-
アミューズ (タコの柔らか煮、シジミとホタテ、新物あおさ海苔のジュレ、雲丹とセリ)
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前菜 (煮ハマグリと木の芽、実山椒のフラン)
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前菜 (タイラガイのグリエ、タケノコ、菜の花、フレッシュハーブ入りエシャロットコンフィと黄柚子の白ワインソース、キャビアノアールとキャビア ルージュ)
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前菜 (黒アワビの炭火焼、チーズ入り焼きリゾットと肝ソース)
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-
前菜 (ジャガイモと天然エビのベーコン包み焼き、オニオンヌーボーとグリーンピース、燻製オマール海老のポアレ、甲殻類ソース)
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-
魚料理 (アマダイ炭火焼、ズワイガニとみつば、柚子ソース)
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肉料理 (蝦夷鹿のロースト 黒こしょう赤ワインソース)
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-
デザート (ライチとグレープフルーツ、ミントのコンポート、コブミカンとライム、ヴェルベーヌジュレ、バラのコンフィとホワイトチョコ)
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-
デザート (筒に詰めたバナナティラミスとシェルトルーズのアイス、ショコラクリームとカカオとバナナのクランブル)
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-
{"count_target":".js-result-ReviewImage-50350786 .js-count","target":".js-like-button-ReviewImage-50350786","content_type":"ReviewImage","content_id":50350786,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-50350766 .js-count","target":".js-like-button-ReviewImage-50350766","content_type":"ReviewImage","content_id":50350766,"voted_flag":false,"count":2,"user_status":"","blocked":false}
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アミューズ (大トロと自家製もち、白トリュフとモンドール)
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前菜 (タラ白子吉野葛よせ と オマール海老のソテー、白ワインソース と タイム と ライム)
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-
前菜 (早堀タケノコ と セリ、エシャロットコンフィ と 活け締めカワハギのカルパッチョ、柚子肝ソース))
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前菜 (タラバガニのポシェ とタラバガニのジュ と ユリ根、ふきのとう と タラの芽、菜の花ソース)
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前菜 (豚足 と 豚耳、トコブシのガレット仕立て と フォアグラロースト、トリュフソース)
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-
パン
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-
カウンター席
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-
個室
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アミューズ (白子とオマール海老のフラン 塩漬けしたタラのソースと白トリュフ)
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-
前菜 (ウナギ炭火焼とセップのソテー ウナギ肝のパテ添え 銀杏と軟骨のガレットと濃縮したコンソメと黄身のソース)
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-
前菜 (タラバガニの直火焼きとフカヒレのソース 黒トリュフ)
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-
前菜 (すっぽん炭火焼 ローズマリーとケッパー、オニオン、ベーコンのソース)
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-
お魚 (下関アンコウと赤穂カキのソテー 焦がしバターとトマト、ハーブソース)
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-
お肉 (蝦夷鹿ランプ ロースト 黒こしょうソース)
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-
デザート (アールグレイのアイスとイチゴとレモンヨーグルト アーモンドクランブルとキンカンのコンフィ ハニートリュフとイチゴのスライス)
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-
カウンター席
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-
個室のテーブル席
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-
鹿児島県黒豚の炭火焼き 粒マスタードソース (2015/06)
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-
ビュルゴー家ルーアン鴨の炭火焼き エシャロットソース (2015/06)
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-
北海道ミズダコのグリエと冬瓜ショウガ風味、昆布、ホタテと青さ海苔のジュレ、無添加ウニと青ユズ (2015/06)
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-
活け締めキハタとオクラのピューレ、グレープフルーツと生姜のヴィネグレッ ト、キャビアとライム広島県じゅんさい (2015/06)
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-
フランス産フォアグラカナールのコンソメ煮と蕗のコンフィ、サマートリュフとウズラの半熟卵 (2015/06)
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-
三重県活けアワビと京都加茂ナスの炭火焼き、肝ソース 山わさび添え (2015/06)
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-
ポシェした活け締め鱧とオマールポアレ、丹波甘鯛炭火焼き、甘鯛の出汁とオマール出汁のダブルソース (2015/06)
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-
桃のバニラコンポートと桃の炭酸ムース、ヴゥルベーヌのパウダー (2015/06)
