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Entree：特製目玉焼きトースト
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HENRI GIRAUD BLANC DE CRAIE
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Amuse：初夏とトリュフの香り ~小さな桃のスープ~
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Amuse：初夏とトリュフの香り ~小さな桃のスープ~
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HENRI GIRAUD BLANC DE CRAIE
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Amuse：初夏とトリュフの香り ~ズッキーニとアオリイカ~
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Amuse：初夏とトリュフの香り ~一口クロケット~
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Amuse：初夏とトリュフの香り ~一口クロケット~
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Amuse：初夏とトリュフの香り ~ガレットの上にトリュフと溶かしバター~
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Amuse：初夏とトリュフの香り ~ガレットの上にトリュフと溶かしバター~
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Amuse：初夏とトリュフの香り ~ガレットの上にトリュフと溶かしバター~
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Meursault 1994
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Meursault 1994
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SCHARZHOF RIESLING Q.b.A
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Margtto Special Hors-d'oeuvre：キャビア最中（+3,000円）
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-
Margtto Special Hors-d'oeuvre：キャビア最中（+3,000円）
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-
Margtto Special Hors-d'oeuvre：キャビア最中（+3,000円）
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-
Margtto Special Hors-d'oeuvre：キャビア最中（+3,000円）
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Amontillado
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Amontillado
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Margtto Specialite：
旨みと香り - コンソメスープ
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-
Margtto Specialite：
旨みと香り - コンソメスープ
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-
Margtto Specialite：
旨みと香り - コンソメスープ
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-
Margtto Specialite：
旨みと香り - コンソメスープ
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Domaine la Ferme Blanche
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Domaine la Ferme Blanche
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Entree：徳島県産 鱧
凍らせた茄子をかけて
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Entree：徳島県産 鱧
凍らせた茄子をかけて
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Entree：徳島県産 鱧
凍らせた茄子をかけて
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Entree：徳島県産 鱧
凍らせた茄子をかけて
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Entree：徳島県産 鱧
凍らせた茄子をかけて
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-
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-
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パン
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Chateau Peyrabon 1996
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Entree：特製目玉焼きトースト
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Entree：特製目玉焼きトースト
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Entree：特製目玉焼きトースト
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Entree：特製目玉焼きトースト
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Entree：特製目玉焼きトースト
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-
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Krug Grand Cuvee Brut Champagne
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Krug Grand Cuvee Brut Champagne
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-
Krug Grand Cuvee Brut Champagne
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Poissons：青森県産 平目
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Poissons：青森県産 平目
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Poissons：青森県産 平目
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APPELLATION Vosne-Romanee
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APPELLATION Vosne-Romanee
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Viandes：徳島県産 金時豚
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Viandes：徳島県産 金時豚
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Viandes：徳島県産 金時豚
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Viandes：徳島県産 金時豚
