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サラダバー
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海胆のペペロンチーノ
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3月 “にっぱちのチヌ”とタンポポの取り合わせ
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3月 ボタンエビのタルタル ハハコグサのソース
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3月 チヌ 乾燥椎茸 コリアンダー
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3月 ノルウェーサーモン たんぽぽハサミ
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3月 小肌と新子の対比
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3月 こふくの生ハム仕立て ノビル、熟成 鯵のなめろう、コチ オオバコ
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3月 前菜ミスト
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3月 牡蛎とナヅナ イノコヅチをあしらったコノワタガーリックライス
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3月 牡蠣のオイル漬け ヨモギのポルペッティーニ、ノコヅチとこのわたのガーリックオイル
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3月 キス ハコベ エビを叩いて蒸してのせている(右)、稚鮎 セリのフリット、子持ちイカ 野生の菜の花
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プ・リマベーラ 春の訪れ 葉つきのたまねぎ
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40日熟成の千葉の和牛のフィンガーリブ
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鹿 イヌビワのソース
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名物ティラミス
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豆のサラダ
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白つぶ貝
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鯵
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カマス
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海老のタルタル
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フィンガーリブ
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フィンガーリブ断面
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肉料理のサイドサラダ
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鰯のパレルモ風
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熟成牛の料理が完成したということで、24か月肥育した雌の和牛のソトモモをバッジを持った料理人はどう仕上げるか??
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バチナーラ ローマの郷土料理 熟成牛の端材を玉ねぎと人参で煮込んでいます。うまい
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肥育24か月の雌の和牛を40日さらしで巻いて熟成。これはうまい。
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熟成牛の焼き脂を使って、フライドライス
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関門海峡のワタリガニのスパゲティは絶品
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小倉の名物ミミイカのパスタ。ミミイカはとても小さいが墨が良く出る 相当うまい
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片口いわしをフェンネルやサフランで煮込んだもの うまい
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豊前長洲港のイワガニ(イシガニ)のスープ コクと甘味 うまい
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ギオッタ
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春野菜とスモークサーモンのスパゲティ 野菜やサーモンの切り方がまとまり感を出している うまい
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豊前名物ののキヌ貝(アオヤギ)の燻製をオマージュしたサラダ うまい
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煮汁にわたのおいしさを出しています
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ランチはサラダバーがある
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オマールのスパゲティ
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地魚と野草の融合
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前菜ミスト
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野草の取り合わせ このわたとイノコヅチのガーリックライス 凄い
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リングイネ 舌平目 とホトケノザ
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仙台牛A4熟成牛
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ティラミス
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小倉 匠のパスタ ラ・パペリーナ @小倉駅 ~日本で最もおいしいスパゲティを食べらる店のひとつ
少し前の訪問の勉強録です。
福岡に来たので、スパゲティの勉強をしようと日本で最もおいしいスパゲティを食べらる店のひとつであります店がある小倉まで足を伸ばしてみることにしました。
おお、『小倉 匠のパスタ ラ・パペリーナ 』!
名前がかわりましたね。
今日は、シェフにも奥さんにも見つからず席まで案内されましたので、後ろ向きにとぼけて座ってばれなければそのまま帰りますか。
まずは、おすすめメニューで、近海の海の幸と上毛町の野草を駆使した前菜盛り合わせを注文します。
まずは、サーモンのマリネと梭子魚の炙り。
それぞれ、別々のお皿で出てきますね。
続いては、野草を挟んだ魚のテリーヌ。
上毛町のたぶん谷上さんが採取した野草ですね。
リコッタとトマト、コンビーフとポテトサラダ、チンガレイのパテ
食べていると、後ろから「大久保さん、水くさいなぁ。なんで声かけてくれないの・・」(笑)
それで、いろいろ話していて、注文したスパゲティを聞かれて、ごり押しで、今しか食べられない料理にメニュー変更されたようです(笑)
最後の前菜は、チヌかな・・
話に夢中になり、忘れてました。
それで、徐に「大野憲治物語」なる本を手渡されいただけるとのこと。これを「食べログ」の規約で言うとことの「特別なサービス」かはわかりませんが、拝見します。
おお、目がギラギラしていますね。
さすが小倉三代HEおやじ。
それで、変更して提供されたのが、蛍烏賊のベネツィア風。
蛍烏賊のペペロンチーノ。
大野シェフはペペロンオイルには昆布が入って、魚介類との相性が良い。
スパゲティうまい!
続いてふたつめのスパゲティ。
藍島の雲丹と11月に仕込んだ唐墨のスパゲティ
パン粉を入れていてこれがいい!
なるほど勉強になりました。
雲丹のスパゲティ、いろいろな店で食べましたが、こちらの店が一番ですね。
セコンドピアットもと思ってましたが、歳のせいでしょう、限界です。
ティラミスとカフェをいただいて、勉強終了。
イタリア料理 ラ・パペリーナ
〒802-0007 福岡県北九州市小倉北区船場町12−3 小倉紫江’S Ⅱ 2F
電話 093-522-0688