リーガロイヤルホテル広島　レストラン　シャンボール

■ 3-day advance booking deadline, includes one drink

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<Menu from November 11th to February 1st, 2026>

・Hiroshima's "Crea shrimp" slowly poached

Caviar [Oscietra] and smooth cauliflower bavarois

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

・"Megahira Abalone Mushroom" roasted whole with black truffle and Mont d'Or sauce

・Crispy conger eel beignets

A rich, cocoa-flavored red wine sauce with a taste and texture of aged and earthy aromas.

・Moistly grilled striped sardine with accents of ink and Hiroshima lemon

With a fragrant Chateau Chalon sauce

・Roast duck breast (aigamo) served with thigh farci

Sauce Poivre Vert with a hint of green pepper

Or

・French Bigorre pork and Seto Farm "Seto no Mochi Pork" pork belly confit with skin

Root vegetable puree and refreshing lemon accents, Espelette chili pepper flavor

Diable sauce

・A duo of Kamagari seaweed salt and Etajima olive oil

・Roasted pear compote topped with a glass of saffron and honey

*The main dish can be changed to the following menu.

"French baby pigeon with girolles, accompanied by a mousse of ceps and the rich aroma of Marc de Bourgogne" (+¥2,910)

"Premium Japanese Black Beef Fillet Pan-fried with Potato Rouleau and Seasonal Vegetables in a Saint-Estephe Red Wine Sauce"

” (+¥4,807)