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メインディッシュ・冨里産ダイヤモンドポークの白ワイン煮込み
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冨里産ダイヤモンドポークの白ワイン煮込み
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柔らかくて美味しいダイヤモンドポークの白ワイン煮込み
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グラスシャンパン
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シャンパン
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泡のアミュゼ
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泡スープ仕立てのアミュゼ
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真鯛の昆布締めのカルパッチョ
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野菜を練り込んだパン３種（左からズッキーニ、オニオン、コーン）
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広島産焼き牡蠣を浮かべたズッキーニのスープ仕立て
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広島産焼き牡蠣を浮かべたズッキーニのスープ仕立て
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バターとパルミジャーノチーズのソースのフィットチーネ
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イタリア産サマートリュフをタップリかけたバターとパルミジャーノチーズのソースのフィットチーネ
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スペシャルディッシュ、アサリのクリームソーススパゲッティー
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鱸のソテー、人参のクレマソース
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鱸のソテー、人参のクレマソース
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ヌガーのデザート
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ヌガーグラッセ
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ランチ『瞬』（５，２００円）のメニュー
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テーブルセッティング
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白で統一されたお洒落な店内
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お店の入り口
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テーブルセッティング
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一番奥の席から真っ白な店内を望む
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グラスシャンパン
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メドック
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アミュゼ、南瓜の冷製ポタージュ
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南瓜の冷製ポタージュ
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野菜を練り込んだパン３種（人参、オニオン、コーン）
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人参を練り込んだパン
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コーンを練り込んだパン
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お代わりをいただいたオニオンを練り込んだパン
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おまかせ前菜５点盛り合わせ
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広島産牡蠣とゴルゴンゾーラのリゾット、アボカドのソース（＋３００円）
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牡蠣とゴルゴンゾーラのリゾット
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乙女牛『ザブトン』のオーブン焼き（＋１，５００円）
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乙女牛『ザブトン』
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温かいベイクドベリータルト
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ベイクドベリータルト
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ハーブティー
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テーブルセッティング
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スープ
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トマトと白トリフの前菜
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香りが美味しい前菜
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ズッキーニとオニオンと人参のパン
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シャンパンを２種類のグラスで楽しむ
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ムルソー
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ブルゴーニュの赤
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１９９０年のブルゴーニュ
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-
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-
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焼き牡蠣
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ペンネ
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白トリュフをタップリのペンネ
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お口直し
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牛肉のパイ包み焼き
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牛肉のパイ包み焼き
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デザート
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ハーブティー
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テーブルセッティング
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ボランジェＲＤ１９９０
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ボランジェＲＤ１９９０
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ジュブレシャンベルタン２００８
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ジュブレシャンベルタン２００８
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シェフからのお愉しみ
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暖かく胃に優しい
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オマール海老と下仁田葱のテリーヌ、コンソメのジュレ
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オマール海老と下仁田葱のテリーヌ、コンソメのジュレ
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ズッキーニ、玉葱、人参を練り込んだ自家製パン
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前菜盛り合わせ
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フランス産鴨肉のクロケット
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-
フランス産鴨肉のクロケット
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-
フランス産鴨肉のクロケット
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-
フランス産鴨肉のクロケット
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トリュフ
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フェデリーニのバター炒めに・・・
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トリュフの香りでいただくフェデリーニ
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小海老とたっぷり野菜のフェデリーニ
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小海老とたっぷり野菜のフェデリーニ
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真鯛のグリリア、２種のソースで
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鹿児島産黒豚のオーブン焼き、赤ワインソースで
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ピンクに焼き上がった黒豚のオーブン焼き
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黒豚のオーブン焼き
