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ル・レクチエのお湯割
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マリメッコのナフキン
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クレマン・ド・ロワール
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砥用産椎茸の発酵バター醤油
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岩永醤油
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砥用産椎茸のマヨ&熟成パルミジャーノ
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ル・レクチエ
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ブリアサヴァラン
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モンドール
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モンドール、グリュイエール、エメンタールのフォンデュ
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京鴨の生ハム
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お勧めシェーブル
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りんごとラムレーズンの発酵バターパイ
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ル・レクチエの発酵バターパイ
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紅茶
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ランキングと口コミで探せるグルメサイト
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
cheesebar_shirokuma
ウェルカムドリンクの温かいル・レクチエのお湯割、クレマン・ド・ロワールに合わせて生のル・レクチエ、砥用産椎茸の発酵バター醤油とマヨ& 幻の熟成パルミジャーノチーズ。醤油は岩永醤油。
ブリア・サヴァランを。
赤ワインに移り、モン・ドールとエメンタールとグリュイエールのフォンデュ、京鴨の生ハム、シェーブルとりんごと蜂蜜、りんごとラムレーズンの発酵バターパイとル・レクチェの発酵バターパイなどをちょこちょこ少量ずついただき、紅茶で締め。
至福の時間をありがとうございました。