地産地消にこだわった優しい味わいの「倉敷フレンチ」。──「プルミエ（Premier）」（晴れの国 おかやま紀行 vol.9） : Premier

For dinner, we went to Kurashiki's popular French cuisine "Premier." . . [a:33000133,[b:I had a "food fight" at a certain restaurant in Takahashi for lunch, so I wasn't that hungry, but I was in the mood for wine that day. I arrived at the restaurant thinking it would be nice to have some wine while having a la carte food. To my surprise, it turned out to be the alley I had just wandered into after being guided by the navigation system [b: an elegant shop behind the Ohara Museum of Art] (lol). Even though it was quite far from the hotel (I think), why did the navigation system take me to such a place (mystery)? I was supposed to enjoy wine a la carte, but as soon as I entered the restaurant and looked at the menu, for some reason I shifted into French cuisine mode (lol). The evening course, priced at 4,500 yen (approx.), consists of amuse-bouche, hors d'oeuvre, soup, bread, main dish, and dessert. [b:Amuse is salmon roe]. Expectations are high for the elegantly flavored amuse. Let's have [b:shuwashwa] too! ! I'm so happy with the generous amount of pouring! ! The chef brought a large wagon with him. Prosciutto that has been aged for 9 months is cut on the spot for each table. That skill is amazing! ! Along with the Prosciutto local ingredients were served on the plate, making me think, ``I can't get enough of this!!'' [b: Hors d'oeuvre (appetizer)]. [b: "Yoshiebi"] is a specialty shrimp from Okayama, and is said to be large shrimp of 15 centimeters or more that are often landed along the Seto Inland Sea coast. In addition to shrimp and Prosciutto, we mainly use fresh seafood ordered from Shimotsui, the fishing port where the chef was born, such as [b: Ankimo, Salmon roe, Fugu, Marinated mantis shrimp, and Quiche Lorraine]. Items that bring out the flavors of the ingredients are served in large quantities. All dishes are delicious, but [b: "Quiche Lorraine" is outstanding! ! ] ``The quiche is delicious!'' I honestly said, and [b: ``Everyone says this a lot!!'' she proudly said. ] When I said, ``Tokyo's Nancha is so much better than French cuisine!!'', she said, ``That's embarrassing!!'' with great embarrassment (lol). He seems to be quite a shy person. [b:Next is soup. ] Apparently it's a potage made with carrots and fried bread. It's as delicious as it is ♪ Choose [b: ``Sea bream meuniere''] as a main dish with a choice of meat or fish. A large sea bream is sitting there. If it were a store in Tokyo, it would be half the size. . . The tomato and orange sauce also has a soft acidity that goes well with the sea bream. Let's have some white to go with the splendid sea bream! ! [b: "Torontes"] of Argentina. Fruity and elegant taste. Dessert was marron cheesecake and raspberry sorbet. Finish off with a coffee with more milk than a cappuccino. [b:I had the impression that this is a delicious restaurant that skillfully incorporates locally produced ingredients for local consumption while pursuing the deliciousness that can only be found in Kurashiki. ] In terms of original flavors that make use of local ingredients, this may be a true [b:a new style restaurant worthy of being called ``Kurashiki French cuisine'']. It costs around 6,000 yen for wine and sparkling wine. I think this price range is great for the price of the night. When I come across a delicious restaurant while traveling, I feel like I've gotten a great deal. This is a shop you'll want to stop by when you visit Kurashiki. If I had to put it another way, it would be [b: A place you'd be happy to have in your hometown]. . . It's a French cuisine Restaurants where you can enjoy delicious dishes made with local ingredients without being too pretentious. Thank you for the meal☆ [b:●Premier] 1-5-13 Chuo, Kurashiki City, Okayama Prefecture 086-422-3600 15 minutes walk from the south exit of Kurashiki Station on the Sanyo Main Line 11:30-14:30 (LO) 17:30 ~21:00 (LO) Closed on Wednesdays 30 seats (table 7)