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3種類のお肉の盛り合わせ（仔牛のパネ、牛ロースのステーキ、ほろほろ鳥のブーレット
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サーモンとフレゴラのタルタル サワークリームとフヌイユのソース
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鱈に火を入れてペーストにしたサブレ
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らい麦パン
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サーモンとフレゴラのタルタル サワークリームとフヌイユのソース
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サーモンとフレゴラのタルタル サワークリームとフヌイユのソース
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サーモンとフレゴラのタルタル サワークリームとフヌイユのソース
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3種類のお肉の盛り合わせ（仔牛のパネ、牛ロースのステーキ、ほろほろ鳥のブーレット
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3種類のお肉の盛り合わせ（仔牛のパネ、牛ロースのステーキ、ほろほろ鳥のブーレット
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3種類のお肉の盛り合わせ（仔牛のパネ、牛ロースのステーキ、ほろほろ鳥のブーレット
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3種類のお肉の盛り合わせ（仔牛のパネ、牛ロースのステーキ、ほろほろ鳥のブーレット
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ハーブティー ローズマリー
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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
予約をしてランチで訪問しました！
“アピシウス”さん！
1983年創業、40年以上にわたり日本のフランス料理界を牽引してきた老舗グランメゾン。
有楽町の地下に広がる空間は、アール・ヌーヴォー様式で統一され、扉を開けた瞬間から空気が一段切り替わるような感覚があります。照明の落とし方や調度品の配置、生花の存在感まで含めて、場としての完成された雰囲気が印象的でした。
入店後はレセプショニストからサービスへと自然につながり、各ポジションのスタッフが連携しながら進行していく流れ。必要以上に前に出ることはなく、それでいて目配りが行き届いており、距離感が心地よいです。長年積み重ねてきたオペレーションの安定感を感じました。
今回たのみましたのは
◾️[LUNCH] MARCHÉ（9,900円）
着席後、食事の合間にとオリーブが提供され、これが自然な口直しとしてよい役割を果たしていました。
味わいは穏やかで、次の皿を迎える準備を整えてくれます！
【アミューズブーシュ】は、
鱈に火を入れてペーストにしたサブレ。
魚の旨みを引き出しつつ、軽やかな食感にまとめられており、コースの導入として印象に残ります。
【パン】はチャパタ、らい麦パン、バケットの中から選択。
今回はらい麦パンを。香ばしさがあり、後半のソースとも相性がよい一品でした。
【前菜】は2種からの選択で、
「サーモンとフレゴラのタルタル サワークリームとフヌイユのソース」を選択。
サーモンのなめらかさに、サワークリームの酸味が重なり、そこにオレンジのニュアンスが加わります。フヌイユの香りも主張しすぎず、全体の輪郭を整える役割。前菜としての役割が明確で、次への期待を高めてくれます。
【メイン】は
「3種類のお肉の盛り合わせ（仔牛のパネ、牛ロースのステーキ、ほろほろ鳥のブーレット）」を選択。
それぞれ異なる火入れと質感があり、単調にならない構成。柚子風味のジュのソースが全体をつなぎ、さらに豚骨や野菜を煮詰めたソースが奥行きを加えています。ひと皿の中で流れを感じられる仕立てでした！
【デセール】はワゴンからのセレクション。
今回はプリンを選び、アイスは3種の中からミルクのシャーベットを。
食後に重さを残さなく、最後まで穏やかに食事を締めくくれます。
ドリンクはハーブティーでローズマリーを選択。
香りが立ち、食後の余韻を静かに整えてくれる一杯でした。
料理、空間、サービスがそれぞれ独立するのではなく、時間の流れとしてつながっている点が好印象！
ランチであっても、アピシウスらしさを十分に感じられる内容でした✨