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FLORILEGE♪
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白子のムニエルと茄子（2012/12夜）
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カマスとフォアグラ（2012/12夜）
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ぶりだいこん。(笑)（2012/12夜）
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猪のロースト（2012/12夜）
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猪のにくまん（2012/12夜）
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柿のアヴァンデセール（2012/12夜）
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さつまいものデセール（2012/12夜）
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とちおとめのパートドフリュイ♪（2012/12夜）
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アミューズ：ふきのとうのラヴィオリ（2012/12夜）
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まずはこちらから♪（2012/12夜）
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これも。（2012/12夜）
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さらに。（2012/12夜）
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どんどん飲みます。（2012/12夜）
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まだまだ飲みます。（2012/12夜）
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牡蛎のグラタン（2012/12）
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フォアグラのロッシーニ風（2012/12）
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雉のロースト（2012/12）
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雉のきびだんご。(笑)（2012/12）
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へべすのグラニテ（2012/12）
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苺のデクリネゾン（2012/12）
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フォアグラとセップ茸（2012/11）
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シャラン鴨のローストとそのジュのソース（2012/11）
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シャラン鴨のルーラード（2012/11）
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小布施の栗のモンブラン仕立て（2012/11）
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小布施の栗のスフレとフォワグラ
（2012/10）
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鹿のレバー！！（2012/10）
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鹿レバーのロースト（2012/10）
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鹿の内臓と焼き茄子（2012/10）
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モンドールチーズとチョコレート（2012/10）
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フォアグラのソテーと玉葱
（2012/9）
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牛とも三角のロースト（2012/9）
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シビレ（膵臓）とガスパチョ（2012/9）
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栗のクリームとホワイトチョコレートのスフレ（2012/9）
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鮑のフランとクロケット セップ茸のソースで（2012/8）
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オマール海老のローストとヌイユ（2012/8）
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オマール海老の頭と身のフリットのサラダ仕立て（2012/8）
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スイカのカクテル。カキゴーラー魂がうずきます。(笑)（2012/8）
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本日のチョコレート（お連れオーダー・2012/8）
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フォアグラと玉蜀黍のスフレ（2012/7）
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岐阜県産 猪のロースト（2012/7）
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岐阜県産 猪のラグー（2012/7）
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ブドウのデクリネゾン（2012/7）
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フォアグラと鰻（2012/6）
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千葉県産 仔豚のロースト（2012/6）
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千葉県産 仔豚のヌイユ（2012/6）
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チョコレートのオムレツ（2012/6）
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牛肉の燻製！！（2012/5）
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フォアグラと牛肉の燻製（2012/5）
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スッポンの煮凝りと佐渡の鮪（お連れオーダー・2012/5）
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すっぽんのどら焼き（お連れオーダー・2012/5）
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北海道産 仔羊のロースト ヤングコーン添え（2012/5）
