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28年10月 鹿児島より 400年の歴史 薩摩豚のロースト 肉の旨味 ブランデー ソーテルヌを12時間煮込んだソース
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28年10月 相模湾より 手長海老の炭火焼き パンナアーチダを添えて アップ
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28年10月 相模湾より 手長海老の炭火焼き パンナアーチダを添えて 全景
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28年10月 「布海苔」を練りこんだ 手打自家製麺 カッペリーニ 松茸 温かいアンチョビのスープ
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28年10月 長崎 五島列島より くえ の ポシェ 焼き葱 レモンの香り スープを注いで
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28年10月 長崎 五島列島より くえ の ポシェ 焼き葱 レモンの香り
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28年10月 シェフ村山がイタリア修行時代のマンマから受け継いだ味を「ラッセ」=「板」に乗せて
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28年10月 相方のバースデープレート
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28年10月 相方のバースデープレート
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28年10月 カフェ
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28年10月 乾杯のFranciacorta
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28年10月 CABOCHON MONTE ROSSA Franciacorta
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28年10月 Collegione Privata 2012 Chardonnay TOSVANA
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28年10月 純米吟醸 麗峰 佐賀
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28年10月 BOURGOGNE LA GIBRYOTTE 2014
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28年10月 Riviera Ligure di Ponente Pigato
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28年10月 TORRACCIA DEL PIANTAVIGNA GATTINARA 2009
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28年10月 フォカッチャ
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28年10月 この日の活きスキャンピ
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28年10月 この日のメニュー
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28年10月 ナイフ アップ
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28年8月 滋賀より 赤味の旨味近江牛 うちひらのロースト 肉の旨味 ブランデー ソーテルヌを12時間煮込んだソース アップ
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28年8月 新潟より 大きな茄子 鱧のソテーと合わせて
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28年8月 金目鯛の炙りのカルパッチョ おかひじき 大根 プラムの酸味
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28年8月 男爵イモでしか作れない こだわりのニョッキ 今朝作り立ての自家製バターで焼き上げた琵琶湖の鮎
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28年8月 「布海苔」を練りこんだ手打自家製麺 カッペリーニ 広島よりムール貝のスープ仕立て
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28年8月 イタリア産生ハム フレッシュな水茄子とともに
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28年8月 スペシャリテ 4種チーズを包み込んだラビオリ
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28年8月 滋賀より 赤味の旨味近江牛 うちひらのロースト 肉の旨味 ブランデー ソーテルヌを12時間煮込んだソース
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28年8月 シェフ村山がイタリア修行時代のマンマから受け継いだ味を「ラッセ」=「板」に乗せて
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28年8月 「情熱を込めて」 桃を包みこんだクレスペッレ 桃のカキ氷と
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28年8月 桃のシャーベット
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28年8月 桃のシャーベット・スパークリングを注いで
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28年8月 Vino di sasso Robola de Cephalonie 2013
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28年8月 基峰鶴 純米吟醸 麗峰 佐賀
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28年8月 Bourgogne Chardonnay Domaine Bernard Moreau et Fils 2014
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28年8月 Gevery Chambertin 1er Cru 2012 La Gibryotte
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28年8月 Bruno Paillard Blanc de Blancs Champagne
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28年8月 ステキなワインクーラー
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28年8月 ステキなワインクーラー
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28年8月 カフェ
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28年8月 重厚な入口のプレート
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28年8月 設え
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28年8月 改装後の店内
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28年8月 改装後の店内 テーブルセッティング
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28年8月 改装後の店内 テーブルセッティング
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28年2月 帆立のタルタル 魚醤風味 キャビアを添えて
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28年2月 松葉かに 葱とレモンのソース 華やかなサラダとともに
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28年2月 鰆のレアソテー さっと炒めた春菊 温かいバーニャカウダのソース
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28年2月 黒トリュフを練り込んだタリオリーニ うるいと鮑
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28年2月 男爵イモでしか作れない こだわりのニョッキ ウチムラサキ バターのソース
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28年2月 北海道より エゾ鹿のロースト 肉の旨味と茸、トリュフのソース
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28年2月 情熱を込めて 焼きたてふわっふわのスフレ オレンジのソース
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28年2月 小菓子
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28年2月 小菓子
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28年2月 設え
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28年2月 ウチムラサキ
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27年7月 とうもろこしのミルフィーユ
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27年7月 とうもろこしのミルフィーユ 中身
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27年7月 旬 カツオの炙りカルパッチョ 華やかに
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27年7月 牛肩ロースのラグーを詰めたアーニョリ うまみあるスープに浮かばせて
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27年7月 アーニョリにスープを注ぐ
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27年7月 アーニョリ うまみあるスープに浮かばせて
