Restaurant the Shambles
Restaurant
The Shambles
[Fuefuki City / French]

Serving selected ingredients with the best pasteurization

Today's amuse bouche is literally colorful and creatively pleasing to the palate.
The cauliflower mousse with crab and caviar is combined with consommé gelée to enhance the light flavor of cauliflower and create a rich flavor.Tuna rillettes inside the crispy monaka.And enjoy the richness of simple choux pastry and cheese with gougère.

The cold appetizer is plump and juicy oysters that have been steamed in a 200 degree oven along with their shells, served in brown rice potage.The grainy texture and gentle sweetness of the potage are tinged with black pepper, and the olive oil rounds out the flavor.

A warm appetizer appears in a cute standing like a Mont Blanc.
Soft mashed potatoes that melt in your mouth reveal soft beef cheeks, and plenty of rich red wine-based sauce.The sauce is made by simmering the meat together to bring out the umami of the meat as much as possible.You will be intoxicated by the deliciousness of the meat that melts in your mouth.

The fresh fish of the day with the best cooking method...Today is sea bream cuisonnacle.The chef's specialty is the exquisite heating that makes the surface crispy and the inside soft and fragrant.The umami oozes out from the iridescent fillets like mother-of-pearl.
It is no exaggeration to say that this dish, which is served with the best degree of grilling that changes the heating depending on the cut part, is a masterpiece of modern French.

The meat dish is Ezo venison roti.Fresh and in the best possible condition, the fine quality of the meat will impress you.With the optimal heating and cassis-flavored black pepper sauce, you can enjoy the wild flavor that overflows as you chew, and you will be drowning in delicious pleasure.
Sautéed red cabbage and sautéed mushrooms, which are cooked with just the right amount of water, are just as delicious as the main dish.

The leading role of dessert time is a gem unique to Shambles, which is a playful addition to the king of chocolate "Gateau Opera".Place chocolate and coffee ice cream on coffee granite and cover with chocolate.If you put hot chocolate on it, the lid will melt.Enjoy the magic of golden compound to your heart's content.

Canelé de Bordeaux is set for small sweets.A canelé-loving chef spent more than half a year making prototypes of a canelé that he would like to eat himself, and finally completed it with passion and love.
The different textures of the crispy bittersweet outside and the moist and chewy inside follow the tradition, and the aroma and flavor are condensed.