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28年2月 浅利と独活のフラン ブラックペパー
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28年2月 水蛸コンソメ煮 シジミ出汁、アオサ、芹ソース
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28年2月 金目鯛ブツ直火焼き 白子スモークソース、唐墨、柚子皮、菜の花、エノキ
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28年2月 墨烏賊、オマール、筍、春キャベツ じゃが芋エスプーマ焦がしアンチョビバター
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28年2月 牡蠣、ツブ貝、ミル貝、蛤、トコブシ ブイヤベース仕立て
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28年2月 網採り琵琶湖鴨炭火焼き 肩・腿・胸、エシャロットソース
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28年2月 ホワイトチョコムース、グレープフルーツ、ミント泡
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28年2月 黒トリュフアイス、ベリーソース、金柑
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28年2月 CHAMPAGNE BLIARD-MORISET
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28年2月 TOQUADE 2011
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28年2月 CHATEAU TALBOT 2011
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28年2月 田中六五
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28年2月 SAINT-AUBIN 1erCRU 2003 SURLE SENTIER DU CLOU
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28年2月 DOMAINE DU BAGNEL 2013
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28年2月 CHATEAU FONREAUD 2000
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27年12月 スモークオマール、白子、白鱈、白ワインソース、ライム
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27年12月 カワハギ、筍、芹、肝ソース、柚子皮
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27年12月 フォアグラポアレ、豚足・耳、トコブシ、黒トリュフ、赤ワインソース
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27年12月 鼈炭火焼、ローズマリー、ケッパー、じゃが芋ピューレ
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27年12月 馬肉炭火焼、粒マスタード・オニオンコンフィソース
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27年12月 チョコレート、カシスソース、リキュールチップ
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27年12月 ヨーグルト、苺、金柑、紅茶アイス、黒トリュフ
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27年12月 パン
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27年12月 CHAMPAGNE JEAN LALLEMENT ET FILS VERZENAY-GRAND CRU
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27年12月 La Vigne Blanche 2013 SANCERRE
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27年12月 LAROSE DE GRUAUD SAINT-JULIEN 2004
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27年12月 GRAND VIN DE GRAVES CHATEAU LA LOUVIERE 1998 PESSAC-LEOGNAN
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27年12月 CORNAS Paul JABOULET AINE 1996
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27年12月 設え
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27年10月 三重和牛三角カルパッチョ仕立て 信州松茸、雲丹、銀杏ピューレ、柚子胡椒、フォンドボー、山椒
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27年10月 オマールとモンサンミッシェル魚介のフラン、スープドポワソン、ニンニクの泡
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27年10月 鴨肉ロースト、仔羊炭火焼 赤ワインソース フウセンタケ
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27年10月 天然舞茸、フォアグラ炭火焼きスープ仕立て 黒トリュフ・ヤップ茸
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27年10月 炭火焼鰻と帆立 牛蒡・チョリソピューレ
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27年10月 鴨肉ロースト、仔羊炭火焼 アップ
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27年10月 マンゴーとパッションフルーツ
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27年10月 焼きモンブランとラムレーズンアイス ピスタチオ・チョコーソース
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27年10月 相方お誕生日バージョン
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27年10月 お友達お誕生日バージョン
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27年10月 CHAMPAGNE BLIARD-MORISET GRAND CRU
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27年10月 MEURSAULT 2004
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27年10月 BOURGOGNE HAUTES COTES DE NUITS 2008
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27年10月 CHATEAU HAUT-MARBUZET 2007
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27年4月 A5松坂牛モモ肉、粒マスタードソース、黒トリュフ添え アップ
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27年4月 穴子カダイフ オレンジ、檸檬 バルサミコ
