June 05, 2006

Olivier(オリヴィエ＠学芸大学)

鮪・林檎のタルタル仕立て　ウズラの卵添え、空豆の冷製スープとともに。 Tuna and apple Tartare, with quail egg and cold horse bean soup.

築地よりの鮮魚　フレッシュトマトとアサリ、ニースオリーブとハーブのソース。グレープフルーツとヴェルヴェンヌのグラニテ。
Pan-fried fish with fresh tomato, clam, Nice olive and herb sauce. Grapefruit and Verveine granite.

フランス　ヴァンデ産マグレ鴨のロースト、南仏赤ワインとイベリコ豚のチョリソーのソース。春のデザート。
Roasted duck, red wine and Iberico pork chorizo sauce. The dessert is some kind of gratin...ingredient unknown(^^;;) Overall was not bad, characteristically strong herb seasoning, I liked the fish but my friend thought it was a failed attempt of Fish in Acqua Pazza, I thought the duck was a bit hard but my friends said theirs were alright.
Olivier

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