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メジェーヴから車で10分ちょっとあります
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テラスからの詠め
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まずはテラスでアペリティフ
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菜園を望む席で
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冷蔵個がわりの菜園
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本日のワインはこちらで
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トマトと圧力をかけて抽出したトマトの液体。酸味のある液体はとろみがあります。上の氷を割りながら、食べる塩梅がいいですね
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フランソワとのワークの生春巻きの洗練版。調味料が散在していますが、それが最後に口の中でまとまります
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スモークしたミルクが下にあり、これはう・ま・い、や・ば・い!
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うまっ 下はジロールとセップの上に芳醇な香りのセップのクリーム。
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ジェネバ(Geneva)湖のエクルビスにスプーマ
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ジェネバ湖の魚 おそらくFera
クリーミーな野草のソース
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やはりジェネバ湖から~さくっとしているけどふわふわなアンコウ(Monkfish)ヴァンブランソースをベースにした酸味にオキザリスの香り
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鳩のロースト。ミディアムにて。いい焼き加減。ラズベリーの酸味のあるソースと野草のピュレ
さりげなく、ポンムスフレいい仕事しています
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エマニュエルさんと次回は奥のシェフテーブルで
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キッチン
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飲食店のための勉強代行業”の大久保一彦はフランソワの紹介でエマニュエル・ルノーさんの三ツ星レストラン『floconsdesel』に出没です。
エマニュエルさんはフランソワの友人で、マルク・ヴェラの夏だけやっていた三ツ星レストラン『フェルム・モン・ペール』にいたそうです(三ツ星ウォッチャーの藤山さん談)、どうりでそんな雰囲気ですね。
まずは、屋外のいい空気を感じながら、アペリティフを楽しみます。
魚のすり身のコロッケですね。
ポレンタの上はベニエ スモークしたクリーム
中には緑のアルプスの草のソースが入っています。ネズですか・・
きれいだけどうまし
大根
今日は冷蔵庫代わりの菜園の前の席でお勉強です。
今日は同席の寺田さんがそんなに飲めないのでワインは一本のチョイス。
この雰囲気からすると・・・
2010DePonsinsCondrieuFrancoisVillard
トマトと圧力をかけて抽出したトマトの液体。酸味のある液体はとろみがあります。上の氷を割りながら、食べる塩梅がいいですね
フランソワとのワークの生春巻きの洗練版。調味料が散在していますが、それが最後に口の中でまとまります
スモークしたミルクが下にあり、これはう・ま・い、や・ば・い!チョイスしたコンドリューから果実味があふれ出ます。マリア—ジュされました!
下はジロールとセップの上に芳醇な香りのセップのクリーム。ワインの果実味がさらに増します
イエローマッシュルームとチーズ。ワインの印象が酸味に変わりすっきりします
ワイングラスを逆さにしてデザインの花器
ジェネバ(Geneva)湖のエクルビスにスプーマ
ジェネバ湖の魚 おそらくFera
クリーミーな野草のソース
やはりジェネバ湖から~さくっとしているけどふわふわなアンコウ(Monkfish)ヴァンブランソースをベースにした酸味にオキザリスの香り
メインの鳩には、ワインはポイヤックがおすすめということでこれでしょう・・
鳩のロースト。ミディアムにて。いい焼き加減。ラズベリーの酸味のあるソースと野草のピュレ
さりげなく、ポンムスフレいい仕事しています。
チーズも豊富です。
フロマージュブランのデザート、うますぎます
甘くないクリームの玉をパッションフルーツのソースで
名物のデザート ハーブのシロップの玉にはsauge,origan,armoise,melisseなどが入っているそうです。
シャルトリュースの玉
甘くありません。じわーときます。コントラストが絶妙ですね。
お酒っーーー
最後にエマニュエルのキッチンを案内していただきます。
次回は一緒に山で野草を採りに行きキッチンで食事をしよういうことになりました。
FloconsdeSel,
1775,routeduLeutaz
74120Megève(Haute-Savoie)
France
電話+33(0)450214999