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このソースに秘密が。(笑)（2012/5）
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仔羊のアメリカンドッグ（2012/5）
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トリュフのシュークリーム（2012/5）
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フォアグラのポワレと新玉葱のヴァリエーション（2012/4）
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おまけ：フォアグラの角切りがごろごろ入ったオニオングラタンスープ（2012/4）
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稚鮎のフリット（お連れオーダー・2012/4）★必食！
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仏産 鶉胸肉のロースト（2012/4）
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仏産 鶉胸肉のラザニア（2012/4）
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キャベツのシュークリーム
（2012/4）
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フォアグラと焼き茄子（2012/3）
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シャラン鴨のロースト（2012/3）
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シャラン鴨のガレット（2012/3）
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チョコレートのスフレ
（2012/3）
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フォアグラと目玉焼き（2012/2）
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仔羊のロースト（2012/2）
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仔羊のミンチのリゾット（2012/2）
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モンドールのフォンダンショコラ（2012/2）
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フォアグラと羆のガランティーヌ（2012/1）
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北海道産蝦夷鹿のロースト（2012/1）
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北海道産蝦夷鹿の赤ワイン煮込み
（2012/1）
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トリュフのパンケーキ（2012/1）
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フォアグラと牛肉のザブトン
（2011/11）
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猪のロースト（2011/11）
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猪の煮込み（2011/11）
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栗のモンブラン
（2011/11）
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モンドールのスフレとフォアグラ（2011/10）
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豚ハツのロースト（2011/10）
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豚のセルベル、じゃがいもの衣をまとわせて（2011/10）
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柿のデクリネゾン（2011/10）
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フォアグラのポワレととうもろこしのスフレ（2011/9）
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茨城産 仔鳩のロースト（2011/9）
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茨城産 仔鳩のラヴィオリ（2011/9）
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スイカのカクテル（2011/9）
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鰻とフォアグラのミルフィーユ（2011/8）
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信州サラダガーデンのパプリカのムース オシェトラキャヴィア（お連れオーダー・2011/8）
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北海道産 どろぶたロースのソテー（2011/8）
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北海道産 どろぶたスペアリブのラグー（2011/8）
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宮崎産 へべすのクレームダンジュ（2011/8）
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じゃがいものスフレ フォアグラのロースト（2011/7）
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和牛ざぶとんのロースト（2011/7）
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色んな部位の肉を使った雑穀米のリゾット（2011/7）
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ホワイトチョコレートのアイスクリーム、スープ、桃のスフレグラス（2011/7）
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フォアグラと芽キャベツ（2011/6）
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シャラン産シャラン鴨胸肉のロースト（2011/6）
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シャラン産シャラン鴨もも肉のリゾット
（2011/6）
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ごろうじま金時のガレット（2011/6）
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菜の花のビスキュイ
（2011/4夜）
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黒いアスパラガスと真っ白のスミイカ
（2011/4夜）
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タケノコのリゾットとフォアグラ
（2011/4夜）
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メヌケのバプール
（2011/4夜）
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ホロホロ鳥のロースト
