リーガロイヤルホテル広島　レストラン　シャンボール

<November 12th - February 2nd>

・Hiroshima-raised "Kuree Shrimp" tartare and caviar [Osetra], light champagne mousse

・Gently cooked Hiroshima salmon with a melt-in-your-mouth texture. Blessings from the sea, mountains and earth

・Megahira abalone mushrooms and roasted cloud roe served with smooth Mont d'Or and truffle cream

・Conger eel beignets - Taste and texture of aged and earthy aromas

Rich cocoa-flavored red wine sauce

・Red tilefish with crispy scales and coated with Chinese ink

With fragrant Chateau Chalon sauce

・Slowly grilled duck breast and thigh from Tojo Town, Hiroshima Prefecture

Sauce Poivrevert

・Bigorre pork shoulder and roasted turnip for 4 hours

Sarawak pepper and dark beer sauce poivre

Or

French Lacan pigeons with girolles and ceps mousse with the rich aroma of Marc-de-Bourgogne (+2,910 yen)

Or

Pan-fried premium Japanese black beef filet, fragrant cep mushroom potato roulo and seasonal vegetables, with beurre de Bercy Bordelaise sauce (+¥4,807)

・The duo of Kamagari seaweed salt and Etajima olive oil

・Chocolate

・Coffee or tea and snacks

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We also offer the chef's recommended assiette fromage (cheese platter).(+\3,163)

*Please feel free to ask our staff.