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京都大学のシンボル的な建物「百周年時計台記念館」
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オルドゥーヴル うにのムースとホタテ貝のババロア キャビア添え
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前菜 自家製燻製ヴァリエとギリシャ風野菜のマリネ
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自家製燻製ヴァリエとギリシャ風野菜のマリネ
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相方は、ノルウェー産サーモン燻製とホタテ貝柱の直火炙り カリフラワーのムース
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メインディッシュ
魚料理
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鮮魚のヴァブール 近江蕪のソース
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相方は、鮮魚のポワレ 帆立貝柱のムニエル添え 春菊のクーリ
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肉料理
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マグレ鴨胸肉のロースト へーゼルナッツと白胡麻の香り
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マグレ鴨胸肉のロースト へーゼルナッツと白胡麻の香り
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相棒は、養老豚ロース肉とバラ肉 粒マスタード風味のソース
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洋梨 のベル・エレーヌ
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洋梨のチップ
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連れは、メレンゲに包まれたクリームブリュレのアイスクリーム モンブラン仕立て カシスのエスプーマと共に
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食後のコーヒー
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C'était très bon. ( おいしかった)
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レストラン「ラ・トゥール」
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京都大学
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メニュー
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レストラン「ラ・トゥール」
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百周年時計台記念館
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レストラン「ラ・トゥール」
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レストラン「ラ・トゥール」
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乾杯
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京都大学のシンボル的な建物「百周年時計台記念館」
この建物を入って左側に行くと
乾杯
オルドゥーヴル
うにのムースとホタテ貝のババロアキャビア添え
前菜
自家製燻製ヴァリエとギリシャ風野菜のマリネ
相方は、ノルウェー産サーモン燻製とホタテ貝柱の直火炙り カリフラワーのムース
メインディッシュ
魚料理
鮮魚のヴァブール 近江蕪のソース
魚は、マトダイ
相方は、鮮魚のポワレ 帆立貝柱のムニエル添え 春菊のクーリ
肉料理
マグレ鴨胸肉のロースト へーゼルナッツと白胡麻の香り
相棒は、養老豚ロース肉とバラ肉 粒マスタード風味のソース
デザート
洋梨のベル・エレーヌ
連れは、メレンゲに包まれたクリームブリュレのアイスクリーム モンブラン仕立て カシスのエスプーマと共に
C'étaittrèsbon.(おいしかった)
レストラン「ラ・トゥール」