リーガロイヤルホテル広島　レストラン　シャンボール

・Amuse-bouche "Terroir Hiroshima"

・Marinated red sea bream with the scent of yuzu paired with beetroot tartare with ginger

・Megahira Fragrant mushroom cream soup made with fragrant Maitake mushrooms wrapped in crystal film

Bread and butter

・Fragrant grilled Setouchi red sea bream fregola served with risotto in soup de poisson

Mussels ravioli with champagne sauce

・Poached domestic beef fillet and seasonal vegetables with Beurre de Bercy Bordelaise sauce

・A duo of Kamagari seaweed salt and Etajima olive oil

・Vacherin Strawberry, White Chocolate, and Mascarpone Ensemble