Cortesi a cooking class

コルテジーアの料理教室

On Saturday, November 24, we held a cooking class in Cortesia. It was my first time in trial and error, but I feel that everyone listened carefully to the stories of Chef Ebe and Sue Miyake, and I felt that you learned a lot. In addition, the dinner party afterwards was very exciting with the topic of cooking. Thank you very much to everyone who came. Look forward to the next event! Language This page has been translated automatically. Please note that it may differ from the original contents.

In the post "Sarai"!

『サライ』に掲載中!

  ただいま発売されている「サライ」2018年12月号魚料理大全に、 Cortesia江部シェフが作る“カサゴ丸ごとアクアパッツァ”が掲載されました! ぜひみなさま手に取ってご覧になってください!! また、ご来店の3日前までにご予約いただければ、この“カサゴ丸ごとアクアパッツァ”をご用意いたします。ご予約の際には「アクアパッツァ希望!」とお申し付けください。 ※入荷状況によりご提供できない場合がございます。 ※詳細はスタッフまでお問い合わせください。 みなさまのご予約をお待ちしております。Languageこのページは自動的に翻訳されました。元の内容と異なる場合がありますので、ご注意ください。

After the meeting A Tavola enjoy autumn at mushroom horsetail

きのこづくしで秋を味わうA Tavolaの会 を終えて

After the event, we held the annual "A Tavola's Association - Taste Autumn with Mushrooms" on Tuesday, October 30th. This time, we had a menu that allows you to feel plenty of autumn using Japanese, French, and Italian mushrooms, and four kinds of Puglia spumante, rosé wine, and red wine to match your meal. We would like to inform you that everyone who came to enjoy the autumn of appetite and that the free pace of wine was faster than usual, and it was a very exciting meeting. Thank you very much to everyone who participated. Next time, we will hold "Gibier cuisine and premium wine tasting party" on Thursday, November 29, so please look forward to it! Language This page has been translated automatically. Please note that it may differ from the original contents.