配送OK! 自宅で楽しめる「高級レストランのお取り寄せ」傑作選

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五島列島の鮮魚を使ったブイヤベース

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鹿児島産黒毛和牛のブルゴーニュ風煮込み

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喜瀬豚のカスレ

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京都七谷地鶏のバスク風

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パースニップと新じゃがいものスープ

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ハンバーグ柚子胡椒風味

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チキントマトソースプロヴァンス風

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季節のお弁当 一段重

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能登豚みそ漬け

" } }

>> この記事の先頭に戻る

Motoi(京都)

Motoi(京都)
ブイヤベース鍋

フランス料理シェフが作る「餃子」という、意外性のある組み合わせを提供しているのは、京都のミシュラン1ツ星レストラン「Motoi(モトイ)」の前田元氏。もともと「愛娘に安心・安全な餃子を食べさせたい」と、自宅で、化学調味料無添加で作った餃子が原型で、つけた名前も「パパ餃子」と、なんともほっこりするネーミング。

だが、そんな可愛い名前に反して、実はその中身はバリバリの中華のプロの「餃子」なのだ。前田氏は調理学校を卒業後ホテルに就職、フランス料理の前には10年間中国料理部門でキャリアを積んでいる。

「豚肉に海老、キャベツとニラ、少しパクチーを入れて、もっちりとした厚めの皮で手包みし、本格的な香港の点心をイメージさせる餃子に仕上げました。今回の新型コロナの影響で、家で遊ぶことしかできない子供達を笑顔にしたい」と前田氏。ニンニクを使っていない上品な仕上がりの餃子は、ビールはもちろん、実はワインとの相性も良く、大人も楽しめる。焼いても、水餃子にしても、鍋に入れてもよしのオールラウンダーだ。

餃子
パパ餃子

そしてもう一つが、ブイヤベース鍋。伊勢海老や貴重な国産のハマグリ、天然の白身魚、蒸し鮑、京都らしい生麩や大原から届いた野菜などの具と、クネルをイメージしたオマール海老のムース、フランス料理店ならではのオーセンティックなブイヤベーススープを合わせたもの。

魚介類
ブイヤベース鍋セット。新鮮な伊勢海老などの魚介類がたっぷり入っている。

新鮮な極上食材をお好みの火加減で、というアイデアは、素朴な南仏の郷土料理をワンランク上のご馳走に仕立てている。魚介の旨味の溶け込んだスープに白飯と付属のペコリーノチーズを投入しておじやを作る、というシメも日本人の心をグッと掴む。

〆の雑炊
シメのおじや

・モトイシェフのパパ餃子(24個入)2300円(税込、送料別)
・ブイヤベース鍋 1万4000円(税込、送料別)

注文
Motoi 公式サイト



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2025

VOL.345

Spring

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