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27年7月 自家製タリオリーニ ポルチーニと小蛤のソース
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27年7月 のどぐろの炭火焼
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27年7月 栃木 森林の牧場 仔牛の炭火焼 イタリアンパセリ ケッパー レモンのグリーンソース
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27年7月 仔牛の炭火焼 アップ
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27年7月 デラウエアとコアントローゼリー 梅雨を吹き飛ばす爽やかなソース
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27年7月 イタリアよりから受け継いだマンマの味を「ラッセ」=「板」に乗せて
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27年7月 テーブルセティング
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27年5月 石田めん羊牧場 仔羊の炭火ロースト 肉のジュのソース アップ
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27年5月 ズワイガニとブッタネスタのスパゲッティ
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27年5月 太刀魚のソテー レモンとローズマリーのソース
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27年5月 ウナギの炭火焼
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27年5月 雪ノ下人参のジュース
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27年5月 ツブ貝マントバーブソース
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27年5月 お肉を詰めたアニョーリ
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27年5月 石田めん羊牧場 仔羊の炭火ロースト 肉のジュのソース
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27年5月 小菓子
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27年5月 クレープ皮とフルーツ
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27年5月 CHAMPAGNE Infinite Eight
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27年5月 SANCERRE Ja Grande Cote 2013
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27年5月 Vigneto Tsasco Rossese CRENA
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27年5月 Pouilly-Fuisse Vers Chanes 2011 Recolte
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27年5月 CAMPORENZO VALPOLICELLA
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27年5月 Boisrenard CHATEAUNEUF DU PAPE Domaine de BEAURENARD
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27年5月 MALVIRA ROERO RISERVA MOMBELTRAMO 2006
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27年5月 RENESIUM MALVIRA
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27年5月 MALVIRA Vendemmia Tardiva
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27年5月 カプチーノ
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27年5月 この日のお花
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27年1月 卵黄 ウニ キャビア 江戸切子にて
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27年1月 車海老 里芋 ネギ
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27年1月 車海老 里芋 ネギ 中身
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27年1月 アンコウの肝 ウニ 椎茸 葱ソース
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27年1月 タリオリーニ 毛ガニのソース 器
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27年1月 タリオリーニ 毛ガニのソース
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27年1月 じゃがいものニョッキ ゴルゴンゾーラソース
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27年1月 フランス産ハトの炭火ロースト フォアグラとトリュフのソース
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27年1月 フランス産ハトの炭火ロースト アップ
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27年1月 スペシャリテ 4種チーズを包み込んだラビオリ
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27年1月 小菓子
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27年1月 パンナコッタ ベリーのソース
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26年11月 タリオリーニ ムール貝と葱のソース
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26年11月 新潟産 真鴨の炭火ロースト 断面アップ
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26年11月 サラミマントヴァーナ 仔牛肉のトンナート カリフラワーのムース
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26年11月 インゲン豆とサフランのリゾット たっぷりの白トリュフと共に
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26年11月 タラバガニ 酸味のきいた葱のソース
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26年11月 ノドグロ 蓮根 カラスミ焼き 塗盆で
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26年11月 ノドグロ 蓮根 カラスミ焼き アップ
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26年11月 インゲン豆とサフランのリゾット
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26年11月 インゲン豆とサフランのリゾット 白トリュフを豪快に
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26年11月 新潟産 真鴨の炭火ロースト ヒラタケと肉のジュのソース
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26年11月 じゃがいものニョッキ ゴルゴンゾーラソース
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26年11月 お誕生日祝いのデザート
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26年11月 ピパセネール サバイオーネソース
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26年11月 小菓子
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26年11月 白トリュフ☆
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26年11月 ステキな箱
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26年9月 子持ち鮎のバルサミコ煮 焼蓮根
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26年9月 鱧の落とし アップ
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26年9月 サワラとカラスミの炭火焼き 焼き茄子 茸のソース
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26年9月 鶏出汁で和えた冷製フィローネ スミイカ キャビア
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26年9月 鮑と松茸のリゾット
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26年9月 フランス産仔牛肉の炭火ロースト 辛味大根とガルムのソース
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26年9月 ラッセ スペシャリテ ”4種のチーズを包みこんだラビオリ”
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26年9月 鱧の落とし 季節の野菜を添えて
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26年9月 サワラとカラスミの炭火焼き
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26年9月 フランス産 仔牛肉の炭火ロースト アップ
