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青首鴨のロースト
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オマール海老と牡蠣 白子のソース
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鮟鱇とフォアグラ
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ずわい蟹 馬糞雲丹 ムール貝 フカヒレコンソメジュレ オマールソース
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金柑とフォアグラ
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-
スモーク鰺 松茸 銀杏
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ラングスティーヌとホタテスモークのソテー、ギリシャ風ソース
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-
ラングスティーヌとホタテスモークのソテー、ギリシャ風ソース
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-
ルーアン鴨とフォアグラのユール仕立て
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ルーアン鴨とフォアグラのユール仕立て
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-
仔牛トリッパとシロイカのポアレ、イカの肝に見立てた豚足とイカスミ
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-
仔牛トリッパとシロイカのポアレ、イカの肝に見立てた豚足とイカスミ
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塩麹でマリネした甘鯛と、サザエとほうれん草のガレット、ニンニクとパセリソース
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-
塩麹でマリネした甘鯛と、サザエとほうれん草のガレット、ニンニクとパセリソース
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ピジョンのロースト、黒胡椒ソース
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-
ピジョンのロースト、黒胡椒ソース
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-
フロマージュ
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-
タルトショコラエクアトゥール使用
カヌレ
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-
夏鹿のロティ フランボワーズと黒胡椒のソース
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-
鮑と中トロのタルタル仕立て
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-
自家製塩麹につけた萩産甘鯛のポワレ
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-
仔牛のハツ トリッパのカネロニ 粒マスタードソース オマール添え
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-
若鮎のムースとスイカのムース エストラゴンのジュレ
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-
冷製フォアグラのテリーヌ 長野パープルを添えて
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-
若鮎のムースとスイカのムース エストラゴンのジュレ
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-
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-
鮑と中トロのタルタル仕立て
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-
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-
冷製フォアグラのテリーヌ 長野パープルを添えて
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仔牛のハツ トリッパのカネロニ 粒マスタードソース オマール添え
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-
自家製塩麹につけた萩産甘鯛のポワレ
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夏鹿のロティ フランボワーズと黒胡椒のソース
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-
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-
グレープフルーツのグラニテ
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-
フロマージュ
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-
250℃でロティしたビュルゴーシャラン
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-
フォアグラのマイクロキュイ、ゲヴェルツのジュレとアーモンドのエマルジョン、ライチとバラの香り
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-
甘鯛ウロコ焼きとホタテのポアレ、甲殻類のエマルジョンとパスティス
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-
オマール海老とラングスティーン、リードヴォーのポアレ、生姜とオレンジ、レモンのコンフィ、ヴァンブランエルブソース
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高知産初鰹のミキュイと生ホタルイカの炙り、トマトと緑胡椒のヴィネグレット
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-
キウイのソルベとバジル蜂蜜ヨーグルト、タルトシトロンのソース
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-
そら豆クリームとパロルド、オレンジの香り、雲丹添え
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-
フォアグラのマイクロキュイ、ゲヴェルツのジュレとアーモンドのエマルジョン、ライチとバラの香り
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-
高知産初鰹のミキュイと生ホタルイカの炙り、トマトと緑胡椒のヴィネグレット
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-
オマール海老とラングスティーン、リードヴォーのポアレ、生姜とオレンジ、レモンのコンフィ、ヴァンブランエルブソース
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甘鯛ウロコ焼きとホタテのポアレ、甲殻類のエマルジョンとパスティス
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いちごのグラニテ
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250℃でロティしたビュルゴーシャラン
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キウイのソルベとバジル蜂蜜ヨーグルト、タルトシトロンのソース
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-
バースディプレート付きプティフール
ショコラとカヌレ
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森鳩のロースト フォンドボーと黒トリュフのソース スモークを効かせたエスプーマと共に
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マテ貝・サーモン・真鯛の菜の花ソース
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銀杏の冷製フォアグラ 黒トリュフのソース
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山口産マナガツオのポアレ 軽く火を入れた蛤と共に
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牡蠣とズワイガニ・ホタテ・生海苔のジュレ 柚子香るラングスティーヌのソース
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-
白子とラングスティーヌのポアレ 鱈の塩漬けと共に
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苺とライチのマカロン
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牡蠣とズワイガニ・ホタテ・生海苔のジュレ 柚子香るラングスティーヌのソース
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マテ貝・サーモン・真鯛の菜の花ソース
