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ムラサキ海胆とバフン海胆の二種盛
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パテカンにプレスコフ、フォアグラムースのパイケース等の盛合せ
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いくら、岩のり、胡瓜を散りばめ
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サラダ仕立てのアスピックは三層構造です
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泡
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CASAMATTA BIANCO
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BIANCO
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焼きたてのキッシュに特大サイズの岩牡蠣のフリット
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松茸のオーブン焼に岩牡蠣のフリット
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松茸のオーブン焼
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貝類のオーブン蒸しにバケット
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ムール貝に浅蜊に蛤
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ビシソワーズ
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松茸や蟹の脚肉
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ROSSO
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竹鶴21年
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竹鶴21年ソーダ割
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鰻の白焼風のポワレに松茸を添えて
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鰻に松茸と惜しげもなく
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松茸
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JACK DANIEL's Tennessee HONEY
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JACK DANIEL's ソーダ割
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メインの皿
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ポルチーニ茸のフリット
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トリュフ入りのビフカツ
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牛ほほ肉のワイン煮
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小松茸のフリット
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黒トリュフのアイスにガトーショコラ、ティラミス等のデザート4種盛
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エスプレッソ
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小洒落た外観が目を引きます
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今回の宇都宮への旅のもうひとつの目的が気になる店、二軒へ寄せていただくことでした。その一軒がFacebook上でいつも垂涎ものの料理画像をアップされ『アヒル食堂』の塚田オーナーシェフとも旧知の仲の黒崎シェフが営まれる當店がその一軒、もし宇都宮へ行かれる機会があったなら是非と推されていた『Bisteria Meli-Melo』さんへ初めて寄せて戴きました。東武宇都宮駅より三駅目、西川田駅で下車し線路沿いの道を宇都宮方面に少し戻ったロケーションに小洒落た外観の一軒家造りの店が構えられておりました。予約の時間に伺うと4卓並べられたテーブル席は全て女性の方々が座られておりましたので界隈の女性に人気の店なのでしょう。自分はオープンキッチンを臨むカウンター席へと陣を取らせていただきアペリティフに泡を所望し喉を潤します。料理は予約の際に『シェフのお任せコース』をお願いしておりましたので一体どんな皿が供されるのか?期待に胸を膨らませ待つことに。アミューズには見るからに美味しそうな『生海胆』。画像では少し判り辛いと思いますが下に『ムラサキ海胆』、その上に『バフン海胆』の二種盛となっており共に明礬無添加の上質なもの。口に広がる自然な甘み、無類の海胆好きの心を鷲掴みするひと皿からのスタートです。こうなると否が応にもテンションが上がります。オードブルにはタルタルが載せられた『プレスコフ』に『フォアグラムース』のパイケース、二種類のパテ・ド・カンパーニュが盛り込まれた皿が供された後に『いくら』に岩のり、胡瓜が散りばめられたサラダ仕立て三層構造のアスピックで口直ししたところで焼きたて熱々の『キッシュ』に特大サイズの『岩牡蠣のフリット』に『焼松茸』。そして『蛤』に『浅蜊』、『ムール貝』等を使ったいろいろな貝類のオーブン蒸しにバケットと続きミニカップで供されたヴィシソワーズには『松茸』や『ずわいがに』の脚肉等が使われていました。ポワソンの皿には『鰻の白焼』風のポワレの下に隠されるように『鮑』のポワレ、そして『松茸』を添えるという捉えようによっては意味深な構成、ヴィヤンドゥの皿には海老のすり身を入れパンチェッタで巻いてからフリットされた『花ズッキーニ』に目を疑うような『黒トリュフ』が射込まれた黒毛和牛の『ビフカツ』に『牛ほほ肉の赤ワイン煮』、可愛いサイズの『松茸のフリット』と美味しいものを少しづつ盛合せされた贅沢なメインの皿、食後のデザートも『黒トリュフ』のアイスにガトーショコラ、ティラミス等の4種盛と高級食材を惜しげもなく使い波状的に供された黒崎オーナーシェフの御馳走の皿の数々に『メリメロ』ならぬもうメロメロ(笑) 料理に合わせ『CASAMATTA』のBIANCOにROSSO、『JACK DANIEL's Tennessee HONEY』に『竹鶴21年』のソーダ割等を合わせ存分に愉しませていただいた高級食材連発の波状的口福の時間、なかなか体感することが出来ぬであろう体験をさせていただいた宇都宮への小旅での出逢いの一コマ。そして夜は今回のもうひとつの目的であるあの店へ。