Located in Kanazawa City, the restaurant Budoonomori Les Tonnelles is a French fusion restaurant that offers dishes made from ingredients sourced from its own vineyard.Nestled within a vineyard that features a direct sales shop for various grapes, the restaurant is set in a tunnel where grape bunches hang within reach.With four tables for four guests each, the dishes crafted by a Mexican chef trained in French cuisine utilize a variety of spices and fresh herbs from the vineyard, resulting in unique and creative meals.On this visit for lunch, I opted for the alcohol pairing."Butternut Squash Dish"This dish features slices of cooked butternut squash served over octopus and Mexican rice (octopus rice). The subtle aroma and sweetness of the squash blend beautifully with the rice, making it a delightful pairing."Homemade Salsa and Vegetable Chips"Using a traditional Mexican tool called a molcajete (stone mortar), I made fresh salsa sauce myself, which I enjoyed dipping with homemade vegetable chips."Mackerel and Pearl Onion Tacos" was another fun yet challenging dish to eat.Dessert by a pastry chef from Taiwan, "Grape Parfait"This parfait, made with Benibaraado and Burakku Barado grapes, looks rich but is surprisingly light, allowing for a full enjoyment of the sweet and sour grape flavors. (The grape variety hanging in the restaurant is Jiko.)It was a great meal!Vegetable Consommé SoupGardener Takada LabAmaranth, water spinach, amanaga, okra, and watercress.Boxed Amuse Bouche:- Costada with okra and isaki (Japanese grunt fish)- Mexican spring rolls with figs and homemade prosciutto ricotta cheese- Hummus sauce (for dipping vegetables)Making salsa with a molcajete and enjoying it with vegetable chips.Manjyu pepper and smoked suzuki marinated from Nanao, served with basil and basil sauce.Rice flour bread.Low-temperature cooked rock oysters with fried Mexican oyster extract sweets, served with fennel sauce and strained fennel, along with pickled flowers.Grilled mackerel with paprika sauce and pearl onion salad, served with green curry-style sauce and mole sauce on tortillas.Butternut squash with octopus and Mexican rice (octopus rice).Grilled venison tenderloin marinated in red wine and koji, served with berry sauce.Cucumber and mint dessert, featuring granita and sorbet with lime.Rose-scented gin.Grape parfait with Benibaraado and Burakku Barado.Nisanmi coffee.Tea sweets.
We use cookies on this site to enhance your user experience.