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銀杏の冷製フォアグラ 黒トリュフのソース
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白子とラングスティーヌのポアレ 鱈の塩漬けと共に
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山口産マナガツオのポアレ 軽く火を入れた蛤と共に
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-
オレンジとグランマニエのグラニテ
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-
森鳩のロースト フォンドボーと黒トリュフのソース スモークを効かせたエスプーマと共に
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-
苺とライチのマカロン
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カヌレ・ほおずきと共に
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個室
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-
個室
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-
テットドフロマージュとラングスティーヌのポアレ
ポワブロンルージュのクーリと秋トリュフ
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-
ペルドローのロースト モリーユ茸とコニャックのクレーム
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-
クミンをまぶした北海道産アンコウのロースト ココナッツソースとコブミカンオイル
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-
鹿児島産タケノコとフォアグラのカネロニ仕立て ブルーチーズとフォアグラのソース
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-
毛ガニのプチタルト キャビア添え
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-
赤穂カキとハマグリ ホッキ貝のミキュイ ホタテのブイヨンで作った海苔ジュレ
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-
桂花陳酒のジュレ ソルベアマンド マンゴープリン 金柑といちご
パッションフルーツのコンポート
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-
毛ガニのプチタルト キャビア添え
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-
赤穂カキとハマグリ ホッキ貝のミキュイ ホタテのブイヨンで作った海苔ジュレ
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-
テットドフロマージュとラングスティーヌのポアレ
ポワブロンルージュのクーリと秋トリュフ
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-
鹿児島産タケノコとフォアグラのカネロニ仕立て ブルーチーズとフォアグラのソース
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-
クミンをまぶした北海道産アンコウのロースト ココナッツソースとコブミカンオイル
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-
ペルドローのロースト モリーユ茸とコニャックのクレーム
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-
桂花陳酒のジュレ ソルベアマンド マンゴープリン 金柑といちご
パッションフルーツのコンポート
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-
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-
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-
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-
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-
森鳩のロースト、バルサミコとハチミツのソース
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-
テットド・フロマージュの
エマンセと
ラングスティーヌのソテー、イタリア産トリュフのヴィネグレット
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-
勝浦産キンメダイの松笠焼き、クミン、コリアンダー、フェネグリーク、他3種
類のスパイスで香り付けした
カリフラワーピューレ
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-
今が旬のウナギとフォアグラのポアレ、フランボワーズエッセンスとレモン、生姜のコンフィ
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-
白子とエゾアワビのコンソメスープ軽い燻製の香り
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-
オマールエビの出汁で火を入れたあん肝とアオリイカとキャビアのタルタル
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-
フォンダンマロンとラム酒のアイス
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-
カヌレ、ショコラクレームオレンジ
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-
森鳩のロースト、バルサミコとハチミツのソース
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-
勝浦産キンメダイの松笠焼き、クミン、コリアンダー、フェネグリーク、他3種
類のスパイスで香り付けした
カリフラワーピューレ
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-
今が旬のウナギとフォアグラのポアレ、フランボワーズエッセンスとレモン、生姜のコンフィ
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-
白子とエゾアワビのコンソメスープ軽い燻製の香り
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-
テットド・フロマージュの
エマンセと
ラングスティーヌのソテー、イタリア産トリュフのヴィネグレット
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-
オマールエビの出汁で火を入れたあん肝とアオリイカとキャビアのタルタル
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-
フォンダンマロンとラム酒のアイス
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-
グラニテ・カキとパッションフルーツ
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-
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-
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-
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-
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-
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-
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-
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-
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-
カウンター
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-
個室
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-
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-
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-
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-
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-
青首鴨のロースト ショウガとエシャロットのソース
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-
ローストした和牛ハツとゼストオレンジのコンフィ、フォアグラのソテーとトリュフ風
味のコンソメジュレ
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-
