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登米産黒毛和牛 塩竈藻塩パイ包焼き
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パイを開けたところ 蓮根の葉に包まれておりました。
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さらに炭火で香りづけします。
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厚く切り分けます。
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いーい色です。
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三陸産マコガレイとボタンエビのメリメロ キャビア添え
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ボタンエビのベニエもカラッと揚がってます。
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シャンピニオンのタルト 熱々です。 官能的な馨り
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今日の鮑はビルカールサロモン
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地元 新澤さんところの 伯楽星 純米大吟醸
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ブドー フレデリックコサール
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鮑 ムラサキウニ ベアルネーズソース
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オマールのコンソメ
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オマールプリプリ アメリケーヌの茶碗蒸し
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オマールのコンソメを注ぎます。
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濃厚! でも 塩っぱくないです。優しい味です。
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いつものマイペアリング
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鱗 パリパリ
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塩竈藻塩パイがやってきました。
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シェフ登場
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パカっと開けます。
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タルトフランベ 生ハムまで自家製
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ドフィノア風 里芋のグラタン
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ホッキ貝のリゾット
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モンブラン
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地場のイチジク 地場のジェラート
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トカイワイン
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この台に乗って ミニャルディーズ登場!
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パートドフリュイ
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フィナンシェ と フロランタン
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シャンピニオン みみの部分はパリパリ 中はモチっ 外はサクッ
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最近、今シーズンの自家製キャビアを仕込んだとの情報を目にしてやってきました。
◯自家製キャビアお遊びセット3600円
何とも、そそられますねー。
自家製キャビア6g
甘海老のメリメロ
何やら、スポイトに入った調味料が3本
そして、何と、シャリ玉2つに 海苔が、2枚
これで、遊んでくださいとの趣向らしい。
フレンチでシャリ玉を食せる!
軍艦巻きをどうぞ!とのことらしい。
なかなか美味しい物心得てるね!
これには、お酒も大事ですよねー。
シャンパンは自家製キャビアに敬意をはらい、ちょっと奮発しましょう!
●ビルカール サルモン ブリュ ナチューレ
それに、当然、日本酒ですよ!
●石越酒造 澤乃泉 純米 吟のいろは
冷やには、リーデルの純米酒グラスを用意してある。
なかなか気の利いた取り計らい。
そして、何と、燗までやってくれるとのこと。
デキャンタからチロリに移す、スローイングを始めました。
上燗を、人肌燗まで冷ましながら、空気に触れさせて、口当たりを柔らかくするそうな。
ここまでされたら、キャビアも成仏できますね。
さて、肝心のキャビアを
まずは、そのまま、スプーンで一口。
キャビアは金属イオンに反応して風味を奪われるから、当然、貝のスプーンを使っております。
うーん、食感が違いますねー!
もったり、まったり、魚卵を感じますなー!
自家製故、塩分は3%
通常の7%前後の物に比べ、明らかに、キャビアそのものの味わいを感じられます。
日本酒が合うね!
人肌燗もいける!
シャンパンで口直しして、
甘海老のメリメロに乗せましょう。
甘海老のまったり感に、キャビアのコクのある、もったり感 二重奏をいただきます。
幸せです!
続いて、シャリ玉に載せましょう。
山葵を少々。
これ、凄い!
海苔を巻いて、パリッ、モチ っとやります。
これは、もっと凄い!
予想以上! やっぱ、キャビアは軍艦巻きが、最高だね! それに、魚卵は日本人の仕込みだね!
と改めて、感じさせられました。
お酒が、進みますよ。
このところ、東京のミシュラン掲載店で、何度かキャビアを出されましたが、
プチプチした食感、やけに塩っぱい味に、?と思っておりましたが、店の説明で納得が、いきました。
通常のキャビアは、海外から輸入して、低温殺菌されたものが多いんですね。
それが、キャビアの表面のタンパク質を固めて、プチプチした食感になるらしい。
これをパスティライズド キャビアと言うそうな。
最近、日本でキャビアの養殖が盛んに行われて、低温殺菌しない、フレッシュキャビア キャビア本来のもちっとした食感が味わえるゆうになったとのこと。
この、もったり、まったりした食感は、フレッシュキャビアならでは!
魚卵を感じられるのは、自家製で薄塩だからなんですねー。
ここは、ホテルをあげて、自家製キャビアに取り組み、塩分濃度を調整、3%の薄塩を実現しているとのこと。
キャビアイベントの新聞記事を見せられ、納得いたしました。
この他、
コースで
◯オマールのミキュイとムース
◯フカヒレと牛タンのコンソメスープ仕立て
◯ハタ
◯仙台牛のロースト
◯ミルフィーユ
なんぞを、いただきましたが、詳細は写真にて!
どれも、出色の出来!
ご馳走様でしたー!