Maison-de-gilles ashiya

Leisure – Hobbies & Entertainment | | 23 views

The residence solitary house French which is the Ashiya river

The coming out introduction of “meson do gill Ashiya”. Appearance.It has become the solitary house restaurant.

The paris north west, with TGV port Rouen of the Seine river levee of 1 hour 10 parts.Perhaps, if, but the town which has the open space where is executed jiyannu [daruku] you hear, perhaps excessively there is no familiarity in the Japanese, the extent which becomes there is also a person who nods.Gill tourunadoru of the town graduate which is this history, cutting off the seat of the chef of Paris “taiyuban”, began operating restaurant “Gill” in the home Rouen Seine vicinity.And acquiring two stars, 20 years or more which probably will be entwined, it is the one which continues to be the French shines star which represents Normandy district.


Main dining

When that gill, in 2008 the cooperation branch store does in Japan, not to be the large city, Tokyo and Osaka, because it was fixed to the policy that as for being chosen a stroke of residence town of the levee of the Ashiya river, “we would like to raise degree of satisfaction in all aspects which include the environment around not only cooking”, exactly is not, probably will be?

so, bearing the name of jill maison-de-gilles ashiya (Maison de Gill Ashiya) here are some of hirata-cho, ashiya, that the sea around the corner, near the mouth of an ancient oyashikimachi ashiyagawa. that old, people do not know if people who are not familiar with play between the hanshin play bach there are also where there was a.


meeting rooms are also wide. here is a waiting room with luxury sofas.

once through the gate facing the river stately, mansion has been sitting in the back way to far to the right. entered from the right front entrance of, long chaise go to the left for a while (couch) that was placed at, waiting indescribably luxurious space. sit back and have a comfortable sitting on the sofa, you can wait to relax and think about even though i hope to sit here forever.


mr. chef hideki takayama

years2it presides over the fort to come to japan on behalf of jill kai, of tokyo chez ino starting with the, 2004after years of burgundy in france ramurowazu of auvergne and regis&jacques marcon (both three-star) in, 4chef hideki takayama has been polished by the arm returned home nearly a year. alpine chef-loaded corners is enough experience, jill also taking into account the food, also firmly while leaving the goodness of traditional french and also, is told that the hot twist of its own.

in the next page, course meal introducing the

7,800from the course of the circle.

wet wipe we also joke. homemade petit pain. have have.

so, jill’s specialties that incorporate7,800menu of the circle rouen will introduce from.

· message from the chef

none of the high-quality content elaborate.

first, greetings from the chef been referred to as, the plate was served with cardamom and star anise, bite-size terrine of duck meat , bavarois of parmesan cheese , ratatouille of tomato , granite of watermelon is total4type appeared.

from left terrine of duck meat , bavarois of parmesan cheese , ratatouille of tomato .

terrine of duck meat it is the texture of the meat was excellent, ratatouille of tomato easy to go eat in a mild taste, bavarois of parmesan cheese is, on the surface cured ham powder coating has been, while there is a rich fragrance high, it has become very delicate finish yet.

here granite of watermelon .

it was particularly impressive is, i will now meso summer fun granite of watermelon . this is, in the dish was built in the image of the margarita, on top of the granite of watermelon, the granite has become a layer of cucumber and basil, sweetness and aroma of watermelon, weave flavor blends so as to overlap cucumber and basil blue there, it has become a refreshing sense of taste is complex with high. also, was accompanied by the edge of the glass vessel salt it is also interesting rendition of.

amuse

the bounties of the sea, about 50 participants.

amuse is, in the dish while incorporating the fruits of the sea, went into the glass like small sea as.

japan boasts a toast to the bounty of the sea!

on top of the mousse of cauliflower was armed with subtle acidity and sweet creamy, with champagne jelly, seaweed sea urchin kelp white shell sea grapes preface to fit exuberant, etc., you give me fascinated by the color of each flavor and color. so, if i compare in a word, exactly cocktail of the sea .

in the next page, appetizer~the number of main dishes introducing the -appetizer

has entered the langoustine is very boryumi.

and, in the course of this, the dish was a most memorable, here poiret langoustine light . under the burning body of langoustine exquisite ideal that has been subjected to the, there is paved loire white asparagus production, we also are several kinds of salad on. the barrel is a delicious combination that has been promised just this, this dish is notable, its source.

