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ニョッコ・フリットとモルタデッラ
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中條シェフの親切な対応も居心地がいいと思いました。
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天然鮑のすり流し
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内観
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サイン
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セッティング
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おしぼりは木箱に。
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この日の泡は3種類から選べました。
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エスプリナチュール
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道産豚の自家製プロシュート
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シェフが自家製モッツアレラを。
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自家製モッツアレラとプロシュートとともに
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プロシュートの下には自家製モッツアレラ
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ヒノデダンケ2023
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薪オーブン
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こちらでほうれん草が。
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シェフが函館産まぐろのたたきを。
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函館産まぐろのたたきとほうれん草
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サラミ・ヴェントリチーナ
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メロイ フリウラーノ
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シェフがすり流しを。
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スパイスが効いたサラミ
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内観
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カ・デル・コンテ ムージケ
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シェフがレバーのパテを。
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レバーのパテと月光百合根
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ドメーヌ・デュ・プティ・コト‐
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あんこうのポワレ
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モルタデッラ
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ニョッコ・フリットとモルタデッラ
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レ・ヴェルツーレ ロッソブルーノ
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パスタカサレッチェ
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ロッソ・イシ アレッサンドロ・ヴィオラ
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シェフが鴨の炭火焼を。
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鴨の炭火焼
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鴨の炭火焼（上にはトレビスが）
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ハーブティ
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出来立てアイスクリーム
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外観
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靴を脱いでこちらを進みます。
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こちらから中へ
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食べログアワード・イタリアン百名店
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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
札幌市手稲区稲穂1条4丁目8‐10にある「パルコ フィエラ」さん。
札幌駅から函館本線の上り電車で約20分、稲穂駅へ。「THE TABELOG AWARD 2024 SILVER」受賞、および「イタリアンEAST百名店2023」にも選ばれた人気のお店、「OMAKASE」から約2か月前に予約をして、2人で伺いました。
「おまかせコース」（20,900円）。
夜は18時からの一斉スタートです。
飲み物は、「ペアリング」、全ての料理に合わせて出して頂きました。
最初は「泡」、この日は3種類から選べたので「エスプリナチュール」を。
その後は、「ヒノデダンケ2023」「メロイ フリウラーノ」「カ・デル・コンテ ムージケ」「ドメーヌ・デュ・プティ・コト‐」「レ・ヴェルツーレ ロッソブルーノ」「ロッソ・イシ アレッサンドロ ヴィオラ」と続きました。
コースは自家製生ハムと、新鮮な食材を使った料理が交互に提供されます。さあコースの始まりです。
「道産豚の自家製プロシュート」・・16か月熟成させた自家製プロシュート、滑らかな口当たり。
「自家製モッツアレラとプロシュート」・・ほんのりと甘みを感じる「モッツアレラ」に「プロシュート」、甘みと塩味が旨味へと変わる最高の味わい。
「函館産まぐろのたたきとほうれん草」・・函館産まぐろのたたきに、「みかんのコンフィチュール」、爽やか。上には和寒産「ほうれん草」。「パセリオイル」も使われています。
「サラミ・ヴェントリチーナ」・・鮮やかな色、少し辛みを感じる「サラミ」。
「天然鮑のすり流し」・・蕪の上に肝も使った「天然鮑のすり流し」。魚醤の香りも。
「スパイスが効いたサラミ」・・スパイシーな味わいのサラミです。
「レバーと月光百合根」・・オーブンで蒸したレバーに「月光百合根」の優しい甘さ。上には「地鶏出汁」の泡が。
「あんこうのポワレ」・・ポワレにした「あんこう」、ソースは「行者にんにく」「甘海老」「白ワイン」、香りがいい。
「モルタデッラ」・・ハーブの香りの薄いソーセージ。
「ニョッコ・フリットとモルタデッラ」・・熱々のフリットにたっぷりの薄いソーセージ、手づかみで。最高！！
「パスタカサレッチェ」・・もちっとした食感のショートパスタ。蒸してほぐした「毛がに」と「きのこ」で。風味もいい！
「鴨の炭火焼き」・・鴨肉の旨味を充分に感じる一品、肉汁ごと頂きます。上には「トレビス」が。
「ハーブティ」・・エスプレッソかハーブティーが選べます「ハーブティー」を。「カモミール」と「ペパーミント」。
「出来立てアイスクリーム」・・とても柔らかく滑らかな口当たり。本当に出来立て！
一斉スタートなので、シェフが一皿ごとに、食材や調理法などを説明してくれます。熱く語るシェフに料理に関するほとばしる情熱を感じました。感動の連続、伺って本当に良かったと強く思えるお店でした！！