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生サーモンのタルタル ういきょうのソース 2024.12.16
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帆立と野菜のミルフィーユ オーブン焼き 2024.12.16
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牡蠣のエスカベッシュ 2024.12.16
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里芋と海老のグラタン エスニック風 2024.12.16
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豚肉と芹のしゃぶしゃぶ 2024.12.16
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お鍋の後は〆ラーメン 2024.12.16
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牛肉のタルタル三種のソース 2024.3.15
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よもぎ麩の串揚げ柚子味噌ソース 2024.3.15
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小海老とラタトゥイユの重ね焼き 2024.3.15
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せせりのピリ辛炒め 2024.3.15
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カキとほうれん草のグラタン 2024.3.15
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ミネストローネ 2024.3.15
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鶏肉と野菜とチーズのテリーヌ 2024.3.15
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本日の鮮魚と白きくらげのクリュ 2023.12.12
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春菊の豚肉巻きフリッター カクテルソース 2023.12.12
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白イチジクとマスカルポーネチーズの和え物 2023.12.12
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里芋と真タコのクリームチーズグラタン 2023.12.12
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アジフライ タルタルソース 2023.12.12
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伊勢海老のビスク 2023.12.12
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ビーフシチュー プロバンス風 2023.12.12
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しまあじのタルタル 2022.12.21
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和牛のステーキ 2022.12.21
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牡蠣のエスカベッシュ 2022.12.21
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真鯛のロースト 2022.12.21
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豚肉と芹のしゃぶしゃぶ 2022.12.21
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豚肉と芹のしゃぶしゃぶの具材 2022.12.21
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豚肉と芹のしゃぶしゃぶの具材 2022.12.21
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豚肉と芹のしゃぶしゃぶの〆ラーメン 2022.12.21
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2019.3.19
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2019.3.19
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2019.3.19
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2019.3.19
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2019.3.19
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2019.3.19
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2019.1.9
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2019.1.9
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2019.1.9
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2018.2.22
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2018.2.22
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2018.2.22
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2018.2.22
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2018.2.22
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2017.8.17
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2017.8.17
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2017.8.17
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2017.7.27
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2017.7.27
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2017.7.27
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2017.7.27
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牡蠣とほうれん草のソテー 2016.12.26
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アジフライ タルタルソース 2016.12.26
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サザエのオーブン焼き 2016.12.26
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豚肉と芹のしゃぶしゃぶ 2016.12.26
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お鍋の後は〆ラーメン 2016.12.26
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2016.12.26
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2016.2.24
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2016.2.24
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ムール貝 2015.9.7
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ひらめのカルパッチョ 2014.12.10
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鶏ハツのガレット 2014.12.10
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カジキマグロのソテー レホール添え 2014.12.10
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里芋の豚肉ソテー 2014.12.10
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角ハイボール 2014.12.10
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仔羊の香草パン粉焼き 2014.10.9
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2014.10.9
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牛タンのやわらか煮 2014.10.9
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カキとほうれん草のフローレンス風グラタン 2014.10.9
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チキンの味噌漬焼き 2014.10.9
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サーモンとごぼうの辛いトマトソース煮 2014.10.9
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-
ビーフシチュー 2014.3.25
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豚肉の味噌漬け焼き 白髪葱添 2014.3.25
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-
グリーンサラダ 2014.3.25
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-
葱のクリームープ 2014.3.25
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-
カツオの藁焼き カルパッチョ仕立て 2013.7.2
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-
谷中生姜の豚肉巻きフリッター 2013.7.2
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-
ポテトとロースハムのトリュフ仕立て マスタードソース 2013.7.2
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ズッキーニとモッツァレラチーズの重ね焼き 2013.7.2
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チキンと野菜のバーベキュー 2013.7.2
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-
人参の冷いスープ コンソメジュレ添え 2013.7.2
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焼酎 蔵人秘伝 2013.7.2
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豚肉の冷しゃぶサラダ 2013.4.23
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アジフライ タルタルソース 2013.4.23
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チキンの味噌漬焼き 2013.4.23
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スズキの明太ソース焼き 2013.4.23
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ハムとパルメザンチーズのスフレ 2013.4.23
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合鴨のロースト あさつきソース 2013.4.23
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トマトの冷たいスープ 2013.4.23
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ザ･プレミアム･モルツ 生ビール 2013.4.23
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カワハギのお造り 2012.12.3
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カキと大葉のベーコン巻き スケアー 2012.12.3
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海老そぼろとレタスの生春巻きエスニック風 2012.12.3
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アジフライ タルタルソース 2012.12.3
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合鴨とむかごのロースト ポートワインソース 2012.12.3
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縞鯵のカルパッチョ 生ウニソース 2012.7.10
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チキンのポーピエット 2012.7.10
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鴨そぼろとレタスの生春巻き エスニック風 2012.7.10
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帆立貝とアスパラの軽いグラタン 2012.7.10
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アジフライ タルタルソース 2012.7.10
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枝豆の冷たいスープ 2012.7.10
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牛フィレ肉のステーキ クレソンソース チーズ煎餅添え 2012.7.10
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スパゲッティ 和風カルボナーラ 2012.7.10
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スパゲッティ アラビアータ 2012.7.10
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店舗内部 2013.7.2
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店舗外観 2012.7.10
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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
JR中央本線飯田橋駅東口を出て九段下方向に徒歩4分､目白通りから80m入ったところにあります。
1995年オープンの30周年を迎える洋食屋です。
店内は木製テーブル､椅子が置かれ全体的に柔らかな雰囲気です。
肉や魚を使った手間暇かけた美味しい料理がメニューに並びます。
・サーモンと白きくらげのクリュ (2025.3.10)
素材のフレッシュさを楽しむフレンチなサラダです。
脂ののったサーモンにクリーミーなソースが良く合います。
コリコリ食感の白きくらげに振ったスパイスが口の中で広がります。
・カポナータ (2025.3.10)
シチリア風冷製野菜のトマト煮込みです。
柔らかく煮込んだ野菜は甘みを感じられるくらいに美味しい。
トマトの旨みが浸々な一皿です。
・鶏ささみとセロリのサラダ (2025.3.10)
細切りしたセロリと笹がいた鶏ささみを和えています。
マヨネーズのコクと鶏の旨みが良く合います。
爽やかなセロリとスパイスの香りが口の中に広がります。
・半熟卵の韓国風 (2025.3.10)
半熟のゆで玉子を半分に割りスプーンで提供します。
韓国風のソースはほのかに甘めな味わいです。
トロっとした半熟の黄身のマイルドさが合わさり美味しい。
・牛肉のタルタル三種のソース (2025.3.10)
10㎜角にカットされた牛肉､トマトなどの野菜を和えています。
牛肉は柔らかく､濃厚な旨みが詰まっています。
黒ニンニク､パプリカ､バジルの3種類のソースは個性的ですがどれも合います。
・伊勢海老のビスク (2025.3.10)
口に入れた瞬間の伊勢海老の香りが圧倒的です。
ポタージュ仕立てのスープはとても濃厚な味わいです。
あまりの美味しさに思わず顔がほころびます。
・アボカドと海老のグラタンエスニック風 (2025.3.10)
アボカドと海老をクリームソースに和えて焼き上げています。
プリっとした海老の食感が良い。
アボカドの濃厚さが合わさり､旨みが口の中に広がります。
料理に合わせたワインをリクエストすることでより美味しく料理を食べることが出来ます。
ごちそうさまでした。
◆履歴◆
2025.3.23 写真8枚､口コミを新規登録