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金沢旅行の締めとしてジビエフレンチを選択。
こじんまりとしたお店だが、内装は洒落ている。
引き出しにカトラリーが入っている。
メニューはお任せのみ。
ペアリングで泡と4杯で。
アミューズは猪と紅あずまのフィンガーフード。
臭みは全くなく、コクがある。
次は菊芋と穴熊のツミレ、蕗の薹のスープ。
とろみ、旨みの強い独特の味わい。
前菜はガス海老と黄ナメラのお造り。ガス海老は甘エビに近く、黄ナメラは歯応えのある白身。地元でしか味わえない刺身。
お肉の前菜は鴨、猪、鹿、天草大王の鶏を楽しむ。
魚のメインは船の上でしめた甘鯛とブルギニヨンバターを和えたパスタ。
甘鯛は皮がパリパリ、身はふっくらしており、ブルギニヨンバターとマコンシャルネイとのマリアージュは最高。
肉のメインは猪とバターナッツカボチャのパイ包。猪の旨みとカボチャの甘さが筆舌しがたい感動を与えてくる。
2015サンジョセフのグルナッシュは熟成香がありながらもグルナッシュのしっかりした旨みも残り、最高のバランス。猪と素晴らしいマリアージュ。
肉のメイン2品目は網取り青首鴨の炭焼き。
鴨身にストレスがかからないように、田んぼに仕掛け網と囮の鴨を仕掛けて取る激レアな鴨肉。
鴨の重厚感がすごい。これも感動の一品。
2016シャサーニュ・モンラッシュも最高であった。
デザートも美味しくいただきました。
最後はカヌレとブドウのリーフティー。
金沢の至高のジビエ料理。
金沢へ行ったら絶対にまた行きたい。
ごちそうさまでした。