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-
フォンダンショコラのラビオリ、アーモンドブランマンジェ、オレンジソースと イチジクとオレンジ、チェリーのコンフィ、フランボワーズソルベと ジャワ ペッパーのアイス (2015/06)
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-
エスプレッソ (2015/06)
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-
パン (2015/06)
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-
3種のバター (2015/06)
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-
Champagne Driant-Valentin Premier Cru Brut (2015/06)
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-
Meursault Clos du Cromin 2012 Genot-Boulanger (2015/06)
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-
Chateau de Fieuzal 2003 Pessac-Leognan (2015/06)
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-
Meusault 2004 Potinet-Ampeau (2015/06)
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-
Chateau Haut-Marbuzet 2007 Saint-Estephe (2015/06)
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-
(2015/08)
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-
(2015/08)
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-
カウンター席 (2015/06)
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-
綺麗ですね (2015/06)
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-
アミュズ ズワイガニとスモークチーズのフラン、フカヒレと白菜のクリームソース (2015/02)
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-
アミューズ 鱈白子豆腐とスープドポワゾン (2015/02)
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前菜 ハマグリポシェと菜の花、雲丹の和え物、エストラゴンソースとしじみのジュレ、黄柚子風味 (2015/02)
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-
前菜 活け締め真鯛と筍、スミイカ、セロリとエシャロット コンフィ、ヴィネグレット トリュフ (2015/02)
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-
前菜 リードヴォーとオマール海老のポワレ、カリフラワークリームとレモンコンフィとアーティーチョークのフリカッセ (2015/02)
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-
お魚 山口県産マナガツオ直火焼き、ウドとトコブシの軽いライムソース (2015/02)
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-
お肉 ラカン産ピジョン ロティ、スモーク赤ワインソース (2015/02)
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-
お肉 黒毛和牛牛タンのロースト、エシャロットと生姜、フォンドヴォーソース (2015/02)
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-
デザート キンカンといちごのコンポート、ジャワペッパーとハチミツヨーグルト、クリスピー ラズベリー (2015/02)
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-
デザート リンゴとパイナップルのパイ包み焼き、キャラメルアイスとピスタチオソース (2015/02)
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-
エスプレッソとカヌレ (2015/02)
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-
パン (2015/02)
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-
(2015/02)
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-
(2015/02)
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-
銀杏のエクラゼとハマグリのポシェ、パセリとにんにく (2014/10)
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-
白烏賊とフランス産ムール貝、自家製イクラと雲丹のナージュ、セロリのブランマンジェとそのソース (2014/10)
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-
オマール海老のポワレ、セップと白トリュフ、ベルベレソース、佐渡黒無花果 (2014/10)
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-
フォアグラの炭火焼とトロけるカブ、炭火の香りを移したコンソメ (2014/10)
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-
京都小甘鯛の鱗焼き、甲殻類ソースとインカの目覚めリゾット仕立て (2014/10)
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-
青首鴨の炭火焼 ソースシベ (2014/10)
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ズワイガニのエフィロッシュとホタテ貝の冷製プリン、松茸と青柚子のソース (2014/10)
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フロマージュ (2014/10)
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アロエ入り蜂蜜ヨーグルト、レモンコンフィと “きおう” のジュレ、青りんごグラニテと洋梨のムース (2014/10)
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焼きモンブラン 2014 (2014/10)
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Champagne Louis Nicaise Millesime 2008 Brut Premier Cru (2014/10)
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Riesling 2012 Alsace Grand Cru Zinnkcepfle (2014/10)
