オーベルジュ・アンドラ・モンターニュ

The shop ``Andora'' in Shibuya used to be run by the Shioda brothers. The brothers' sons serve hamburgers in Tokyo, but Mitsuharu Shioda (Chef Kuma), a former chef from Andorra, opened an auberge in Minamiuonuma, Niigata in 2004. I had heard about it and wanted to go there someday, but I never thought I would have the opportunity to visit so soon. The world seems wide but narrow.About 5 minutes by car from Ishiuchi Station, one stop from Echigo Yuzawa. If you let us know in advance, you may be able to have a car come and pick you up. Auberge Andorra Montagne stands out with its golden (yellow?) exterior that shines in the snowy landscape of Minamiuonuma. The room, which is accessed by going up some stairs, is very warm. After arriving, we had some coffee and then slowly checked in.Before dinner, I went to the underground wine curve and selected the wine of the day (although I didn't know much about it, so I left everything to my companion). There were 6 people drinking on this day, so we had 1 bottle of foam, 3 bottles of white, and 2 bottles of red (one of which was 1 liter). In hindsight, the lineup was as expected from Chef Kuma, the Austrian Wine Ambassador.Dinner started with 19 groups. The configuration is as follows・Amuse (Carrot Lape and Liptauer)・Appetizer (raw Kaizu (young black sea bream))・Soup (soup with plenty of vegetables)・Fish dishes (Oki mullet meuniere)・Foie gras (foie gras mousse wrapped in banana)・Haggis tower in a cup・Meat dishes (Norfolk beef goulash)・Rice (Koshihikari rice balls)・Desale (strawberry kuchen, vanilla ice cream)・Small sweets (shortbread and hedges)・After-meal teaThe first amuse to go with is Bründelmeyer's sparkling wine. The vintage is 2010. It has strong bubbles and a rich taste, but when you combine it with the slightly addictive Liptauer, the marriage is surprising. Their mutual strengths created a synergistic effect, and they were all consumed in no time.It would be difficult to explain in detail, but the vegetable soup has a bit of ancient rice hidden in it, making it simple but satisfying. Both fish dishes were caught by Koichi Mura, a Tokushima hunter. The petite veil that accompanied the bottom of the Oki mullet meuniere was the best (of course the Oki mullet was also amazing)What surprised me was the foie gras. Have you ever had the idea of ​​wrapping foie gras in a mousse shape with a banana? Bananas are not available in the areas where foie gras is grown, so this idea is difficult to come up with. Furthermore, the pickled bracken that came with it was also exquisite, but it was also perfect to the point of being hazy.Haggis is mainly made with venison. Potatoes under the cup. The next meat dish is Irish Norfolk beef goulash. I thought the meat dish was so perfect that the red wine would become hazy, but that's not the case at all. This day was enough for me to understand the depth of Austrian wine.When the meat dishes are finished, the rice balls come out. Although simple, the rice balls made with the highest quality Koshihikari rice are the best. The miso made with fukinoto is served here, and the combination is perfect.Dessert is strawberry kuchen. And ice cream that uses a surprising amount of vanilla seeds. Lastly, Scottish shortbread and hedges. Thank you for your meal with coffee. It was the best dinner.The good thing about an auberge is that you can just go back to your room and sleep. So, I woke up in the morning and had breakfast starting at 8am.Yogurt and fruit for breakfast. And half-boiled eggs. Add oyster salt to this egg. As I was munching, toast appeared. This toast comes with strawberry jam or honey. Plenty of salad. The simple and not too strong seasoning brings out the natural flavor of the vegetables.The soup that comes out on the way is interesting. From the looks of it, I thought it was minestrone, but it was probably mixed with a little miso. I guess miso soup is a morning meal in Japan. After that, ham and bacon came out, and as a result, I was full from the morning.Although the base is French, it has a mysterious balance that is not too rich or heavy, but has an impact. To say the least, it was the best auberge.