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鴨のガラスープ
黄ニラを使ったパイタンスープ
わんたんの皮入り
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牛メンチカツ 手前の丸いトリュフのようなものがメンチ
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えびコロン
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ビーツのシガレット
中はフォアグラとゴルゴンゾーラ
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北海道の和牛
肉の有名な熟成師に依頼したもの
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みるからに美味しそう〜
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いつも通りのおいしさ
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とうもろこし搾りかすのケークサレ
とうもろこしムースほたて
アイスクリーム
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下には生ハム
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鹿肉のロワイヤル
1年半熟成 付け合わせはビーツとセロリのピューレ
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オマールのフラン
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8時間蒸した
あわびのパイ包み
周りは湯葉
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先ほどの和牛をジロウダケ
マッシュルームのソースで
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ペアリングも満足
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自家製パンも安定の美味しさ
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スイカのデザート
たねはチョコレート
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前回と同じものを出さないというシェフのこだわり
今回はスパイシーなアクセントや、意外な組み合わせのお料理でもてなしてくださいました