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 April 8th to June 2nd>

・Swordfish with caviar [Osetra] and hassaku oranges, served with a light champagne mousse

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

・Hiroshima-grown "Kuree Shrimp" served with Chateau Chalon-flavored Moriyu mushrooms and green asparagus

Smooth Comte cheese and Coraline sauce

・Crispy conger eel beignets in harmony with shellfish

・Alfonsino grilled to perfection a la minute, served with a fricassee of beans and chorizo, and a pil-pil style watercress emulsion sauce

Roasted lamb with creamy artichoke puree and minty joue d'agneau

・The duo of Kamagari seaweed salt and Etajima olive oil

・Citrus Vacherin served with refreshing lemon balm sorbet

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

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

"Premium Japanese black beef fillet sauteed with ceps-flavored potato roulo and seasonal vegetables served with beurre de Bercy Bordelaise sauce" (+¥4,807)

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The chef's recommended assorted cheeses are also available.

We have it available.(+\3,163)

*Please feel free to ask our staff.