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たっぷり削られた黒トリュフで覆われた馬のロース肉のタルタル
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カリフラワーのムースのキャビア添え
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直営農園『会津しぜん村』産の有機無農薬栽培の野菜を使ったバーニャカウダ
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矢吹産『とちおとめ』のカプレーゼ
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会津地鶏の白レバー
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極太のホワイトアスパラガスのフリットに黒トリュフ
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くもこのムニエルと椎茸のポタージュ
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生シイタケとボッタルガのパスタ
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アニョロッティ・デル・プリン
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フランス鴨のアッロースト
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チョコレートのサラミ
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焙じ茶を使ったジェラート
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エスプレッソ
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会津産牝馬のロース肉のタルタル
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カリフラワーのムースのキャビア添え
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矢吹産『とちおとめ』のカプレーゼ
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パーネ
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矢吹産『とちおとめ』のカプレーゼ
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喜多方産の極太のアスパラに黒トリュフ
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くもこのムニエルと椎茸のポタージュ
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生シイタケとボッタルガのパスタ
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アニョロッティ・デル・プリン
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フォカッチャ
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アニョロッティ・デル・プリン
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フランス鴨のアッロースト
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Larame
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Larame
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FONTANA FREDDA
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BAROLO
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手入れが行き届いたキッチン
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RISTORANTE Luce
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RISTORANTE Luce
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明治政府を樹立した薩摩藩・長州藩・土佐藩らを中核とした新政府軍と旧幕府勢力が戦った日本最大の内戦の激戦地の舞台となり白虎隊の悲劇で今も多くのツーリストが訪れる福島県会津若松市。その戊辰戦争終息から今年で150年を迎えられた當地に店を構えられる東北屈指のイタリア料理店『Ristorante Luce』さんへ一年の時を措いて再訪させていただきました。前回同様L字型のカウンター席のシェフとの距離が最も近い席に通され矢澤シェフのお任せコース料理をいただきました。先ずは渇いた喉をビールで潤し料理は会津産『ホワイトアスパラ』のムースと北海道産の『バフン海胆』のエントラータのひと皿からはじまったコース料理は鳴門のカリスマ漁師 村 公一さんの『沖鰡(オキボラ)』のタルタルを覆い尽くすかのように、これでどうだ!と言わんばかりに削り掛けられた『黒トリュフ』のアンティバストとスタートからスロットル全開で興奮の坩堝へ誘われます。自家農園産の新鮮な会津野菜のバーニャカウダでひと呼吸を措き更に会津産の『馬肉』のタルタルにたっぷりの『キャビア』を添えた皿と続き多皿構成のプリモへと移ります。前半には鹿島沖産の稀少な純国産の『地蛤(ジハマグリ)』と菜花を使ったリゾット、後半には富山湾産の『蛍烏賊(ホタルイカ)』を使ったオレキエッテと続きました。『地蛤(ジハマグリ)』は大きくて肉厚で蛤(ハマグリ)から溢れ出る旨味も格別で更には自家製の『ボッタルガ(カラスミ)』が色彩の視覚効果と味の幅と奥行きを増幅するのに佳き役回りを演じていました。『蛍烏賊(ホタルイカ)』は鮮度が命、口の中で弾ける腑腸(フワタ)の味とトマトソースが奏でる美味しさは想像以上のものでした。圧巻は会津産の極太の『ホワイトアスパラ焼』でアスパラの下には秋田県産の豚肉を使った自家製の『ベーコン』の厚切り。その上には削りたてのパルミジャーノ・レッヂャーノ、更にアスパラの上には『会津地鶏(アイズジドリ)』の卵で作られたスクランブルエッグ、そしてその上から惜しげもなく削り掛けられた『黒トリュフ』。もう文字を書き連ねているだけでも唾液が溢れてきます。咀嚼する度に5つの素材が口の中で渾然一体となり五感と鼻腔と味蕾が刺激されもうメロメロです。そしてセコンドには絶妙な火入れ加減で仕上げられた秋田県北産の『かづの短角牛』の肩ロースのアッロ-ストと続きました。食後にはドルチェにエスプレッソ、デザートワインにサラメディチョコラータと全10皿の渾身の料理の数々。世界三大珍味の『トリュフ』と『キャビア』に自家製の『ボッタルガ(カラスミ)』を惜しげもなく使った皿に舌鼓。日本全国から調達された厳選素材と直営農場産の新鮮な野菜を使ったピエモンテ仕込みの御馳走料理の波状口撃に幾度となく身を仰け反らせた四時間にも及ぶ『Ristorante Luce』を舞台とした『矢澤劇場』での口福な時間。料理に合わせてマダムMikuのペアリングワインとのアッヴィナメントを愉しませていただ忘れられぬ会津若松での宴の時間に感謝。