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スコットランド産の雷鳥
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スコットランド産の雷鳥
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スコットランド産の雷鳥
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スコットランド産の雷鳥
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スコットランド産の雷鳥
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スコットランド産の雷鳥
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豚足のガレット
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豚足のガレット
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ポロネギ
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リエット
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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
分子ガストロノミー(美食学）のような科学的なフレンチや、味の引き算のような和食的なフレンチなぞも食べてきましたが、やっぱり骨太なフランス料理が好きです。
脳とハートにガツンと響くようなフランス料理を食べたい。
クラシックとは、古さを意味するのではなく、それまで誰もが辿り着くことが叶わなかった到達点のこと。
もはや越えることができない頂きとしての料理、それこそが古典と呼ぶにふさわしい料理ではないかと。
そういう意味で、ラ・ブランシュの田代和久氏、北島亭の北島素幸氏。
そしてレスプリ・ミタニ ア ゲタリの三谷青吾氏は、日本の古典としてのフランス料理の三大巨匠と、思うわけであります。
いつの日か、料理人の歴史の本が作られたなら、日本のフランス料理の1ページには三木青吾の名が記されるだろう。
繊細で荒々しく、奥深い。
ひとくち食べると、もう、ひとくち食べたくなる、そんな料理である。