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La Crepinette d'agneau foigras et pied de cochon au vin rouge
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天然鮎のパテ ジュニパーベリー風味、トマトときゅうり添え
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房州産黒鮑のテリーヌ、ビーツソース サラダ添え
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子羊、フォワグラと豚足の網脂包み焼 赤ワインソース
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子羊、フォワグラと豚足の網脂包み焼 赤ワインソース
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Le fricasse de marcassin sauce au vin rouge pousse de bambou et cepe sautes
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Le flan glace d'oursin gelee vinaigree de carotte salade de tomato
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Le Gargouillou de legumes par chef Michel Bras
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Le poisson de l'arrive de la marche a la facon de chef
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鳥取県産野生猪のフリカッセ赤ワインソース 筍とセップ茸添え
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Le souffle au grand marnier
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Le noix de chevreuil legeremant roti sause poivrade et champignons
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赤貝と大根のゼリー寄せ
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Le Gargouillou de legumes par chef Michel Bras
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Le homard Breton style Razagne au jardin des saveurs
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Le poisson de l'arrive dela marche braise au "MATSUTAKE"
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エゾ鹿の芯タマのロースト ポワヴラードソース 茸添え
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Le souffle au grand marnier
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山崎 修先生の作品
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山崎 修先生の作品
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山崎 修先生の作品
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フランス産骨付き子牛ロースのロースト、筍 トリュフ 根菜の煮込み添え
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トリュフとジビエのパテ ジャルダン デ サヴール風
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ふぐとトリュフの菓子仕立てフェンネル風味 人参ソース、葉玉ねぎのロースト添え
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フランス産骨付き子牛ロースのロースト、筍 トリュフ 根菜の煮込み添え
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トリュフプリンとタヒチ産ヴァニラアイス
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ラカンピジョノー
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鮑
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毎度凄いポワソン
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フルムダンベールとミモレット
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becasse
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ブルターニュ産オマール海老のクリーム和えクレープ包みシブレットの香り、根菜のピクルス仕立てトリュフ風味
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真鯛のトリュフ蒸し スープ仕立て
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becasse
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becasse
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リエ―ブル アラ ロワイヤル
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ブルターニュ産オマール海老のお菓子仕立て、トマトソース 三種大根の細切り添え
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リエ―ブル アラ ロワイヤル
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ブルターニュ産仔牛のロースト モリーユ茸のソース 筍とオニオンヌーボー のフリカッセ
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茹でたてフランス産極太白アスパラとブルターニュ産オマール海老のラヴィオリ、 海老味噌のク―リ掛け
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シャラン産鴨胸肉のロースト、はちみつ風味赤ワインソース
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すっぽんのロワイヤルとすっぽんのコロッケサラダ添え
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温野菜のガルグイユ
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石ガレイのポワレと松茸
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シャラン産鴨胸肉のロースト、はちみつ風味赤ワインソース
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ミッシェル ブラスのスペシャル 30種類の温野菜のガルグイユ
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真鯛
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何故か本文が全部消えた。
どうしてくれんだよバカが。
今まで書いた分が全て無駄になった。
不具合多すぎだろ。
運営の能無しボンクラ共ちゃんと仕事しろよ。
2016年6月何度目かの訪問.
本文消えてしまったので前倒しレビュー
以前とはまた少しシステムが変わったよう。
前までの一番上のコースと同額で前菜が一皿追加された感じなんでお得感が増したかも。
メインは初訪問から今までやってたのを見た事ない仔羊
仔羊は豚足とフォアグラを巻いた物
技ありな一皿で非常に美味かった
今回はNZ産でしたが仏産が解禁になったらまた仔羊を頂きたいですね。
魚もまたいつもと違った仕立てで美味かったです。
それからさらにお土産付き
また伺います。
ご馳走様でした。