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蛸の低温調理
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蛸の低温調理
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国稀
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秋鮭のミ・キュイ
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秋鮭のミ・キュイ
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当麻産 青南蛮に帆立貝のムースを詰めて その帆立のソースで
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当麻産 青南蛮に帆立貝のムースを詰めて その帆立のソースで
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甘海老のサラダ
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甘海老のサラダ
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穴子のフリット ソースグルビッシュ
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穴子のフリット ソースグルビッシュ
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白ワイン カーサビアンキ・エルテン・トロンテス
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白ワイン カーサビアンキ・エルテン・トロンテス
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さつま芋とオレンジ・ミルクティーのポタージュ
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鮫鰈のシトロンコンフィー ミカンとカルダモンのソース
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鮫鰈のシトロンコンフィー ミカンとカルダモンのソース
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道産豚ロースのロースト
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道産豚ロースのロースト
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そば茶・・・・風味のプリン♪
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そば茶・・・・風味のプリン♪
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コーヒー
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メニュー
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メニュー
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オーベルジュましけのレストラン、三國シェフ監修です。
ドリンクは昨日に続き国稀メイン、途中ワインも。
ここはやはりドリンクの話より料理の素晴らしさでしょう。
・蛸の低温調理
・秋鮭のミ・キュイ
・当麻産 青南蛮に帆立貝のムースを詰めて
その帆立のソースで
・甘海老のサラダ
・穴子のフリット ソースグルビッシュ
・さつま芋とオレンジ・ミルクティーのポタージュ
・鮫鰈のシトロンコンフィー ミカンとカルダモンのソース
・道産豚ロースのロースト
・そば茶
本格的なフレンチのコースをいただいたのは本当に久しぶり。
増毛や北海道の素材を生かした、どれも美味しい料理でした。
最後まで食べることが出来たのは、最後のメインが豚だったのも大きいかな。
そば茶でほっと・・・、そりゃデザートですわ!
シェフの遊び心らしいです!w
大満足です!
ごちそうさまでした(^o^)