めぐり逢いがある、素敵なレストラン : A.ligne

A.Ligne Arigne is French cuisine Restaurants located in Shin-Sakae, Nagoya. 5 minutes walk from Shin-Sakaecho Station on the Higashiyama Subway Line, 8 minutes walk from Chikusa Station on the JR Chuo Main Line. It opened in Shinei, Nagoya on May 12, 2018. The store name is represented by my name (a) and a dot (.). And connections with lines. ~ With the feeling that we and the dots (friends, producers, customers) are connected as a line, and that we move in a straight line towards the dot (dreams, goals, destinations, etc.) ~. Things that are important. It's "the past and the future." ``a.ligne'' is Restaurants created by chance encounters. We are where we are today because of chance encounters with people and ingredients. I hope to continue to grow and meet many people in the future. We only use healthy ingredients that come from wonderful producers, such as pesticide-free vegetables and fresh fish from Maizuru, Kyoto and Hakodate, Hokkaido. "Gault&Millau" won 3 tops (15/20) in 2022 and 2023. It seems that he will be in Tokyo for the award ceremony later this year. The chef is Akihiro Takamatsu. Born in Kyoto Prefecture. After graduating from Kansai University's Faculty of Engineering, he began his career as a chef. After six years of training at a French restaurant in Kyoto, he moved to France in 2007. After working at Restaurants in Toulouse for a year and a half, I returned to Japan. After training at famous restaurants in Osaka and Kyoto, he worked as a pastry chef at Mechanroux in Kyoto for three and a half years. After working as a sous chef at [Lanberry Kyoto], he opened his own restaurant a.ligne in May 2018. My friend made a reservation for the Menu Clière course. [Cheers] "Refreshing original non-alcoholic cocktail" A homemade cocktail made with lemon, blood orange, and non-alcoholic white wine. Refreshing and fruity! This is recommended. [Amuse] ``Hojicha Meringue'' Hojicha meringue, white ginseng mousse, and citrus fruits. ``Brioche Cochin'' Brioche stuffed with meatballs from Nagoya Cochin. ``Lily root tartlet'' Add lily root and jujube to the tart. ``Black Sesame Tart'' Top with crème de soja (soy sauce chantilly) and arugula sprouts. ``Cacao Cookies'' Kyoto duck liver sandwiched between cacao cookies containing cacao nibs. [Appetizer 1] ``Tokachi Poirot Ako Oyster'' Pair the Poirot green onion velouté from Tokachi, Hokkaido with sautéed samurai oysters from Ako, Hyogo. Top with basil espuma. Oyster have a strong mineral and iron flavor, and the gentle green onion velouté goes well with them. [Bread] "baguette" Crispy. It's light and delicious. "Brown rice round bun" Bread from Supreme in Nagoya Sakae. It was so delicious that I went to buy it on the way home. "Butter" [Appetizer 2] "Cauliflower Tosa Pomelo" Cauliflower mousse, sweet shrimp underneath , almond sauce, pomelo and myo on top, turnip shaped like leaves, homemade lemon nedia oil, and sprinkled with cashew nuts. [Fish dishes] ``White Asparagus'' White asparagus from the Loire, sautéed whitebait from Mie, served with Sanriku bud greens, green peas, fava beans, and sauce hollandaise. Chefs agree that the Loire is different after all. It seems that this is also being prioritized. A combination of fine whitebait fish, thick and flavorful white asparagus, and the classic sauce hollandaise. [Vegetable Megumi] ~Seasonal slow juice~ "rouge" Beetroot, carrot, celery, ginger, lemon, apple, flaxseed oil. Full of enzymes for beauty and health! [Meat Dishes] "Omi beef purple carrot" Omi beef rump meat is Stir-fried to make the outside crispy and the inside moist. The sauce is Ju de Boeuf. Garnished with purple carrots, red cabbage, and red core radish. Add Granny Smith, capers, and black pepper to the jelly. A beautiful plate with a combination of colors. [Dessert] ``Butterfly Sake'' A matcha tuile is shaped into a cylinder to look like a bowl, and inside, from the bottom, matcha shiratama, hassaku, pistachio mousse, mirin sauce, and pistachio crumble. Served with milk ice cream made from butterbur. A duet of the bitterness of matcha and the bitterness of butterbur. Milk ice cream will give you relief. The beauty of this form. He is also a veteran pastry chef. It seems that there used to be a Hachette dessert shop on the second floor, but it seems that it is currently closed. [After-meal drink] ``Japanese black tea'' Organic Japanese black tea from Goto Seicha in Toyohashi. [Tea Sweets] ``Cacao Nib Florentine, Canelé, Black Bean Soybean Financier'' The friend who made the reservation was unable to come due to an incident, but they were very kind. I was able to see him off until the end, when he disappeared from sight. I'll visit you again.