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Parisのレストランを思わせる
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オードブルの鯖
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サラダの盛り付けも美しい
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見た目の美しさはフレンチの必須
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金目鯛、焼きは軽く柔らかい。
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北海道産の鹿のロースト
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白子のフラン
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フォアグラ
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つばす
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カワハギ
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鰆
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鹿のグリル
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チースサラダ
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デザート
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デザートのアイスクリーム
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ゆず酒
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フォアグラ
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サクラエビ
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さわら
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帆立とトリフ
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太刀魚
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あこうはた
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シャラン鴨
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チーズ
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タルト
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デザート
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パイ
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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
フレンチ大激戦区となっている荻窪に開店し、なかなかの評判なのでいってみた。料理はコースのみで2種。基本コースを注文したが、十分楽しめた。京野菜などの食材を使っているがフレンチの香りは残している。全体に上品なあっさり目の味付けだ。今回のコースは肉料理がメインであったが、油濃さはなく年配者にも好まれるだろう。魚をどう料理するか次回は試してみたい。ワインリストも豊富。コースにワインで1万前後の単価であり他の荻窪フレンチよりはややたかめ設定であるが、この雰囲気を考えれば妥当か。12月再訪、ますます料理が洗練されてきた。初期より重さが消えややあっさりめのヌーベルフレンチ的な美しい料理になっている。シェフの話では魚料理を追求しているらしいが、その片鱗が見える美しく繊細な出来栄えで進歩している。ジビエの鹿も柔らかくて美味であった。美しさを堪能できるジャパニーズフレンチとしてますます期待が持てる。
2014年12月忘年会を含め６人で。ますます全体が懐石的なヌーベルフレンチになっている。食器との対比を考えた見た目の美しい料理が続く。一皿の量は多くはないが、多彩であり満足できる。味は京野菜など、かなり和の素材の主張が強くなっている。魚料理が多くなったが、シェフは魚を極めたようだ。メインのシャラン鴨は珍しく角切りで提供されたが柔らかく深い味であった。レストランの雰囲気の維持に責任を持つなどのフロアサービスの細やかさがやや後退したのは残念だが。