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気仙沼産の生牡蠣
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蛤とホタルイカとヨーグルトのシュークリーム
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シンシアのムース 鰆とバジル
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自家製フォカッチャ
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鴨もも肉と豚足の赤ワイン煮 セリのチュイル添え
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ニコラの森 フォアグラムースと砂肝コンフィ入りペリゴールサラダ
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フォアグラの揚げ出し豆腐
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オレンジとアーモンドのグラニテ
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イノシシのロースト 甘酸っぱいはちみつソース
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牛肉のコンフィ 赤ワインソース
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ニコラのタルトタタン
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グランマニエのクリームブリュレ
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テイクアウトのフォアグラテリーヌとパンデピス
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テイクアウトのカヌレ
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メニュー
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メニュー
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メニュー
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ワインメニュー
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店内
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店内
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店内
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店内
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生牡蠣の案内板
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店構え
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店構え
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オシャレな入れ物
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本日連れとディナーでお伺いしたのは、フォアグラの魔術師の異名を持つフランス人シェフの此方。今年2月にお伺いし好印象だったお店。
L字型のカウンター席のみのオープンキッチン。調理の様子がライブ感覚で拝見出来ます。
和服姿の奥様から丁寧なご挨拶の後、促されてファーストドリンクは白ワイン。
私はラ・ローズベルヴィブラン 1,000円
フルーティーで飲みやすい。
連れはドメーヌ・ラファージュ カディレッタ シャルドネ 1,200円
此方は確りした深みの有る味わい。
アミューズは茄子とヨーグルトのシュークリーム
茄子と言われなければ分からない程、さっぱりしてクリーミー。
キノコと栗のムース ギリシャ風キノコのマリネ 鮮魚のカルパッチョ
キノコと栗の組合せは斬新。仄かな甘味のムースはキノコと合います。もう一つはキノコと真鯛のカルパッチョの組合せ。さっぱりしてます。
ホタテ貝のテリーヌ、軽いレモンクリームソース
上にほうれん草、横にはレモンの皮のソース。しっとり甘い。
ニコラの森 フォアグラムースと砂肝コンフィ入りペリゴールサラダ
名物料理。レタスの山を掻き分けると、シャインマスカットや柿、砂肝、フォアグラムース等が入って、チョットした宝探しのサラダ。
フォアグラの揚げ出し豆腐
此方も名物。揚出し豆腐に挟まれたフォアグラ。出汁はコンソメスープ。和洋折衷の一品。
合わせたワインは珍しいオレンジワインのドメーヌ・ラファージュ タロンハ 1,000円
フルーティーかと思いきや意外に確りした味わいで後からフワッと抜ける味わい。日本酒に近いかも。
焼きりんごのグラニテ
態々焼くのはりんごの甘味が増すからだそうです。独特の風味の有るグラニテ。
魚料理に合わせて頂いた白ワインはドメーヌ・ラファージュアンプロメパトロ 1,600円
爽やかな酸味が有る飲み応えの有るワイン。
肉料理に合わせた赤ワインはドメーヌ・ラファージュラコリーヌフォッシル 1,400円
渋味が有るも飲み易いタイプ。
本日鮮魚はオオモンハタのソテー黒ニンニクソース
ソースとの相性良く、香ばしいオオモンハタの味を引き立てます。
仔牛サーロインソテー マディラソース
カリカリと焼かれ、噛む程に肉の旨味がジュワ~と滲み出て来ます。
茄子のソースと仔羊ミートソースパスタ
さっぱりした茄子のソースと濃い目の仔羊ミートソース、更にチーズのコーディネートで濃厚ながら後味はあっさりしたパスタ。
デザートはお店の定番グランマニエのクレームブリュレと洋ナシのチョコレートソースかけ ラム酒バニラアイス添え
洋ナシとチョコレート、ラム酒とバニラも合うんだ。
シェフの斬新なアイデア料理。
総じて味付けは濃い目のフレンチ料理と言うよりは淡白で柔らかく日本料理に近いかも。
またワインも飲んでのコース料理ですが、1人15千円しないのもリーズナブル。ご馳走様でした。