Le vin,la vie.さんが投稿したフロリレージュ（東京/明治神宮前）の口コミ詳細 [食べログ]

この口コミは、Le vin,la vie.さんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

移転フロリレージュ外苑前、表参道、国立競技場/フレンチ、イノベーティブ

8回

夜の点数：5.0
- ￥20,000～￥29,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0

8回目

2020/03 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

フロリレージュ　川手シェフとその仲間たちの醸し出す素敵なハーモ二ー

２０２０年３月２０日、ディナーに伺いました。
川手シェフがお怪我されて、入院されていたので心配でした。
退院して５日目くらいでしょうか、お元気に（足は？）
厨房に立たれていらっしゃいました。
まずはシャンパーニュで、ワインのペアリングでお料理が続きます。
ふきのとう　蕗の薹を使ったクロケット、美味しいです。
アオリイカ　クリームチーズとかぶ、ゲソはフリットです。
椎茸　バッカスチーズ　トリュフがふんだんに、ソースも素晴らしい、香りと味の共演です。
牛　仏手柑　これまたトリュフが・・・・！　
ホタルイカ　ラビオリになっています、みそが美味しい！
筍　帆立とのミルフィーユ、浅利のエキスが！
カレイ　外カリッ中ホワッ
分かち合う　ラム素晴らしい味わい
金柑
はっさく　
贈り物、アマゾンカカオ　　食感の違いの技です。
本当に今日も素晴らしいお料理の数々でした。
退院されたばかりなのに、
最後はお見送りまで。
スタッフの皆さんありがとうございました。
川手シェフ、本当に楽しかったです。
ありがとうございました、またお世話になります。

シャンパーニュ

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２０２０年３月２０日のメニュー

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ふきのとう

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アオリイカ

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ペアリング１

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椎茸　バッカスチーズ

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ペアリング２

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牛　仏手柑

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牛のコンソメ

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ペアリング３

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ホタルイカ

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ペアリング４

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筍

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ペアリング５

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カレイ

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ペアリング６

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ペアリング７

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分かち合うラム

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分かち合う１

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分かち合う２

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金柑

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はっさく

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贈り物、アマゾンカカオ

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苺

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2020/03/24 更新

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7回目

2019/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥30,000～￥39,999

/ 1人

フロリレージュ　川手シェフとその仲間たちの醸し出す素敵なハーモ二ー

２０１９年１２月３０日、
今年最後の外食はフロリレージュです。
今日も素晴らしいお料理です。
シャンパーニュをいただき、
焼芋
カリフラワー　ビーツ
牛　牛手柑
あん肝　マイタケ
根菜　鴨
白子
サーモン
分かち合う　岩手産のホロホロ鳥です
りんご
キャメル　トリュフ
イチゴ
と続きました。
もちろんそれぞれに合うワイン、日本酒もありましたが、
全て素晴らしいものでした。
来年はもっと、
そんな気のする川手シェフでした。
とっても美味しかったです、
川手シェフ、来年もよろしくお願いいたします。

店内１

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店内２

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２０１９年１２月３０日のメニュー

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焼芋

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カリフラワー　ビーツ

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牛　仏手柑

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舞茸

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あん肝　舞茸

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根菜　鴨

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鴨

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根菜

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白子

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サーモン１

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サーモン２

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分かち合う

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りんご

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キャメル　トリュフ

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イチゴ

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2020/01/07 更新

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6回目

2019/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥30,000～￥39,999

/ 1人

フロリレージュ　川手シェフとその仲間たちの醸し出す素敵なハーモ二ー

２０１９年８月２日、ディナーに伺いました。
時間が合わず、１年ぶり、楽しみです。
メニューは、
パイナップル
烏賊
鯖　ブルーチーズ
鮎
車海老
豚　テリーヌ
マナガツオ
分かち合う
すいか
桃
贈り物、アマゾンカカオ
どれも素晴らしいものでした。
今日はそれに合わせ、カクテルではなく、ワインでいただきました。
ソムリエールの合わせるワインも良かったです。
川手シェフが本当にお一人で頑張っていました。
スタッフの皆さん、
そして川手シェフ、
本当に楽しかったです。
ありがとうございました、
また、お世話になります。

