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!

In the December 2018 issue of "Sarai" Fish Cuisine Daizen, which is now on sale, "Scorpion fish whole aquapazza" made by Chef Cortesia Ebe has been posted! Please pick it up and take a look! Also, if you make a reservation at least 3 days before your visit, we will prepare this "whole scorpion fish aquapazza". When making a reservation, please say "Aquapazza request!" * We may not be able to provide it depending on the arrival status. * Please contact the staff for details. We look forward to your reservations. Language This page has been automatically translated. Please note that it may differ from the original contents.

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.