Dinner course. Chicken liver mousse and Platinum pork rillettes. First appetizer: Lobster consomme gelee, hair crab and cauliflower bavarois, organic spinach sauce. Second appetizer: Iberico pork ravioli, red wine sauce. Main: Roasted Col-vert duck, mushroom and potato on the side. Dessert: Marron souffle. I chose gibier(wildlife animal) for my main dish and ordered wine so it came up to over 11000yen…^^;;; Very nice though! The pork dumplings were wonderful too. And gosh, I had two souffles in a day….but this one is chestnut flavour with chestnut ice-cream….I can never resist chestnut!
アミューズ：鶏白レバーのムース、白金豚のリエット。
前菜第１皿：オマール海老のコンソメジュレ、毛蟹とカリフラワーのババロワ･有機ほうれん草のソース。
前菜第２皿：イベリコ豚を使った自家製ラビオリ・酸味の利いた赤ワインのソース。
青首鴨のロースト・内臓のソース。
茨城産・特選栗の渋皮煮のスフレ。自家製のプティフール。
Point de depart
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