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通し
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大根のポルチーニソース
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燻製玉子
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カベルネ赤
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店内
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壁のMENU
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地下の貯蔵庫
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二階への階段
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吹き抜け
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MENU
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MENU
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MENU
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MENU
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MENU
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MENU
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MENU
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MENU
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MENU
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MENU
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MENU
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MENU
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札幌は「ヨサコイ祭り」ですが気温が低く長時間見ていられるような気温ではなくて数十分見ては建物へ入り暖を取って…の繰り返し
大通から南へ少し歩くと通り沿いにに大きな暖簾の掛かった新店を発見、営業時間は16時からとの事でとりあえず入店、一階にはテーブルが三つほどだが二階席もあるようだ
土曜日だが時間も早く客は居ない…独り席へ座り赤ワインを所望
通しは「岩海苔のスープ」生姜が効いて岩海苔の食感が良いが若干塩分濃度高め
MENUを眺めるとフレンチ風にアレンジしたおでんが売りのようで見慣れないモノが並びパスタなども頂ける
頂いたのは
「大根のポルチーニソース」@290
これは大根を出汁で煮てポルチーニソースで頂くと云う斬新さなのだが、このポルチーニのソースが過剰に旨く大根に良く合う、おでんなのにパゲットが欲しかったくらいだ、大根の火の通し具合にはちょっとうるさい自分だがその点もぬかりなく固すぎず柔らかすぎず完璧だ
もう一品は「燻製たまご」
おでんの玉子を煮込む前に燻製しちゃった変わり種・・・ほんのり燻香なのかと思ったら意外ときっちり燻製、これもなかなか旨いですわ~
で…一個かと思ったら二個でちょっと嬉しい…最近医学界で玉子を食べてもコレステロール値は上がらないと云う研究結果が発表されたそうで安心して二個とも食べましたw
ワインはフランス産のカベルネ種の赤を2杯
BGMは「Dragon Ash、Suchmos」などセンスの良い選曲
この成りでポン酒を置いてるのも気に入りました、他のMENUを頂くのも楽しみです、また近いうちに必ず伺いたい