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出張のタイミングで空いてる時間に運よく予約が取れたので、サックと4年ぶりの再訪です。以前頂いた鴨の火入れが忘れられず、鴨目当てで来ました。海外でも非常に有名なのか、日本人は私だけのようです。
ペアリングは4年前になかったグランヴァンコースが出来、サロン、ファブレのコルトンシャルマーニュ、ヴォギエ、オーブリオン、デュケムのラインアップだったのでお願いしてしまいました。このペアリングは12万円しますが、ワインバーと比較するとかなりリーゾナブルな価格設定です。さらにこちらのお料理を食べながら頂けたので、唯一無二の体験でした。
料理もこれでもかと鰹節の如くふんだんに松茸を使った伊勢海老と帆立のリゾットから始まり、最後の鴨やデザートまで流石のクオリティでした。
それにしてもここのカモの火入れは素晴らしい!薪を使って焼いた皮のクリスピーさと中の肉のジューシーさはたまりません。個人的には鴨の火入れはレフェルベソンス、鴨のソースはリッツカールトン大阪ラベが好みです。これにオーブリオンの2つのヴィンテージを合わせましたがとくに1993年は力強くも若々しくしなやかで、鴨にブルゴーニュも合いますが、オーブリオンも鴨の旨みを最大限に引き出してくれました。
メインの魚は今話題のサスエ前田鮮魚店のクエを炭で焼き、ソースアメリケーヌで。この濃厚なソースにヴォギエのミジュニーの2017は絶妙に合いましたね。
4年ぶりに料理もワインも堪能させて頂きました。