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鯛
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赤貝
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無洗白子 黒トリュフ
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無洗白子と黒トリュフ
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シマアジ
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赤座海老
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毛蟹
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新玉葱
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白甘鯛
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金沢柚子
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シャトーブリアン、月光百合根
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鯛飯
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ワタリガニおじや
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メロン
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アイス
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カヌレ シュークリーム 食後の飲み物
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久々に凄みを感じる料理に圧倒された、どの皿も忘れ難いおいしさといったコメントが掲載されていますね!
この日も超おいしかったです!
◆ 藤本漁師の真鯛のコンソメ
◆ ハマグリ出汁の冷製フェデリーニwith青森大間の無添加キタムラサキウニ
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◆ 藤本漁師の1.4kgのイサキの藁焼き レモングラスの香り。お米と中国甘酒のソース。島根の山葵を添えて
◆ 毛ガニのリゾット 米1合に蟹1.5kg
◆ 泉州の三浦農園の泉州黄の新玉葱のムース
◆ 藤本漁師の真ハタのロースト。骨出汁スープ。アクアパッツァ仕立て
◆ 42か月肥育の但馬玄のシャトーブリアン、ジェットファームのグリーンアスパラ
◆ 地頭鶏のコンソメ、ハマグリスープ、にえばな
◆ メロン
◆ 赤酒アイス
◆ シュークリーム、カヌレ、食後の飲み物
ペアリングのワインは、
コントドシャンパーニュ2012
ルイラトゥールのコルトンシャルルマーニュ2016
ジョセフドルーアン(マルキドラギッシュ)のモンラッシェ2005
ヴォギュエのボンヌマール1996
ディケム1995
などなど!