（2011/4夜）
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ホロホロ鳥のパン粉焼き
（2011/4夜）
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新生姜を使ったジンジャーエールのババロア
（2011/4夜）
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ホワイトチョコレートのフラン
（2011/4夜）
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前菜：フォアグラのソテー モンドールのチーズケーキを添えて♪フォアグラの濃厚でとろけるような味わいと、モンドールの豊かな香りのマリアージュ！（2011/3）
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メインは鹿の料理2種♪まずは鹿肉のソテー。甘みと旨みが一体となったバラ、柔らかく力強いロース！（2011/3）
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メイン二品目は鹿のヒレ肉の煮込み。とろけます(*^_^*)（2011/3）
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デセールはチョコレートのオムレツ！チョコレートをオムレツ状に焼き上げ、コーヒーを泡状にしたソースと生クリームでいただきます♪（2011/3）
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アミューズ：グリーンオリーブのフレンチトースト♪オリーブの香りに圧倒されます。（2011/2）
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ボリュームたっぷりのフォアグラ！！！（2011/2）
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前菜：フォアグラとメレンゲのコントラスト★メレンゲのさくさく感と甘みが加わり、フォアグラにさらに深い味わいを与えてくれます。絶品！！（2011/2）
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本日の内臓料理一品目：豚トロのロースト♪黒いプレートの上はまるで舞台！！（2011/2）
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本日の内臓料理二品目：豚の頭のソーセージ♪肉の甘みと旨みを凝縮させた秀逸な一品。（2011/2）
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土に見えますが、ガトーショコラなんです(笑)濃厚なチョコの下にはバニラをたっぷり効かせたアイスクリーム★（2011/2）
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とんがり帽子のようなユニークなフォルムのバゲット♪（2011/2）
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ハーブティー（アップルジンジャー）をいただきました♪（2011/2）
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種なしぶどうのパートドフリュイ♪（2011/2）
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シャンパーニュでぶどうジュースを割ったカクテル。
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はぴばー♪（2012/6）
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はぴばー♪（2012/7）
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3000件おめでとーう♪（2012/8）
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はぴばー♪（2012/12）
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テーブルセッティングはこんな感じ。
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しっとりと艶めいた空気が心地よい空間。
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店内は20席ほど。奥には4人～6人用の個室があります。
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初めての個室♪
（2011/4夜）
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この細い通路の奥に入り口があります♪
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看板もスタイリッシュ♪
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1年8か月ぶりのディナー。（2012/12夜）
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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
「どのお店がいちばん好き？」って訊かれたら、迷わず「Florilege」って答えます。
2年前に出逢った時からだいすきなだいすきなお店。
2012年は毎月訪れる機会をいただきました。
席数は20席。
窓のない造りのお店は、昼も夜もしっとりとした雰囲気。
でも夜の空気はちょっと特別。
非日常の、居るだけできゅんと胸が音を立てるような艶やかさがあります。
ランチは4200円のプリフィクス。
ディナーは10500円のおまかせ。
ランチの構成は、前菜、メイン2皿、デセール。
四角いグリーンオリーブに始まり、パート・ド・フリュイで終わる流れ。
メインは1つの食材を2種類の調理法で出すという楽しい試み。
前菜は、初めて訪れるならフォアグラのお料理をぜひ♪
こちらのスペシャリテ、フォアグラとメレンゲのコントラストは心が打ち震えるほどの感動を与えてくれます。
メインは魚料理、肉料理、内臓料理から選べるけれど、川手さんのお料理の神髄を感じるならば肉料理、もしくは内臓のお料理を。
肉料理の火入れは超絶すぎて、いつも「このお肉、連れて帰りたいっ」って言っちゃいます。(笑)
デセールはチョコレートを様々な形で魅せてくれるものがお気に入り。
ディナーはランチをさらにふくらませた構成が楽しめます。
川手さんのお料理の、いちばん素敵なところ。
それは素材の声を大事にされているところ。
時にささやき。
時に歌い。
時に笑い。
そんな素材の声を聴いて、川手さんが織り成すお料理たちは、お皿の上で手を繋ぎ、絡み合い、最高の形で目の前に現れます。
この組み合わせしかないという必然が、そこに。
常にチャレンジング。
そして遊び心たっぷり。
だから時々「ええっ」とびっくりしてしまったり、思わず笑顔になってしまったりするお皿もあるのだけれど、だからこそ応援したくなるし、安心感があるんです。
そして、あたたかみとユーモアに溢れるサービス陣が、この素晴らしいお料理をさらに美味しく楽しく演出して下さいます。
近藤さんの絶妙な間合いと話術に、いつも脱帽。(笑)
シェフも、サービスの皆さんも、このお店を、お客を愛してやまないことがぎゅんぎゅん伝わって来るお店。
ここで過ごす時間は、いつもあっという間に終わっちゃう。
幸せで、心がぽかぽかあったかくなって、いつも帰る時には満たされた気持ちで。
幸せの余韻は、お店を出た後も。
振り返ると川手さんと近藤さんがお二人でずっと見送って下さっていて。
また必ず来ますね^^っていつも心の中でお返事するのでした。
2012年最後のFlorilegeは、昼も、夜も。
この時期のランチは7350円の特別コース。
あまりの素晴らしさに胸を打たれました。
そして、ディナーは1年8か月ぶり。
ワインとのマリアージュに身も心も酔いしれる、素敵な夜になりました^^*
これほどまでに、幸せな気持ちになれるお店は他にはなくて。
私にとって、これまでも、これからも、最愛、最高のレストラン。
初めて出逢った時から、恋し続けているレストラン。
そして、これからもずっと、恋し続けるレストラン。*･゜ﾟ･*:.｡..｡.:*