店内１

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店内２

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店内３

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シャンパーニュ

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メニュー

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パイナップル

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烏賊

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鯖　ブルーチーズ

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ワイン１

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ワイン２

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鮎

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ワイン３

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車海老１

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車海老２

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酒

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シェフ

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分かち合う１

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ワイン４

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豚　テリーヌ

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マナガツオ

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ワイン５

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分かち合うソース

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分かち合う２

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すいか

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桃

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贈り物、アマゾンカカオ

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〆

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2019/09/05 更新

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5回目

2018/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

フロリレージュ　川手シェフとその仲間たちの醸し出す素敵なハーモ二ー

２０１８年8月４日の夜伺いました。
川手シェフの笑顔に迎えられます。
まずはシャンパーニュ、
そしてヤングコーン、演出も素晴らしいですね。
次は、帆立　昆布、
帆立の昆布締めにカブのマリネ、シトロンキャビア、
素晴らしい組み合わせです。
サスティナビリティ、牛、
牛、椎茸、トリュフ、キャベツ、コンソメ、サンドイッチが美味しい！
鮎、鮎のフリット、骨と頭は唐揚げ、ワタはフリットの中へ。
苦味が美味しいです。
沢蟹、沢蟹と毛ガニのリゾット、そのアメリケーヌソース、
見事です。
鱧、茄子、ポルト酒と紫蘇のソース、鱧の骨切りまでしっかりと。
西米良サーモン、皮まで美味しいです。
分かち合う、沖縄の島豚、脂が美味しいですね。
スイカ、マンゴー　ココナッツと続き、
贈り物、アマゾンカカオ、オペラです、美味しいです。
今日も素晴らしい料理とペアリング、
川手シェフ、美味しかったです、楽しかったです、ありがとうございました。
また、お世話になります。

ウエイティングの花

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店内

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２０１８年8月４日のメニュー

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ヤングコーン１

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ヤングコーン２

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シャンパーニュ

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帆立　昆布

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ペアリング１

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サスティナビリティ　牛

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そのサンドイッチ

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鮎

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スープ

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ペアリング２

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ペアリング３

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沢蟹

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沢蟹

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鱧　茄子

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分かち合う１

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ペアリング４

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西米良サーモン

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分かち合う２

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ペアリング５

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ペアリング６

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スイカ

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マンゴー　ココナッツ

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贈り物　アマゾンカカオ

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ペアリング７

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酒

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桜桃のパート・ド・フリュイ

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2018/08/20 更新

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4回目

2018/03 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

フロリレージュ　川手シェフと廣田ソムリエとその仲間たちの醸し出す素敵なハーモ二ー

２０１８年３月２９日、ディナーに伺いました。
アジアベストレストラン５０で第３位、おめでとうございます。
その表彰でマカオ、香港から帰って来た翌日、
みなさん疲れなど微塵も見せません、素晴らしい！
・芽キャベツ
・ホワイトアスパラガス　桜
・椎茸　バッカス
・稚鮎　よもぎ
・春野菜　貝
・白子　人蔘
・甘鯛　ラディッキオ
・分かち合う　仔羊
・アテモヤ　ヨーグルト
・苺　ココナッツ
・贈り物、アマゾンカカオ
・金柑のパートデュフリュイ
川手シェフの美味しいし楽しいしびっくりする素晴らしいお料理、
そこへ廣田ソムリエのありアージュのワインとカクテル。
今日も本当に素晴らしい時間を過ごすことができました。
スタッフの皆さん、
廣田さん、
川手シェフ、ありがとうございました。
また、お世話になります。

外観１

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店内１

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店内２

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２０１８年３月２９日のディナーのメニュー

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シャンパーニュ

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芽キャベツ１

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芽キャベツ２

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マリアージュ１サン・セールス

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ホワイトアスパラガス　桜

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マリアージュ２パプリカ１

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マリアージュ２パプリカ２

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マリアージュ２パプリカ３

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店内３

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椎茸　バッカス

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マリアージュ３

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稚鮎　よもぎ１

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稚鮎　よもぎ２

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分かち合う　仔羊

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マリアージュ４−１

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マリアージュ４−２

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春野菜　貝

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バオバブ

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マリアージ５IMAGINATION

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フィリピンのリキュール

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メッセージ

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白子　人蔘

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マリアージュ６マコン・ヴィラージュ

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甘鯛　ラディッキオ

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マリアージュ７ボルドー

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分かち合う　仔羊

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マリアージュ８コニャック１

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マリアージュ８コニャック２

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アテモヤ　ヨーグルト

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苺　ココナッツ

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贈り物、アマゾンカカオ

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金柑のパートデュフリュイ

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2018/04/03 更新

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3回目

2018/01 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

フロリレージュ　川手シェフと廣田ソムリエとその仲間たちの醸し出す素敵なハーモ二ー

２０１８年の１月６日、ディナーに伺いました。
お休み明けということで、皆さん元気いっぱいです。
焼き芋
烏賊　蕪
鯖　トリュフ
白子のフラン
サスティナビリティ　牛
香箱ガニ　米
甘鯛　レモン
分かち合う
柿のスープ
苺　ピスタチオ
贈り物、アマゾンカカオ
鬼灯のパート・ド・フリュイ
素晴らしい料理の数々、
特にびっくりしたのは小鴨のサンドイッチ、
こんな美味しいサンドイッチは生まれた初めて！
川手シェフの料理に廣田ソムリエのお酒、
素晴らしい時間を過ごすことができました。
スタッフの皆さんも皆さん素敵です。
川手シェフ、これからもよろしくお願いいたします。
また、お世話になります。

