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鶉とフォアグラのアンクルート ルネサンス風 ソースベネティエンヌ
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千葉県産太刀魚のブレゼ アドルフ デュグレレ風
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カナダ産オマール海老 パリ風
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冷前菜のワゴン 右: パテアンクルート 中央: オマール海老パリ風 左: フォアグラブリオッシュ 中央奥: カリフラワーのベルヴュー 4種類からチョイスします。
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アミューズのクロメスキとタルトレット
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ホテルロゴ
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お店ロゴ
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客席の風景
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テーブル
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シャンパーニュから
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美しい黄金色
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クリュッグ グランド キュヴェ 169エディション
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お水はエヴィアン
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アミューズブッシュ
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クロメスキはグリーンピースとフォンダンとブリアサバランのソースとミントオイル
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パンに合わせて作られたタルトレットにはラクレットチーズとパルメザンチーズが使われています。
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パンプリー発酵バター、ゲランド塩、カンボジアブラックペッパー
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プチバケット、パンオレ、サワードゥー
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サワードゥーを頂きました。
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ワゴンサービスで目の前にて盛り付けられる冷前菜。
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カナダ産オマール海老パリ風
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身の上にはオマールのコンソメジュレ、ソースはオマールのビスクと白ワインビネガー
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カリフラワーがアクセントに使われて、マリネとピュレが添えられています。
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ミモザ風で可愛らしい盛り付け。
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奥は茹で卵で、高知県土佐山の土佐ジローの“キミガイイ”という卵を使用しています。
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卵の中にはオマール海老の爪、ハーブ、マヨネーズソースが詰められています。
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温前菜の登場です。
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リードヴォー、モリーユ茸、アスパラガスのフリカッセ グルマンド風
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仕上げに目の前でソースのプレゼンです。
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リードヴォーとモリーユ茸のお出汁が効いたクリームソースです。
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たっぷりと注いでくれました。
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リードヴォー、モリーユ茸、アスパラガス、根菜それぞれの食感が良く、クリーミーで美味しかったです。
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白ワインを
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美味しいブルゴーニュ
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ヴァンサン エ ソフィー モレ シャサーニュ モンラッシェ 1er レ ザンブラゼ 2017
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千葉県産太刀魚のブレゼ アドルフ デュグレレ風
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お魚も目の前でソースのプレゼンです。
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たっぷりと
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デュグレレ風のソース
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太刀魚の上には珍しい“シーアスパラガス”（厚岸草）があります。
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ソースは太刀魚をブレゼした際のトマト、エシャロットとフュメをバターモンテしたもの。このクラシックなソースがぐっとくる美味しさでした。
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太刀魚は肉厚でふっくらとしていて美味しく、存在感がありました。
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お口直し
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ピンクグレープフルーツとミントのグラニテ
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さっぱりとリセット
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赤ワインを
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美味しいブルゴーニュ
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ドメーヌ ショーヴネ ショパン ニュイサンジョルジュ 1er オー トレイ 2015
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春の訪れ : プロヴァンスより ジェローム ガリス氏が手掛けるグリーンアスパラガス ソース ムースリーヌ
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ソースを目の前で…
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ソースは4種類から選べます。1.ムースリーヌ 2.ヴァンジョーヌ サバイヨン 3.ミカド 4. ヴィネグレットでムースリーヌを選びました。
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太くて立派なアスパラはじゅんわりと瑞々しく、風味豊かで美味しいものでした。
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アスパラの種類も4種類から選べます。1. プロヴァンス グリーンアスパラガス 2. ロワール ホワイトアスパラガス 3.4 .佐賀県産のグリーンアスパラガス又はホワイトアスパラガスです。
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鶉とフォアグラのアンクルート ルネサンス風 ソースベネティエンヌ
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ソースベネティエンヌが目の前でかけられます。
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美しい緑色のソースは、卵黄をベースにハーブを加え仕上げたものです。
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美しく仕上がりました。
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薄く綺麗に焼き上げられたパイ包み焼きは見事。
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フォアグラはほうれん草で巻かれ、鶉で包まれ、そのまわりにちりめんキャベツです。
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彩りが綺麗な野菜はバターソースが絡んでいて美味しいです。
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パイ包み焼きは肉感、コク、旨味がしっかりとあり、ジューシーさも感じる美味しいものでした。
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付け合わせのシャンピニオンはトルネード。
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華やかで、楽しく、美味しいメイン料理でした。
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ミルフィユ マダガスカル産ヴァニラの香り
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パイは2日間かけて焼いて、表面をキャラメリゼしています。
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クリームはディプロマット。ヴァニラの香りが素敵です。
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シンプルですが、満足できるデザートでした。
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コーヒー
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ミニャルディーズ
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マドレーヌ
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アーモンドのフィナンシェ
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とっても満足させて頂きました。素敵時間をありがとうございました。
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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
三越前のマンダリンオリエンタルホテルのシグネチャーさん。
こちらは37階にあるメインダイニングです。
窓からは大都会の眺望が広がり
ラグジュアリーでエレガントな店内は
このホテルの素敵な雰囲気を感じられます。
この日はランチタイムにお邪魔して
コース料理とワインを楽しみました。
【MENU PREFIXE】
〈AMUSE-BOUCHE〉
◆カナッペ
・クロメスキ
グリーンピース、フォンダン、ブリアサヴァランのソース、ミントのオイル
・タルトレット
ラクレットチーズ、パルメザンチーズ
〈PAIN〉
・パンオレ
・プチバケット
・サワードゥ
パンプリーフランスバター、ゲランド塩、カンボジアブラックペッパー
〈COLD STARTER〉
・オマール海老パリ風
Lobster in Parisinne Style
〈HOT STARTER〉
・リードヴォー、モリーユ茸、アスパラガスのフリカッセ グルマンド風
Fricasse Gourmande / Sweetbread,Poultry,Morel and Asparagus
〈FISH〉
・太刀魚のブレゼ アドルフ デュグレレ風
Braised “TACHIUO”ADOLPHE DUGLERE Style with Tmmato, Parsley and Mushroom
〈GRANITE〉
・ピンクグレープフルーツとミントのグラニテ
Granita with Pinkgrapefruit and mint
〈LES ASPERGES〉
異なる栽培方法で育てられた二色のアスパラガスは、春の訪れを告げる食材の代名詞。シェフニコラが一番美味しい調理法とソースでご用意します。
・プロヴァンスより、ジェローム ガリス氏が手掛けるグリーンアスパラガス
Green ASPARAGUS From Jerome Gallis, Provence
sauce mousseline
チョイスのソース ムースリーヌ
〈MEAT〉
・鶉とフォアグラのアンクルート ルネサンス風 ソース ベネティエンヌ
Quail and Foie Gras in Pie Renaissance Style, Sauce Venitienne
〈DESSERT〉
・ミルフイユ マダガスカル産 ヴァニラの香り
Traditional Millefeuille with Vanilla from Madagascar
〈MIGNARDISES〉
・アーモンドのフィナンシェ、マドレーヌ
Almond Financier, Madeleine
スタッフの皆さんはさすがのホテル接客という
エレガントさもありますが、
テーブルのプレゼン時では
皆さんの優しく、
親近感ある接し方もあって
楽しく、居心地良い時間を過ごせました。
ワインは素敵なものを頂けましたし、
お料理は自分の肌に合う
好きな感じで
とっても美味しく頂きました。
良きランチタイムをありがとうございます。
ごちそうさまでした。