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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
シャインマスカット：
スライスしたシャインマスカットに、ストラッチャテッラチーズ、マスカットジュースのゼリー、発酵レモン、腌渍したエルダーフラワーの蕾を添えて。
天然きのこスープ：
発酵ポルチーニとともに、野生のイノシシ餃子、昆布オイルを使用。
焼きうなぎ：
南瓜と柿のピューレを添えて。
ローズマリーのフォッカチャ
信州サーモンの二種仕立て：
牧草焼きした熟成スモークサーモンには発酵トマトを、生サーモンには奈良漬を添えて。
再構築されたビーツ：
オーブンで焼き、燻製されたビーツに胡桃アイスクリーム、風干しビーツチップス、焼きアニスシードを合わせて。
揚げハヤの北京風タコス：
アボカド、黒豆、紅玉リンゴ、発酵キャベツ、白ネギ、コブミカンの葉、パクチー、新芽のコリアンダーとともに。
発酵野沢菜ご飯と荞麦揚げ、いくら
再構築されたイチジク：
イチジクのアイスクリーム、赤イチジク、黒イチジク、イチジクのオイル、黒イチジクチップスを添えて。
ヘーゼルナッツケーキ
ペアリング
NV Cruse Wine Co. Rose Sparkling Wine California
Claude Riffault Sancerre La Noue Rouge 2021
1° Passaggio Badalucco de La Iglesia Garcia
Franco Terpin "Quinto Quarto"
'Le Salut' Face B 2021
Van Volxem Ritterpfad Riesling Kabinett 2019
Maitre de Chai, Old-Vine Zinfandel - Stampede Vineyard 2022
Le Soula Rouge 2015
ノンアルコールペアリング
幸水梨、エルダーフラワー、レモンバーベナ
焙煎した赤松葉、胡桃、発酵リンゴ
鬼灯、金木犀、洋梨
発酵プルーン、ローゼ
発酵ラズベリー、コーヒー豆、カカオの殻のお茶
レクチェ梨、イチジクの葉、クローブ