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26年9月 パイングラニテ
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26年9月 幸水梨 巨峰 ヨーグルトソース バニラのジェラート
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26年4月 静岡さの萬ドライエイジングビーフサーロイン ブランデーソース 断面アップ
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26年4月 スパゲッティ ズワイガニとシラス、春野菜
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26年4月 キハタのソテー アップ
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26年4月 大アサリの炙り サラダ仕立て
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26年4月 プロシュット・ディ・チンタネーゼ 清見オレンジ
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26年4月 プロシュット・ディ・チンタネーゼ 清見オレンジ
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26年4月 大アサリの炙り アップ
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26年4月 ラヴィオリ
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26年4月 キハタのソテー マテ貝のソース
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26年4月 静岡さの萬ドライエイジングビーフサーロイン ブランデーソース
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26年4月 ペスカトーレ ラディアさん直伝のプリン
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26年4月 小菓子8種 全景
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26年4月 ステキな店内(改装前)
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26年1月 小蛤と菜の花のリゾット サフラン風味 アップ
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26年1月 石田めん羊牧場 仔羊のロースト アップ
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26年1月 平スズキのヴィポラータ 香味野菜のサラダを添えて
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26年1月 マグロのタルタル 白マスの卵を添えて アップ
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26年1月 人見人参のスープ チンタネーゼとクロッカンテ
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26年1月 マグロのタルタル 白マスの卵を添えて
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26年1月 平スズキのヴィポラータ 香味野菜のサラダを添えて アップ
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26年1月 小蛤と菜の花のリゾット サフラン風味
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26年1月 フィットチーネ 丹波のイノシシのラグー 黒トリュフの香り
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26年1月 石田めん羊牧場 仔羊のロースト
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26年1月 ラヴィオリ
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26年1月 ティラミス
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26年1月 タルトタタン
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26年1月 リンゴのタルト
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26年1月 バニラアイス
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26年1月 小菓子
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26年1月 小菓子
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26年1月 小菓子
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25年10月 スペシャリテ チーズのラヴィオリ 金時芋のトルテッリの盛り合わせ
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25年10月 温かい玉葱のスープ パルミジャーノ・レッジャーノとクルミ
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25年10月 愛知県豊浜より ゆっくり火入れしたスズキのアクアパッツァ アップ (あちき)
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25年10月 才巻海老と茄子、里芋のジェノヴァ風 白マスの卵を添えて パンナ・アーチダ グラッパの香り
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25年10月 タリオリーニ 白小蛤のジェノヴェーゼ
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25年10月 カペッロ・ダ・プレーデ 牛すね肉の赤ワイン煮込み(相方)
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25年10月 愛知県豊浜より ゆっくり火入れしたスズキのアクアパッツァ (あちき)
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25年10月 ふわっふわのティラミス
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25年10月 小菓子
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25年3月 (あちき用)岩手短角牛赤身のステーキ 玉葱と肉、赤ワイン・ブランデーソース
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25年3月 スペシャリテ 4種チーズのラビオリ
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25年3月 オーロラサーモンの燻製 タイムのマリネ サラダ仕立て アップ
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25年3月 メイクイーンのスープ 天使の海老添え
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25年3月 聖護院蕪と北海道産ホタテのスパゲティーニ
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25年3月 (相方用)鹿児島産天然真鯛のムニエル バーニャカウダソース
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25年3月 オーロラサーモンの燻製 タイムのマリネ サラダ仕立て
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25年3月 天然真鯛のムニエル 断面アップ
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25年3月 ティラミス
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スペシャリテ 4種チーズのラビオリ
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山形産黒毛牛のポロネーゼ 黒トリュフのフィットチネ
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北海道産生帆立 ひらたけ、シメジ
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玉葱のスープ
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北海道産生帆立 ひらたけ、シメジ
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黒むつ、天しん海老、小蛤の蒸しあげ
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葉山牛モモ肉 玉葱・赤ワインのトリュフソース
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チョコのムース
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蜜柑のピール、アーモンドチョコキャラメル
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シェフ (了解済)
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階段の上から入口を望む
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店の入り口
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店の入り口
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<2020年3月訪問分>
【内容】
・生ハム盛合せ
・カワハギフリット
・カワハギ肝
・唐墨パスタ
・チーズラヴィオリ
・鯛
・近江牛腿肉
・お祝いプレート
・小菓子
・クレープキャラメリゼ林檎アイス
・Bruno Paillard Brut Rose Premier Cuvee
・Pichler Krutzler Veltliner Ried Kellerberg
・日本酒 新潟久須美酒造
・Planeta ETNA Bianco 2018
・NOIR Pinot Nero Oltrepo Pavese DOC 2015
・Inama Vigneti di Carbonare Soave Classico 2017
・Cerbaiona Rosso V.D.T.