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27年4月 蛤、トコブシ、平貝、グリーンピースムース レモングラスジュレ
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27年4月 フォアグラ、活オマール、モリーユ茸 ブールブランソース アーモンドの泡
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27年4月 直火焼きアイナメ、花山椒 長芋、じゃが芋、筍、紋甲烏賊、クレソン、赤水菜、エシャロットコンフィ
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27年4月 A5松坂牛モモ肉 粒マスタードソース、黒トリュフ添え
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27年4月 和牛コンソメフラン、フォンドボーソース 花山椒添え
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27年4月 和牛コンソメフラン、フォンドボーソース 花山椒添え アップ
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27年4月 花山椒
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27年4月 ローズマリー、メレンゲソース
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27年4月 メレンゲ、パイナップル、ピスタチオムース、フランボワーズ、タイム、ライムアイス
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26年5月 熊本馬ハラミのロースト、エシャロットとフォアグラのソース アップ
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26年5月 グリーンピースとハマグリのポシェ、オレンジ風味
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26年5月 自家製ドライトマトと和牛頬肉のプレス、赤ワインヴィネガーとくるみオイル アップ
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26年5月 黒あわびとじゅんさい、オクラとウニのソース、ノリチップ 青柚子
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26年5月 炙りトロのマジョラムと白ごまのマリネ、スミイカのコンフィとトマトフォンデュ、セルバチコとディル アップ
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26年5月 フォアグラとタイラ貝のフリカッセ、生姜とレモン、こぶみかん
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26年5月 甘鯛ウロコ焼き、春キャベツとチョリソー、ハーブヴィネグレットと仔牛のジュ
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26年5月 仏赤桃のグラニテ
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26年5月 熊本馬ハラミのロースト、エシャロットとフォアグラのソース
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26年5月 まるごとグレープフルーツ(実、皮、ジュレ、シャーベット、ヨーグルト、ライム、ナタデココ)
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26年5月 レンズ豆のココナッツ、抹茶アイスとブランマンジェ
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26年4月 ハマグリのポシェ アップ
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26年4月 リードヴォーとオマール海老のポワレ
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26年4月 カサゴの直火焼き ドライベルモットtサフランのソース
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26年4月 岡山県産イノシシのエギュイット、トリュフとハーブの2種類のソース
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26年4月 ホワイトアスパラガスのブランマンジェ
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26年4月 トリュフ入りミノ、トリッパ、豚足、豚スネ、豚耳の軽いスープ
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26年4月 ハマグリのポシェ
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26年4月 フォアグラのキューブ、キャラメルポップコーンと5種類のエピスのクランブル
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26年4月 フォアグラのキューブ、キャラメルポップコーンと5種類のエピスのクランブル アップ
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26年4月 青林檎
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26年4月 岡山県産イノシシのエギュイット、トリュフとハーブの2種類のソース アップ
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26年4月 カカオ125%のショコラモワローとエスプレッソのムース
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26年4月 ラベンダーでマリネしたオレンジとパイナップルのブリュレ、キルシュのアイス
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26年2月 ミルクピジョンのロティ 香草ヴィネグレットと赤ワインソース アップ (あちき)
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26年2月 活け帆立と燻製したオマール海老のポアレ、フォンダンエシャロットとトリュフ
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26年2月 スープドポワソンとズワイガニのガレット、赤穂産牡蠣のソテー
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26年2月 クレープで包んだフォアグラと柑橘類のコンフィ、バンドエピスのソース
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26年2月 甲殻類の温かいフラン雲丹添え、エストラゴンソース
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26年2月 タスマニアサーモンマリネとうずらの温泉卵、ジャガイモのムース
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26年2月 アイナメの直火焼き、墨烏賊とソースヴィエルジュ
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26年2月 アイナメの直火焼き、墨烏賊とソースヴィエルジュ アップ
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26年2月 アイナメの直火焼き、墨烏賊とソースヴィエルジュ アップ
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26年2月 レモングラスのグラニテ
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26年2月 ミルクピジョンのロティ 香草ヴィネグレットと赤ワインソース (あちき)
