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 June 3rd to September 1st>

・ Moist steamed "Kuree shrimp" served with caviar (Osietra) and a light champagne mousse

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

・ Roasted "Megahira Abalone Mushroom" with salted tuna and chorizo accents

・ Crispy conger eel beignets in harmony with summer vegetables scented with basil

・ A la minute grilled bonito tuna served with Manganji pepper puree

Juice of dried "Megakahira fragrant maitake mushroom"

・ Roasted duck breast and thigh meat in a rich red wine sauce with a hint of blackcurrant

・The duo of Kamagari seaweed salt and Etajima olive oil

Or

・Higashi Hiroshima Tomato Nadeshiko and Watermelon Duo Fruity Scent

・ Sable Breton made with plenty of butter, refreshing rhubarb and yogurt sorbet

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

"Rouen-style pigeons from Lacan, France" (+2,910 yen)

"Premium Japanese black beef fillet, poached potatoes, seasonal vegetables and a sauce au poivre with Sarawak pepper" (+¥4,807)

<Menu from September 3rd to November 9th>

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

・Gently cooked Hiroshima salmon with a melt-in-your-mouth texture. Blessings from 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 to a fragrant finish, then dried and served with the jus of "Megakahira Kaori Maitake mushrooms".

・ Roasted duck breast and thigh meat served with a poivre vert sauce with a hint of green pepper

・The 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 items.

"French Rouen-style pigeon" (+\2,910)

"Premium Japanese black beef fillet, sauteed with potato roulo and seasonal vegetables in a sauce of red wine from Saint-Estephe"

" (+\4,807)