店内１

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２０１８年１月６日のメニュー

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シャンパーニュ

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素敵なお皿

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焼き芋１

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焼き芋２

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ワイン１

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烏賊　蕪

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蒸しパン

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お酒２

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鯖　トリュフ

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ワイン３

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白子のフラン

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ワイン４

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分かち合う１

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サスティナビリティー　牛

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香箱ガニ　米

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お酒５

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お酒６

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ワイン７

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甘鯛　レモン

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分かち合う２

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分かち合う３

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ワイン８

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柿のスープ

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ワイン９

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店内２

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苺　ピスタチオ

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ワイン１０

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ワイン１１

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贈り物、アマゾンカカオ

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鬼灯のパート・ド・フリュイ

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2018/02/04 更新

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2回目

2017/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

フロリレージュ　川手シェフと廣田ソムリエとその仲間たちの醸し出す素敵なハーモ二ー

２０１７年８月２日のディナーに伺いました。
今日も楽しいディナーの始まりです。
１月から約７ヶ月ぶりのフロリレージュ、楽しみです。
シャンパーニュをいただきまずは、「投影　茄子」
スプーン以外すべて食べられます、そして茄子のほのかな甘みが美味しいです。
ロワールの辛口のシュナン・ブランで、
「牡蠣　赤紫蘇」
岩牡蠣のミルキィな旨味に赤紫蘇のジュレ、酸味、アクセントのホルモン揚げ、
調和します。
上品なシャルドネ、サントーバンに、
「沢ガニのビスク」
宮崎の沢ガニをビスクに、蟹の旨味を凝縮、素晴らしい！
「フォアグラ　とうきび」
スフレにとうきびのスープ、フォアグラのポワレ、
見事な調和、今までオーソドックスに来ていたペアリングワインが、
廣田さん、カクテルです。フロリレジウム＝花譜、
それはまるで、カンディンスキーの絵画のようにブーケスタイルで黒いキャンバスに香りを描く、
オレンジ、ジンジャー、アニス、レモングラス、フェンネルシードに北海道の清里、素晴らしいの一言です。
「若鮎　生姜」
鮎のベニエ、苦味が美味しいです。木の芽のムース、アクセントになります。
しゃりしゃりの京都のドライジンのお吸い物、これも美味しいです。
「黒トリュフ　卵」
たっぷりのトリュフにトリュフアイスクリーム、ソース・ペリグー、
そこにフロリレジウム＝花譜２、香るシリーズ、ワインのように、フレグランスのように、
香りで魅了されるものが作れたら・・・、そんな思いで作りました
グァバの葉、エストラゴン、ディル、ジェニパーベリー、ピンクグレープフルーツピール、見事です。
「コンフィ、すっぽん」
エンペラも美味しくネギのソース、
オーストリアのツヴァイゲルトで。
「分かち合う」
京都鴨、見事なキュイソン、スクランブルエッグとゴーヤ、金柑のソースで
ここは王道のヴォーヌ・ロマネで調和させます。
「レモンのソルベ」は甘口のロワール、シュナン・ブランで、
「ブランマンジェ、マンゴー」美味しいマンゴーを、
広島の日本酒スパークリング、天寶一、酒泡酒泡（しゅわしゅわ）で、合いますね。
「贈り物、アマゾンカカオ」
美味しいカカオニブをヴィンテージポート１９８３で。
本当に見事な３時間半でした。
楽しくて美味しくて。
田原さん、川手シェフ、本当に美味しかったです。
廣田さん、今日もやられました、美味しかったです、ありがとうございました。
川手シェフ、またお世話になります！