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Chassagne-Montrachet 2007 En Pimont (2014/10)
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Saint-Aubin 2012 Henri Boillot Meursault (2014/10)
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Crozes Hermitage 1998 Domaine de Chalabert Paul Jaboulet Aine (2014/10)
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Ratafia Drappier (2014/10)
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パンとバター (2014/10)
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エスプレッソとカヌレ (2014/10)
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ご主人の小野さんが描いたんですって、素晴らしいです (2014/07)
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今日はどんなもので楽しませてくれるのでしょう (2014/07)
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お肉・・・・・仙台牛のヒレ肉の炭火焼き (2014/07)
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アミューズ・・・・・鰹の燻製とシェリーヴィネガーでマリネした新生姜 (2014/07)
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アミューズ・・・・・黒あわびと広島県産天然じゅんさいとウニソース、青柚子の香り (2014/07)
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前菜・・・・・コンソメで火を入れたスモークフォアグラの冷製、サマートリュフとグレープフルーツのコンポート (2014/07)
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前菜・・・・・徳島県産炭火焼きハモとオマール海老のフラン、ハモ出汁とライム (2014/07)
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前菜・・・・・毛蟹と味噌のラビオリ、タイムとサフランソース、ホッキ貝と平貝、あさり (2014/07)
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グラニテ・・・・・フランス産赤桃 (2014/07)
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お肉・・・・・仙台牛のヒレ肉の炭火焼き (2014/07)
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チーズ・・・・・白カビのシャウルス、ボアブロンド、ミモレット (2014/07)
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デザート・・・・・バジルシードと桃のコンポートとマンゴーの炭酸ムース、グァバソルベ (2014/07)
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デザート・・・・・ラム酒が効いたブラックチェリーとダクワーズの大人ティラミス (2014/07)
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カヌレ と エスプレッソ (2014/07)
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美味しいパンでした (2014/07)
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Champagne Driant-Valentin Premier Cru Brut (2014/07)
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Kaefferkopf 2009 Grand Cru l’originel Christian Binner (2014/07)
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Sancerre 2010 Les Quarterons Etienne et Sebastien Riffault (2014/07)
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Les Chalasses Marnes Blues Jean Francois Ganevat (2014/07)
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Nuits –St-Grorges 1999 Jean-Pierre Mugneret (2014/07)
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輝くグラスたち (2014/07)
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アミューズ① (ミント風味のグリーンピースとホワイトアスパラガスのブランマンジェ)
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アミューズ② (安納芋とフォアグラソテー、モリーユとトリュフ)
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前菜① (ハマグリのポシェ、ズワイガニのクネル、グリーンアスパラガスとマイクロオゼイユのサラダ (2014/03)
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前菜② (オマールとリードボーのポワレ、カリフラワーとオレンジ、生姜のコンフィ添え オマール海老の泡のソース) (2014/03)
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お魚 (カサゴの直火焼き、アサリの出汁から取ったベルガモットとサフランのソース) (2014/03)
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お肉 (ミルクピジョンのロティ、香草と赤ワインのソース) (2014/03)
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デザート② (グリオットチェリーのクラフティとオードヴィーキルシュのアイス) (2014/03)
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Champagne Driant-Valentin Brut Premier Cru (2014/03)
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アミューズ① (ミント風味のグリーンピースとホワイトアスパラガスのブランマンジェ)
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Sancerre Grande Cuvee Blanc 2011 (2014/03)
