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華やかなナフキンのたたみ方
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まずはスプマンテで乾杯
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オリーブ
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最初の一皿 Inizio 鰻のスモーク
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山盛りのパン♪
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オリーブオイルの容器も素敵!
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赤座海老のクルード Scampi Crudi
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2本目は白。
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フォアグラのコトレッタ Cotoletta di
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半熟卵とコトレッタをオープン!
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海の香りを少し Zuppa d'Arghe
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子持ち鮎のリゾット アロマフレスカ風
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ホロホロ鳥とポルチーニ茸のガルガネッリ
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それに合わせるはPIO!
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この二つの香りのマリアージュが最高です!
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べストカップルね!!!
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ガルガネッリもこのモチモチ感。むにむに♪
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メヌケの炭火焼き Pesce alla Brace
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柑橘のシャーベット Sorbetto d'Agru
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仔豚の天火焼き Maialino al Forno
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思わずアップでも撮っちゃう!
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野菜のココット Verdura in Cocott
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本日はとうもろこしでございます。
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そして、5本目♪やっぱり1人1本ペース(笑)
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いちじくのドルチェ
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チーズのドルチェ
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マンゴープリン
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桃のドルチェ
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チョコレートのドルチェ
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締めのチョコレート
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大好きな麻布十番のイタリアン。
東京で一番優雅にイタリアンを楽しめるお店だと思っています。
2年間で8回訪問。
安永さんの素敵な接客と原田シェフのお料理の
大ファンです。
予約が2ヶ月くらい先でないと取りにくいのですが、
これからも通い続けたいお店です。
お料理は2種類のコース料理のみ。