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八ヶ岳の春の山菜とモリーユdinner
モリーユ(アミガサタケ)以外にも春の山菜もたっぷり。
コシアブラやタラの芽などはもちろん、あけびの新芽とか懐かしいツリガネニンジンやイタドリ。
胡桃の新芽も食べられるとかびっくりでした。ちょっとナッティでとっても美味しい。
八ヶ岳の富士桜ポークをつめて、きのこのクリームソースを合わせたひとさらはやっぱり印象的だったし、他にも
スープにはモリーユの鱒詰め、
大イワナの魚料理にはモリーユの帆立ムース詰め、
鹿肉のお肉料理にはモリーユの八ヶ岳もち米詰めと大満足。
想像の斜め上いくスープだったし(もはやスープ仕立てなモリーユときのこの豪華逸品)
鹿肉のフォンとスグリのソースも美味しかったな。
ソースも抜群だからパンのおかわりもたっぷりさせていただいちゃいました。
ひとつひとつの山菜をマダムが丁寧に説明してくれて、それを聞きながらのゆったり山の時間は本当に癒し。
自らモリーユや山菜も採りに行くシェフのお料理とっても優しくて大好きです。
デザートまで本当に丁寧でいつもほっこりしてしまいます。
そしてお腹も満足。
できれば早めの秋にまたきたいなぁ。
再訪を楽しみに。