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ヨーロッパ産山栗のヴィシソワーズ風
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ヨーロッパ産山栗のヴィシソワーズ風
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生ウニを乗せた地鶏卵のクレームブルイエわさびの香
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生ウニを乗せた地鶏卵のクレームブルイエわさびの香
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上州麦豚三枚肉のブレゼを網焼きにして
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上州麦豚三枚肉のブレゼを網焼きにして
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ズワイ蟹のジュレに赤ピーマンのフォンダンを添えて
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ズワイ蟹のジュレに赤ピーマンのフォンダンを添えて
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麦風鶏のポシェ、バルサミコ風味
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麦風鶏のポシェ、バルサミコ風味
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オマールエビのブランマンジェキャビア添え
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オマールエビのブランマンジェキャビア添え
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フォアグラのマリネ
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フォアグラのマリネ
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鴨胸肉ポワレ
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鴨胸肉のポアレ
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赤海老のポアレ
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葡萄のエクレア、マンゴーのソルベ添え
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葡萄のエクレア、マンゴーのソルベ添え
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チョコレートのパヴェ
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チョコレートのパヴェ
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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
前日に予約取れたんで桐生まではるばる行って来ました。
日曜夕方、開店と同時に入店。オープンキッチンとゆとりあるテーブル配置、ウッディーな空間に白いテーブルクロスが落ち着きます。
客層は常連さんが多いみたい。
メニューは２コースのみ。HPにはスペシャルコースありましたが、何故かメニューに無く食べる事できませんでした。
2人ともディナーコースを頂くことに。メインのみプリフィックスですが、通常のコース構成とはちょっと違っていてメイン前に数種の温冷オードブルが用意され、目でも楽しめました。
1. ヨーロッパ産山栗のヴィシソワーズ風
流行りのスープですね。鼻に抜ける栗の香りとクリーミィな中に食感生かした栗片が忍ばせてあり、まさにオータムテイスト
2.生ウニを乗せた地鶏卵のクレームブルイエわさびの香
クリーム状のスクランブルエッグに漂う雲丹の香り、添えられたわさびがグッと引き締め役に
3.上州麦豚三枚肉のブレゼを網焼きにして
焼きと蒸しの二重調理ですね。香ばしく焼かれかつ脂抜きされたバラ肉を牛蒡の香り残したシャキシャキワイン煮とレンズ豆を添えて召し上がれ
4.ズワイ蟹のジュレに赤ピーマンのフォンダンを添えて
薄めに味付けられたジュレでズワイの香り楽しみ、更にやや濃い目のフォンダン口に運ぶと味の変化楽しめます
5.麦風鶏のポシェ、バルサミコ風味
フンワリ、シットリ仕上げられた煮込み料理のポシェ。
タイムをちぎり香りアップさせ、甘さ抑えた酸味優先のバルサミコ酢でさっぱりと頂きます
6.オマールエビのブランマンジェキャビア添え
ブランマンジェ、まぁプリンみたいなものです。オマールとキャビアと一緒に食べた方がバランスいいかと。
でも、私キャビア苦手なんです(汗)
7.フォアグラのマリネ
フォアグラの下にはパンケーキ。ルビーポートワインソースで頂きますが、酸味はそれほどありません。ただ添えられたプルーンのワイン煮、アルコールきつくて飲めない私にはクラクラきちゃいました。
8.メイン
☆鴨胸肉のポアレ(私)
オレンジピールを使ってネガティブイメージなくした料理となってます。ピールの苦味はほとんどなく食べやすく調理されてますが、ちょっとだけ火入れすぎかも
☆本日の鮮魚、赤海老のポアレ(相方)
9.葡萄のエクレア、マンゴーのソルベ添え
巨峰とシャインマスカット、質が良いです。甘さ控え目なクリームと苦味強いキャラメルソースと果肉の絶妙なコラボ。マンゴーも濃厚で美味しくお土産にしたいくらい
10.チョコレートのパヴェ
1枚のお皿に描かれたアート。
パヴェとは敷石に見立てたブロック状のお菓子。
このチョコレート、苦味強くブルーベリーソースと合わさることで最高に美味しいです。
11.ローズヒップ(私)
エスプレッソ(相方)
#別途、シェリー酒、白ワイン、ノンアルフルーソーダフランボワーズ 頂きご馳走様でした。
流石、セレブ姉さんお気に入りの店だけあってどれをとっても完成度高し！
コースメニューは毎月半分くらい入れ替えるそうです。
ただ一点だけ
各料理間のインターバルが長すぎます。フレンチはゆったり堪能とはわかっていますが、満員だったとはいえ終了まで2時間半かかりました。ホールとキッチンスタッフの連携は取れてるみたいなんで、調理が追いつかずキャパオーバー否めないかも。