-
【H26.6.28】今宵のディナー。
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-
【H26.6.28】今宵のディナー。
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-
【H26.6.28】ウェイティングルーム。
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-
【H26.6.28】ウェイティングルーム。
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-
【H26.6.28】ウェイティングルーム。
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-
【H26.6.28】ウェイティングルーム。
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-
【H26.6.28】泡から。。
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-
【H26.6.28】泡から。。
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-
【H26.6.28】不二家。
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-
【H26.6.28】窓際の雰囲気の良い席。
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-
【H26.6.28】窓際の雰囲気の良い席。
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-
【H26.6.28】PINOT NERO D.O.C. OLTREPO' PAVESE SPUMANTE PAS DOSE' "Nature" METODO CLASSICO。
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-
【H26.6.28】PINOT NERO D.O.C. OLTREPO' PAVESE SPUMANTE PAS DOSE' "Nature" METODO CLASSICO。
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-
【H26.6.28】PINOT NERO D.O.C. OLTREPO' PAVESE SPUMANTE PAS DOSE' "Nature" METODO CLASSICO。
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-
【H26.6.28】PINOT NERO D.O.C. OLTREPO' PAVESE SPUMANTE PAS DOSE' "Nature" METODO CLASSICO。
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-
【H26.6.28】窓際の雰囲気の良い席。
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-
【H26.6.28】窓際の雰囲気の良い席。
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-
【H26.6.28】PINOT NERO D.O.C. OLTREPO' PAVESE SPUMANTE PAS DOSE' "Nature" METODO CLASSICO。
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-
【H26.6.28】PINOT NERO D.O.C. OLTREPO' PAVESE SPUMANTE PAS DOSE' "Nature" METODO CLASSICO。
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-
【H26.6.28】サマートリュフとコンソメゼリーを浮かべた冷たいポテトのスープ“ヴィシソワーズ”。
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-
【H26.6.28】■サマートリュフとコンソメゼリーを浮かべた冷たいポテトのスープ“ヴィシソワーズ”。
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-
【H26.6.28】サマートリュフとコンソメゼリーを浮かべた冷たいポテトのスープ“ヴィシソワーズ”。
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-
【H26.6.28】サマートリュフとコンソメゼリーを浮かべた冷たいポテトのスープ“ヴィシソワーズ”。
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-
【H26.6.28】シェフお勧め前菜の盛り合わせ。
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-
【H26.6.28】シェフお勧め前菜の盛り合わせ。
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-
【H26.6.28】シェフお勧め前菜の盛り合わせ。
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-
【H26.6.28】シェフお勧め前菜の盛り合わせ。
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-
【H26.6.28】シェフお勧め前菜の盛り合わせ。
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-
【H26.6.28】テヌータ・デル・オルネライア・マッセート２００６。
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-
【H26.6.28】テヌータ・デル・オルネライア・マッセート２００６。
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-
【H26.6.28】rondinaia 2011。
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-
【H26.6.28】rondinaia 2011。
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-
【H26.6.28】■帆立貝とフレッシュトマト、ドライトマトのフェデリーニ 野生種のルコラ添え。
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-
【H26.6.28】■帆立貝とフレッシュトマト、ドライトマトのフェデリーニ 野生種のルコラ添え。
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-
【H26.6.28】■帆立貝とフレッシュトマト、ドライトマトのフェデリーニ 野生種のルコラ添え。
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-
【H26.6.28】■帆立貝とフレッシュトマト、ドライトマトのフェデリーニ 野生種のルコラ添え。
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-
【H26.6.28】■帆立貝とフレッシュトマト、ドライトマトのフェデリーニ 野生種のルコラ添え。
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-
【H26.6.28】MASSETO 2006。
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-
【H26.6.28】MASSETO 2006。
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-
【H26.6.28】素材。
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-
【H26.6.28】不二家。
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-
【H26.6.28】テヌータ・デル・オルネライア・マッセート２００６。
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-
【H26.6.28】テヌータ・デル・オルネライア・マッセート２００６。
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-
【H26.6.28】テヌータ・デル・オルネライア・マッセート２００６。
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-
【H26.6.28】テヌータ・デル・オルネライア・マッセート２００６。
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-
【H26.6.28】テヌータ・デル・オルネライア・マッセート２００６。
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-
【H26.6.28】テヌータ・デル・オルネライア・マッセート２００６。
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-
