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花ズッキーニのフリット
花のなかにチーズと山芋が仕込んであった
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蕪のスープ
蕪の甘味に亜麻仁油だけで美味しい
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帆立のフリット
平貝かと思うくらい大きく厚い
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白馬豚のブレゼをロースト
噛まなくても飲み込める柔さに感嘆
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ブランデーを温めて
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ファイヤー！
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デザートにフランベして
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桃のコンポートをキャラメリぜ
炎の演出で一層美味しくなりました
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BGMはオルゴール
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朝食のメインは黒トリュフのオムレツ
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客室のロフトのソファー
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客室のリビング
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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
蓼科高原は白樺が美しい。
軽井沢から佐久を経由して茅野に向かうメルヘン街道沿いに控えめな看板を見つけると、その奥に白樺に囲まれた客室が4部屋だけの小さなオーベルジュがありました。
部屋も風呂も素晴らしかったが、そちらは公式ホームページを見ていただくとして、ディナーのご紹介を。
レストラン棟は大きな丸い薪ストーブを囲むようにテーブルがゆったりと配置されているので、他のお客さんの声が聞こえることもありませんでした。
前菜はいきなり大きな茅野産花ズッキーニのフリット。
花の中に小さな賽の目に刻んだ山芋と溶けるチーズを仕込んでフリットに揚げてありました。
本体のふっくらした食感とシャキシャキの山芋の食感の対比と花の香りに包まれたチーズの旨味が効いていました。
スープは地元蕪のスープ。
蕪の甘味にちょっと浮かべた亜麻仁油だけのシンプルな味付けだが、すーっと身体にしみこんでくるような優しい味わいでした。
魚料理は帆立のフリット 平貝かと思うくらい大きく厚い帆立貝にデュラムセモリナ粉を薄くまぶして揚げてあり。地野菜のエチュベ（蒸し煮）を添えてあります。
かなり食べ応えのある大きな帆立は絶妙な火の通し方でだし。野菜の蒸し煮とよく合います。
肉料理は白馬豚のプレゼをロースト。
白馬産の豚を柔らかく煮込んだプレゼを更にローストして水っぽさを飛ばして香ばしく焼いてあります。
噛まなくても飲み込める柔さの中に豚肉の旨味がしっかりと感じられる一品でした。
デザートは桃のコンポート。シェフの計らいで特別に記念日用のブランデーのフランベをかけて貰えました。
ワインは地元産のワインを豊富にそろえていたので、国産ワインがお好きな方にもお薦めです。
翌朝は小鳥の声で目覚める静かな環境の中で、朝食のメインの黒トリュフ入りのオムレツは、ふんわりトロトロのオムレツの中にトリュフの香りが漂って絶品でした。