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お店のエントランス
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店内の様子
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カトラリー
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フィリポナのシャンパンで乾杯です
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黒イチジクと松の実、秋刀魚の燻製を一口スプーンに乗せた前菜
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秋刀魚のゴーフレット
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間にはしっかり秋刀魚がサンドされています
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ブルゴーニュワイン ヴォーヌ・ロマネ ドメーヌはジャン・グリボー
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和牛の昆布〆め
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和牛の削り節、海ブドウ、梨とコンソメのジュレが添えてあります
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和牛削り節と子持ち昆布をワイルドライスに乗せたもの
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牛のエキスのコンソメ
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ハモの炙りと豚のソテー ハモと豚のすり身の素麺巻き
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ハモの出汁のスープ・ド・ポワソン
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うずら、海老、マコモダケ、みすの実、タケノコ、イカが入った海老のビスク
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うずらのもも肉の低温調理
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バケット
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発酵バター
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仔羊のミンチ網脂巻き 背肉のハム 四国の松キノコとシイタケチップ添え
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横から見るとこんな感じ
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鴨の生ハム、鰹のスライス、新玉ねぎのスライス、葉唐辛子
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真名鰹、剣先イカ、アオリイカ、百合根のロースト しらすのソース
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真名鰹アップ
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バケット2
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南フランスのワイン
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バスク豚、すずカボチャ、トリュフ
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横から見るとこんな感じ
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柿のスライスに青蜜柑のコンポート、菊の花、みかんのソルベ
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マール等のデザート酒
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ブランデー
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栗のムース、巨砲のコンポート、チョコレートアイス
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横から見るとこんな感じ
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ラベンダーのフィナンシェにリコッタチーとブルーベリー
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杏仁の香りのするトンカ豆のシュー
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コーヒー
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ハーブティー
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盛り付けの美しさに惹かれ人気のフランス料理店『アニエルドール 』さんにお邪魔してみました。
最寄り駅から徒歩5分程でお店に到着。
白を基調とした店内は女性受けしそうな清潔感溢れるお洒落な雰囲気でまとめられています。
ディナーは1万円のコースのみで最初にシャンパン、次いでボトルの赤ワイン、濃い目の赤ワイン、デザート酒などをお願いしました。
料理はどれも型に捕らわれない斬新な発想に基づくもので立体的に盛り付けられた皿は見た目も美しい3次元アートとも言うべき品々です。
前半は同じ食材を使用した2種類の皿の食べ比べでシェフの引き出しの奥深さを感じられる皿の数々でした。
新鮮な魚介をふんだんに使用し和洋の垣根を超えた斬新な皿の数々でしたがそれらの料理はどれも味の破綻が無く繊細で素晴らしい逸品です。
味付け、食感、盛り付けの美しさ等どれを取ってもほとんど非の打ちどころが無く素晴らしいの一言です。
店員さんの接客もスマートで好感が持てましたし、ワインも要点を押さえた上質なものを良心的な価格で提供してくれています。
盛り付けの美しいお店は他にもありますがここのお店の様な立体的なアート料理は初めてでした。
全てにおいて極めてクオリティーの高い素晴らしいお店です。
今後とも大阪のフランス料理界を牽引して行ってください。どうもご馳走様でした。