店内

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シャンパーニュ

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２０１７年８月２日のメニュー

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投影　茄子１

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投影　茄子２

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ロワールアンジュのシュナン

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牡蠣　赤紫蘇

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宮崎の沢ガニ

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沢ガニのビスク

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サントーバン　プルミエ・クリュ

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北海道　清里

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カクテル１　フロリレジウム　花譜１

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フォアグラ　とうきび

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分かち合う１

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若鮎　生姜

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カクテル２　お吸い物ように１　

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カクテル２　お吸い物ように２

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京都のドライジン

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黒トリュフ　卵

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カクテル３　フロリレジウム　花譜２

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オーストリアのツヴァイゲルト

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コンフィ　すっぽん

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ヴォーヌ・ロマネ２００９

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分かち合う２

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レモンのソルベ

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甘口　シュナン・ブラン

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スパークリング日本酒「酒泡酒泡」

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ブランマンジェ　マンゴー

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ヴィンテージポート

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贈り物　アマゾンカカオ

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桜桃のパート・ド・フリュイ

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2017/08/06 更新

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1回目

2016/03 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

フロリレージュ　川手シェフと廣田ソムリエとその仲間たちの醸し出す素敵なハーモ二ー

2016年3月28日、ディナーに伺いました。
シャンパーニュは「ジャマール・ブラン・ド・ブラン・ヴォリュプテ・ブリュット」
シャルドネ１００のすっきりとしたワインです。
「投影、蕗の薹」
春ですね。一口で。
「懐かしみ、鰯」
千葉産の大羽鰯を軽く炙って、菊芋のアイスクリーム、
そこへ、アンチョビを練り込んだパスタにドライトマト、
スペインのアルビーリョ１００％のロヴァモール、料理とワインが「ラブラブ」です。
「芽吹き、ホワイトアスパラ」
アスパラづくしにシャルトリューズを使ったソース、
そしてそこへヨーグルトやジン、ノイリー酒、ライムを使ってお酒の枡へ注いだカクテル、エンターテイメントです。
「コンフィ、すっぽん」
すっぽんの卵のスフレにすっぽんの身のコンフィ、柔らかいエンペラ、スープ、
シェリーのアモンティリャードが見事に寄り添います。
「コントラスト、フォアグラ」
フォアグラのポアレに菜の花のシフォンケーキ、上には山菜
そこへ、ドメーヌさくら雄町のモダン仙禽雄町、酸味がワインのような日本酒が見事に調和！
「鱒のフュメ」
桜鱒を釜でフュメし、長野の天然のクレソン、鱒の卵にソース・ブール・ブラン、魚が中しっとり外かりっ。
オーストリア、GRAFのソーヴィニョン・ブランが、美味しいです。
「分かち合う」
１３歳の牛がこんなに美味しく、
赤ワイン、プルーン、スィートベルモットなどのカクテルをシナモンを吹き付けたグラスで。
「野うさぎ」
青森の野うさぎのローストを、ジャガイモをフュメしたペーストで。
シャトー・ド・フォンベル２００８、王道ですね。
「ヘテロ、パッションフルーツ」
パッションフルーツのムース、スムージーをストローで、
スペインのアルビーリョを遅摘みしたワイン、甘いメランテが合います。
「お似合い、落花生」
ピーナッツのブランマンジェに酒粕のアングレーズソース、いい味です。
マデイラ酒でいただきます。
「春の訪れ、よもぎ」
よもぎのクリーム、文旦のアイス、よもぎのチュール、
アブサン、シャルトリューズなどのカクテルにカモミールの花で香り、素晴らしいですね。
とちおとめのパート・ド・フリュイと緑茶。
本当に今日も素晴らしかったです。
ソムリエの廣田さん、
そして川手シェフ、本当にありがとうございました。
また、お世話になります。次は「One man's trash,another man's treasure」着てきます。

