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普通の民家のレストラン
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横並びになって6名
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セッティング
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ワイン①
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(初めの1品)水牛のモッツァレラを詰めた熊本県産ズッキーニの雄花、ズッキーニ軸のピュレアをソースにして
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パン①
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目の前でカペレッティを作っていきます
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ワイン②
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カペレッティが出来上りました
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(小さな前菜)長野県産伊那産ぎたろう軍鶏のカペレッティ
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カペレッティの持ち上げ
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ワイン③
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(季節を取り入れた前菜)フランス産アーティチョークのオーブン焼き、半熟卵と共に、バルサミコ
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12年熟成バルサミコ・ディ・モデナ・トラディッチョナーレ
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パン②
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ワイン④
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パン②
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サル―ミ ミスティパルマの生ハム
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スライサーでペルシュウをカッティング
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ワイン⑤
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繊細なペルシュウ
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ボローニャ風ソーセージのモルタデッラ
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ボローニャ風ソーセージのモルタデッラが薄切りされて配られます
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ボローニャ風ソーセージのモルタデッラ
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サラメ・クラテッロ
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トルタフリッタ
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イタリアの生ハムの王様クラテッロ・ディ・ジベッロがカッティングされて
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ワイン⑥
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トルタフリッタにクラテッロ・ディ・ジベッロをのせて
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イタリアの生ハムの王様クラテッロ・ディ・ジベッロ
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イタリアの生ハムの王様クラテッロ・ディ・ジベッロをトルタフリッタと合わせて
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ワイン⑦
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(お魚料理)初夏の鱸をフィノッキオのブラザート
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(パスタ)紫雲丹とトマトのスパゲッティ
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パン③
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ワイン⑧
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(メイン料理)フランス産乳飲み仔牛のアロースト
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(ドルチェ)アメリカンチェリーとエスプレッソ風味のメレンゲ
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ピッコラ・パスティテェリアとエスプレッソ
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ペアリングワイン全種
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久し振りのペレグリーノです。店前でメンバーと
待ち合わせし揃ったところで19時15分店内へ♪
このレストランの何がたのしいかと言えば
テーブル横並びで調理の工程を視界に収めつつ
シェフとコミュニケーションをとりながら
食事が出来ること。
お皿ごとにペアリングされ次々と継がれ基本
飲む方には打って付けのレストランです。
…と言っておいて乾杯だけはシュワシュワと
いただきましたがティーペアリングですすめました。
☆(食事の前に…初めの1品)
長野県伊那のぎたろう軍鶏のスープ
お水と塩のみで朝からじゅっくり煮込んだ雑味の
ない美味しいスープで中にラビオリ軍鶏肉、軟骨が
使われた『カペレッティ』。
☆(小さな前菜)
自家製ライ麦パン、パンナコッタの上に天草の雲丹
真ん中にピエモント発酵バター、唐辛子、バローロ
ビネガーをつけて
☆(季節を取り入れた前菜)
ピッゼリのスフォルマート、卵黄と卵白でつなげて
スペアミント、ジャージークリームとホイップされた
所謂グリーンピースのスフレのよう
☆(お魚料理)
四国徳島の太刀魚のロースト、京都の筍、フランス産
モリ―ユ茸をあわせて
☆(ハム、ソーセージ、サラミ)
多田さんのボン・ダボンのペルシュウ食べ比べ
・17ヶ月熟成ペルシュウ
・29ヶ月熟成ペルシュウ
・29ヶ月熟成ペルシュウにココット鍋で炊き上げた
コシヒカリを巻いた生ハムおにぎり
・モルタテーナソーセージ
・ラルドを塩漬けにしたハム、ライ麦パン
・トルタフリットと生ハム
・クラテッロ・ディ・ジベッロ(生ハムの王様)
☆(春の野菜のお料理)
ヴェネトのホワイトアスパラロースト、花山椒
太くてしっかりとした甘みのヴェネト産
頭は甘く、下はしっかりとした食感
☆(パスタ)
目の前で手打ちされたタリアテッレ
雌猪のロース肉、春トリュフ、タンポポの葉の
ピサンリをあわせて
☆(お肉料理)
岡山の田牧場の赤牛のヒレ肉ロースト
新玉ねぎソース、モデナ産バルサミコ
☆(ドルチェ)
・ミルクジェラート
・イチゴのサブレ
終了した時はもう23時半過ぎ。堪能しました!
生ハムとシャリの組み合わせてどうなの?なんて
やや不安でしたがコシヒカリのもつ粘りとハムの
塩分が相まって美味しかった。ラルドもね圧巻!
ハム好きには本当に堪らないレストランです。