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カンテサンス出身のシェフのお店。
1. トマトのタルトレット
竹すみの包み さんま
2. 3日熟成サワラ スモーク
キャベツ、胡桃のロースト
バジルソース
3. フォワグラのコンフィ
黒無花果
お米のチップス
香草のサラダ
4. はものフリット
しいたけのソテー
卵黄・へべすのソース
5. 明石の真蛸
仕上げに軽くバターでソテー
ほうれん草のニョッキ
真蛸の出汁のソース
6. フランス産鳩のロースト
胸肉とささみ
アスパラガス
ウイスキーのソース
7. 常陸牛の頬肉の煮込み
赤ワインソース
オーストラリア産の黒トリュフ
オクラ
8. 無花果のコンポート
9. クラフティ ムースオショコラ
10. トンカ豆のカステラ風
キャラメルのチョコレート
どの料理も本当に素晴らしかったです。
パンも美味しくてお代わりしました。
また、ソムリエの方も熱心にワインの説明をしてくださり、勉強になりました。ボトルが本当に安いのでいつか頼みたいです。
ワインは1杯2,200円でした。量は決まっているらしく100ml程だったかと思います。ワインは好きですがお酒に弱いため3種類ペアリングしたいただき、デザートワインとしてコルシカ島のアイスワインをいただきました。
本当に素晴らしい経験でした。
ディナーだけでなくランチも伺いたいです。