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アミューズ② (安納芋とフォアグラソテー、モリーユとトリュフ)
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パン① (2014/03)
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前菜① (ハマグリのポシェ、ズワイガニのクネル、グリーンアスパラガスとマイクロオゼイユのサラダ (2014/03)
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Puligny-Montrachet 2009 Domaine Potinet-Ampeau (2014/03)
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前菜② (オマールとリードボーのポワレ、カリフラワーとオレンジ、生姜のコンフィ添え オマール海老の泡のソース) (2014/03)
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パン② (2014/03)
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Knez Winery Demuth Vineyard Anderson Valley 2011 Chardonnay (2014/03)
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お魚 (カサゴの直火焼き、アサリの出汁から取ったベルガモットとサフランのソース) (2014/03)
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グラニテ (レモングラス) (2014/03)
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Chateau Bourgneuf Vayron 1999 Pomerol (2014/03)
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お肉 (ミルクピジョンのロティ、香草と赤ワインのソース) (2014/03)
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デザート① (カカオ分125%のショコラモワローとエスプレッソのムース、チョコボール入り) (2014/03)
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デザート② (グリオットチェリーのクラフティとオードヴィーキルシュのアイス) (2014/03)
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エスプレッソとカヌレ (2014/03)
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今日は、此方の素敵な個室での食事 (2014/03)
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アミューズ (佐賀県産ホワイトアスパラガスのブランマンジェ トマトとライチ)
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前菜 (マリネしたホタテのミキュイ ハマグリと毛ガニのコンビネーション レモングラスのジュレとコブミカンオイル 自家製生アンチョビ添え)
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前菜 (白子のフラン 白子とオマール海老のポアレ塩漬けした鱈のソース)
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前菜 (新ジャガとアーティチョーク 黒トリュフのグラタン モリーユ茸 フォアグラのポアレと牡蠣のソース)
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お魚料理 (北海道産カスベのロティ ケッパーとハーブの香り)
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グラニテ (りんごのグラニテ)
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お肉料理 (阿蘇山から来た馬肉ハラミのロースト 赤ワインと燻製したエシャロットソース)
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デセール (ブルボンバニラのプティポーとカルダモンと生姜のアイス アルマニュアック香るイチゴミルク)
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プティフール (カヌレとクレームショコラ 金柑とラズベリーの水まんじゅう
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パン
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アミューズ (佐賀県産ホワイトアスパラガスのブランマンジェ トマトとライチ)のアップ
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前菜 (マリネしたホタテのミキュイ ハマグリと毛ガニのコンビネーション レモングラスのジュレとコブミカンオイル 自家製生アンチョビ添え)②
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前菜 (白子のフラン 白子とオマール海老のポアレ塩漬けした鱈のソース)②
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お肉料理 (阿蘇山から来た馬肉ハラミのロースト 赤ワインと燻製したエシャロットソース)のアップ
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デセール (ブルボンバニラのプティポーとカルダモンと生姜のアイス アルマニュアック香るイチゴミルク)のアップ
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カフェ
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「アミューズ」 稚鮎リエットとジャガイモのエスプーマ (2013/05)
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「前菜 1」 勝浦産アワビと本マグロ、オクラのソースとじゅんさいのタルタル仕立て (2013/05)
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「前菜 1」 勝浦産アワビと本マグロ、オクラのソースとじゅんさいのタルタル仕立て (2013/05)
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パン (2013.05)
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「前菜 2」 フレッシュモリーユとフォアグラのラビオリ (2013/05)
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「前菜 3」 オマール海老とリードヴォーのポアレ、オマール海老のエッセンス (2013/05)
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「魚料理」 マナガツオのロティ、浅利とイソツブガイのナージュ (2013/05)
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「グラニテ」 フランボワーズのグラニテ (2013/05)
