Mas De Lavande

Seasonal menu ☆ “Meeting to enjoy grilled abalone pie and blue omar”

I was invited to a meeting where the gourmet regulars wanted to eat the seasonal menu that they want to eat around this time every year (^^)♪

What is that seasonal menu?
“A party to enjoy grilled abalone pie and blue omal”

When I heard the story, I was told that the large abalone would be grilled in a pie wrap and each person would be served half of it, so just hearing the story made my expectations rise.

Moreover, when the uncooked Blue Omar was unveiled, I was surprised at its size! ️

Blue Omar, widely known as a high-quality French ingredient, is truly the best brand of lobster.

I was very curious about the taste of blue lobster from Brittany, and how it differs from the lobster that I sometimes eat at restaurants in the street ❗️

The chef has a background as a chef at a restaurant in Le Mas Tourteron in the south of France, and is now the chef of a famous restaurant that has received a Michelin star, but he is particular about doing all the cooking by himself.
What's more, the regular customers seem to be surprised at how much effort they put into cooking and preparing the food, which is what I expected (^^)♪

Normally it would be a high hurdle with only 3 groups, but on this day it was a private party for only 6 people, which shows the chef's enthusiasm.

Ask for a wine pairing and start toasting with bubbles♪

☆Appetizer: Toasted brioche tartine, egg cream, caviar
☆Cold corn mousse, pure white, Miyagi sea urchin

◎Blue Omar's arms and nails, vegetable vinaigrette, eggplant gateau
◎Blue omare body, hairy crab and zucchini ravioli
◎Black abalone, sea bream and scallop mousse pie wrap, truffle, brown sauce
◎Veal Bretagne style, morel mushroom sauce, asparagus wrapped in bacon, gnocchi

☆Yogurt sorbet, melon soup
☆Coffee, tea, espresso
☆Small sweets
☆Iced coffee

□Wine pairing

Accounting ¥48,944

The first dish of Blue Omar from Brittany is a salad of arms and nails.
The second dish is roasted torso with coconut and lemongrass sauce.

The salad has a firm texture, but you can enjoy the sweetness of the Blue Omar, making it a very luxurious salad.

The roasted torso is made with coconut and lemongrass sauce, and the combination of sweetness and sourness with the Blue Omar makes it extremely delicious! ️

The much-awaited black abalone pie wrap is Chef Nishino's original dish, which consists of thickly sliced ​​black abalone wrapped in vine murasaki and paired with sea bream and scallop mousse.

Compared to the abalone dishes I've eaten so far, the texture and flavor are so delicious❗️
I think regular abalone dishes are also high-class, but this pie-wrapped black abalone is a delicious dish on another level (´∀｀)♪

It was a wonderful restaurant that made full use of traditional French cooking techniques and spared no effort in cooking and preparation, and the exquisite searing of the meat and the seasoning of the sauce that brought out the flavors of the ingredients were wonderful (^^)♪

The restaurant's name, Lavande, means lavender in French, and the restaurant is named after lavender, a specialty of Provence, in order to remember the memories of his time as a chef in the south of France.

The interior of the restaurant is based on white, and the lavender-colored dishes on the lavender plates are reminiscent of a lavender field. Enjoy grilled abalone pie wrapped in a calming atmosphere while enjoying an extraordinary feeling. It was great to enjoy Blue Omar♪

Once again, I would like to thank the secretary for inviting me and everyone who attended☆

Thank you for the meal m(__)m

The price is set at a minimum for only courses, and the upper limit can be determined by your preference.

Each plate had an excellent quality of the ingredients and the sauce that went with it, and each plate had ample portions, giving me the impression that I was able to enjoy more than enough delicious food.

Unfortunately, perhaps because the courses were different depending on the price, there was no written information (paper, etc.), and I felt that the explanations of the dishes were a bit unsatisfying.

They said they wanted to focus on essence rather than fashion, but there were some dishes that seemed to go beyond that.

One of them was a plate of abalone and white asparagus topped with beef ham.
The brown sauce made with garlic had a flavor reminiscent of Bolognese, but it perfectly balanced the flavor of the abalone's seaside without overpowering it. Furthermore, the rich flavor of the ham and the texture of the asparagus make the taste stand out.

The main course, a plate of suckling lamb from France, was full of volume, but the quality of the meat gently fell away from the bones with each bite, and it was the best lamb dish I've ever had, with just the right amount of fat and delicious flavor.

It seems that you can also request ingredients when making a reservation over the phone.
It's a restaurant I'm looking forward to ordering if I can visit again.

This is a small restaurant located on the basement floor of a business hotel. Up-and-coming chefs create dishes one after another that are faithful to the basics but packed with new ideas. Not only was it delicious, but each dish was a new discovery, making it a very enjoyable meal.

Soft-spoken sommelier and pastry chef
The service at Serveuse was also wonderful, and I felt like I was eating in a small village in Provence in early summer when the lavender was blooming (← that kind of atmosphere (sweat)).

Thank you for the meal.