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Viandes：徳島県産 金時豚
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Viandes：徳島県産 金時豚
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Viandes：徳島県産 金時豚
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Viandes：徳島県産 金時豚
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〆の逸品：冬黒トリュフの為の〆ご飯
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〆の逸品：冬黒トリュフの為の〆ご飯
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〆の逸品：冬黒トリュフの為の〆ご飯
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-
〆の逸品：冬黒トリュフの為の〆ご飯
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-
〆の逸品：冬黒トリュフの為の〆ご飯
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〆の逸品：冬黒トリュフの為の〆ご飯
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〆の逸品：冬黒トリュフの為の〆ご飯
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〆の逸品：冬黒トリュフの為の〆ご飯
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〆の逸品：冬黒トリュフの為の〆ご飯
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〆の逸品：冬黒トリュフの為の〆ご飯
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〆の逸品：冬黒トリュフの為の〆ご飯
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〆の逸品：冬黒トリュフの為の〆ご飯
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〆の逸品：冬黒トリュフの為の〆ご飯
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〆の逸品：冬黒トリュフの為の〆ご飯
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〆の逸品：冬黒トリュフの為の〆ご飯
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Dessert：パティシェの逸品
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香り付けにデザートワインをスプレー
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Dessert：パティシェの逸品
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Dessert：パティシェの逸品
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Dessert：パティシェの逸品
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エスプレッソ
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外観
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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
2016年7月某日夜・・・。
予約した18時を目指して西麻布に降り立ちます。
六本木の日赤近くにあり大人の雰囲気漂う
レストラン『マルゴット エ バッチャーレ』。
本日はこちらにお邪魔いたします。
表題にも書かせていただきましたがお店の雰囲気が
なんともエロティックなイメージ。
光量を落とした間接照明に加え、赤やオレンジと
いった色味を随所に使っているからでしょうか。
・・・私だけ？
そんなエロい雰囲気の中で宝石箱に入った
トリュフが披露されます。
その中からお目当てのトリュフをセレクト。
オーストラリアのタスマニア冬黒トリュフ6,900円。
・・・今日一日付き合うトリュフさんです。
トリュフをセレクトした上で下記コースを注文。
ドリンクは料理にあわせてご提供いただきました。
～10,000円のコース（税サ別）～
■Amuse
初夏とトリュフの香り
■Margtto Special Hors-d'oeuvre
キャビア最中（+3,000円）
■Margtto Sp?ecialite
旨みと香り - コンソメスープ
■Entree
徳島県産 鱧
■Entree
特製目玉焼きトースト
■Poissons
青森県産 平目
■Viandes
徳島県産 金時豚
■〆の逸品
冬黒トリュフの為の〆ご飯
■Dessert
パティシェの逸品
【これより下はいただいたお酒】
■HENRI GIRAUD BLANC DE CRAIE
アンリ・ジロー ブラン・ド・クレ
■Meursault 1994
ムルソー・ヴィエイユ・ヴィーニュ[1994]
■SCHARZHOF RIESLING Q.b.A
シャルツホーフ・リースリング・クーベーアー
■Amontillado
アモンティリャード
■Domaine la Ferme Blanche
ドメーヌ・ラ・フェルム・ブランシュ
■Chateau Peyrabon 1996
シャトー・ペイラボン [1996]
■Krug Grand Cuvee Brut Champagne
クリュッグ グラン キューベ ブリュット
■APPELLATION Vosne-Romanee
アペラシオン ヴォーヌ・ロマネ
まずはアミューズ４種。
小さな桃のスープは口に含んだときの香りが
甘くて爽やか。
ズッキーニとアオリイカを合わせた一皿は食感の
コントラストが楽しい一品。
ほっくほくの一口クロケットはシンプルに
じゃがいもの美味しさそのものがわかります。
ガレットの上には贅沢にトリュフをのせ、
その上から溶かしバター。
バターとトリュフでこの上ない芳醇な香り。
お次はプラス3,000円のキャビア最中。
キャビアの塩気を最中が緩和して旨みが際立ちます。
「和」と「洋」の見事な融合。
尾崎牛のコンソメスープは香りを効率的に感じる
お店の配慮とアイデアでワイングラスでの提供。
ここにトリュフをたっぷり入れて・・。
「こんなの、子供には食べさせたくない。」
これが普通だと思われたら大変なことです(笑)。
次。夏の魚、鱧です。
カクテルグラスに飾られた鱧。
その上からかき氷上に凍らせた焼茄子をかけます。
グラスの底には味噌とジュレ。
形を変えた和の料理ですね。
次。特製目玉焼きトースト。
やはり贅沢にトリュフを散らして。
お約束の儀式。
黄身にナイフを入れ、そこからとろけ出す玉子の
黄身、トリュフ、ポルト酒のソース、チーズの
マリアージュを堪能。
ワインも進みます。
魚料理は平目です。
火入れが素晴らしく生ではないが生に近い身。
その身と合わせるソースと野菜が平目の優しい
味わいをさらに引き立てています。
肉料理は徳島県産の金時豚。
力強さを感じるのかなと思っていたら
これは予想外に繊細な味わい。
合わせてあるのが何のソースだったか覚えて
いませんが焼きヤングコーンと、やはりトリュフ
との組み合わせを変えたり、塩で食べてみたり・・
と一皿で何通りも楽しめるメインでした。
〆のご飯はスタッフが目の前で仕上げてくれます。
ルクルーゼのような鍋で炊き上げた白米に
細かく刻んだ黒トリュフを投入。
黒トリュフのまぜご飯です。
茶碗に盛ったかと思うとさらに今度はトリュフを
スライス、スライス。
「うわー、自分の指スライスしてまうでー。」
と気になって見ているとそこはプロ。
最後の１スライス分のトリュフまで
きっちり使い切ります。そこへ玉子の黄身投入。
想像通りの美味さだったんですけど、
玉子かけごはんに海苔をかけて食べるように
黒トリュフをかけるなんて・・・
夢見ていたことが叶ったようで嬉しさひとしお。
デザートはマンゴーの上にムースだったか、
そういうのがのり、さらにその上には板状の飴細工。
飴にはデザートワインをスプレーし香り付けする演出。
その飴をスプーンで割りながらいただきます。
最後はエスプレッソで〆。
ロブション、カンテサンスなど名立たるレストラン
を渡り歩いたというこちらのシェフ。
オリジナリティ溢れる料理の数々で魅了されて
しまいました。
かかった代金：税込み53,000円。
呑み過ぎたせいで高くつきました。
高かったですが、またお邪魔したいと思います。
ごちそうさまでした。