トピナンプールのクリームとラングスティーヌのポアレ、スモークした黒コショウとベ
ーコンのエマルジョン
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-
ホタテのプリンとムラサキ雲丹、毛ガニのカクテル仕立て
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-
駿河湾産天然マダイのクリュ、長崎県産地蛸と勝浦産メガイとその肝のソース、ポアブ
ルベールの香り
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-
アズキハタのロティ、江戸前アサリと黄柚子のナージュ
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-
丹波産、石鎚の渋皮煮を包んだ焼きモンブランと五香粉のアイス ピスタチオソース
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-
ホタテのプリンとムラサキ雲丹、毛ガニのカクテル仕立て
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-
駿河湾産天然マダイのクリュ、長崎県産地蛸と勝浦産メガイとその肝のソース、ポアブ
ルベールの香り
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-
ローストした和牛ハツとゼストオレンジのコンフィ、フォアグラのソテーとトリュフ風
味のコンソメジュレ
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-
トピナンプールのクリームとラングスティーヌのポアレ、スモークした黒コショウとベ
ーコンのエマルジョン
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-
トピナンプール
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-
アズキハタのロティ、江戸前アサリと黄柚子のナージュ
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-
青首鴨のロースト ショウガとエシャロットのソース
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-
丹波産、石鎚の渋皮煮を包んだ焼きモンブランと五香粉のアイス ピスタチオソース
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-
プティフール
ホオズキとスミレ
キャラメルのギモーブ
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桃のグラニテ
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持ち込んだワイン（お店では取り扱っておりません）
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お店からプレゼントしていただいたシャンパーニュ
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持ち込んだワイン（お店では取り扱っておりません）
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持ち込んだワイン（お店では取り扱っておりません）
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持ち込んだワイン（お店では取り扱っておりません）
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持ち込んだワイン（お店では取り扱っておりません）
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二週間熟成させた北海道産の夏雌鹿のロティ フランボワーズと黒胡椒のソース
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鮎のリエット、コンソメのジュレとジャガイモのムースで覆って
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紫ウニ、イクラ、キャビア、リコッタチーズ グリンピースのスープを掛けて
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冷製フォアグラのカルパッチョ、杏とセロリのピューレ 長野パープルの果実味と共に
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リードヴォーとスモークしたオマール海老のポワレ グリーンアスパラガスとフォンドヴォーのソースで
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日向灘のヒラスズキの鱗焼き、ツブ貝と白ウド、ジュンサイの軽いソース 海葡萄のアクセントで
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桃のコンポート、ブランマンジェ、トロピカルフルーツの炭酸ムース
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鮎のリエット、コンソメのジュレとジャガイモのムースで覆って
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紫ウニ、イクラ、キャビア、リコッタチーズ グリンピースのスープを掛けて
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冷製フォアグラのカルパッチョ、杏とセロリのピューレ 長野パープルの果実味と共に
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リードヴォーとスモークしたオマール海老のポワレ グリーンアスパラガスとフォンドヴォーのソースで
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日向灘のヒラスズキの鱗焼き、ツブ貝と白ウド、ジュンサイの軽いソース 海葡萄のアクセントで
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二週間熟成させた北海道産の夏雌鹿のロティ フランボワーズと黒胡椒のソース
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桃のコンポート、ブランマンジェ、トロピカルフルーツの炭酸ムース
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プティフール：チョコレートのガナッシュ、エピスのクランブルとグレープフルーツと ローズマリーのコンフィ、ローズのマカロン、ブラックオリーブのコンフィ
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ミントと青りんごのグラニテ
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カウンター5席のみのプライベート空間
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東京タワービュー
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持ち込んだワイン（お店では取り扱っておりません）
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持ち込んだワイン（お店では取り扱っておりません）
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持ち込んだワイン（お店では取り扱っておりません）
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持ち込んだワイン（お店では取り扱っておりません）
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持ち込んだワイン（お店では取り扱っておりません）
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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
エクアトゥール完全閉店まであと少し。
いただいたのは、最後のメニュー。
まずは、馬肉のカルパッチョから。低音調理され、蕗と花山椒のアクセントがよく噛み締めることに旨みが広がります。
虎フグの白子は、フカヒレ、香住蟹、水菜、金のトビコの餡でシェフらしい一皿。
天然鰻は炭火焼し、蓮根と椎茸との組み合わせ。酸味のある赤ワインソースが相性抜群であと引く美味しさです。
優しい味わいの京都産の筍は、活〆カレイ、北海道産雲丹、花わさび、紫蘇花、柚子香るカルパッチョ仕立て。初めていただく楽しい味わい。
そして、一番印象に残ったのは蛍烏賊。蛍烏賊をカダイフで巻いて、弾けないか不安になるほどサックサクに火入れ。冷製フォアグラとジャガイモのエスプーマで濃厚だけどキレのいい味わいに。驚きの組み合わせ、絶品です。
大好きな伊勢海老はシンプルにブイヤベース仕立て。アミノ酸たっぷり、しみじみ美味しいです。
メインは3種よりチョイス。
いただいたのは、ハツ、センマイなど内臓を荒めに刻んで豚の小腸に詰めたソーセージ。薄い膜から弾ける旨さでした。
〆は鮑と帆立のシャンタン麺。
いつも通り、弘子さんセレクトのワインと共にシェフ自らキッチン立つスペシャルな夜。
初めて伺った、東京タワーの観えるメゾネットマンション時代から
移転後の初日に伺わせていただき、そして最後のコース。
名残美味しいですが、またどこかで出会えることを願って。
ご馳走様でした。
【お品書き】
・馬肉のカルパッチョ
・虎フグ白子
・天然鰻
・筍とカレイ
・蛍烏賊カダイフ巻き
・伊勢海老のブイヤベース仕立て
・内臓のソーセージ
・シャンタン麺
・パッションフルーツとグレープフルーツスフレ、杏仁アイス。
・りんごと紅茶。
・フレッシュハーブティー（ミント・レモングラス）