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オーナーシェフの高橋隼人さん
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渾身のフルワインペアリング
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ぎたろう軍鶏をまるごと一羽煮出したブロード
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天草の赤雲丹、自家製ライ麦パン、サマートリュフ掛け
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鳥牧の牡丹海老、ズッキーニトロンペッタ
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能登のアラ、雲南省の松茸
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イタリア小麦で作る手打ちパスタ
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千葉外房の黒鮑、加茂茄子
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まつなが和牛フィレ肉
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第二部開幕
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ワインペアリングが続きます
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手動生ハムスライサーで極薄く切り分ける生ハム
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本日のデザート
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メニューには、ありませんが、渾身のフルワインペアリングという設定があります。
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基本の営業日は、週4日
ほとんどの予約がリピーターで埋まるという
たった6つの客席だから、
新規客の予約は、困難を極める
「ペレグリーノ」の料理は、
パルマの郷土料理がベースだ
1品目は、必ず「鶏のブロード」が登場するという
ちなみにブロードに使う丸鶏の味付けは、塩のみだ
丸鶏を沸騰させない温度帯で、なんと13時間も煮込む
食材の持ち味をダイレクトに伝えるために、
余計なことをせずシンプルに仕上げるのだとか
キッチンの様子や作る工程、
全てをあえて丸見えにしてさらけ出す
高橋隼人シェフの実直さ、誠実さ、
そういった人間性まで垣間見えた気がした
生ハムスライサー界のフェラーリと呼ばれる、
ベルケルでカットした極薄生ハムに衝撃が走る
こんなに感動できる生ハムが日本にもまだあったんだと
自分なりのスタイルを確立し、
自然体でお客をもてなす高橋シェフ
リピーターが途絶えない理由がよく分かる
素晴らしいレストランだった
誘っていただいたSさんに感謝