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ハモだけのコンソメ
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瀬戸内海大島のあかうに
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大島アカウニ冷静フェデリーニ
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マナガツオ
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黒アワビ
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よしえびと鱧出汁のビスク
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藤本さんと蛸
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サザエのリゾット
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愛媛の大石早生
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シロアマダイ
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マダコ
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愛媛のヤギミルク
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藤本さんと峯村さん
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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
再来年を目指して瀬戸内海、しまなみ海道にオーベルジュを計画している峯村さん、藤本さん、赤吉さん、その前に料理の良さを知ってもらおうと不定期に開催している虹吉。４月に１回目が行われ、８月は２回目、今回は複数の料理人か変わりながらの開催になる。私は峯村さんの会に参加することができた。
藤本さんの神経締めした魚をその日の昼に頂く、最近東京の和食屋さんでも藤本さんの名前を売りにしている店をよく見かける。釣ったすぐではないが、水槽入れ落ち着かせ、神経締めにして出荷する。愛媛らの出荷となるので、飲食店に届くまで丸１日経ってしまうが、締めた数時間後、その日の昼だとやはり素晴らしく美味しいい。
蒼の峯村さんは、天才肌の料理人、蒼で出される料理は絶品なのだが、その腕で仕上げた締めたて魚はなんともいえず美味しい。マナガツオ、アワビ、白甘鯛はもう感動を通り越している。
いや最初の鱧から素晴らしすぎる。濃い鱧の味が出てるのだが、透明感がありすーっとした余韻が残る。サザエのリゾットもすばらしいし、最後のヤギミルクも最高だった。
峯村さんの凄さを感じた１日だった
◆ハモだけのコンソメ
◆大島アカウニ冷静フェデリーニ
◆神経締めのマナガツオ
◆黒アワビ
◆よしえびと鱧出汁のビスク
◆サザエのリゾット
◆愛媛の大石早生
◆白甘鯛
◆まだこ
◆愛媛のヤギミルク
◆シュークリームとフィナンシェ