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26年2月 宮崎県産和牛ヒレ肉のプランチャ焼き 粒マスタードソース アップ (相方)
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26年2月 パリパリの生地で覆ったライチとグレープフルーツのアイス ローズマリー風味のショコラブランとタルトレイズのソース
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26年2月 結婚20周年記念のデコレーション☆
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26年2月 プティフール各種
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26年2月 設え
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25年12月 フカヒレのコンソメジュレ、ズワイガニと赤貝、甲殻類のソース アップ
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25年12月 活け締めしたカワハギとその肝のソース 百合根のムース アップ
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25年12月 あんこうの直火焼き フォアグラロティ、シャンピニョンとほうれん草、赤ピーマンのクーリ アップ
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25年12月 馬肉ハラミのロースト、緑胡椒のソース アップ
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25年12月 活け締めしたカワハギとその肝のソース 百合根のムース
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25年12月 金柑とフォアグラ
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25年12月 フカヒレのコンソメジュレ、ズワイガニと赤貝、甲殻類のソース
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25年12月 スモークしたオマール海老と赤穂牡蠣のポアレ、白子のソースとトリュフの香り
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25年12月 あんこうの直火焼き フォアグラロティ、シャンピニョンとほうれん草、赤ピーマンのクーリ
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25年12月 マスカットルージュ
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25年12月 馬肉ハラミのロースト、緑胡椒のソース
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25年12月 ライチ、マシュマロ、イチゴゼリー
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25年12月 ライチ、マシュマロ、イチゴゼリー
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25年12月 チョコタルト、マカロン、カヌレほおずき、マドレーヌ
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25年12月 チョコタルト、マカロン、カヌレほおずき、マドレーヌ
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25年10月 ブイヤベースの茶碗蒸し
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25年10月 甘鯛のウロコ焼き、帆立出汁のアオサ海苔ソース、銀杏とツブ貝のピューレ
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25年10月 青首鴨のロティ、赤ワインソースと秋トリュフ アップ
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25年10月 冷製フォアグラのポワレ、コンソメジュレと小木産黒無花果 スパイスとヴィネガーを効かせた柑橘類の皮
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25年10月 蛤のポッシュと雲丹、オクラのソースと甲殻類の泡、白ワインで〆た松輪鯖の燻製とジャガイモのロール仕立て
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25年10月 蛤のポッシュと雲丹、オクラのソースと甲殻類の泡 アップ
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25年10月 白ワインで〆た松輪鯖の燻製とジャガイモのロール仕立て アップ
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25年10月 ミノと松茸、牛のカルパッチョ添え、生姜と檸檬を使った酸味あるソース
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25年10月 甘鯛のウロコ焼き、帆立出汁のアオサ海苔ソース、銀杏とツブ貝のピューレ アップ
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25年10月 リンゴのグラニテ
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25年10月 青首鴨のロティ、赤ワインソースと秋トリュフ
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25年10月 フォンダンマロンとアールグレイのアイス添え
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25年10月 フォンダンマロンとアールグレイのアイス添え 断面アップ
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25年10月 フォンダンマロンとアールグレイのアイス添え ソースを掛けて
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25年10月 フォンダンマロンとアールグレイのアイス添え ソースを掛けて
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25年10月 プティフール お誕生日バージョン
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25年10月 プティフール お誕生日バージョン
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25年10月 プティフール お誕生日バージョン
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25年10月 キャンドル
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25年10月 CHAMPAGNE SELOSSE-PAJON BLANC DE BLANCS GRAND CRU aAVIZE BRUT
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25年10月 VIN D'ALSACE BINNER 2000 RIESLING
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25年10月 CHASSAGNE MONTRACHET 2007
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25年10月 LES VIEUX CLOS 2010
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25年10月 Comte Lafond SANCERRE 2011
