Royal host's first French cuisine "Southern France / Nice cuisine enjoying herbs and vegetables" Tasting review

You can enjoy French cuisine which is the first Royal host "Southern France · Nice cooking fair enjoying herbs and vegetables"Will start on Thursday, April 16, 2015. In holding the fair, the development staff visited the local south of France and Nice, and casual French cuisine not decorated south of France was completed, so we had a cuisine at the tasting meeting as soon as possible before the fair .

"Southern France / Nice cooking fair that enjoys herbs and vegetables" - Started at the royal host nationwide from April 16 (Thursday)
(PDF file)http://www.royal-holdings.co.jp/ir/backnumber/pdf/news/2015/news_20150319.pdf

Arrived at the Royal host.


There was a guide leading to the venue of the new product information meeting / tasting party.


When I arrive at the table, the table says "Nice (Nice)".


Already a fork and a knife had been set.


· Amuse
First of all, "Amuse" which corresponds to Japanese food "Okoshi". It is attached to "Do Bra Set" which selects appetizers and main dishes.


Cooking seems to start from vivid vegetables.


This is a new vegetable "Stikkio" which made stick type vegetables "Finocchio" of Seriaceae which we often eat in southern France.


I will eat it with a special ansho wired sauce made with basil · anchovy · garlic. After a firm saltiness and a slight sourness, it awakens appetite with a scent like scent.


If you add plenty of unshowed wild sauce to the petit shoe "Guérère" with cheese, you can enjoy a moist and tasty texture different from the vegetable stick.


· Appetizer
Pasta Pistou with vivid green of basil (734 yen including tax). "Pisto" is about the basil in the dialect of South France.


When you cook spinach filled raw pasta with basil-based sauce containing olive oil and garlic, it is exquisite taste.


Homemade Terrine of vegetables and herbs, which is so beautiful to wash out, (734 yen including tax). It seems to be said that it can be "tasted with eyes" food.


Separate and feel like this.


Yellow Zucchini, beats ......


Olive, cream cheese, smoked salmon trout. While sweetness, sourness, saltiness and umami are condensed, there is never that something insists on taste and it is not breaking the balance, and it is finished as a terrine.


It is ant to enjoy different taste with 3 types of herbs.


I brought the whole terrine that I was handmade from Ichi in the kitchen and showed it to me. It seems that skilled work is required to mold cabbage on the ingredients into square shapes.


Soup de Poisson (734 yen including tax) is a style pouring from the pot on the spot so that it can be drunk in a warm state.


Soup was accompanied by egg yolk and garlic's Io Resource, baguette, cheese.


Place plenty of Io Resources · cheese on the baguette, float gently on the soup and wait a while.


When the baguette became moist, when it is included in pork and mouth together with soup, the mouth-to-mouth cheese, baguette, and Io resources are intertwined with a rich fishbase-based sauce and a surprisingly varied and deep flavor. It is a great ant to enjoy the refreshing feeling by adjusting the moist condition of the baguette.


The soup which produces a deep flavor is said to be a base of soup by shredding shrimp, crab and crustacean shells to seafood. A rich soup that can be enjoyed only with soup is a rich flavor which has never been tasted so far, and it is a complimentary dish without complaint wanting people who do not like French cuisine to taste once as well.


· Main dish
I finally reached the main dish. Dub of beef (1490 yen including tax) is a representative home cooking of Nice which cooked vegetables and beef carefully.


The red wine base sauce is surprisingly smooth and you can taste the original taste of steamed boiled beef and it makes you feel luxurious when you put your meat in your mouth very softly.


A carrot simmered in contrast to beef.


Furthermore, frit of 'Polenta' which kneaded up corn flour and fried. It is more moist texture than potato, it goes well with rich sauce.


"Scallop and Merluca's Provencal" (1274 yen including tax) is a combination of white fish called Merlucera and scallops with piste sauce full of olive oil and basil.


Mellucia of a cod is easy to eat without any unpleasant smell, you can fully enjoy the scent of olive oil and basil.


Slightly sour olive oil is tangled, so scales are chewy and sweet. Baked color stone, fragrance is also exquisite taste harmony, very elegant taste. When squeezing plenty of lemon that is attached, the sauce is even more gritty, so even a woman with a small meal can be eaten with it smoothly.


· Single item menu
In addition to the de pla set menu, there is also "Pisa Radi Ale" (734 yen including tax) as a single item dish. It is a representative dish similar to pizza, but it does not use cheese and tomato base sauce, it is seasoned with onions and anchovies.


Sweetness of onions fried in candy and exquisite match of anchovies' saltiness. Also adds the sourness of olive grain and the garnish of large garlic, the harmony of complex taste is the adult's taste completely different from general pizza.


They brought an anchovy and olive used for Pisa Radière.


When you try eating with anchovies with pakuri, you can understand that it is a fine ingredient in a single mouth. It is a level to establish as one article even if it is put out as it is.


"Cuvee · Plunell · Rose" (410 yen for glass tax, 1598 yen for decanter tax, 2354 yen for bottle) is the rose wine of the winery "Domaine de la Cressoniere" in Pinhaon village at the foot of the Provence regional mall. The mouthfeel is very soft and it is a wine that fits both beef dishes and fish dishes.


·dessert
Desserts are of course offered in two categories with "Cherry Crafty ~ Lavender ice cream ~" (626 yen including tax) and "Rich thick Gateau chocolat" (626 yen including tax).


Pale purple ice is lavender ice cream.


Although quite sweetness is strong, I feel that it is crisp, thanks to the good fragrance of lavender. The ice that the lavender color / fragrance strength was completed by trial and error is a high degree of completion that is surprisingly surprising as to why it did not exist so far.


Cherry crafty plenty of cherries on pudding fabric.


Sweetness A moderately acidic cherry on a discreet pudding matches the transcendence. I have not finished eating it in a flash.


Continue to Gateau chocolat. Rich chocolate melts when placed in the mouth, and can definitely satisfy chocolate lover and Gateau chocolat lover.


Almond's cookie "Crocan" served with Gateau chocolat is a waste smell sweet as a waste to keep it as a side effect of Gateau chocolat.


Excessive match condition when entwined with whipped cream that is not too sweet and not too smooth.


Of course, it is Large Justice that it makes a lot of cream in Gateau chocolat. Or, the level of dessert is too high, clearly speaking it is worth going to the Royal host with these two types of suites.


The first French cuisine menu "Southern France / Nice cuisine enjoying herbs and vegetables" is the Royal Host's first French cuisine menu "Du Place Set" which selects one appetizer / main dish for Amuse, 2462 yen including tax (2678 including beef drink) It is yen). Many Nice cuisines that must be surprised as "Why did not you bring out a French menu so far?" Had become a French menu offering authentic taste while enjoying a light and casual fitting from spring to early summer . Enjoying herbs and vegetables Southern France · Nice cuisine fair starts on the Royal host nationwide from Thursday, April 16, 2015, and it is a limited fair until mid June 2015.