the white asparagus is generally, lundy’s tail is joseki-source, chef is aware of the early summer, it has been chosen the light source was dared to ask the acidity. honey and rosemary, source made with sherry vinegar and is, there is a moderate acidity in the mellow sweetness, the taste and smell are a bouquet of herbs and honeyWwe will meet at the effect.

also, of tomato coulis that was served to the source, vinegar is a sour taste and a different grant, white asparagus has been created to further complement the accent of a complex spread gently to the source.

cooking fish

tension of the quality of bursting body does not collect.

cooking fish headed vu~apuru of. so-called steamed in, one dish was finished with another kind eska moment with lemon or vinegar to it. headed by that of steamed(only quality)elasticity has increased, until the texture is also fun because not only taste, moderate acidity of the source will snuggle up to a pleasant taste of the greater horseshoe. also, dish was served on a soft slightest armory(broad beans) also, it comes into play in the vividness of visual.

cooking meat

delicious sweet and even fat, loti iberico.

the main meat loti iberico . source is an orthodox style of phone-based, the meat itself orange and fennel in2~3sun have been marinated, and then a dish of meat dishes and refreshing taste of summery.

also, part is chopped fennel stalks were put on the meat, taking into account the unique crunchiness, mel’s going to finish even a sense of fun food.

sites around the bone is of course, i am happy that has been highlighted also firmly distinctive iberian pig fat sweet. degree was the completion of the passion for excellence have been poured into the chef’s iberian pig.

in the next page, specialties, such as jill’s deseru introducing the · deseru bite of the season

i want to eat in the summer tropical taste.

the avant-deseru, from above coconut and ginger mousse , whole blueberries into the soup of grapefruit , orange and passion fruit jelly roh , increments of pineapple fruit of4consisting of a layer, appeared fun dish! despite the avant-deseru, there was a pleasant surprise also that elaborate only this comes out, there is only an deseru cleanse your palate after cooking meat, with reduced sweetness, it is great to devise where to finish with a sense of refreshing coolness.

· deseru

jill specialties of the head office mille-feuille .

and deseru, jill specialties of the head office mille-feuille ! that was made in honor of his father and grandfather that was a pastry chef jill, feelings to the family was poured mille-feuille is, placed in an oven to finish, there are warm and slightly, the finished fabrics and thin like a feather, is fragrant vanilla cream, if you let me tongue and nasal cavity also a sense of gentle sweetness supreme.

to this classic and simple deseru, the origin of the life of mr. gilles cuisine(the primal scene)why i have.

thi postprandial&small confectionery

herbal tea and small sweets.

〆is, small cafe and pastry. who on this day apple ginger herb of the, is pleasantly fruity, to change so much it makes you involuntarily.

part-de-furyui of green apple , macaroon , madeleine of caramel flavor , cognac chocolate orange etc., lots of small higher-quality sweets, you directed me to the nines postprandial tea time.

in the next page, course dinner dishes introducing the

dinner specialties of course

at the end, as an added bonus night(dinner)from the course of, article is an introduction.

furu furu texture does not collect!

this is, degyusutashion course of dinner(12,800yen)in the menu to appear only in the, jill also be issued at the head office, chef specialties of the whole body.

it just delicious baked exquisite eye acceleration can be sure the surface is, and try to actually eat, on the tongue furu furu indescribably sensual texture and melting! bring out the flavor and texture and sweetness of the foie gras fat-specific, the twice baked by burning polite, such as the seasoning of the extremity, this is like a role model for other cooking foie gras, it was an ideal maturity.

also source, was to highlight the sense of sweet and sour cider has been used by, this is good compatibility also bring out the foie gras. this is bar none the other exelan!

there truly is only of class cuisine specialties, the menu, but i think this is the world would like to eat, depending on the time, so there might be some cases that are not on the menu, absolutely want to eat! how that is, please try not to request at the time of booking.


also available as a french wedding.

of course, waiting is also equipped with bar. there is also a terrace.

kyoto also, osaka also, unique french mansion house in kobe and ashiya no Maison de Gill Ashiya . can not afford to go to auberge burgundy and normandy! even without the worry and grieve. if you come here, atmosphere of extraordinary, will makes you happy both heart and tongue chef takayama.


– store name: Maison de Gill Ashiya (maison-de-gilles ashiya)
location and: hirata-cho, ashiya, hyogo prefecture1-3
access: hanshin ashiya station walk about5minute
maps and: Yahoo!map
-TEL: n/a
· hours of operation: 11:30~14:00(LO), 18: 00~21: 00(LO)
-sun closed: monday

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