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スペシャリティのイワシとジャガイモの重ね焼き、トリュフ風味、イワシのポタージュ添え
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うろここんがり焼きとキャベツソース
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カキ
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子羊
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豚
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タマネギの前菜
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濃厚生チョコとチョコアイス
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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
うむ。
これは文句なく、おいしい。
極め尽くされた技術といいましょうか、素材を知り尽くした料理といいましょうか、どんだけ毎日、味覚を研ぎ澄ましてきたのでしょうか、と。
シェフ、絵がすごくうまいんだけど、やっぱ、すんごく素材を観察してないと描けない絵って感じなのです。
それだけ食材と向き合ってるのだ、と。
んで、スペシャリティがすごくて、こんなテリーヌ食べたことないよお！
ジャガイモとイワシだけで、なんでこんなにおいしいの。
トリュフのみじん切りをオリーブ油でのばしたトリュフオイルと澄ましバターが、
重なり合ったジャガイモとイワシ全体をしっとりとさせ、
クルッと巻いた生ベーコンが全体の味を締め、
ていねいに骨取りされたイワシをジャガイモが温かいうちに重ねてるから、
イワシの味を吸いこんて、イワシとジャガイモが一体化しておりまする。
それをイワシのポタージュと一緒にお口の中で混ぜ混ぜ、すると、あら不思議！
超絶にオイシイイ！
お魚のポアレとキャベツソースの、このキャベツソースの、おいしいこと。
ジュ・ド・ヴォライユ(お肉のだし汁）とフュメ・ド・ポワソン(魚介のだし汁）の2種類が生み出すうま味と力強いキャベツが渾然一体となって、もう、どんだけキャベツを研究した上にたどり着いたのだろう、なんて遙か彼方を眺める気分。
語り尽くせぬほどのおいしさでありました。
大陸の東の果ての島国で食べられる、最高のフランス料理をいただきました。
レイモンド･チャンドラーが定義するように、古典というものが､その分野で、ほかの誰もなし得ない到達点に達した作品であるならば、まさしく、ラ・ブランシュの田代和久氏の料理の数々は、かのダシール・ハメットの作品のように、ニッポンフレンチの古典です。