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イカと蕪
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置き皿
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ドラピエ
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ビスク
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トマト
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生ピーナツ
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鱈
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新たまねぎのロースト
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豚とキャベツ
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デセールいっぱい
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エスプレッソで
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こんな感じ
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こんな感じ
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テーブルウェア
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泡
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ビシソワーズ 紅茶の泡
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ブリオッシュ
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芋フライ
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蟹とアボカド
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蛤とズッキーニ
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軽く炙った鯖 春菊のソース
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ソームル君
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パンドカンパーニュ
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海老とフロマージュブラン
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真珠のように焼いたスズキ
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赤
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フォアグラポワレ バニュルスのソース
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フランス産鴨肉の３時間ロースト
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デセール揃い踏み
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チョコレートタルト
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バナナのジェラート
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フォームドミルクの下には、夏らしい一品
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キウイ・マンゴー・巨峰・なし・蜜柑
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マドレーヌ
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エスプレッソ
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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
日を改めてランチで利用した際、ワインのペアリングコースをお願いしました。なんと泡はドラピエ（笑）。びっくりです。
(2013.10)
---------*---------*---------*---------*---------*---------*
店名はフランス語で「真珠」。アストランスで修行したシェフがお店を開いたということで、興味を持ったのが数日前。早速予約してみました。場所は、仙台駅からだと結構遠いかな。地下鉄かタクシーの利用がお勧めです。場所は中央郵便局の二本裏手。看板がなく、ビルの２Ｆなので見つけにくいと思います。１Ｆがヤクルトの営業所なので、目印にすると良いかもしれません。
階段を上がると、早速ギャルソンがお出迎え。ダイニングはテーブル５卓、１０席強くらいのお店です。フロア担当は２人でしたが、これくらいの規模のお店だと、落ち着いて食事ができて良いと思います。実際の客層も年齢層が高めで、落ち着いた方ばかりでした。夜のコースは１５皿のお任せコース…って聞いたことがあるなー（笑）。10kサービス料なしなので、こちらのお店は比較的リーズナブル。ムルソーもＧシャンベルタンもグラス\1,300でしたし。泡はベスラ・ド・ベルフォンでスタート。あまり聞かない銘柄ですが、味も香りもtoo muchでなく美味しかったです。ちなみにベルフォンは実際の人名なので、ペガサスに乗った少年とかは関係ないみたいですね（笑）。
このお店で何が良いかというと、ソースは使わないけど、しっかり味を重ねていて食べていても飽きない、というところかな。当たり前かもしれませんが。食べたものが自分の記憶の中にあるとそれは郷愁になりますが、記憶の中になければ驚きになります。どの皿もありふれた食材を組み合わせていますが、そんなことを感じました。白はムルソーにしましたが、皿が繊細だったせいか、夏っぽいソービニヨンブランを合わせるよりも、樽香を感じるムルソーの方が良く合っていました。そして味を重ねたからといってメインの主張が弱いとがっかりすることが多いのですが、このお店はしっかり火入れで魅せてくれます。焼きにこだわるのって、アストランス流なんですね。ちなみに、魚はあくまで「真珠のように」焼いているということです（笑）。赤はＧシャンベルタンですが、フォアグラにも鴨にも程好い酸味が心地よく感じました。
東京のお店に例えると、カンテサンスよりも、フロリレージュの方が近いと思います。素材の単独の味やテクスチャーを重視するというよりも、しっかり味を重ねて、ぴったり合うワインを当て込んでいく感じ。ミーハーな感じもないし、ワインも堅実で格安なセレクト。ソムリエ氏はホテルダイニング出身とのことでしたが、ペアリングがとても上手で驚きました。物足りないのはデセールかな。ワインや食事と比べると、魅せ方が普通というか。決して悪くないのですが、周りのレベルが高いと、平均点以上でも目立ってしまうという、アレです。でもトータルで考えると、満足度は高いです。モダンフレンチのお店では、今のところ一番良いなと思います。