・CALABRIA THREE BRIDGES BOTRYTIS SEMILLON 2017
【詳細】
久しぶりの「ラッセ」☆
入口の看板が新しくなりましたね!
いつも通りワインはソムリエ齋藤さんにお任せ。
最初は泡から。
「Bruno Paillard Brut Rose Premier Cuvee」。
キリっと透明感ある爽やかな印象。
最初の料理は、「生ハム盛合せ」。
トスカーナチンタネーゼ豚、コッパ(肩ロース)、サラミ。
ジャガイモピュレが添えられる。
口に入れると蕩けてしまう生ハムは塩味も程よい。
ジャガイモピュレでまろやかな味わいに。
次のワインはオーストリアの白。
「Pichler Krutzler Veltliner Ried Kellerberg」。
落ち着いた果実味から甘みを感じまする。
料理は、「カワハギフリット」。
オリーブ、ケッパー、イタリアンパセリ
サックリなフリットに確り食感の白身。
サッパリしたソースで軽やかな味わい。
次は村山シェフの故郷にある新潟久須美酒造の貴重な日本酒。
残念ながら写真はありませんが・・・
サラッとした吞み口からコクと風味が広がる旨い酒。
料理は、「カワハギ肝」。
肝はとろ~り濃厚なコクで、見た目は和食の雰囲気。
でもガルムで煮込んでるので味わいは正しく洋のテイスト!
次のワインはシチリアの白。
「Planeta ETNA Bianco 2018」。
ミネラル感があり程よい果実味も感じられます。
料理は、「唐墨パスタ」。
淡路シラスと共に。
嬉しい事にザルに盛られたシラスを追いがけ出来る趣向(笑)
程ほどに追加させて頂きましたぁ~
大好きなオイル系のパスタは唐墨の塩味にシラスの旨みあるピリ辛。
ん~~シンプルに美味しい☆
ワインはロンバルディアの赤。
「NOIR Pinot Nero Oltrepo Pavese DOC 2015」。
程よいタンニンも感じられ香りもいい。
料理はラッセのスペシャリテ、「チーズラヴィオリ」。
チーズのコクと赤が良く合い、すぅ~っと溶け込んでいきまする。
ワインはベネトの白。
「Inama Vigneti di Carbonare Soave Classico 2017 」。
キリっとした酸味と果実味と共に仄かな苦みも感じまする。
その後は甘みもある複雑な味わいが愉しい。
料理は「鯛」。
身厚な鯛は皮目がカリカリで身はふっくら。
トマト、アンチョビ、ガーリックのソースでサッパリ感。
菜花を添えて。
ワインはトスカーナの赤。
「Cerbaiona Rosso V.D.T.」。
2012年と2014年のヴィンテージをブレンドした赤ワイン。
香りが良く甘みから酸味とタンニンを感じまする。
料理は、「近江牛腿肉ウチヒラ」。
確りとした肉感あるウチヒラは噛む毎に味わいが広がります。
行者ニンニク、椎茸を添えて。
ジューシーで旨みある椎茸が美味しい。
嬉しいサプライズで26年の「お祝いプレート」まで!
プチシューを添えて。
感謝☆
小菓子は、「プチシュー、チョコ、フィナンシェ」の3種。
デザートは「クレープキャラメリゼ林檎アイス」。
カルバドス、林檎ソース。
デザートワインはオーストラリア貴腐。
「CALABRIA THREE BRIDGES BOTRYTIS SEMILLON 2017」。
濃厚な甘みと爽やかな酸味。
久しぶりのラッセは素晴らしい村山料理☆
素材重視でその良さを活かした料理は流石ですね。
齋藤さんのワインペアリングも心行くまで堪能しましたぁ~