Policy

Policy

LATUREの哲学 

 

Policy 〜ポリシー〜

LATURE(ラチュレ)とは2つの言葉を合わせた”自然の雫”という意味の造語です。

自然の雫‥‥

早朝の霧立つ森の木葉に集まり大地に滴る朝露。

優しく焼き上げた塊肉を切った時に滲み出る肉汁。

広大な土地で厳しい環境に耐え毎年力強く育つ葡萄の果汁。

もぎたての野菜や果物を頬張った時に口から溢れる水分‥‥

私達が生活している中に”自然の雫”は至る所に存在します。

そして日々進化して便利になっていく現代社会において、食している物は全て自然からの恵みだという事を忘れていませんか?

私どもは地球の奇跡ともいえる自然に敬意と感謝を忘れる事なく、

フランス料理で表現し皆様に最高の”おもてなし”を提供したいと考えております。

 

 

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Producteur〜生産者〜

LATUREには素晴らしい生産者の皆様がいます。

毎日汗水垂らし雨の日も風が強い日も個性のある野菜を育ててくれる野菜農家さん。

肉にストレスを与えず少しでも美味しくなるように餌を試行錯誤して真剣に向き合ってくれる酪農家さん。

旬のものをより新鮮に届けようと締め方を工夫して毎日気にかけてくれる漁師さん。

急な斜面を登り危険にもかえりみず珍しくて美味しいキノコや野草、山菜などをくれる山人さん。

LATUREは情熱と愛情のある生産者の皆様がいないと成り立ちません。

私どもはその魂の食材を使い料理します。

 

 

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Gibier 〜ジビエ〜

ここ数年猪や熊や鹿が人里に出没し、被害がでるというニュースを耳にします。

あたかも猪や熊や鹿が悪いように報道されますが もとをたどれば私たち人間が彼らの住んでいる森を自分たちの営利目的のために破壊したからなのです。

ただ彼らを撃ち殺し捨ててしまうのではなく

美味しく調理し食べてあげることが私たちのできる罪滅ぼしの1つなのではないでしょうか。

ジビエは飼育された肉と違い大自然の厳しい環境のなかで育ち食物連鎖を繰り返して来た肉は肉に旨味があり栄養価の高いです。

当店では基本的にシェフ自ら山に足を運び獲って来たジビエを使用します。

ジビエは同じ種類でも育った環境によってまったく違う肉質になります。

鴨であれば 田んぼの近くで仕留めれば米を食べており肉質は甘味がありまろやかです。
また山で仕留めれば木の実を食べており肉を焼くとナッツのような香ばしい香りがします。
はたまた海の近くで仕留めれば小魚を食べておりアンチョビの香りがします。
当たり前の事ですが必然的に獲れる場所によって調理方法は変わります。

自分で狩猟をし獲物を捕まえて料理するということはまさに料理人にとって 究極の仕事ではないでしょうか。

 

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Wine 〜ワイン〜

 

現在、世界中でどれほどのワインが生み出されているでしょうか。

1本のワインを生み出すためにどれほどの方が情熱を注いでいるのか。

LATUREの料理の個性を引き出してくれるワインを探し出すのは並大抵のことではありません。

そしてワインの楽しみ方も人それぞれ多種多様です。

そんな中で私たちが目指すものはワインに関わる方々の情熱を少しでも多くの方々にお伝えしマリアージュの”感動”をお届けしたいと思っております。

 

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Concept

We have created the term [LATURE] from the fusion of two words, in order to evoke the idea of “drop of nature”.

Drop of nature….

The dew, which in the early morning mist, is gathered in the foliage of a wood, and pears on the ground.

The juice that drips the moment you cut a piece of meat that you delicately grilled.

That of the grapes, which under the rigorous conditions of large fields, each year resist and grow vigorously.

The water that submerges from the mouth while the throat of fruits and vegetables freshly plucked…

The “drop of nature” is found everywhere in our everyday life.

In our contemporary society, where by force of progress everything becomes more practical every day, do we not forget that all the things we eat are a blessing from nature?

Without ever forgetting to be respectful and grateful to nature, this miracle of the planet, we wish to propose to you the expression of our feelings though the French cuisine, in an irreproachable service.

 

Producer

LATURE works with remarkable producers.

Farmers who put their heart to the work, in rainy and windy weather, to grow vegetables full of authenticity. Breeders who seriously elaborate the feeling of the animals in order to obtain the best meat possible, without stressing them.

Fishermen who strive every day to design solutions so that the seasonal products reach us fresh.

Finally, gatherers who, regardless of the danger involved, climb slopes to provide us with rare and delicious mushrooms, herbs and wild plants.

 

LATURE could not exist without the passion and love of these producers. It is by using these ingredients produced with the soul that we cook.

 

Gibier

In recent years, we hear stories of wild boars, bears or deer venturing near houses and causing damage. This is presented as if the wrongdoers were the animals, but if we look into the origin of the problem, it came from humans who, seeking to make commercial profits, have destroyed the forests in which these animals lived.

Rather than killing them with a rifle shot and throwing them away, preparing them for a tasty meal is not a way to redeem our fault for them.

Unlike farmed meat, game grew up in the tough conditions of nature, and this meat that participated in the food chain is tasty and nutritious.

In our restaurant, we normally use game caught by the chef himself, when going out in the mountains.

In the game's case, even in the case of the same species, the influence of the environment in which the animal has grown is such that the texture of the meat varies enormously.

If a duck is hunted near a rice paddy, it will have eaten rice, and its meat will taste sweet and mellow. In the forest, on the other hand, it feeds on the fruit of the trees and by bringing it back, it exhales a delicious smell of nut.

Or, when it is found near the sea, it is small fish that it feeds on, and it will have an anchovy flavor.

Thus, obviously, the art of cooking also changes according to the place of capture.

Hunting, capturing your own game and cooking it, is it not precisely a cook's greatest accomplishment of his work?

 

Wine

Today, how many wines can be produced in the world?

To produce a bottle of wine, how many people devote their energy passionately?

Searching for wines that best underline the authenticity of LATURE dishes is no easy task.

Moreover, we are aware that there are as many ways to appreciate the wines as people.

While we know this, we would like to convey, if only a little, to the greatest number the passion of the men of the wine world, and make you feel the emotion of a pleasant marriage.