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マロンクリームとマスカルポーネのティラミス
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マロンクリームとマスカルポーネのティラミス
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苺とホワイトチョコのタルト、グレープフルーツの香り
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テーブルセッティング
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シャンパン
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シャンパン
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シャンパン
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白ワイン
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赤ワイン
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赤ワイン
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冬瓜の温かいポタージュ、烏賊の墨煮、オレンジピール添え
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冬瓜のポタージュ
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本ビノス貝と海鮮のサラダ仕立て
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林檎の酵母のフォカッチャ
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トリノ風グリッシーニ
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牛ハツのソテー、バルサミコ酢
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牛ハツのソテー、バルサミコ酢
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ズワイ蟹と菜花の自家製パスタ、柚子胡椒風味
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ズワイ蟹と菜花の自家製パスタ、柚子胡椒風味（私のための大盛り）
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チョッピン・真鯛のパン包み揚げ焼き、魚貝のトマト煮込みソース
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チョッピン・真鯛のパン包み揚げ焼き、魚貝のトマト煮込みソース
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パン包み揚げ焼きの中身の真鯛
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肉料理用のナイフ、シャトーラギオール
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鴨のソテー、葱とワインビネガーのコンフィ
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鴨のソテー、葱とワインビネガーのコンフィ
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鴨のソテー、葱とワインビネガーのコンフィ
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ゴルゴンゾーラのクレームブリュレ、林檎のコンポート添え
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ランチのメニュー
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スパークリングワイン
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白穂の香
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白ワイン
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アミュゼ
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パン
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前菜、魚介のサラダ
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広島産牡蠣を浮かべたチュッピン
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小海老と菜の花のフェデリーニ、トマトソース
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小海老と菜の花のフェデリーニ、トマトソースの私用の大盛り
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佐賀みつせ鶏の燻製とホワイトアスパラガスのコルゴンゾーラリゾット
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佐賀みつせ鶏の燻製とホワイトアスパラガスのコルゴンゾーラリゾットの私用の大盛り
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北海道仔牛肩ロース肉のロースト、茸ソース
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デザート
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ハーブティー
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テーブルセッティング
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ブルゴーニュのシャルドネ
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シャルドネ
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ブルゴーニュのピノノワール
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ピノノワール
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メルロー
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メルロー
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アミュゼ
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アミュゼ
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フォカッチャ
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翡翠麺の海栗ソース
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翡翠麺の海栗ソース
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手長海老のソテー
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フォアグラのポアレ、無花果添え
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海老入りのニョッキ、カラスミかけ
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トリュフ
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トリュフのリゾット
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鱸と帆立のポアレ
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グラニテ
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牛肉のステーキ
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チョコレートケーキにココナッツのアイスクリーム
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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
１５年７月 ディナーのフルコースを楽しみました。
１５年３月 この日は友人とランチの会食です。
スパークリングワインに白ワイン、友人は生ビールもいただきました。
アミュゼに続いては前菜の魚介のサラダ仕立て、広島産牡蠣を浮かべたチュッピン、小海老と菜の花のフェデリーニ・トマトソース、佐賀みつせ鶏の燻製とホワイトアスパラガスのコルゴンゾーラリゾット、北海道仔牛肩ロース肉のロースト・茸ソースにデザートです。
とても美味しくお腹いっぱいになりました。
１５年１月からシェフが変わって、料理が一層美味しくなりました。
早速行って食べてきました。
この日はランチのフルコースです。
自家製フォカッチャも林檎の酵母を使ったプレーンと全粒粉の２種類になり、美味しい自家製のグリッシーニと一緒に供されます。
牛ハツのソテー・サラダ仕立てをバルサミコ酢でいただきました。
この日のパスタはズワイ蟹と菜花の自家製パスタ、柚子胡椒風味（私のための大盛り）です。
魚料理はチョッピン・真鯛のパン包み揚げ焼き、魚貝のトマト煮込みソースです。
肉料理は鴨のソテー、葱とワインビネガーのコンフィです。
デザートにゴルゴンゾーラのクレームブリュレ、林檎のコンポート添えです。
今までとは全く違った本格的イタリアンのフルコースですが、マネージャーのパーフェクトなサービスは今も健在です。
１４年１２月 この日のシャンパンはボランジェＲＤ１９９０とジュブレシャンベルタン２００８です。
アミュゼにオマール海老と下仁田葱のテリーヌ・コンソメのジュレ、前菜の盛り合わせ、フランス産鴨肉のクロケット、フレッシュトリュフの香りでいただくフェデリーニ、小海老とたっぷり野菜のフェデリーニ、真鯛のグリリア・２種のソース、鹿児島産黒豚のオーブン焼き・赤ワインソース、マロンクリームとマスカルポーネのティラミス、苺とホワイトチョコのタルト・グレープフルーツの香りです。
美味しくお腹いっぱいになりました。
１４年１１月 でも今回は前回訪問時の夜の食事のレポートです。
お酒はシャンパンにムルソーと１９９０年のピノノワールです。
料理はアミュゼから前菜と進みパスタは白トリフのパスタです。
メインは牛肉のパイ包み焼き、とても美味しく楽しめました。
１４年８月 この日は３，５００円のランチコースに、チョイスの関係でプラス１，８００円、そしてシャンパン２杯に赤ワインで結構になりました。
とても美味しいランチを楽しめました。
千葉駅からそう遠く無い場所に、新しいイタリアンが誕生です。
プロデュースするマネージャーのバックボーンがハッキリ分かっているだけに、結果は自ずと分かるようなものです。
お店の外観もお洒落で、白で統一された店内も器もとてもお洒落です。
１，９００円・３，５００円からあるランチメニューも楽しめますが、この日は５，２００円のコースにエキストラのパスタとグラスのシャンパンをいただきました。
期待通りの出来に、喜びさえ感じました。