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お店
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お店
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お店
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お店
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お店
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お店
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メニュー
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メニュー
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メニュー
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モルツ生
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店内
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鴨と鶏白レバーのテリーヌ
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鴨と鶏白レバーのテリーヌ
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パン
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パン
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ブーダン・ノワール
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ブーダン・ノワール
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ブーダン・ノワール
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栗山産キジバトのロティ 内臓のリゾット添え
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栗山産キジバトのロティ 内臓のリゾット添え
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栗山産キジバトのロティ 内臓のリゾット添え
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キジバト
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キジバト内臓のリゾット
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Bourgogne Pinot Noir
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ウサギとチョリソーのパエリア仕立て
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ウサギとチョリソーのパエリア仕立て
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ウサギとチョリソーのパエリア仕立て
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ウサギとチョリソーのパエリア仕立て
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ウサギとチョリソーのパエリア仕立て
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ギリシャ赤ワイン
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スーズ・ロック
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パスティス・ロック
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パスティス・ロック
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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
土曜日の18時に2人で予約して行ったら、今日は予約で満席とのこと。
飲み物は、モルツの生を頼んで、黒板に書かれた料理を選ぶ。ピースが大きいので、ハーフを混ぜて3品くらいで2人なら十分ですよと言われる。でも、今日のこの2人の組み合わせは、人並み以上に食べる、しかもジビエ好きなんですよ、とは言わなかったが、実際を料理を見て食べて、我々はすべてフルで4品にすべきだった。
前菜からは、鴨と鶏白レバーのテリーヌをハーフでお願いしたが、フルの厚切りにすればよかったと思うくらいおいしかった。いろいろなパテを食べてきたが、これもおいしい。粒々しているのは、ピスタチオかな。
パンが出されるが、このパンがまた美味しくて、すぐにお代わり。
シャルキュトリーをがーんといきたいところではあったが、昨日カマラードで食べてきたので、次回に譲ることとして、今日の連れの好みからすると、えぐいくらいのものがよかったので、ブーダン・ノワールを注文した。しかし、予想に反して、とても上手に調理してあって、今まで食べた中で一番おいしいくらいだった。
ここで、グラスワインの赤をお願いする。BourgogneのPinot Noirか、ギリシャのもう少し思いタイプだというので、Pinotからもらうことにした。
メインは、サマージビエとして、栗山産キジバトのロティ、内臓のリゾット添え。半身に割って、上半身部分とももに分けてある。小さいが、骨周りをしゃぶりながら食べた。サイズとしては、うずらくらいだが、なかなか野性味あって、おいしい。また、ハトのしたにしいてある、内臓のリゾットがとてもおいしかった。きのこ、紫芋、なすなどを使ってあるが、本体に劣らないほどおいしい。
最後に、ウサギとチョリソーのパエリア仕立て。今日はチョリソーは入っていなかったようだが、ウサギはふんだんに使ってあって、これもてつかみで食べる。マッシュルームとパプリカでシンプルに仕上げたパエリアも、とても味がよい。出汁がよいというべきか。
ギリシャの赤ワインを飲みながら、しばらくして、本当は食前酒に出されているのだが、食後酒として、スーズのロックとパスティスのロックをもらって、南仏気分を味わった。
こちらは、一品一品、堪能できる手の込みようで、久しぶりに札幌で感動した。本格的なジビエの季節にぜひ再訪したい。