リーガロイヤルホテル広島　レストラン　シャンボール

<Menu from September 3rd to November 9th>

・ Hiroshima's "Kuree Shrimp" slowly poached and paired with caviar (Oscietra) and a light champagne mousse

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

・Roasted "Megahira Abalone Mushroom" in harmony with small sardines and Iberian chorizo

・Crispy conger eel beignets with a taste and texture of aged and earthy aromas

Rich cocoa-flavored red wine sauce

・ Rosy black sea bream grilled a la minute and then dried and simmered in its jus.

・Roasted duck breast (aigamo) with thigh farcy and a green pepper sauce called Poivre Vert

・A duo of Kamagari seaweed salt and Etajima olive oil

Roasted pear compote with a glass of saffron and honey

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

"French pigeon Rouen style" (+¥2,910)

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

” (+¥4,807)