爽やかな初夏の午後、屋上でチャイニーズランチ。朝食が軽かったので、鶏唐揚げ、炒飯、豚バラ肉角煮、青椒肉絲を。ワインはボルドーの白。
On a beautiful early summer afternoon, had a Chinese lunch on the rooftop. As the breakfast was light, had fried chicken, fried rice, braised pork belly and beef stirred with green pepper. The wine was a Bordeaux white.
炒飯に使ったのは、浅野日本酒店からもらった京都の酒米「祝」。粘度が低いので、炒飯やリゾットに向いているらしい。
The rice used for the fried rice was "Iwai", a sake rice from Kyoto that got from Asano Sake Shop. It is said suitable for fried rice or risotto because of its low viscosity.
AOONI (IPA)も。
AOONI beer (IPA) too.
夕食は、久しぶりに護国寺のお気に入りフレンチビストロ「ル・マルカッサン」からテイクアウト。ボルドーの白からスタート。
For dinner, took out from the favorite French bistro "Le Marcassin" in Gokokuji after a long time. Started with a Bordeaux white.
パテドカンパーニュ。
Pate de campagne.
White liver mousse. Comes with a crunchy baguette.
赤は、まとめ買いしているローヌのギガル。
Guigal for red wine from the Rhone, which bought in dozen.
メイン1 .鴨のコンフィ。
Main dish 1. Duck confit.
メイン2.豚バラ肉のカシス煮。これが絶品で、甘酸っぱくてフルーティ。豚肉もホロホロと柔らかく、舌の上でとろけるよう。
Main dish 2. Pork belly boiled in blackcurrant. Excellent, sweet, sour and fruity. The pork was tender and melted in the mouth.
メイン3.牛ホホ肉の赤ワイン煮。安定した美味しさ。リピートは数えきれない程。ルマルカッサンは少し遠いので、以前は行きたくてもなかなか叶わなかったが、コロナ禍のテイクアウトで、かえって身近になったお店。美味しく頂きました。シェフも元気そうで何より。
Main dish 3. Beef cheek braised in red wine. Always delicious. Can't count the number of repeats in the past. Couldn't go to Le Marcassin frequently because it's a bit far away, but its takeout service due to COVID has brought it closer. The foods were delicious. Glad to see the chef is doing well.
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