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外観
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エントランス
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中庭
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ナプキンのロゴ
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エントランス内のオブジェ（旧店舗の風見鶏）
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プロセッコ（ノンアル）
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梅酒（嫁オーダー）
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ノンアルのプロセッコとカプレーゼ
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ノンアルのプロセッコとカプレーゼ（接写）
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桃とヤギのリコッタチーズのカプレーゼ
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桃とヤギのリコッタチーズのカプレーゼ（接写）
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サーモンの４３℃調理
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サーモンの４３℃調理（表）
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サーモンの４３℃調理（裏）
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鮎と茄子
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鮎と茄子（接写）
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岩牡蠣（追加）
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岩牡蠣（追加）接写
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ヤナギガレイとピーマン
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ヤナギガレイとピーマン（表）
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ヤナギガレイとピーマン（裏）
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フォカッチャ
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フォカッチャ（表）
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フォカッチャ（裏）
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庄内浜からのＭＩＤＯＲＩのアクアパッツァ
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庄内浜からのＭＩＤＯＲＩのアクアパッツァ（接写）
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庄内浜からのＭＩＤＯＲＩのアクアパッツァ（接写２）
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山形牛と山形牛ハツのタリアータ（空撮）
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山形牛と山形牛ハツのタリアータ
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山形牛と山形牛ハツのタリアータ（接写）
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ミニトマトたっぷりのプッタネスカ
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ミニトマトたっぷりのプッタネスカ（接写）
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豚とズッキーニのクリームソースパスタ（嫁オーダー）
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豚とズッキーニのクリームソースパスタ（接写）嫁オーダー分
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スイカのグラニータ（空撮）
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スイカのグラニータ
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スイカのグラニータ（接写）
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エスプレッソ
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エスプレッソ（接写）
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店内から眺め
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アカデミー前の井戸
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外観２
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外観（遠影）
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ビジネスカード（表）
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ビジネスカード（裏）
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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
旅行中上手い具合に予約が取れ伺ったもの。新店舗は初めて伺いました。奥田シェフにも初めてお会い出来ました。気さくに色々お話しをさせて頂きました。"子牛の一頭青田買い"の話は面白かった。そのシェフから直々に頂いた「フルコースの考え方」のサマリーを紹介します。
１.使う塩はトータルで一定
フルコースで使う下処理、下味以外の塩は、全量３
グラムまでと決めています。
２.ひと皿は三つの食材で構成する
食材の持ち味を大切にしたいので、ひと皿の中の食
材の数を三つで構成します。
３.最低限の手数で料理する
料理に人間の香りを移したくないので、食材に触れ
る回数は最低限にします。
４.料理の全体量を４５０グラムに
最後までおいしく感じていただきたいので、フルコ
ース全体の重さを炭水化物を除いて４００グラムに
します。
５.ひと皿のカロリーをできるだけ低く
お腹が途中で重くならないように、消化の良い料理
にして、ひと皿ごとのカロリーを少なくします。
６.フルコースは音楽アルバムのように
ひと皿ごとに味のキャラクターを決めて、フルコー
ス全体をどのように展開するか考えます。
７.味のパターンで構成する
一つの料理における味の組み合わせのパターンは、
ひと皿ごとに変えています。甘味、塩味、旨味、油
脂分、酸味、苦味、焦げ味、食感の８つの味の要素
をもとに、多皿を組み立てます。
８.食材を引き立てるゆで論パスタ
パスタ料理は"ゆで論"というオリジナルの法則に基
づき「ツルッ、プリッ、ポンッ」とした食感をパスタ
に持たせ、切れ味の良い香りあるパスタを目指しま
す。
９.透明感を持たせる
味は透明であることを大切にし、味付けはキレ味の
よい、食材の持ち味を全面に出した潔い味。そして
食材の香りを後味に漂わせることを理想とします。
次回は、先月湯田川温泉にオープンしたオーベルジュに伺ってみたいところ。