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シャンパーニュ
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メインダイニング
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タジャスカオリーブのマドレーヌ
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・白烏賊ときたあかり ヴィシソワーズのパルフェ
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パン ブリオッシュがイチオシ バターはグランフェルマージュ ロワール産
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Entrée
「とうもろこし」
和牛頬肉ととうもろこしのプレッセ
ババロアとシナモンのクランブル
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シナモンの香りがいいアクセント
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こだわりのワイン達
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的鯛 天使の海老 旬のコキャージュ
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ブイヤベース
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メインに合わせたワイン
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蝦夷鹿腿肉のロティ
⻘森県産カシスと肩肉のラグー
根セロリのドフィノワを添えて
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白桃のコンポートとクレームダンジュ
ベルべーヌのジュレとグラニテ
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お店からサーヴィス
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器類もこだわりが。
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栗田珈琲
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宝石箱
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マカロンとナッツ入りのショコラがおすすめ
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嬉しいサーヴィス
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後味さっぱり 唐辛子入りの氷菓子
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群馬県上州牛フィレ肉
ブフ・ブルギニオンのイメージで
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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
友人から行くべきお店の一つとして聞いていたので、前々から行ってみようと思いなかなか行けなかったお店。
2024年ミシュラン一つ星を獲得されたの事で期待が膨らみます。
エントランスに着いたところでスタッフさんが出てこられ、ウェイティングバーに案内されました。
ウェイティングバーはもともと在ったレカンを再現しているルームで赤が基調。クラッシックな装いがグランメゾンという名に相応しく思えます。
メインダイニングも斬新さとクラッシックが融合していて素敵な空間です。普段使いにはなかなか来れませんが、記念日にはこう言った雰囲気のお店っていいものですね。
まずはシャンパーニュで乾杯。
私は白ぶどうの華やかでスッキリ辛口のものを。
あとはコースに合わせたペアリングです。
前菜の時に飲んだワインのまろやかな白に驚き。
口当たりの良さと瑞々しさが単独でも飲みたくなる素敵な味わいでした。
バターはグランフェルマージュ。ロワールのバターだそうです。バターの内部に岩塩があり、そのアクセントもバターらしさを壊さず素晴らしかった。
塩味が強いのでアルコールやハード系のパンにとても合います。
どのお料理も伝統的なフレンチの技法だけに頼る事のないシェフの魅力的な技法に心まで満たされました。
メインの蝦夷鹿腿肉のロティは、十分な柔らかさと肉肉しさでした。私は好みですが、ジビエ特有の臭みがほんの少しですが強く残りすぎているように感じました。
海外の方は別として、日本人は大概にして上州牛フィレ肉チョイスの方が良いのかなと思った部分はありました。
ワインもデザートも華やかで個性があり、給仕の方々のホスピタリティが最初から最後まで溢れる素敵なお店です。
ここに来れた事に感謝と敬意を持ちました。
50年の歴史の中でミシュラン獲得していなかったのが不思議でなりません。
また是非訪れたい。
そしてこれからも末長く続いて欲しい銘店。