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Restaurant Lacour
restaurant
LACOUR
[Showacho / French]
A quiet house along the Showa BypassFrenchIt is,Yamanashi OfRestaurant weddingThe flagman who has continued to lead.For a long time, it is a professional group that has witnessed various "special moments" and produced the best memories.
If you leave your mind and body to a talented restaurant that overwhelms guests with attractive production and gastronomy, a blissful time awaits you.
From the moment you step in, the scenery changes completely.The long approach is a prologue to the wonderful story that is about to begin.
Passing through the elegant entrance like the lobby of a resort hotel, you will gradually feel uplifted.
The climax of today's special day.The door to the extraordinary space where the candle flame sways opens slowly.
Ability of new generation French to color tradition with individuality
Ralbul
~ 6,050 yen (tax included)
A neat table setting in a fantastic space of light with candles.The cool dining gem course, which has a good taste in everything, starts with two splendid appetizers.
The first dish is arugula sauce and summer vegetable consomme jelly.
The beautiful sauce of arugula emulsified with hot spring eggs is mellowly put together while enhancing the individuality of fresh and vivid vegetables such as Romanesco, water eggplant, paprika, and fruit tomatoes.
To supplement the salty taste of caviar, use prosciutto and shining jelly.
In addition to the wines that you can enjoy with your food, the one that we paid attention to this time was the non-alcoholic "THE MID" that was made by the sommelier and is exclusively for meals.
Even those who cannot drink can enjoy a wonderful marriage with the French course like wine.
The second dish is foie gras flan corn soup.
Thick foie gras boosts creaminess in a sweet-like soup supported by the sweetness of the gold rush itself.Below is a fluffy foie gras franc!
Today's fish dish is the natural red sea bream mikyui, which is made by boiling the fish stock "Fume de Poisson" and making it into a nage.
The red sea bream cooked at low temperature is plump and moist!The rich and flavorful sweet soup is connected with butter, and the weight is balanced with the ravigote sauce with a refreshing lemon acidity.
The main meat is the rare roasted Iberico bejota.
A bite of the finest shoulder loin with truffle oil scented in a sauce of charred onions and deglazing.Rich redness and mellow fat ... It melts the moment you put it in your mouth and is full of sweetness.
The splendid course ends with a beautiful dessert, pistachio espuma framboise meringue.
Blancmange is coated with crumble, almond poodle and white chocolate, and a light foamy pistachio espuma is applied from above.As you continue to eat, you will see strawberries, and you can enjoy the sweetness and sourness.
* Course content is an entrusted course that makes use of seasonal ingredients
On an important night, add a "anniversary special plan" with a whole cake (No. 1,650) and a commemorative photo (with mount) for +3 yen to the course meal.
Patisserie The Ellen's beautiful mini-decoration cake, which proposes memorial sweets based on the concept of "one scene," fills a sweet moment.
It's nice to be able to choose herbal tea in addition to coffee and tea for drinks after meals.
Along with the fascinating naming, the ingredients and effects are explained, so I want to choose according to the mood of the day.
Anniversary benefits
* At the time of booking, tell that "PORTA anniversary privilege use"
*Expiration date: Indefinite
After the interview ...
Not to mention delicious food, the neat and modern atmosphere with excellent aesthetics and high quality hospitality are wonderful.
I am convinced that it is used not only for birthdays, wedding anniversaries, family celebrations, but also for proposals.
Fascinated by the wonderful entertainers of this restaurant who design the dining space, everyone will swear to visit again.
store information
* Complete reservation system up to 2 business days in advance
TEL: 055-268-0660
Anniversary restaurant list
