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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
既に昨年から新しいシェフに料理のほぼ全てを任せ、タイ、バンコクの、新店舗を、準備していたシェフとマダム。新エクアトゥールの料理を、旧体制最終営業日に招待されて堪能。今までのシェフの料理と、新しいシェフの料理の違いは、ほとんどないと言って問題はない。
13年前に南麻布のデザイナーズマンションのペントハウスでオープンして以来、毎月のように通って持ち込みワイン会を開催していた店。元麻布に移転した初日も招待され、希少ヴィンテージブルゴーニュを開けて祝賀会。そして最終営業日も招待して貰い、思い出話に花。
南麻布でも、移転初日も、最終日も、この店では蝦夷鹿のロースト。ソースを必要としない食材の仕入れと部位の見極め、満遍のない柔らかな火入は、13年間、全く振れを感じず、そしてそれらは、新店舗、新体制、新シェフに引き継がれている。
アミューズは大トロ、オードブルは白子という和の食材の、使い方も以前もまま。以前より進化しているようにさえ感じる。フォアグラにトリュフ、カワハギにその肝を合わせるフランス、イタリア、日本、中華の良いところ取りをするシェフのオリジナリティ、集大成のコンセプト、技の数々も、新体制に引き継がれている。
スタッフが若返った新エクアトゥールが、これからの10年、どう進化していくのか。タイ、バンコクの新店舗ともども、見守って行きたい。まずはバンコクで味見からスタート。