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蝋で封を
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モエシャンで
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バターナッツのスープ
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洋梨のベニエ
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ホタテとビーツ
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ネギとチーズのパイ包み
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マナガツオ
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仙台牛
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仙台牛
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イチヂクのコンポート
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フォンダンショコラ
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ハーブティ
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小菓子
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キャラメル
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箱根には定期的に連れて行ってもらっているけど、
今回はちょっとリッチなディナーを。
ラウンジを抜け、隠れ家的な扉の向こうには
木のぬくもりと本の壁が押し寄せて来る。
アンティークの雑貨や、綺麗に磨かれたグラス。
そしてここにも暖炉と、ぼんやりと淡く光るライト。
この日はお客様は私達だけでしたが、普段でも3組限定の特別な空間。
お料理はシェフ自ら選び抜いた旬の素材を使い、その日に決まる。
シェフは11年間フランスで経験をした、金山シェフ。
物腰が柔らかく、優しい顔立ちで、料理にもそれが現れている。
個人的な好みは、クラシックなフレンチが好きで
現代的な、、、遊びすぎたと言うか捻り過ぎたものは好みではないのだけれども
金山シェフが作る皿は、そんな個人的な意見など忘れてしまうほどクオリティが高く
何より『美味しい』。
ワインは料理に合わせ、グラスでお願いし贅沢にサービスをしてもらった。
今まで味わった事がない箱根の旅。
たまにはこんな時間も悪くない。
《この日のお料理》
バターナッツのスープ
洋梨のベニエ 自家製マヨネーズ
ホタテ リンゴのジュレソースとビーツとハーブのソース
パイの中にはネギとチーズ(青カビ系)ソースはトリュフ
マナガツオ パースニップのピュレ スープは甲殻類
仙台牛
イイヂクのコンポート