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心の糧
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塩とミルク
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ドゥガ
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サーロイン
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ハラミ
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カルパッチョ
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タルタル
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きびなごスープ
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パンゼェロッティ
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ムルソー
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リゾット
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パスタ
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冷製パスタ
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コントアルマン
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炭火焼
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揚げ
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ハラミとレバー
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〆の温パスタ
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パンナコッタ
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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
5年ぶりに貸切会で訪問させていただきました。
19時スタート、ドゥガを飲みながらワクワクそわそわの時間が始まります。
今回のメイン食材（お肉）は14黒毛和牛経産牛のサーロインと伊万里牛のハラミ
1品目は塩とミルク
牛乳から作りこまれた即席リコッタチーズのような塩とミルクと熱々の焼き立てブリオッシュといただきます。待ち時間に祝福です、至福の時間。
2品目はサーロインのカルパッチョ
塩を軽く振って炭で火入れされたお肉の旨みを噛みしめる悦び
3品目はサーロインのタルタルときびなごスープ
肉の旨みと絶妙なスパイス感、あっさりとだが意志の強いきびなごスープに癒されます
4品目はパンゼェロッティ
丁寧に仕込まれ揚げられたパンチェロッティの中身はイチゴとチーズと2種類の豚ハムと有明海産のアミエビ。どの食材からも素敵なエキスがオーケストラのように競演、見事。
5品目はゆめしずくとスナップエンドウと牛脂のリゾット
目の前で剝いたばかりのスナップエンドウが最高の食感を、自家製魚醤が優しい深みを与えてくれます。牛脂がアクセント
6品目はギアラと新玉葱のパスタ
まだギリギリ採れる伊万里地区の新玉葱とギアラのパスタ、無限に食べれそう、無くなることが切ない最高のパスタでした。
7品目は新玉葱のすり流しと牛出汁、牛脂入りの冷製カッペリーニ
妥協の許さない冷やし方が新玉葱の優しく昇華させてくれます。
お肉の始まり、時間は経過したがもう終盤、寂しい。
経産牛を炭火焼と揚げで食べ比べ
やはり抜群に美味しい、言葉を失う美味しさ。牛への感謝の念が込み上げる。
伊万里牛のハラミとレバーをエノキと牛出汁のスープで
ホルモンが入ってたまたま好運ですねと、シェフがおっしゃってくれた。感謝
食事の〆はモツのカッペリーニのスープパスタ。
最後のデザートは牛乳から作り立てのパンナコッタをかきこむ贅沢。
kate cuoreとは心の糧という意味らしい。
まさしく心の糧をご馳走になりました。
わざわざ伊万里の地に行く価値のある最高の肉料理、最高のイタリアン、最高のレストランです。