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25年10月 Saint-Joseph offerus 2004
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25年8月 蝦夷夏鹿のロースト 黒胡椒ソース 金時草のソテーとバースニップ(白人参) アップ
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25年8月 鰻と帆立のコンビネーション 甲殻類のソース
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25年8月 甘鯛の直火焼き モンサンミッシェルのムール貝、サザエとマナガツオのガレット
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25年8月 根セロリとリンゴ、赤座海老と蛤、毛ガニのスープ仕立て ヴェルベーヌのジュレ
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25年8月 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仕立て アップ
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25年8月 ホワイトショコラ(白玉蜀黍)と雲丹、オレンジの香り
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25年8月 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仕立て
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25年8月 蝦夷夏鹿のロースト 黒胡椒ソース 金時草のソテーとバースニップ(白人参)
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25年8月 チーズ
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25年8月 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
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25年8月 カヌレ、ショコラエクアトゥールのタルト
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25年6月 仏ルーアン鴨 ブラックペパー・グリーンペパーソース
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25年6月 冷製フォアグラ カルパッチョ仕立て 仏サマートリュフソース
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25年6月 オマールのポワレ 甲殻類の出汁
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25年6月 マナガツオ 塩麹のマリネ ツブ貝・浅利のソース
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25年6月 ウォーターメロンのエスプーマ、鮎のリエット、エストラゴンのジュレ
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25年6月 蛸、じゃが芋、茄子、蝦蛄
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25年6月 パイナップル・パッションフルーツのグラニテ
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25年6月 桃・ホオズキのコンポート バニラ、グアバアイス、マンゴーエスプーマ
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25年6月 カヌレ、チョコムース、グレープフルーツ
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25年6月 ①CHAMPAGNE DELAMOTTE BRUT
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25年6月 ②Pascal Joliret SANCERRE 2012
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25年6月 ③CHATEAU DE LA VELLE Beaune 2003
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25年6月 ④Chateau Doisy BARSAC 1988
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25年6月 ⑤CHATEAU LYNCH BAGES PAUILLAC GRAND CRU CLASSE 1995
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25年6月 ⑥MONTHELIE-LES DURESSES PREMIER CRU 2002
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25年6月 ⑦HERMITAGE
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25年6月 ⑧Chateau Doisy BARSAC 1988
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25年5月 茨城県、仔鳩のロースト スモーキーな赤ワインソース アップ
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25年5月 三陸産アワビとバチマグロのトロ、オクラのソースとじゅんさい添え
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25年5月 モリーユとフォアグラのラビオリ
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25年5月 マナガツオのロティ、浅利とツブガイのナージュ仕立て ライム風味
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25年5月 稚鮎リエットとジャガイモのエスプーマ
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25年5月 三陸産アワビとバチマグロのトロ、オクラのソースとじゅんさい添え アップ
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25年5月 オマール海老とリードヴォーのポアレ、ビスクドオマールのソース
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25年5月 マンゴーとオレンジのグラニテ
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25年5月 茨城県、仔鳩のロースト スモーキーな赤ワインソース
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25年5月 マーシュルビーとライチのジュレ ミントソースとバンブルムースのゼストコンフィ 濃縮ミルクのアイス添え
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25年5月 カヌレとショコラオレンジ
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25年5月 CHAMPAGNE Canard-Duchene BRUT
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25年5月 NAPA VALLEY CHARDONNAY DARIOUSH 2007
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25年5月 DOMAINE DELA TAILLE AUX LOUPS 2011