２０１６年１月９日、ディナーに伺いました。
さあ、今日も始まります。
シャンパーニュは「エティエンヌ・ルフェーヴル」のブラン・ド・ノワール、
ピノ・ノワール１００％の泡のきめ細かなもの、美味しいです。
「投影　蕗の薹」
蕗の薹のフレンチトースト風、四角いオリーヴの再来かと思ったら、口の中いっぱいに春の香りが広がります。
「山のもの　海のもの　蟹」
沢蟹のビスク、香箱蟹の卵、スープ、海と山の出会いに、
スペインのアルビージョ、干支の申のエチケット、すっきりとフルーティーなワインがマッチします。
「コントラスト　フォアグラ」
フォアグラ、トリュフ、シフォンケーキ、黒トリュフのオイル、サワークリーム、
様々なコントラストが、香りが味が、そこへ、
サウスオーストラリアのカベルネ・フラン、黒いベリーを感じるワインがさらに複雑さを増します、美味しい。
「出逢い　牛　牡蠣」
昆布森の牡蠣のタルタル、ドライトマト、牡蠣のクリームソース、そこへ経産牛を美味しくカルパッチョに、
経産牛も美味しくしてしまう川手シェフ、素晴らしい！
そこへ米を発酵させたピュレ、スウィートベルモット、カシス、ビターのカクテル、素晴らしい味わい、
川手シェフと廣田ソムリエの饗宴！
「本質　海老」
車海老、頭と尻尾をこんがりと、身の部分はミキュイで、スモークし、
ウニをのせ、海老のソース、スプラウトをのせて・・・・、美味しい！
２０１０ムルソー・プルミエ・クリュ・フレデリック・マニャン、さらに美味しく。
「和の風味　平目」
銚子のヒラメのポワレに芹のピュレ、鍋で煮込んだ蕪を添えて、鰹節出汁の風味、
アブサンに芹の香り、複雑だが美味しいカクテル、合います。
「ヘテロ　白子」
タラの白子のムニエル、ソースは焦がしバター、そばのパスタ、シュークルート、キャベツの素揚げ、
こういう白子の料理、素晴らしい！
福岡の美田、山廃熟成酒が見事に調和！
「分かち合う　塊肉」
ホロホロ鳥の胸肉ともも肉、シェリービネガーと胡桃、松の実のソース、
根セロリのピュレ、ロゼワインと生姜につけた百合根、
そこへヴォーヌ・ロマネ・プルミエ・クリュ・２００８・レ・ショーム、
至福の時間です。
「リフレッシュ　蜜柑」
蜜柑のソルベ、キャラメルクリーム、
プロヴァンスのヴァン・キュイ、フレッシュな香りのスウィートなワインで。
「再生　林檎」
タルト・タタン、ゴマのクリーム、りんごのジャム、
もちろんカルヴァドスで、いいですね。
「お似合い　苺」
フレッシュな苺のココナッツのブランマンジェ、ヴァニラのアイスクリーム、牛乳のパウダー、
美味しいですね、ドイツはプファルツのアンゼルマン、トロッケンベーレンアウスレーゼの甘さが、見事に調和します。
コーヒーと鬼灯のアプリコットのパート・ド・フリュイをいただき、今日も大満足。
本当に美味しく楽しかったです。
スタッフの皆さん、
ソムリエの廣田さん、そして、川手シェフ、ありがとうございました。
また、お世話になります。

２０１５年１１月２２日、ディナーに伺いました。
今日はどのようなサプライズがあるのでしょうか。
まずはシャンパーニュです。ピエルソン・キュヴリエ、泡の滑らかな美味しいシャンパーニュです。
「投影　さつま芋」茶葉の中に隠れています。美味しいです。
「繫がり　フロマージュ・ブラン」
フロマージュ・ブランのババロアに、カラスミと菜種油のペースと、カブのサラダに柚子の風味、見事な調和、
ここへスペインのリオハのマカベオを合わせます。
「落ち葉　烏賊」
烏賊とフロマージュのチュイルとマッシュルームとトリュフのミルフィーユ、
烏賊は白イカで、いろいろな部位いろいろな調理、柚子のソース、
そこへピュリニィ・モンラッシェ２０１３、素晴らしい組み合わせ。
「コンントラスト　フォアグラ」
栗のスフレに栗のスープ、とろとろのフォアグラに栗を焼いたものを細かくして、
柿とカルバドスとビターのカクテル、柿とフォアグラと栗がコラボレーション。美味しいです。
「サスティナビリティ　牛」
牛のカルパッチョ、ジャガイモのピュレ、リンゴのソルベ、ビーツで赤くしたコンソメスープ、
一体となります。そこへ、赤ワインのカクテル、色も味も調和します。
「想い　牡蠣　蕎麦」
牡蠣のベニエに蕎麦のパスタ、蕎麦湯を使ったソース、
美味しいです、日本酒は「作」と柚子酒のカクテル。合います。
プレゼンテーションも見事な柚子の鉢植え！
「包む　海老」
赤海老を温度調理、外側にはフリカッセも。
いろいろハーブとペルノーのカクテル、アニスの香り、これまたプレゼンテーションが素晴らしい！
「分かち合う　塊肉」
仔羊の長時間ロースト、美味しい肉です、肉の味がしっかりとしています。
レバーと赤ワインと仔羊のジュのソース、９７年のシャトー・グラン・メイネが味を引き立てます。
「リフレッシュ　蜜柑」
フレッシュ蜜柑、ジュレ、ソルベ、ジュースのハーモニィ、見事です。
「艶かしさ　黒糖」
黒糖のゴーフルに富有柿アーモンド、マクヴァン・ド・ジュラ、良い組み合わせです。
「旬　チョコレート」
チョコレートにマスカルポーネ、そこへフィーヌ、素晴らしい締めくくりです。
緑茶に鬼灯で今日も美味しかったです。
川手シェフ、本当に美味しかったです、ありがとうございました。
廣田ソムリエ、今日も美味しくそして本当に楽しかったです、ありがとうございました。
スタッフの皆さんありがとうございました、また、お世話になります。

