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鮎のリゾット うるかソースで
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スプマンテ
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鮎のリゾット
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鮎のリゾット
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うさぎ肉のパスタ
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うさぎ肉のパスタ
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ももとラズベリーのシャーベット
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有馬ラベル
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ピクルストマト モッツァレラチーズ
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-
オードブル
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-
オードブル
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-
カブと貝のスープ
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-
カルザウとフォカッチャ
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焼きリゾット かさごとプロシュートのせ
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-
焼きリゾット
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-
サコッティーノ セイジバターソース
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-
サコッティーノ セイジバターソース
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-
津南ポーク
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-
ローストポーク
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-
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-
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-
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-
{"count_target":".js-result-ReviewImage-37763471 .js-count","target":".js-like-button-ReviewImage-37763471","content_type":"ReviewImage","content_id":37763471,"voted_flag":false,"count":6,"user_status":"","blocked":false}
-
プロセッコ
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-
プロセッコ
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-
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-
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-
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-
有馬ラベルオリジナルワイン
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-
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-
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-
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-
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-
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-
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-
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-
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-
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-
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-
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-
プロセッコ
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-
トマトのピクルス モッツァレラ
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-
パン4種
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-
前菜
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-
前菜
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-
グルジアワインチヌリ
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-
ラ・カステッラーダ
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-
鴨とキノコのスープ
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-
鴨とキノコのスープ
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-
ヴィヌディリーチェ ロゼ
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-
手長エビのリングイネ
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-
手長エビのリングイネ
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-
ボルチーニ茸のリゾット
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-
ボルチーニ茸のリゾット
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-
ボルチーニ茸がたっぷり
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-
子羊 赤ワインソースで
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-
子羊 赤ワインソースで
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-
アンジョリーノ マウレ メルロー
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-
イチジクのシャーベット ルバーブのソースで
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-
イチジクのシャーベット ルバーブのソースで
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-
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-
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-
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-
ハーブティ
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-
チェロ
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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
【2015年8月】
有馬シェフの鮎料理を食べたい！と訪問しました。
盛り合わせの中にも鮎はおりましたが、うるかソースといただく鮎のリゾットは格別です。
この時だけは、そっと日本酒を出していただきました。嬉しいですね～
この日のアンティパスト・ミストは、鹿のリエットもありますが、アワビ・タコ・鮎と魚介が並んでます。
あわせるワインは、ボトルラベルの花のようにフルーティな香りのトスカーナのビアンコ アンソニカとテヌータ レカルリーネのオーガニックワイン。
そして、それにしても何種類のワインをいただいたのでしょう！？
ウサギ肉のラビオリ風パスタは、プロヴィンチア・ディ・パヴィア ロッソ モンテブオーノ ちょっと微発泡のワインで、
きれいなピンク色のお肉のグリルは、キャンティ・クラシコ・グロッソ・サネーゼ 力強いワインでいただきます。
食後デザートの前に、ソル エツィオ・チェッルーティとマルコ・デ・バルトリ ブックラム・ソーレ・ダゴストの飲み比べをさせていただきました。シチリアに伝わるシェリー酒のようなデザートワイン お腹がいっぱいなのに甘くて美味しすぎてついつい飲んじゃいます。
デザートの桃のシャーベットは、奥様の手づくりとか！？酔っていて勘違いしていたらすみません。。。
次回はやはり河豚をいただきたいです。
ごちそうさまでした！！
【2015年4月】
再訪です。
食事のあと、シェフの有馬さんがテーブルまで来てお話をしてくれます。
最近出された本を拝見しましたが、熊の仕込み方まで載っています、熊 手に入るかしら？？？
奥様はワインに詳しく、葡萄の種類・産地の気候風土の違いからうまれる特色を説明いただきます。有馬さん曰く 「奥様のお料理は、自分が作るより美味しいでしょう」とのこと。
究めるってこういうことでしょうか。。。。。
プロセッコで乾杯！！
アミューズは、 トマトのピクルスとモッツァレラ
オードブルの盛り合わせは、
・ラディッキオトルビス(紫の野菜)のマリネ
・アンコウのテリーヌ
・トラフグのテリーヌ
・フグの皮とカワミのテリーヌ
・貝のマリネ ホタテ、ホタルイカ、
・牛肉豚テリーヌ
・牛モツテリーヌ
・豚ひれのリェット
・ギアラのマリネ
・トマトのプリン
サルジーニャ島で食されているカルザウ(薄いパン)とフォカッチャをつまみながら
・貝と蕪のスープは、優しくて深い味がします。
・焼きリゾットには、赤ワインソースがかけられたカサゴがのっています。
・サコッティーノ(袋パスタ)は、セージバターソースで。サコッティーノの中は、兎です。
以前、ウサギを飼っていた事があるので、抵抗を感じながらでしたが。
・津南町のポークはローストで、綺麗なピンク色をしています、ジューシーです。
・ドルチェは、イチゴのジェラートをルバーブのソースで。
焼き菓子は、お腹がいっぱいで食べきれなかったのでお持ち帰りしました。
ミントティーのお代わりをいただきながら、有馬シェフと隣のテーブルの客人と会話が弾みます。
有馬さんの名前を文字ったラベルの赤ワイン、
二種類のラビアンカーラとロゼ風 dinavoloは、ご厚意でいただきました。
5・6月はハト料理、7月もしくは8月は鮎を調理されるそうです。楽しみです♬
【2014年10月】
訪問日のお昼に予約の申し込みのお電話を。
キャンセルがあったとのことで、運良く訪問させていただくことができました。
ディナー ８０００円コースのみ、アラカルトはございませんとのご案内をいただきました。
元来お肉は得意ではなかったので、ジビエのお店にお邪魔するとは思ってもいませんでしたが。。。
プロセッコで乾杯!! プチトマトのピクルスとローストしたモッツァレラをいただきます。
バスケットで4種類のパンが登場、フェンネル味のグリッシーニ・山梨の小麦粉を使ったフォカッチャ・ニンジンとゴーダチーズとリコッタチーズ等が入っているパウンドケーキ型パン・唯一国外の小麦粉を使用しているカラザウというパンは移動する時に持ち運びがしやすいように薄くなったそうです。
お肉が主流と思い込んでいましたので、赤ワインをボトルでいただこうと思っていましたが、奥様とお話をさせていただきお料理にあわせてのグラスワインをいただくことにしました。
自然派のイタリア白ワインを友に次のお皿は、
・鹿のガランティーヌ
・ウサギのガランティーヌ
・豚タンのパテ
・長良川の鮎 すっぽんスープのテリーヌ
・鮎の頭と骨と月の輪熊の脂のリエット
スープは
・鴨と山形小国町のキノコ
グルジアのワイン「チヌリ」と友に♪
・手長エビのリングイネ
・ボルチーニ茸のリゾット
メインは
・子羊を赤ワインソースで
ラムは苦手なイメージがありましたが、まったく臭味を感じずお肉の旨味をいただきました。
デザートは、イチジクのシャーベットとマスカットをルバーブのソースで。
ルバーブはレモンを加えられているのか酸味を感じましたが、ひさしぶりの再会に舌鼓です。
食事が終わるころ、有馬シェフが席にいらして談笑＾＾
熊や鹿などの食材をもとめて猟師さんのところへ交渉へ出向かれるとか。
来週も鳥取へ行かれるとのお話。
ご自分が手にする食材を吟味される姿勢に信頼を感じます。
お料理に合わせた奥様のワインの選択もすばらしかったです。
山と渓谷社から「山のお肉のフルコース パッソ・ア・パッソのジビエ料理」が出版とのことですが、
是非一読させていただきたいと思います。