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 a la minute with a fricassee of beans and chorizo, served with a pil-pil style cress 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

<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)