２０１５年８月４日、ディナーに伺いました。
新しいお店になってから２回目の訪問です。
今回は４人で伺いました、個室ですが厨房が見えます。
今日は新潟のカーブ・ドッチ・ワイナリーのメーカーズ・ディナーということだったのですが、
シェフとソムリエのお計らいで、通常のコースを出していただけることになりました。
まずはシャンパーニュ、ヴーヴ・エレオノール・キュヴェ・シンフォニー・ドートンヌ・ブラン・ド・ブラン・グラン・クリュ。
シャルドネの爽やかな、泡の細かい、夏向けのシャンパーニュです。美味しいですね。
「投影」、茄子です。香ばしさ、茄子の薫りも生かしている面白い料理です。
「連鎖」ラベンダーのムースの上のキャビア、ロゼワインに漬け込んだ新生姜のジュース、面白い組み合わせ。
「はしり」鮎です。鮎のムースを鮎のみで包み焼き、鮎の骨、内臓でとったスープに、
もちろん苦味も、そしてコガネヤマドリ茸、希少な茸、美味しいです、
福井の美浜町の早瀬浦、日本酒を合わせます、見事です。
「ヘテロ」ギリシア語でちぐはぐ、一つの物質の中に正反対の性質を持つものが同居すること。
なるほど、牡蠣をおかひじきで巻いて揚げたフリットに、牡蠣のエキスを凍らせたもの、レモンのメレンゲ、
そして温かい牡蠣のエキスのスープ、素晴らしい、美味しい、口の中で喧嘩しながら調和して寄り添っていく。
そこへスペインの土着品種のピカラーナ、見事。
「本質」車海老を６５度〜７０度で調理、
焼きなすとフォアグラにコンソメスープ、柚子の香り、焼き茄子の墨のソースも。
そこへジュラの２００９年のシャルドネ、少しシェリーのニュアンスのこのワインが寄り添います。
「分かち合う」鹿肉の塊、
セリとフルーツトマトのソース、赤ワインの粉末状のソース、
そこへスモークした鹿肉を、ボルドーのムーリ、美味しい調和です。
「単色」白です、平目です。
焼いた平目尾上にレンコン、ゴマを泡状にしたソース、下にはゴマとレンコンのペースト、
そこへ、新潟のアルバリーニョ、新潟なのにスペインの風、美味しいワインです、この料理に合います。
「本質」今度は牡丹海老。
白いんげん豆、ガスパチョ、フロマージュ・ブランを合わせ、
ミキュイで。
合わせるは自分でこしらえるモヒート、廣田さん、面白い企画です。
参加型レストラン、やりますね。
「原点」鳩にシンプルなお米のリゾット、
合わせるは米に合わせて新潟のピノ・ノワール、これも美味しい、
最近の日本のワイン、真面目に作ってます。
「薫り」花とチーズ。
くちなしの花の薫り、マクヴァン・ド・ジュラで。
「異国情緒」マンゴーに牛乳の冷たいパウダー、美味しいです。
「再生」ミルクとゴマ。
「こきあか」西瓜、種も飴がけしてキャラメリゼ。
ヴェルモットとバター・スコッチ、甘いお酒で。
最後は巨峰、しっかり中は作られて。
緑茶をいただき４時間。
まず、新潟、カーブ・ドッチ・ワイナリーの掛川史人さん、ありがとうございました。
そしてソムリエの廣田さん、素晴らしいマリアージュでした。
川手シェフ、美味しかったです、素晴らしかったです。
みなさん、ありがとうございました。
また、お世話になります。

