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(2016年2月)ヤリイカとほうれん草のラグー
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(2016年2月)自家製ベーコンとレタスのアマトリチャーナ
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(2016年2月)
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(2016年2月)シャルドネのグラニテ
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(2016年2月)肉料理用のナイフとフォーク
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(2016年2月)ラギオールのナイフはお好みの色を
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(2016年2月)ローズマリーのフォカッチャ
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(2016年2月)和牛ホホ肉の赤ワイン煮込み
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(2016年2月)
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(2016年2月)八千代牛のタリアータ
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(2016年2月)
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(2016年2月)
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(2016年2月)カベルネソーヴィニヨン
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(2016年2月)ゴルゴンゾーラ 蜂蜜と葡萄濃縮液
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(2016年2月)シェフ厳選牛乳で作った濃厚ジェラートとヨーグルト
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(2016年2月)再構築した僕のティラミス
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(2016年2月)
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(2016年2月)紅茶
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(2016年2月)エスプレッソ
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(2016年2月)お砂糖
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(2016年2月)おしゃべりのひと時。。。。
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(2016年2月)ブルッティマブオーニ
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(2016年2月)ディナーコース~お出かけ~
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(2016年2月)ディナーコース~海と大地が出会う場所~
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(2016年2月)
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(2016年2月)
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(2016年2月)
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大地の鼓動と海の音色 5,500円
・~シェフからの最初の贈り物~ トマト飴 定点
・桃とキャビア ウイキョウの花(メニュー外)
・フォアグラと人参
・金目鯛のヒレを魚醤につけて揚げたおせんべい(メニュー外)
・イサキと山の香り
蕗、フランボワーズのビネガー、ドクダミとレモンの皮の泡
・新じゃがのガストロパック
「イタリア風肉じゃが」ブラックオリーヴ、クリームチーズ
・金目鯛 焼きと生
ウロコ焼きと生のキンメ、佐倉産蓮根とドライトマト
・鱧 2017
鱧にガストロパックで昆布出汁をいれて、赤ピーマンとナス
・本日の焼き立てパン
・~再生~
イサキ、スジ、野菜の皮のスープ。
・トリュフ+雲丹+鯛+古代米+卵=Bouno
超高級な卵かけごはん!
・Sugi畑をお皿にのせて
テーブルで白バルサミコをかけて仕上げます。
・本日のパスタ
佐倉市生谷産小麦粉に桑の葉を練り込んだ自家製麺 宮城県産鮎 モロヘイヤ
・香りのアイスキャンディー
林檎と山椒
・High&Low ステーキ
八千代牛(プラス500円)を51.5℃で2h→マイナス25℃→高温の炭火で仕上げ。
ピンクのお肉がジューシーで柔らかくて、最高に美味しゅうございました。
・メロンのエアーアイス
富里産メロンにホワイトチョコのパウダー
・ニョッキ 香りの競演
ワラビ粉のニョッキ 桃のポタージュ セロリ 抹茶
・お喋りのひと時に…
アマレッティ
・食後のお飲み物
マイティーリーフはプラス100円
・余韻
手作り石鹸をお土産に。
プロセッコと白ワインをいただいて、お会計は8,748円也。
満腹、満足。ごちそうさまでした。