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SAKURAの元シェフが船橋で始動したとInstagramで見つけ、伺う機会を狙っていました
シェフ渾身のコースを頂きました
シェフ自身が釣り上げた真鯛にカサゴ
ブイヤベースが魚介の濃厚な出汁が感じられて、とっても美味しかった
自家製グリッシーニにカサゴを包んだカリカリパン、フォアグラバーガーのパニーニ、付け合わせのパンもご自身で焼いています
肉汁が閉じ込められたラビオリに手打ちパスタ、全てに手を抜かない！
お肉の焼き加減も絶妙、トリュフも目の前で惜しみなく削られ、香りも最高でした
デザートも３種類でお腹がいっぱい
是非また来たいお店です
２０時以降だとアラカルトでオーダーできるようで、それも使い勝手よくていいな、と思いました