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シストロン産の仔羊のアロースト
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淡路産の鱧のフリッタータ
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島根県産の漁師さんの粒海胆と緑ナスのスパゲティ
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ボタン海老のカルパッチョにビーツの冷製カッペリーニ
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毛蟹とキャビアと枝豆のインサラータ アボガドとマスカルポーネのムース
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牡蠣のブティーノ
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完熟マンゴーのカタナーラ
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ALTARE Trebbiano d'Abruzzo MARRAMIERO
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全粒粉のパーネ
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牡蠣のブティーノ
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毛蟹とキャビアと枝豆のインサラータ アボガドとマスカルポーネのムース
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毛蟹とキャビアと枝豆のインサラータ アボガドとマスカルポーネのムース
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淡路産の鱧のフリッタータ
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ボタン海老のカルパッチョにビーツの冷製カッペリーニ
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ボタン海老のカルパッチョにビーツの冷製カッペリーニ
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島根県産の漁師さんの粒海胆と緑ナスのスパゲティ
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オリーブのパーネ
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シストロン産の仔羊のアロースト
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完熟マンゴーのカタナーラ
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完熟マンゴーのカタナーラ
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エスプレッソ
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ALTARE Trebbiano d'Abruzzo MARRAMIERO
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Kante SAUVIGNON Reserve 2009
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siro pacenti pelagrilli 2011
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siro pacenti pelagrilli 2011
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赤の看板がトレードマーク
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店内改装休業直前の『RISTORANTE HONDA』さんへ駆け込んで本多シェフのspécialitaのコース料理を堪能させていただきました。片面にたっぷりのバターを塗った熱々の全粒粉のパンが最初に供され料理はグリーンペッパーの香りで味わう濃厚な『牡蠣のプディーノ』、蓴菜、フルーツトマトのエントラータの皿からはじまり『毛ガニ』と枝豆のインサラータに『キャビア』のトッピング、アボガドとマスカルポーネのムースにトマトのエキスを抽出して作られたゼリーを載せた皿へと続きます。繊細さの中にもしっかりとした味わいのある『毛蟹』に『キャビア』の塩気のアクセントが絶妙な味わいに昇華させていました。アンティパストに揚げたて熱々の淡路産の『鱧のフリッタータ』をレモンバターソースで味わい、プリモは多皿構成で前半には皿の下に敷き詰められた『ボタン海老』のカルパッチョの上に視覚効果絶大な『ビーツ』の冷製カッペリーニ、ビーツってこんなにも甘みがあるものだったのか?と改めて驚かされつつ添えられたリコッタチーズが佳き役回りをしていました。後半には島根県産の漁師さん手作りの『粒海胆』=『塩海胆』と『緑ナス』の外皮を真っ黒になるまで焼いて作った『翡翠茄子』のスパゲッティ、口に広がる海胆の旨味は生海胆のソレとはまたひと味違います。そしてセコンドにはプロバンス シストロン産の『仔羊』のアローストをアーティチョークの付合せとともに。ボルドーの乳飲み仔羊と双璧とも称され世界中の羊肉を食べ尽くした本多シェフがその肉質と味に惚れ込まれたと言う南仏の仔羊、ナイフがスーッと入る肌理細かな柔らかな肉質でミルキーな香りと味わい。これなら羊肉が苦手な方も難なく食べられるでしょう。ドルチェは『完熟マンゴーのカタナーラ』のフレッシュパイナップル添え。グラスで供されたエスプレッソとともに小菓子を戴きひと通り。9月10日には装い新たな店内にてリニューアルオープンされるとのことですが、あの見馴れたトレード・マークでもある『赤い看板』での営業期間中に再訪させて戴き感無量です。