scopusworks
美しいカップでエスプレッソをいただきながら外の大きなテーブルの上に目をやると、テンパンに自家製オレンジピールが天日干ししてあった。程なくそこへ、都会には珍しくオナガ(鳥）がやって来て、おいしそうなオレンジピールを１つ持ち去ってしまった。それを 店の方に伝えると、「それは鳥にお裾分けする分です」と言い、にっこりしている。これが材料に対する考え方、料理に対する姿勢なのだと思い、素晴らしい店だと感じ、料理の余韻を残しつつ店を後にした。
“
— 食いしん坊シェフの食べ歩き記－白神こだま酵母のパンの店　ロワンモンターニュ (via izumiumi)
Reblogged 1 month ago from nobushoji (Originally from izumiumi)
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