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Pierre Peters Cuvee Speciale Les Chetillons Brut Blanc de Blancs Grand Cru 2008
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DOM PERIGNON ROSEVINTAGE 2006
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熊の手とにかほのズワイガニに一夜漬けキャビアを添えて
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チョウザメ
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ミントアイスの中にあんぽ柿
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「レメデニカホ」は、
「にかほ」の食材を使ったフレンチの本質を伝えるため、
アイデアを駆使して新しい料理に挑戦し続けている
僕は以前から言っているが、
「質の高い、いい料理を作ると人が集まる」
それは、場所がどこであろうと関係ない
「にかほ」でも同じだ
客は、その場所に行かないと体験出来ない空間と
味を求めているからだ
渡邊シェフの料理からは「にかほ」という土地への愛着を感じる
シェフの故郷への思い、
その琴線に触れるような料理作りは、決してぶれることがない