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7.トマトのコンプレッション
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9.オマール海老のエチュベとホワイトアスパラガス
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10.オマール海老のエチュベとホワイトアスパラガス
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11.オマール海老のエチュベとホワイトアスパラガス
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12.すっぽんのコンソメ
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13.すっぽんのコンソメ
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14.蝦夷鮑のポッシェ ベアルネ風のジュ
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15.蝦夷鮑のポッシェ ベアルネ風のジュ
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16
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17.飛騨牛のフィレ炭火焼
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18.飛騨牛のフィレ炭火焼
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19
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21.フランス産 仔牛のミジョテ
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22.フランス産 仔牛のミジョテ
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伝統と革新を備えた唯一無二のグラン・メゾン
400回目の記念レビューにクレッセントをご紹介いたします
(ミシュラン10年連続二つ☆)
後期ヴィクトリア朝風の格調高い建築様式の
地上5階・地下2階の煉瓦造の洋館で
特別な個室でラグジュアリーな時間を過ごすことができました
1.増上寺と東京タワー
2.クレッセント
3.エントランス
エントランスに立ったそのときから、
ドラマの幕が開くようなときめきに胸が躍ります
日本の旬の食材を繊細かつ大胆に取り入れた
王道を極めたフランス料理を
映画のワンシーンのような特別な個室で
洗練された熟練のサービススタッフ様の
最高のおもてなしでいただきました
4.個室入り口
5.個室
特別なお祝いの日に
特別に個室に案内していただきました☆
~今夜の一皿
*オマール海老のエチュベとホワイトアスパラガス(写真9-11)
パートフィーロ(トウモロコシの粉)でハサミの部分を包んで揚げられ
オマールの身がぎゅっと締って凝縮された味わいを楽しめます
ロワール産ホワイトアスパラはパスタ状カットされ
半熟のうずらと一緒にいただけば最高の美味しさ
*飛騨牛のフィレ炭火焼(写真17-20)
炭火の近くで焼いてある程度火を通してから
遠火にして脂を落としながら炭火で燻製
甘いお肉が炭火香のコントラストでより引き立ちます
噛みしめるとほろほろと繊維が解けていくほど
繊細な火入れにとてもとても感動しました
日頃お肉への感動が薄くなりがちの私にとって
今年最高のお肉に出会えたことに感謝です
他に、豪華なプティフール(ミニャルディーズ)
もとても印象的でした
プティという名前でも、とっても贅沢で美味しい☆
以下に今夜のラインナップ♪
クレッセントコース(29700)
6.アミューズ
7.トマトのコンプレッション プラムオイル風味
8.リフトアップ
トマトのゼリーとタルタルを流し込んだドライトマトのキューブ
ほうれん草でトマトのヘタを表現
9.オマール海老のエチュベとホワイトアスパラガス
10.リフトアップ
11.リバース
12.すっぽんのコンソメ
13.リフトアップ
静岡産スッポン
卵白を泡立てだメレンゲが可愛らしい
14.蝦夷鮑のポッシェ ベアルネ風のジュ
15.リフトアップ
三陸産アワビ キモと珍味の口の部分
ウイキョウ パスピエール(海のアスパラと呼ばれる海藻)
16.メインは5種からセレクトして・・
17.飛騨牛のフィレ炭火焼
18.リバース
19.リフトアップ
20.リフトアップ2
同席者様は
21.フランス産 仔牛のミジョテ
22.リフトアップ
母の乳のみで育った仔牛
付け合せは
モリーユ茸 グリーンアスパラ アヤメカブ たけのこ
23.クレームブリュレ バニラの香り
24.リフトアップ
メインデセール
25.ブラッドオレンジのキャラメリゼ 紅茶風味のムースショコラ
26.リバース
27.リフトアップ
紅茶のムースとグランマニエのアイス
28.プティフール
29.マカロン3種(抹茶 ブルーベリー 黒糖)
30.焼きたてのマドレーヌ
31.タルト・オー・ボワーズ
シェフが修行したスイス三つ星レストランのある地方の伝統菓子
あまりの美味しさにおかわりしました^^;
32.シャンデリア
33.高級カトラリー
34.ごちそうさまでした(*´∇`)ノ♪
以上です☆