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25年5月 SANCERRE Monts Damnes 2011
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25年5月 ESSENZE Barolo 2004
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佐賀産ホワイトアスパラのブランマンジェ
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フォアグラのポアレ 牡蠣ソース
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帆立・ズワイガニ・蛤のマリネ
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白子のフラン 黒トリュフ アップ
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白子のフラン 黒トリュフ
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じゃが芋 モリーユ茸ソース アーキチョーク
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北海道赤エイのポワレ トマトケッパーソース
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お口直し リンゴのグラニテ
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熊本産馬肉 フォンドボー、エシャロットとクリームのソース
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紅茶のプリン 苺ソース
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小菓子
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CHAMPAGNE LE DRAPPIER BRUT
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Pernand-Vergelesse Les Combottes 2009
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Meursault Les Vireuils 2011
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PAUL ZINCK Gewurztraminer 2010
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CHAMBERRTIN GRAND CRU 2007
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CHATEAU AUSONE SAINT-EMILION 1er GRAND CRU CLASSE "A" 2003
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CHATEAU LAFON-ROCHET SAINT-ESTEPHE 2008
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素敵なワインの数々
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<2020年2月訪問分>
【内容】
・香住蟹
・蛤
・黒鮑と海老芋
・天然真鯛と筍
・オマール
・フォアグラ
・マナガツオ
・A5フィレ肉(あちき)
・蝦夷鹿(相方)
・パスタ
・苺(あちき)
・チョコレートケーキ(相方)
・カフェ
・Champagne Vilmart & Cie Grande Réserve
・Paul Jaboulet Ainé Hermitage Le Chevalier de Sterimberg Blanc 1998
・VERGET CHABLIS GRAND CRU BOUGROS 1997
・Domaine des Comtes Lafon Volnay 2011
・CHATEAUNEUF DU PAPE 1999 Le Vieaux Donjon
・Patrick Javillier Meursault Les Clousots 2012
・Domaine du Vieux Telegraphe Chateauneuf-du-Pape La Crau 1998
・Egon Müller Scharzhofberger Riesling Spätlese
【詳細】
如月の「エクアトゥール」☆
いつも通りマダムにお任せワインペアリングで。
「Champagne Vilmart & Cie Grande Réserve」。
キリっとしてグイっといけてしまいまする。
料理は「香住蟹」、カリフラワーピュレ、コンソメジュレと共に。
オマールソースと蟹味噌玉子ソースを絡めると複雑で濃厚な旨みが広がる。
蟹の子がプチッとしてて心地いい。
花穂の香りが落ち着きまする。
次のワインは白。
残念ながらボトル写真撮り忘れ(汗)
料理は「蛤」と「スミイカフリット」。
ジューシーな蛤に味わい深い雲丹と蕗の薹ソース。
サックリスミイカは唐墨の塩っ気と爽やかなライム皮。
添えられるのはジャガイモエスプーマ。
爽やかな檸檬の香りもあり、見た目も味わいも何とも春らしい一皿。
次のワインは白。
「Paul Jaboulet Ainé Hermitage Le Chevalier de Sterimberg Blanc 1998」。
落ち着いた深い熟成感と甘みに酸味も感じられまする。
料理は「黒鮑と海老芋」。
フラン仕立てで濃厚鮑肝ソースと共に。
柔らかな黒鮑の旨みとネットリした海老芋の甘み。
身体に沁みるフラン。
ワインは白。
「VERGET CHABLIS GRAND CRU BOUGROS 1997」。
落ち着いた果実味の後に甘みが広がります。
料理は「天然真鯛と筍」、花山葵を添えて。
全体をトリュフが覆う豪華版。
真鯛の歯応えにビネグレットの酸味ソースがいい味わい。
そこに花山葵の風味がアクセント。
次のワインは赤。
「Domaine des Comtes Lafon Volnay 2011」。
落ち着いた酸味と共に程よい甘みがいい。
料理は「オマール」、ブリオッシュのバンズのハンバーガー仕立て!
フォンドヴォーとベアルネーズソースがい~い味わいで纏めてくれる。
トマトの赤がいい色味。
次のワインは赤。
「CHATEAUNEUF DU PAPE 1999 Le Vieaux Donjon」。
深みある落ち着いた果実味に甘みも感じられる。
料理は「フォアグラ」。
大根と共にスープ仕立てはまるでフォアグラ大根!
炭火焼したコクあるフォアグラとコンソメ炊きした蕩ける大根。
シンプルながら奥深い味わいで素晴らしい☆
次のワインは白。
「Patrick Javillier Meursault Les Clousots 2012」。
まろやかな味わい。
料理は「マナガツオ」、春菊、蛸、山クラゲのソースで。
身厚なマナガツオの旨みに春らしいソースの味わいが新鮮な印象。
メインのワインは赤。
「Domaine du Vieux Telegraphe Chateauneuf-du-Pape La Crau 1998」。
熟成感ある深い味わいに果実味も確りと。
肉はフィレと蝦夷鹿をチョイスして相方とシェア。
「A5フィレ肉」、柔らかな食感で旨みが溢れ出てきます。
濃厚な黒トリュフと赤ワインソースで。
「蝦夷鹿」、しっとりとした食感で滋味深い味わい。
赤ワインソースで。
最後のパスタには白ワイン。
「Egon Müller Scharzhofberger Riesling Spätlese」。
キリっとしたコクと甘み。
「パスタ」は蕗の薹と鮟肝パウダーと共に。
春らしいホロ苦味が何ともいいですねぇ~
デザートは「苺」と「チョコレートケーキ」をチョイス。
「苺」はミルフィーユ仕立てで黒蜜、黒胡椒、トリュフと共に。
「チョコレートケーキ」はマンゴーソース、ヘーゼルナッツアイス、ピスタチオソース。
カフェは「カフェラテ」、「エスプレッソ」。
そこにマダムからサプライズの「お祝いプレート」!
感謝☆
今回の料理は正しくよっちゃんの魅力が存分に出てました。
様々な素材の組み合わせから生まれる驚きの味わい。
素晴らしかったです。
その料理を更に引き立てるマダムのワインペアリング。
極上ワインを心行くまで堪能しましたぁ~