[Grand Maison that embodies authentic French cuisine that Osaka is proud of]
The word "wonderful" is not enough.
Rather, I feel afraid to comment
Still, I proceed with the brush with the feeling that I want to leave it as my own memorandum.
With the efforts of skilled technology and years of experience
With the inspiration of the place
I am impressed that such a wonderful completed form can be done.
I am a completely different job from the world of chefs,
Going to a restaurant with a culinary philosophy
Give me an opportunity to face my life and work
It is a place where you can increase your education like a movie or an art museum.
The space is beautiful, of course.
The feeling of air flowing in the place
It was a series of shock and excitement in the art itself.
It has led the Japanese gastronomy world
This is "La Becasse" by Chef Keiki Shibuya.
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✅ Enjoy the classic yet evolving royal road French cuisine that condenses the techniques and philosophy of Chef Shibuya, who trained for about 10 years under the three great masters of Paul Bocuse, Joël Robuchon, and Alain Chapelle.
✅ black truffle, caviar, lobster, black abalone, Ezo deer, and other luxurious ingredients are served with a simple but deep taste only for that day
✅ Since its opening in 1990, it has been a member of Relais & Chateaux, a Michelin star, a Tabelog French WEST 100 famous restaurant, a rare restaurant where you can receive polite hospitality in an intimate space of 12 seats while having the ability recognized by the world
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From amuse to desserts,
Just like the word "grand maison."
In Osaka French TOP of Goemiyo from before
Where I was curious,
It was a visit that came true
・ The most advanced course
・ Add truffle
Thank you for the meal.
Drouhin-Vaudon Chablis Réserve de Vaudon 2018 was launched in 2018.
Cauliflower mousse with sparkling caviar started with an impressive dish.
For the following lobster and oyster clams,
The gentle acidity of the tomato snuggles,
Black truffles layered luxuriously on top.
Simple yet,
Each material claims.
However, it is beautifully organized
Chef Shibuya learned from Alain Chapel
Does it lead to the philosophy that "cooking is more than recipes"?
Black abalone is an unexpected combination of lettuce and butternut pumpkin
And for Andy Full (chicory),
A dish with only black truffles layered on top of each other.
Even though it's a cold hors d'oeuvre
There is a deep taste that increases as you chew
I was shocked that I received black abalone.
Andy full (chicory) has
Again, black truffles are generously layered.
According to the sommelier
"The chef just had an epiphany and finished this dish."
Because you said "
The expectations of this dish are getting higher and higher
I was also surprised by the luxury of truffles.
In the warm pot-au-feu,
The rich scent of mushrooms and duck meatballs from Osaka,
It was a moment of relaxation.
And the seafood ravioli
Such as favorite lobster
The seafood is wrapped in abundance and the sauce is exceptional.
The main Ezo deer,
I got it with Domaine Bader Pinot Noir Alsace.
In the hands of Shibuya chef who is skilled in handling game,
It is a dish that harmonizes wild taste and refinement beautifully.
The rich red wine further deepened the depth of the dish.
For dessert,
Sweet and sour strawberries and soft vanilla ice cream,
And Petit Four.
Even the chocolate served with the coffee,
It was a carefully crafted time until the end.
What la becas values is that, uh,
"Do not make a completed form."
The ingredients of the day, a dish that can only be born at that moment,
He has been pursuing it for over 30 years.
On the way home, the chef and the madam
Please send me off
We had the opportunity to talk.
the chef had just been to shiga prefecture where i often go for work.
I was also very happy to be able to speak freely!
My experience at La Becas
more than a theme park or a dreamland
It was a dream time.
i was so uplifted
More than the impression of one dish
The impression felt from the whole shop remains in my heart
Even though the food had a strong impact
It's a strange feeling that there are places I can't remember.
So I will definitely visit again!
Thank you very much for your time 🌹
"La Becasse"
Dinner in Osaka The French Restaurant French food? # anniversary _ dinner Gourmet in Osaka
私自身、ラ・ベカスを訪れる前はフランス料理店に幾度か足を運んでいましたが、こちらの経験は特別でした。渋谷圭紀シェフがポール・ボキューズやジョエル・ロブション、アラン・シャペルという三大巨匠のもとで培った高度な技術と哲学が、料理の一品一品に宿っています。 例えば、黒トリュフを贅沢に重ねたオマール海老の一皿には、シェフがひらめきで組み立てた瞬間の閃きが感じられ、そのシンプルながら深い味わいの調和に心を奪われました。食材の組み合わせや温度、そして目の前で即興的に完成された料理は、まさに完成形を作らないという哲学を体現しています。 また、12席という少人数制の空間だからこそ味わえる丁寧なサービスやシェフとのコミュニケー ションは、食事を超えた体験となり、訪れるたびに新たな感動を与えてくれるでしょう。店内の落ち着いた雰囲気と食材の季節感を生かしたメニューも、訪問者の心を豊かにします。 このような体験はグルメだけでなく、人生観や仕事観にも良い刺激を与えてくれます。特に日本のガストロノミー界を牽引するラ・ベカスでの時間は、単なる食事以上の価値を感じることができ、大阪で本格的なフランス料理を味わいたい方にはぜひおすすめしたい場所です。再訪が待ち遠しい、そう感じさせる至高のグランメゾン体験でした。
