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アミューズ
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ペルドローのパテ・アンクルート
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ブルターニュのオマール コライユのソース
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ブルターニュのオマール コライユのソース
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サラダ
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パロンブとマルカッサンの料理前
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マルカッサンのロティ
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パロンブのロティ(捌く前)
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パロンブのロティ(捌いた後)
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パロンブのロティ(自分で盛り付けた後)
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パロンブのソース
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パロンブ(首の皮にその内臓を詰めて)
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パロンブ(首の皮の中身)
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ガルニ(じゃが芋のオーブン焼き)
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デセール
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ここへは、ジビエの季節には必ず友人と来ることにしている。
自分で織り込んだパイ生地や新鮮な魚介、ジビエやバスク豚などの希少な食材を惜しげもなく使った料理に魅せられて早数年。
さすが、東京四谷の北島亭仕込のシェフの腕。
この日いただいたのは、
前菜盛り (ビスク、烏賊とその墨とわた ビーツのジュレ、トマトのババロア、生牡蠣、渡蟹?、クロワゼ鴨のドディーヌ)
ペルドローのパテ・アンクルート
ブルターニュのオマールのロティ(?)そのコライユのソース
サラダ
パロンブのロティ フォン・ド・パロンブのソース
猪のロティ
付け合せのじゃが芋
デセール
正直、お腹ははちきれんばかりにいっぱい!
お腹は、「もう止めろ!」と訴えるが、頭はもっと食べさせろと葛藤する。
んで、食べる。
でもやはり、小食の方は、注文に気をつけた方がいいかも。
この日はワインは持込で、1人あたりの会計は20000円弱。
店の見かけで判断すると高く感じるかもしれないが、十分料理に見合った金額かむしろ安いと思う。