リーガロイヤルホテル広島　レストラン　シャンボール

April 1st (Wednesday) ~ June 14th (Sunday)

Hiroshima, Osaka, Burgundy

- Clear sea bream consommé, ensemble with the aroma of cherry blossoms, Hiroshima sea

- An image of a river flowing from a mountain of Hiroshima salmon and crimson shrimp; "Osetra caviar" and a crustacean vinaigrette representing the sunset over Miyajima.

- Grilled bamboo shoots and pan-seared foie gras with Hiroshima sake lees beurre blanc sauce, cocoa crumble, and the aroma of genuèvres.

Crispy-skinned rockfish from the Seto Inland Sea, asparagus, clams, and Shiranuhi condiment.

• Roasted Hiroshima beef fillet with straw aroma, braised red cabbage and colorful vegetables, and a rich truffle sauce (+¥4,200)

Or

Roasted duck breast seasoned with spices, served with beetroot texture and a blackcurrant and Hiroshima red wine sauce.

Or

Roasted and confit lamb, perfectly grilled to perfection, with a hint of Hiroshima lemon in the lamb jus.

• Selection Cheese

• Seasonal citrus granita with olive oil from Etajima Island

Choose one item from the dessert menu.

• Small sweets

Bread and butter

• After-meal drinks

June 16th (Tuesday) ~ August 16th (Sunday)

Hiroshima, Osaka, Burgundy

Buckwheat galette and Osetra caviar

- An image of a river flowing from a mountain of Hiroshima salmon and crimson shrimp, with a crustacean vinaigrette representing the sunset over Miyajima.

- Conger eel beignets baked with Miyajima beer batter, fragrant maitake mushroom risotto, and sansho pepper-flavored Madeira cream sauce.

・Ayu (sweetfish) from early summer to mid-summer: An encounter with the queen of spices, accented with the aroma of champagne vinegar and watermelon.

Gently cooked "Akou" fish in a bouillabaisse style, with concentrated ocean flavors and aioli.

- Milky Roasted Lamb from Lozère with Lamb Jus infused with the rich aroma of Togouchi Single Malt

Or

- Slow-roasted duck breast with turnip and duck leg ravioli, topped with rich cherry foam and the aroma of Sakurao White Herbs gin.

Or

Pan-seared Kuroge Wagyu beef fillet infused with the aroma of straw, served with truffle-scented Pomme Duchesse and girolle mushrooms, and a red wine sauce from Miyoshi Winery (+¥4200)

Selection Cheese

- Seasonal citrus granita with olive oil from Etajima Island

Choose one item from the dessert menu.

• Small sweets

Bread and butter

・After-meal drink