コウジイガラシ オゥ レギューム

季節のお野菜とお肉&お魚をイガラシ風の味付け&盛り付けにて。ラインナップとしては、[ビシソワーズ(新タマネギ&新じゃが)][フロマージュドテート(豚足煮凝り風)][スズキのポワレ&お野菜][三元豚の肩ロースラグー]、そしてデザートは[マンゴープリン]でありました。 アミューズのビシソワーズは優しい味にタマネギも相まって、手作りクルトンも美味!!前菜は5種から選べるのですが[蜜柑猪と豚のパテ]と悩んでのチョイスでしたが豚足&豚耳を使ってコリコリで歯ごたえを楽しめました。もう、ここまででワインが進みまして。 メインのお魚はスズキのポワレで良き味付けで柔らかく、添えられたお野菜もケールや赤大根など季...節を感じられました。お肉も柔らかく煮込まれた三元豚軽くローストしており、食べ応えあり。メインにはお薦めのロゼワイン[SAKURA]を合わせまして、こちらも季節感が満載。 シェフ&マダムのご夫婦との会話も面白く、料理とワインを引き立ててくれました。今回もごちそうさまでした!! Tonight we celebrated my birthday with a vegetarian French dinner, delicious wine, and good conversation with Mr. and Mrs. Igarashi. The lineup of seasonal vegetables, meat and fish this time included [Vichyssoise (new onion & new potato)], [Fromage de tete (stewed pork leg)], [Poached sea bass & vegetables], [Sangen pork shoulder ragout], and [Mango pudding] for dessert. Vichyssoise(Amuse) was gentle taste combined with onion and handmade croutons! The appetizer was a choice of five kinds, I had a hard time deciding between this and the "Pâté de boar and pork", but I enjoyed the crunchy texture of the pig's feet & ears. The wine was already going so far. Main1;fish was a poached sea bass, well seasoned and tender, and the accompanying vegetables, such as kale and red radish, were seasonal. The meat was tender and tender, lightly roasted Sangen pork, which was very satisfying. For the main course, we paired the recommended rosé wine [SAKURA], which was also full of seasonal flavors. The conversation with the chef and madam was interesting and complemented the food and wine.

March 2023に訪問

駒込の駅近くに居を構える野菜フレンチでして、季節野菜と季節ごとの地産品(肉や魚)を肩ひじ張らずに楽しめます。 いつも記念日や節目節目でお邪魔し、最近は隔月でディナーとワインを楽しみに伺ってまして、お料理/ワインはもちろんのこと、シェフ&マダムの仲良し夫妻との会話も楽しんでます。 今回も1月行けなかったので新年のご挨拶&いろいろな環境変化の節目を兼ねて伺いました。 さて、今回のコースも野菜とお肉&お魚をシェアが腕によりをかけて調理、それをマダムおススメのワインで楽しむって最高のひと時を。 キッシュ&ポタジェから始まり、前菜は[紅芯大根のエビタルタルサンド]、お魚は[スズキのソテーと季節野菜/海...鮮のフリット&ムール貝]、そしてお肉は[カムイ豚のソテー]でした。 チョイスできるので、いつになったら制覇できるのか…そんな楽しみも感じつつ、マダムが今回進めてくれたロゼ&白がすべてに合って最高でした!! きっと来月またお邪魔すると思うのですが、お次は春の風を感じられる料理だろうなと♪ It is a Oyasai-French Cuisine located near Komagome station, where can enjoy seasonal vegetables and local products (meat/fish) without being overbearing. I always visit on anniversaries and milestones, and recently I visit every other month for dinner and wine. I enjoy not only the food and wine, but also the conversation with the chef and madame, who are good friends. Since I couldn't visit in January, I decided to visit this time as a New Year's greeting and to mark a milestone of various changes in our environment. The course this time included vegetables, meat and fish, all skillfully prepared by the chef and madame, and paired with a glass of wine recommended by the madame, it was a wonderful time. We started with quiche & potage, followed by appetizer [shrimp tartar sand by red radish], fish [sauteed sea-bass with seasonal vegetables/seafood fritters & mussels], and meat [sauteed Kamui-pork]. We were able to choose from a variety of dishes, so we wondered when we would be able to conquer them all... We were looking forward to it, and the rosé and white wine that madam recommended this time went well with everything! I am sure we will visit again next month, and the next time we will be able to feel the spring breeze.♪

February 2023に訪問