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1階階段の看板
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入り口
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1階のお店のお知らせ
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テーブル席
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カウンターにて
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フォアグラのテリーヌ・ミートパイ・生ハムのカナッペ
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カニとウニのグラタン
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辛口の白
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ポタージュ
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頬肉のワイン煮込み
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ライトボデイーの赤
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鴨のコンフィだった様な
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生ハムとビアサーバー
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定期ワインの会の前回分
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苺のポワレとアイス
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食後のコーヒー
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弘前は近くて遠い北東北の古都。津軽の秀峰 お岩木山を冠にりんごの平野に抱かれた城下町。
色んな文化特に食に関する文化は、地場の滋味と北前船を始めとする十三湊の海洋貿易の賜物でしょう。
この町を基点に活躍する食の伝道師ワサコ様よりごこちらを御紹介頂きました。
春を待ち切れず、こちらを中心に1月の荒天の合間の好天を突いて遠征を敢行です。
昼は蕎麦等で愉しみ下見万全、夜を待っていよいよ初訪問です。
控えめな階段下の看板を見ながら2階のドアから入り予約を告げカウンターへ。
奥様にお出迎え頂き、厨房から生真面目そうなシェフが出て来られ御挨拶。
厨房にはもうお一方若いシェフが居らっしゃるのが垣間見えます。息子さんでしょうか。
先ずはスパークリングワインでフォアグラのテリーヌ・ミートパイ・生ハムのカナッペのアミューズを。
カニとウニのグラタンの焦げたチーズが辛口の白ワインに合います。
カボチャの冷たいポタージュで一休みの後は頬肉のワイン煮込みがほろほろ解けますね。
ライトボデイーの赤ワインを追加し。鴨のコンフィの皮のサクサク感と身のジュシーさを愉しみます。
最後に苺のポワレ&アイスと、食後のコーヒーで優しい幸福感に包まれます。
定期的にワインの会とか開催されて居る事や弘前の食文化のお話に華が咲きました。
上質な刻を過ごさせて頂きました。ご馳走様でした。