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クリスチャンエチエンヌ
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ツブ貝、スモークサーモン、ウニ
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ハーブが入ったバター
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五島産魚介のサラダ
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フランス産フォアグラとリードヴォーのテリーヌ
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仏産ホワイトアスパラ添え
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五島産太刀魚と真鱈の白子
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シャトーヌフデュパプ
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ビュルゴー家の鴨胸肉
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ピスタチオのエクレア
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小菓子
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フォアグラと名古屋コーチン
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クエとオマール海老
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長崎牛フィレ
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前回から1年位空いてしまいました。
相変わらず料理もホスピタリティもどれも素晴らしいです。
今回新しい発見だったのは、鮑はそんなに長い間蒸さなくても数分蒸せば柔らかくなり、海藻の香りも残る事でした。
平目の火入れはミディアムレアで初食感でした。
最近の地方の洋食ってあまりフォアグラ・トリュフ・キャビアを使わなくなってきていますが、ここはいつも2種類は使ってあるので、嬉しいです。
今後はポーションを小さくして皿数を増やすことも検討されているようですので、ますます進化が楽しみです。
長崎に来る美食家の方々はここへの訪問はマストでしょう。