２０１５年３月２９日、日曜日の夜、伺いました。
カウンターから全てが見通せる、素晴らしい空間です。
さあ、チームフロリレージュの見せ所です。
まずはシャンパーニュ、ペネ・シャルドネ、すっきりしていて、泡の滑らかなシャンパーニュです。
まず、「投影」
九州の人参芋のペースト、バターと土の香りのジュレ、
そして冷たいハコベとシェーブルチーズのムース、
見た目も味も素晴らしい、新鮮で驚きです。
ここでは、味覚、嗅覚、聴覚、視覚、触覚の五感にもう一つ、
第六感、本質をつかむための心の働きが必要かもしれません。
いいえ、食事とお酒を楽しむ気持ちがあればそれで良いのかもしれません。
次は「敬意」
ホワイトアスパラの冷たいムースにオリーブオイルに付けたベアルネーズソースをかけて、
ベアルネーズソースが卵黄のよう、
アルザスのゲブルツトラミネールやリースリングのブレンドでいただきます。見事に寄り添います。
「変遷」
うにのフラン、中にたっぷりのウニクリームの柔らかフランに、
昆布のメレンゲを入れてサクサク感と旨味を、コーヒーのオイルがアクセント。
ひとつの器の中での変化、
そこへ、広島は三次盆地のシャルドネ、
パッションフルーツやパイナップルまで感じさせる美味しいワインが合います。
「繫がり」
冷たいレモンバターと春菊、烏賊を烏賊墨を使い揚げたもの。
合わせるのは、ウオッカにスパイスの香りトニックウオーター、レモン。
ル・ルソールと共同開発の蒸しパン、美味しいです。
「風土」
蛤と筍、若布を練り込んだパスタに、筍の皮と魚介のスープをかけて、
合わせるのは、愛媛の純米吟醸酒石鎚にジンジャーのエッセンス、見事です。
「分かち合う」
北海道産の仔羊の大きな塊のローストを切り分け、
付け合わせは、小布施の緑苺、栃木の岡トマト、
長時間ロースト、キュイソンが見事。美味しいお肉です。
緑苺も合うのですね。
南アフリカのシュナン・ブランとシャルドネのブレンド、太陽の香りのするワインに、
レモングラス、ローズマリー、ミント、レモンをくぐらせ香り付け、素晴らしい！
「本質」
45℃で調理した車海老。カリッと焼き上げた車海老の頭の部分。
生姜とオニオン、ロゼワインのソース、
ウィスキーにほうじ茶、玉葱のエッセンスのカクテルがまた素晴らしい！
「記憶」
西米良サーモン、マスとイワナを掛け合わせた魚、
その腹身を焼いたものに鶏の白レバーのペースト、クレソンのピュレ、
そこへ、河原の石を焼いたものの上に西米良サーモンが、
合わせるは、フラスコにフューメを入れ、そこへカベルネ・フラン、ソーミュール・シャンピニィを、
河原で鱒のバーベキュー、その記憶。
「破壊と創造」
すっぽんを繊維にして煮こごりにし、わさびや緑茶で揚げる、
クローネンブルグのヴァイスをせり、バジル、大葉、グレープフルーツジュースでカクテルに。
一旦壊してまたそこから創り上げる。
「原点」
茨城の食用鳩の赤ワイン煮、
静岡のポワロジェンヌ、
直球のポマールの２０１１年、
フレンチの原点か？
「用の美」
全て自然の色の、よもぎと日向夏のミルフィーユ、
ピンクペッパーをすりつぶしたものを、
ムルソーのアプリコットのリキュールに入れて。
「再生」
南部鉄器の熱した入れ物に、ゴマを煎ったものを入れ、
そこへ岩手県産のフロマージュ・ブランのクレム・ダンジュを、
ごま油をかけて。
小笠原の味醂・・・・・・・・。
bravo！
「不朽」
卵黄のアイスクリーム、
卵白と米のソース、
卵白の殻、
緑茶とハーブティー。
素晴らしい４時間。
フレンチのルネサンス。
スタッフの皆さん、
廣田ソムリエ、
そして、川手シェフ、
セ・テクセラン、セ・マニフィク。
ありがとうございました。
また、お世話になります。

投影、蕗の薹

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とちおとめのパート・ド・フリュイ

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アブサン、シャルトリューズなどのカクテル

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アブサンとシャルトリューズ

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春の訪れ、よもぎ　よもぎのクリーム、文旦のアイス、よもぎのチュール

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お似合い、落花生　ピーナッツのブランマンジェ酒粕のアングレーズソース

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マデイラ酒

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メランテ　スペインのモスカートの遅摘みワイン

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ヘテロ、パッションフルーツ　パッションフルーツのムース・スムージー

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野うさぎ　青森の野うさぎのロースト

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シャトー・ド・フォンベル・２００８

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カクテル　赤ワイン、プルーン、スィートベルモットなど

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シナモンを吹き付けたワイングラス

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分かち合う　経産牛のローストの上にタルタル

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分かち合う　牛肉の塊

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鱒のフュメ

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釜でフュメ

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オーストリア、GRAFのソーヴィニョン・ブラン

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コントラスト、フォアグラ

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モダン　仙禽　雄町

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コンフィ、すっぽん

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シェリー、アモンティリャード

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芽吹き、ホワイトアスパラ

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洋梨、ジン、ノイリー酒、ヨーグルト、ライムなどのカクテル

