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広々としたオープンキッチン
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ヤングコーン
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ポレンタの旨味濃厚
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アオリイカ
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サイドディッシュ：ゲソのフリット
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饅頭のようなパン
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鰯
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シフォンケーキ
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椎茸 バッカスチーズ
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サステナビリティ
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大根
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ハタ
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焼き上がった鴨
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「分かち合う」 鴨
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西瓜
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マンゴー
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贈り物 アマゾンカカオ
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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
外苑前にあるイノベイティブなフレンチ『フロリレージュ』。
’Florilege’とは花のように美しい詩集を意味するとのこと。変化に富んだ11の皿を通して、シェフや生産者の想いも楽しめる至福の時間を過ごせます。
廊下を抜けてダイニングに入ると、オープンキッチンを囲むようにカウンターが広がっています。
カウンターですが、席の間隔は広いので隣のお客さんはそれほど気になりません。
この日は4人で予約して訪れたのですが、一人仕事の都合で遅くなるとのことで、やむなく最初の乾杯は3人で。
完全な一斉スタートではないのですが、メイン料理の鴨は「分かち合う」とのことで提供時間がほぼ同じとなるため、18:30よりあまり遅れると、食事のテンポが慌ただしくなるのだとか。
○○君スマン。
▫️ヤングコーン
フレッシュなコーンの皮に詰められたのは、とうもろこしの粉を粥状にして固めたポレンタ。
シンプルな一品のように見えて旨味が濃厚。最初から思わず唸る美味しさです。
▫️アオリイカ
生のアオリイカをクリームやヨーグルトなどであえて、上にエディブルフラワーを散らして見た目も綺麗な一皿。
サイドディッシュにゲソのフリットがついてきます。
パンは蒸した饅頭のような不思議な感じ。
▫️鰯
りんごで巻いて、緑のソースは大葉のソース。
サイドディッシュはシフォンケーキ。
▫️椎茸 バッカスチーズ
和の食材代表のような椎茸にトリュフを載せた斬新な組合せ。
後からかけたソースは椎茸の出汁とフロマージュブラン、バッカスチーズのクリームスープ。
キノコ類とチーズのさりげない濃厚さが絶妙のコンビネーション。
日本酒「白隠政宗」の枯れたような旨味とよく会う。
▫️サステナビリティー 牛
硬くて食用には使われていない経産牛をテクニックで柔らかく仕上げた一品。
地球に優しく、最後まで命を美味しくいただく、という想いを感じます。
▫️大根
キャラメリゼした大根が濃厚な旨味。上にオレンジのコンフィチュール
黒いのは昆布のオイル。
▫️ハタ
やや硬めのしっかりとした食感。ソースはパセリ、バジル。
サイドディッシュはガスパチョ。
▫️分かち合う
こちらがメインの鴨。
下に平打ちのパスタに鴨のラグーソースを絡めたものが敷かれています。
上に載っているのが胸肉、奥に置かれたのがもも肉。滋味深い味わいです。
▫️スイカ
フレッシュなスイカ、スイカのアイスなどにスイカのジュースを上からかけて。
▫️マンゴー
沖縄のマンゴー ココナッツのブランマンジェ、パウダー状にしたミルクを振りかけて
▫️贈り物 アマゾンカカオ
カカオのオムレツ 上にエスプレッソのソース
さくらんぼを添えて
11の皿を一つ一つポエムに見立て想いを込めた料理が提供されます。
料理は和の食材を大胆に取り入れた斬新な組合わせのものもあり、特筆すべきは重層的なソース使い。素材の旨味とソースの絶妙なバランスを楽しめます。
ご馳走様でした。