【H26.6.28】不二家。
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-
【H26.6.28】鱸のオーブン焼き オレンジ風味の爽やかなウイキョウのソース。
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-
【H26.6.28】鱸のオーブン焼き オレンジ風味の爽やかなウイキョウのソース。
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-
【H26.6.28】鈴木のオーブン焼き オレンジ風味の爽やかなウイキョウのソース。
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-
【H26.6.28】鱸のオーブン焼き オレンジ風味の爽やかなウイキョウのソース。
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-
【H26.6.28】鱸のオーブン焼き オレンジ風味の爽やかなウイキョウのソース。
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-
【H26.6.28】鱸のオーブン焼き オレンジ風味の爽やかなウイキョウのソース。
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-
【H26.6.28】お口直しのフルーツシャーベット。
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-
【H26.6.28】お口直しのフルーツシャーベット。
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-
【H26.6.28】シェフ・バルディ特選 和牛サーロインのソテー マスタード風味のソース。
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-
【H26.6.28】シェフ・バルディ特選 和牛サーロインのソテー マスタード風味のソース。
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-
【H26.6.28】シェフ・バルディ特選 和牛サーロインのソテー マスタード風味のソース。
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-
【H26.6.28】シェフ・バルディ特選 和牛サーロインのソテー マスタード風味のソース。
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-
【H26.6.28】シェフ・バルディ特選 和牛サーロインのソテー マスタード風味のソース。
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-
【H26.6.28】シェフ・バルディ特選 和牛サーロインのソテー マスタード風味のソース。
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-
【H26.6.28】シェフ・バルディ特選 和牛サーロインのソテー マスタード風味のソース。
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-
【H26.6.28】シェフ・バルディ特選 和牛サーロインのソテー マスタード風味のソース。
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-
【H26.6.28】シェフ・バルディ特選 和牛サーロインのソテー マスタード風味のソース。
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-
【H26.6.28】シェフ・バルディ特選 和牛サーロインのソテー マスタード風味のソース。
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-
【H26.6.28】ワゴンよりお好みのデザート。
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-
【H26.6.28】ワゴンよりお好みのデザート。
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-
【H26.6.28】ワゴンよりお好みのデザート。
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【H26.6.28】ワゴンよりお好みのデザート。
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【H26.6.28】ワゴンよりお好みのデザート。
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【H26.6.28】ワゴンよりお好みのデザート。
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【H26.6.28】ワゴンよりお好みのデザート。
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【H26.6.28】ワゴンよりお好みのデザート。
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【H26.6.28】ワゴンよりお好みのデザート。
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【H26.6.28】ご馳走さまでした♪
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【H26.6.28】ご馳走さまでした♪
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【H26.6.28】ご馳走さまでした♪
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【H26.6.28】ご馳走さまでした♪
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【H26.6.28】ご馳走さまでした♪
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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
さて
準備も整い
本日のメインイベントに向かいます。
予約時間は１８：００。
私だけ
少し早く着いたので
ウエィティングルームにて友人たちをのんびり待ちます。
ここも居心地の良いスペースです。
集まり出した友人たちと
目的のテーブル席へ案内してもらいます。
窓からは
不二家のイルミネーションが
暖かく
しかし冷静に
私たちの目の前に聳えています。
長い歴史の中で
毎晩繰り広げられる
このお店での多くの物語を見つめて来たのでしょう。。
さて
本日は次のようなコースとなっております。
【シェフ「バルディ・ヴィルジリオ」お勧めコース】
北伊の生ハム、南伊のモッツァレラ、旬のスズキや特製和牛サーロインなど、上質の素材と伝統、シェフのこだわりが織り成すディナーコースです。
■サマートリュフとコンソメゼリーを浮かべた冷たいポテトのスープ“ヴィシソワーズ”
■シェフお勧め前菜の盛り合わせ 北イタリアのサン・ダニエーレ産熟成生ハムと香り高き夕張メロン、北海道産甘海老を添えた真鯛のマリネ、柚子風味のドレッシング、南イタリア・カンパーニア産水牛のモッツァレラチーズとアメーラトマトのカプレーゼ
■帆立貝とフレッシュトマト、ドライトマトのフェデリーニ 野生種のルコラ添え
■鱸のオーブン焼き オレンジ風味の爽やかなウイキョウのソース
■お口直しのフルーツシャーベット
■シェフ・バルディ特選 和牛サーロインのソテー マスタード風味のソース
■ワゴンよりお好みのデザート
■コーヒー または紅茶、小菓子
先ずは泡から乾杯です♪
ピノネロ主体のスプマンテは
果実味と辛みとのバランスが
渇いた喉を心地好く潤してくれます。
この季節には外せません。。
白ワインは
カステロ・デル・テリッチョ
ロンディナイア ビアンコ２０１１。
トリュフとコンソメの
ヴィシソワーズを戴いて
続いて
前菜の盛り合わせを愉しみます。
口のなかで淡く溶けるチーズ
しっかり味のクセのない
旨みや甘みのバランスの良い生ハムの滑らかな塩気。
熟された
甘味の強い夕張メロンは
不思議と後を引きません。。
強い甘みの
歯応えよろしい海老と
オリーブオイルとお塩のみで〆られた真鯛は
旨みも後押しして
バランスの良い美味しさを感じます。
赤ワインは
トスカーナのメルロー。
スーパートスカーナ「テヌータ・デル・オルネライア・マッセート」。
これは
イタリア最高のメルローでありました！
鱸は
群馬では口にしたことないような
肉厚でふわふわふわふわ。。
茴香が心地好いアクセント。
お口直しに続いて。。
サーロインは山形県産。
優しく噛んだ瞬間に
プチっと微かな音がして
シューシーな味わいがジワジワと拡がります。
と同時に
口のなかで蕩ける蕩ける。。
円やかなバルサミコや
クリーミーなマスタードも美味しく戴けます。
これはマセットも喜んでます。
デザートの
ティラミスは
お酒の使い方が絶妙で
優しい仕上がりになっています。
ミルフィーユは
甘さ抑えめで
沢山のスライスアーモンドで
飽きない味に仕上がっています。
スタンダードなお料理ですが
お腹いっぱい
胸いっぱいの
久しぶりに満足のディナータイム。
場所柄なのか
高齢者主体のの客層ですが
お若いカップルの姿もチラホラ。。
機会があれば
是非またお邪魔したいレストランでした。
ご馳走さまでした♪