リーガロイヤルホテル広島　レストラン　シャンボール

<Menu for February 3rd to March 29th>

・Hiroshima's "Crea shrimp" slowly poached

Caviar [Oscietra] and smooth cauliflower bavarois

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

・Megahira abalone mushroom and Ezo abalone fricassee served with Mediterranean seafood soup

・Crispy conger eel beignets with the taste and texture of aged and earthy aromas, served with a rich cocoa-flavored red wine sauce

・Roasted duck breast (aigamo) with sauce Poivre Vert and chili cabbage puree

Or

・Roasted lamb served with refreshing carrot puree and caramelized salsify

・A duo of Kamagari seaweed salt and Etajima olive oil

・"Vacherin" strawberry and Espelette pepper

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

"French pigeon cassoulet mousse with the rich aroma of Marc de Bourgogne" (+¥2,910)

"Premium Kuroge Wagyu beef fillet sauteed with potato roulo and seasonal vegetables in a Saint-Estephe red wine sauce" (+¥4,807)