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太刀魚は骨を除いてこんな風に整えてます
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太刀魚、調理中 バターがムース状に。
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豚さんを焼いてるところ
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豚のロースト バラ肉なのにさっぱり
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鹿のロースト
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ソムリエさん♪
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お父様へのオマージュ ビーフンのお料理
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鹿さんを焼いてるところ
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乾杯はドンペリのビンテージ2016で
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カマスの洋風茶碗蒸し
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太刀魚に添えるお野菜
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鶏とハムのコンソメ
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とり貝はソテー&ローストしてあるのに、生みたい
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とり貝、もりつけ中
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今日のお水
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最後のお茶
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のどぐろのおじやは特別なお鍋で
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のどぐろのおじや 完成図
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おじや、盛り付け中
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紹興酒のアイスクリーム
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お店の中の様子
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人気赤丸急上昇中のフレンチへ、
縁あってお伺いすることができましたm(_ _)M
お声、おかけくださり感謝です。
本日のメニュー
◆カマスと貝の洋風茶碗蒸し
山芋入りでシャキシャキ
葛餡のようなとろみあり
◆美濃加茂の原木シイタケのビーフン
青ゆずがアクセント ゴマ油
◆三河のとり貝のカニあんかけ 日本酒ソースがけ
◆ハムと地鶏のコンソメ
◆千葉の竹岡の太刀魚 バターソース
◆鹿のローストなめこソース+赤ワイン
花山椒のアクセントそえ
5日寝かした鹿肉
◆天城の黒豚のロスト
郡上味噌・フルーツ・ニンニク・Basque唐辛子
◆のどぐろのおじや
岐阜のお米を活きた車エビのおだしで
◆紹興酒のアイスクリーム
お料理の余韻を壊さないようにまとめてます
何かがすっごい、というかんじではなく
じわ~というお料理。いわば、ジミハデ(地味派手)?
東京のファッションに通ずるものが、あります。
都会でこそ通じるワザかも。
おひとり約諭吉さん4マイ。
おいしゅうございましたm(__)m
************************************
居心地:★★★★★
気づいたことなど:あげあしとれるところ、全くなしです~
シチュエーション:カップルで、一人で
再訪度:-(遠いので)