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ホテルうみんぴあのレストランサボウルにて〜フレンチの夕食〜
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新玉ねぎのムースと福井サーモンのマリネ キャビア添え〜滑らかなムースに手間のかかった一品。クリーミーで良質なキャビアも気にいったぁ〜 ლ(´ڡ`ლ)❤
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若狭ふぐのてっさ、こちらでふぐが出るとは思わず、息子がわぁ〜と喜んでいました。❤(笑)www
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若狭鹿と筍の冷製ポトフ〜えっ、ジビエ〜ビックリでしたぁ～息子がまたまた大喜び❗(笑)❤
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若狭名物のへしこのパスタ〜生のへしこを使った贅沢なパスタ〜へしこはちょっと塩分があるけど、パスタと絡めながら今迄食べた事のなかった未知の味わい〜❤
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若狭甘鯛の鱗焼きと車海老のブイヤベース仕立て〜甘鯛、車海老、スナップえんどうなどの具材は良いけど、ブイヤベースの味付けが濃くて、これはちょっと塩気が気になったけど、逸品だね。料理長の得意料理だそう〜❤
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若狭牛の白ゴマのステーキ〜タレもいいお味、ゴマが香ばしく、柔らかい牛肉がお口の中で溶けましたぁ～これは素晴らしい一品。絶品でした❗❤ლ(´ڡ`ლ)
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３種のパンとサンジュリアーノのオリーブオイル添え〜温かいフランスパンと香ばしいゴマパン〜❤
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苺とベリーのナージュ仕立て 練乳アイス添え〜ほど良い甘みと酸味〜❤
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香り豊かなブレンド〜❤
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プレミアモルツ〜
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赤ワイン〜
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アトランティコレゼベル赤、ポルトガル、アカシアの香り、何の料理にも合う感じ〜❤
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レストラン内に置いてある素敵な飾り物〜彩りが替わり、メチャ綺麗〜❤
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入口のリスプレイ〜
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ホテルうみんびあの写真〜
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ホテルの素敵な照明に賞を頂いたそう〜
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※ここから〜ホテルうみんぴあの朝飯です〜朝から豪華なローストビーフ〜❤
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白身魚のムニエル〜❤
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玉子とチーズのココット〜❤ココットかな？名前は私が付けた。(笑)
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新鮮サラダ〜♡
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ハリハリ大根、菜っ葉の漬け物、福井梅干し〜♡
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ツヤツヤ福井米〜♡
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油揚げとネギの味噌汁〜
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２種のパン〜
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フルーツ入りヨーグルト〜❤
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福井の美味しい冷たいミルク〜❤ミルクは美味しくて、目が覚めるぅ〜
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グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
全国で活躍するレビュアー
飲食店専門の求人サイト
福井旅行一日目四万十。さんの後、ちょっと観光。そして、温泉に入った後、夕食は宿泊先のホテルうみんぴあにあるSAVOR（サボウル）にて、海を眺めながらの夕食。
若狭のふぐ、ぐじ（甘鯛）、若狭のへしこ、若狭牛、若狭鹿、若狭の筍など、ふんだんに地元の食材を楽しめた。ヾ(｡>﹏<｡)ﾉﾞ✧*。
ぐじはころもをつけたまま丁寧に焼き、ころもが気にならない美しさ。
このブイヤベースシェフの得意料理だそう。
やっぱり、遠くまで来た甲斐があったなぁ〜❗
お洒落なレストランで、素敵な風景を眺めながらの食事はそれだけで贅沢な気がする。♡
のんびりと暮れゆく海を眺めながら、ロマンチックな気分に浸って、これから始まる旅への思いに馳せる。ヾ(｡>﹏<｡)ﾉﾞ✧*。
息子には、前もってホテルや宿の予約、新幹線の予約からサンダーバードの予約など、全てやって貰い、費用もたくさん出して貰い、ホントにいつも有り難う〜❗❤
敢えて、ここで感謝とお礼の言葉を残しました。
↓料理メニューは、写真にて注釈あり〜
更に、下の写真はホテルうみんぴあの朝飯です〜✨
［料理長の栗田秀敏氏の経歴］
器にもこだわり、目でも楽しめる華やかなフレンチを提供〜
1965年、福井県生まれ。洋食料理人に憧れ、料理の道へ。天谷調理師学校を卒業後、サバエ・シティーホテルに入社。
10年後には料理長を務めるまでになる。2015年、知人の紹介を受け現在の会社に入社。
2016年よりホテルうみんぴあ さぼうるの料理長として活躍中〜