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枡のカクテル

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スペインのロバモール

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懐かしみ、鰯

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2016年3月28日のメニュー

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シャンパーニュ　ジャマール

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店内１

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シャンパーニュ

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投影　蕗の薹

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スペインのアルビージョ

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山のもの　海のもの　蟹１

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山のもの　海のもの２

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蒸しパン

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サウスオーストラリアのカベルネ・フラン

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店内２

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店内３

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コントラスト　フォアグラ１

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コントラスト　フォアグラ２

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カシス、スウィートベルモットなどのカクテル

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出逢い　牛　牡蠣１

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出逢い　牛　牡蠣２

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ムルソー・プルミエ・クリュ

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店内４

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本質　海老１

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本質　海老２

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店内５

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分かち合う　塊肉

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店内６

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店内　ソムリエの廣田さん１

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店内　ソムリエの廣田さん２

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店内　ソムリエの廣田さん３

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店内　ソムリエの廣田さん４

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新しい釜

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和の風味　平目

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新しい釜で蕪

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アブサンのカクテル

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アブサン

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福岡の山廃熟成豊穣「美田」

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ヘテロ　白子１

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ヘテロ　白子２

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ヴォーヌ・ロマネ

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分かち合う　塊肉　ホロホロ鳥１

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分かち合う　塊肉　ホロホロ鳥２

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プロヴァンスのヴァン・キュイ

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リフレッシュ　蜜柑１

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リフレッシュ　蜜柑２

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カルヴァドス・ぺー・ドージュ

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再生　林檎１

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再生　林檎２

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再生　林檎３

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お似合い　苺

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ドイツ　プファルツ　エーデスハイム　アンゼルマンのトロッケンベーレンアウスレーゼ

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鬼灯　アプリコットのパート・ド・フリュイ

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コントラスト　フォアグラ

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カクテル３−５

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落ち葉　烏賊

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サスティナビリティー　牛

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カクテル４−２

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シャンパーニュ　ピエルソン・キュヴリエ

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メニュー

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投影

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投影　さつま芋

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店内１

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店内２

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リオハのマカベオ

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繫がり　フロマージュ・ブラン

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蒸しパン

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ピュリニィ・モンラッシェ

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カクテル１−１

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カクテル１−２

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カクテル１−３

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カクテル１−４

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カルヴァドスとビター

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柿のカクテル

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カクテル２

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カクテル３−１

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カクテル３−２

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カクテル３−３

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想い　牡蠣　蕎麦

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カクテル３−４

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日本酒「作」　ゆず酒

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仔羊肉の塊

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包む　海老

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カクテル４−１

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カクテル４−３

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分かち合う　塊肉

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シャトー・グラン・メイネ

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リフレッシュ　蜜柑１

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リフレッシュ　蜜柑２

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マクヴァン・ド・ジュラ

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艶かしさ　黒糖

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旬　チョコレート

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フィーヌ

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緑茶

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鬼灯

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緑茶

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２０１５年８月４日のシャンパーニュ

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２０１５年８月４日のメニュー

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投影

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連鎖

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ミネラルウォーター

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日本酒　早瀬浦

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はじめ

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蒸しパン

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スペイン　ピカラーナ

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ヘテロ

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牡蠣スープ

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本質

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ジュラのシャルドネ

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鹿肉の塊

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分かち合う　ソースと添え物

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中に肉が

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分かち合う

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ボルドーのムーリ

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単色

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新潟のアルバリーニョ

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モヒート造り

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本質

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原点

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薫り

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新潟のピノ・ノワール

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マクヴァン・ド・ジュラ

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異国情緒

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異国情緒

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ヴェルモットとバター・スコッチ

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再生

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こきあか

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巨峰

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外観①

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ウエイティングの花

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店内を見渡して

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シャンパーニュ　ペネ・シャルドネ

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ワインセラー

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メニュ

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カトラリ

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川手シェフ

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人参芋　ハコベとシェーンブルチーズのムース

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ホワイトアスパラガスの冷たいムースとベアルネーズソース

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アルザス　リースリング　ゲブルツトラミネールなどのブレンド

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ウニのフランに昆布のメレンゲ

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ウニのフランに昆布のメレンゲ②

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冷たいレモンバターと春菊　烏賊

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ウオッカにスパイスレモンの香り

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烏賊に烏賊墨を揚げて

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蛤、筍、ワカメを練り込んだパスタ

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仔羊モモ肉のロースト

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肉を裁く川手シェフ①

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４５℃の車海老

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2016/04/03 更新

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Le vin,la vie.さんが投稿したフロリレージュ（東京/明治神宮前）の口コミ詳細

移転フロリレージュ外苑前、表参道、国立競技場/フレンチ、イノベーティブ

ジャンルから探す

予算

営業時間

Le vin,la vie.さんが投稿したフロリレージュ（東京/明治神宮前）の口コミ詳細

移転フロリレージュ外苑前、表参道、国立競技場/フレンチ、イノベーティブ

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備