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「肉料理」 茨城県、親鳩のロースト、スモーキーな赤ワインソース (2013/05)
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「肉料理」 茨城県、親鳩のロースト、スモーキーな赤ワインソース のアップ (2013/05)
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「デセール」 マーシュルビーとライチのジュレ、ミントソースとパンプルムースのゼストコンフィ ショコラブランのアイス添え (2013/05)
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「プティフール」 カヌレとショコラオレンジ (2013/05)
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エスプレッソ (2013/05)
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アミューズ (白玉蜀黍 ”ホワイトショコラ” と 雲丹、オレンジの香り (2013/08)
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前菜 (根セロリ と りんご、赤座海老 と ハマグリ、毛ガニのスープ仕立て ヴェルベーヌの」ジュレ (2013/08)
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パン (2013/08)
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前菜 (ルーアン鴨 と フォアグラのユール、サマートリュフのサラダ添え) (2013/08)
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ルーアン鴨 と フォアグラのユール のアップ (2013/08)
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お魚 (甘鯛の直火焼き、モンサンミシェルのムール貝、サザエ と マナガツオのガレット) (2013/08)
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お口直し (グァバ と 桃のグラニテ) (2013/08)
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お肉 (蝦夷夏シカのロースト、黒胡椒ソース と アマランサスのソテー (2013/08)
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蝦夷夏シカのロースト のアップ (2013/08)
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デザート (パイナップルのラビオリ と バーベナ と ペリエのソルベ パッションフルーツのソース) (2013/08)
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パイナップルのラビオリ と バーベナ と ペリエのソルベ パッションフルーツのソース のアップ (2013/08)
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プティフール (カヌレ と ショコラエクアトゥールのタルト) (2013/08)
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フレッシュ モリーユ(アミガサ茸) (2013/05)
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松茸と淡路産鯵の軽い炙り 銀杏のピューレ と 生柚子 の香り (2013/11)
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ムール貝 と ズワイガニ、雲丹、フカヒレ入りコンソメジュレ 甲殻類のソース (2013/11)
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フォアグラ と セップ茸、トリッパ と ミノ トピナンプールのヴルーテで (2013/11)
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白子 と オマール海老のフラン、塩漬けした鱈のソース (2013/11)
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鮟鱇の炙り焼き と そのブイヤベース、赤穂産牡蠣のポアレ (2013/11)
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ミュスカルージュのグラニテ (2013/11)
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青首鴨のロティ、赤ワインソース、ジロル茸 と トリュフ (2013/11)
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青首鴨のロティ、赤ワインソース、ジロル茸 と トリュフ (2013/11)
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フォンダンマロン と 紅茶(アールグレイ)のアイスクリーム (2013/11)
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フォンダンマロン と 紅茶(アールグレイ)のアイスクリーム (2013/11)
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カヌレ、ほおずき、胡麻のチュール、フランボワーズのマカロン (2013/11)
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Instagram (bottan222)
ーーーーーーーーーーーーー
2017/10
”カゲロウ” には8月末に伺いましたが、半年前の4月に2度伺い、”エクアトゥール” にはそれ以来の訪問です。
此方でもマダムの笑顔が出迎えて下さいます、気持ちが良いですね。
まずは、「Champagne Christophe Mignon Extra Brut」 で乾杯です、このシャンパーニュもこれからのワインはすべてマダムにお任せ。
料理はアミューズを含め、前菜が8品、メイン2品、それぞれの料理に合わせてマダムがワインを選んでくれます。
「雲丹と伊勢海老のジュレ 甲殻類の出汁とコンソメのソースで じゃがいものエスプーマ」
「秋刀魚と茄子 鮑の肝のソースで ビネグレット トリュフがけ」
「Meursault 2013 Vieilley Vigney Sylvain Loichet」
「和牛のザブトンと湯引き鱧 松茸添え 柚子の香りで」
「Les Vins de Vienne Condrieu François Villard-Yves cuilleron- Pierre Gaillard」
「ズワイ蟹 フォアグラと白味噌のソースで」
「鮑とイクラ 春菊ともち米と胡麻ソースを敷いて」
「マッシュルームとトリッパをイカスミのソースで 銀杏を添えて」
「クエの直火焼き フカヒレと青梗菜と焦がし葱のスープで」
「Méo Camuzet F&S Fixin 2006」
「口直しのにゅうめん 山芋、みつば、なめこ、キャビアと共に」
「北海道 蝦夷鹿のロースト」
「シャラン産鴨のロースト」
「焼きモンブラン ラム酒アイス添え」
「クレームぶりゅれ 洋梨 ドングリのリキュールアイスとカシスのソルベ」
どの料理も私達夫婦好みで、ワインもムルソーやシャサーニュモンラッシェを初め、これも私達好み、至福のひと時を過ごすことが出来ました。
ありがとうございました、また伺います。