鎌倉でカウンターフレンチ : Fier Te

Highly rated in Kamakura at French cuisine. We made a reservation for lunch and visited. We were looking forward to seeing Chef Yamamoto, who had honed his skills at restaurants such as "L'Ecain" and "Orgueil" after traveling to France for training. The restaurant is on the second floor of a building located on a small alley a short walk from Kamakura Station. There are tables in the back and counter seats facing the kitchen. The atmosphere is rather casual. Chef Yamamoto and his male assistant complete the entire process from cooking to serving. [Lunch B ] 14,850 yen The menu consists of an amuse, 3 appetizers, a fish dish, Meat Dishes, 2 desserts, non-alcoholic white wine 880 yen, mineral water (amuse) [b: Eclair - snow crab, saffron, caviar] The eclair is a specialty that changes with the season in what goes inside. This time, it is combined with burnt onions and almonds. [The bread is also quite good. It was a pity that there was no refill. [b: Cauliflower, Nemuro Undan] Undan under the pure white cauliflower arranged like snowflakes. [b:, Oyster from Yonesaki, Iwate Prefecture, firefly squid from Hyogo Prefecture, seaweed] A marriage of the splendid Oyster and the firefly squid that heralds spring. The classical sauce is perfect. [Hokkaido cod milt, white kidney beans] The milt is served as meuniere. The inside of the browned albacore is soft and fluffy. The white kidney beans around the albacore complement the albacore. [Saga Prefecture 26-day aged Spanish Mackerel] A magnificent Spanish Mackerel appeared on the table. You can clearly see from the cut that the center is rare. The fish dishes here are characterized by their emphasis on the aging of the fish. Well done! [b:, New Zealand Lamb] classic of French cuisine and well cooked. (Dessert) [b:, salt from Hamahika Island, Okinawa, and olive oil from Spain] The olive oil comes with a bottle as well. The olive oil is poured later into the salty Gelato. Wonderful texture. [b: -Aichi green peppers, mascarpone, yogurt, DITA] The orange green peppers are brightly colored in this décor. The acidity of the citrus combines with the mildness of the mascarpone and yogurt. b: [tea cakes] A small parfait-like glass dessert and two small pastries. One item was a fierte-style walnut child. It has the texture of a freshly made pastry and may be even better than the original... [b:・coffee] I haven't been to Kamakura since the fall, and although I had hay fever, I was able to enjoy a delicious French cuisine. For some reason, there are no local ingredients including Kamakura vegetables or fish from Sagami Bay. I wondered why. When I asked the chef about it, he told me that the customers who come from nearby areas usually receive locally grown food, so they order delicious food from all over the country. He also said that when it comes to aging fish, fish from far away is often better. I see. As a resident of Kanagawa Prefecture, I would like to be proud of the dishes made with Kanagawa ingredients, which are freely handled with the chef's sensitivity, and served to both local and foreign diners. Targeting is difficult. Thank you very much for the food.