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馬肉のタルタル キャビア のカナッペ
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モノリスエッグ
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八色椎茸 玉ねぎ トリュフ のパイ
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真鯛 香住蟹 ムール貝のマリニエールソース
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蝦夷鹿 三種の部位
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定番の水で育つ おしぼり
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キュペルリー グランレゼルブ ブリュ
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アラン ジャニアール マルサネ ラ コート
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アミューズ三種
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アボガドのグジェール
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ビスク
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竹墨のマカロン
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中にはニンジンのムース
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馬肉のタルタル キャビア ねカナッペ
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モノリスエッグ
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上には、シェリービネガー風味の冷たいクリーム
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中には半熟卵とベーコン
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これには、アルザス ヴァンサン フライト ピノ グリ
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傍らにはブリォーシュ
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ポロネギ 手長海老 トリュフ
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八色椎茸 玉ねぎ トリュフ
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ボンドノ カンポ アイ チリエージ
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下には、カリカリのパイ
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甘鯛鱗揚焼き
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蕪 椎茸 柚子 生姜風味のスープに浸かって
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真鯛 ムール貝のマリニエールソース
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エスプーマの中には香住蟹
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蝦夷鹿 三種の部位
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ハツ
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タン
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トリュフのクレープ
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洋梨のコンポート アールグレーのソルベ ベルベーヌ風味のエスプーマ
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エスプレッソダブル
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ミニャルディーズ
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
食べ歩き仲間との久しぶりの食事会です。
地に足のついたクラシックな手法をベースに、今風な設、美味しいに間違い無し！
期待が、高まります。
4人中、2人がノンアルのため、お酒のオーダーに一工夫、先ずシャンパンをボトルでいって、あとは、グラスで責めましょう。
⚫︎シャンパンは
キュペルリー グランレゼルブ ブリュ
○アミューズは3点
お花畑のような設に綺麗に盛り付けられています。
・アボガドのグジェール
・ビスク
甲殻類が濃ーいです。
・竹墨のマカロン
中身は何とmy favorite ニンジンのムース
○馬肉 キャビア
馬肉のタルタルにキャビアがこんもり
カナぺ仕立てになってます。
調味料としてのキャビアの塩味、馬肉のタルタルを引き締めます。
ここで
⚫︎グラス赤 アラン ジャニアール マルサネ ラ コート
○モノリスエッグ 傍らに ブリォーシュ
ここのスペシャリティ
鳥の巣のイメージで登場！
シェリービネガーとハチミツ風味の冷たいクリームをほじると、中に温かい半熟とベーコン
冷・温 甘・辛 対比の妙
ここですかさず
⚫︎グラス白 ヴァンサン フライト ピノ グリ
甘じょっぱさに合わせましょう。
○ポロネギと手長海老
トリュフがたっぷりと降りかかり、これまた、ソースもペリゴール風でいただきましょう。
シャンパンが進みます。
○八色椎茸 玉ねぎ トリュフ
カリカリのパイ生地の上に、甘味旨みを最大限に引き出された玉ねぎとトリュフ
その上を、魚沼産、大型で肉厚の八色椎茸の薄切りが綺麗に覆っております。
まるで40年前のロブションにタイムスリップしたような設！ 手が込んでますねー。
○甘鯛の鱗揚焼き
鱗の立った甘鯛、カリカリ、サクサク、中身はしっとり。蕪と椎茸とともに柚子生姜風味の優しいスープに浮かんでいます。
○真鯛 香住蟹 ムース貝
真鯛、モン・サン・ミシェル産ムール貝のマリニエールソース 上にかかったエスプーマを除けると
香住蟹が現れます。
○蝦夷鹿 3種の部位 それぞれの調理で
蝦夷鹿は珍しく無くとも、タン、ハツは希少
鹿タン初体験です。
タンは酸味のある塩味、ハツはマスタードソース。
どちらも独特の歯応え、牛より好きです。
鉄分を感じながら美味しくいただきました。
⚫︎グラス赤 ボンドノ カンポ アイ チリエージ
トスカーナのシラーです。
デザートは
○トリュフのクレープ
カスタードを包んだクレープにたっぷりトリュフ
堪能的です。
グラス赤が終わってしまい残念！
残しておいたシャンパンでマッタリといきます。
さらに
○洋梨のコンポートとアールグレーのソルベ
ベルベーヌ風味のエスプーマ
これぞ、シャンパンが威力を発揮する逸品！
残しておいて良かった！
エスプレッソダブルに
ミニャルディーズを合わせて、大団円！
どれも丁寧な仕事！
クラシックの薫る最後の世代かな？
やっぱり安心できるスタイルです。
美味しいでーす。
ご馳走様でした。