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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Aug, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Jul, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Mar, 2014
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Nov, 2013 イワシとジャガ芋の重ね焼 トリュフ風味
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Nov, 2013 パンドカンパーニュ・豚のリエット
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Nov, 2013
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Nov, 2013
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Nov, 2013
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Nov, 2013
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Nov, 2013 秋鯖のまっ黒焼
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Nov, 2013 本日の魚料理
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Nov, 2013 グラニテ
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Nov, 2013 福島川俣シャモ黒米づめロティ
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Nov, 2013 シャラン産鴨とパイ包み
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Nov, 2013
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Nov, 2013
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Nov, 2013
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Nov, 2013
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Nov, 2013 セップ茸のブリュレ
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Nov, 2013 チョコレートムースとアイス
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Nov, 2013 ハーブティ
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Nov, 2013 レモンのタルト
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Nov, 2013
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Nov, 2013
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Nov, 2013
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Nov, 2013
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Nov, 2013
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Nov, 2013
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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
ディナーでは初訪問です。
コースは３つ。
一番上のコースは、あらかじめ早い段階での予約が必要とのことでしたので、
当日メニュー決めをした私たちは、真ん中の10,000円のコースをいただきました。
L.O.20:00予約だと、オーダーもろもろバタつくので、
遅くとも19:30までの入店をオススメします。
この日も相変わらず、大好きなスぺシャリテ『イワシとジャガ芋の重ね焼 トリュフ風味』や
『福島川俣シャモと黒米づめロティ』を懲りずにいただき、
前菜で口頭チョイスしたイカの火入れも抜群に美しく美味でして、
多少のサービスのバタつきも何のそのという田代シェフの安定したお料理にやはり感謝感服なのでした。
2014.06＊昼＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
青学の校舎が見える窓際の席は格別。
シェフがテーブルまで何度か挨拶に来てくださるのもまた格別で、
背筋が伸び、身の引き締まる思いになるのです。
ただ、
ぬくもりある空間であることは間違いなく、
変わらず穏やかな気持ちと穏やかな時間をもたらしてくれるのは、
サービスの岡部さんと、
愛情の染みこんだ田代シェフの誠実なお料理たち。
【ランチコース 7,800円】
■パン・ド・カンパーニュと豚のリエット
■アミューズ
■イワシとジャガ芋の重ね焼 トリュフ風味
はぁ・・・感無量です。
イワシの塩味と、ジャガ芋の絶妙なやわかさと甘味の味わい。
本当にすばらしいです。
何度も目をつむって浸ってしまいます・・・
食べる愛しさと食べ終わる愛おしさの狭間。
■ヤリイカクールジェット詰め 冷たいトマト セルフィーユ風味
以前のスペシャリテだったそうです。
このたび復活したのだとか。
イカとほうれん草の迫力がすごい。
イカの中に細いズッキーニが綺麗に包まれて、
歯切れの良い食感と、トマトソースのシンプルな酸味が心地良い。
■本日の魚料理
■グラニテ
■尾長鴨
水かき付きの御御足でした。
トリュフが散らされていて、こちらも見事。
■フロマージュ
カットが大きくて、前回は食べ切れなかった思い出があるので、
今回は控えめに2種。
珍しいブロッチュはとろ～っとろで、お砂糖をかけて甘く仕上がった状態でいただきました。
ミルキーでやみつきになる甘味です。
■セップ茸のブリュレ
■チョコレートムースとアイス
デセールはこりずに前回と同じものをチョイス。
そして最後、ミニャルディーズのときに、
リボンのかかった可愛らしいお誕生日プレートが登場しました。
ハートがいっぱいで・・・はぁもう可愛い♪
こういうさりげないプレートも良いですね。
本当にすばらしいレストランです。
次回は、シェフの本を持って行って、サインか握手をしてもらおうかと思っております♪笑
＊＊＊2013.11＊＊＊＊＊＊
もう何年も前からお店を知っていて、何度階段の下から２階を見上げたことか。
植物に覆われた外階段を上がった先の様子はうかがい知れなくて、
きっと怖い何かが潜んでいるかもしれないとさえ思っていた。
そんな、
巨匠のお店、『ラ・ブランシュ』。
やっとやっとの思いで訪問でございます。
ランチにて。
やっと、あの念願の階段を勇気をふり絞って上がる時がやってきたのです。
おそらく６年ごし。
６年間ももやもやと描いていたラブランシュの店内は、それはそれは温かく、おだやかで、
厳しい巨匠の姿はキッチンの中。
こじんまりとしたその温もりは、アラジンで感じるそれとはまた異なり、
ル・ブルギニオンともまた違ったあたたかみを感じ得ました。
もはや巨匠のお店というだけで浮足立っていたわけですね。
ランチコースは３種類：3,600円、6,000円、7,800円
それぞれ選択肢のあるプリフィックススタイル。
大きく違うのはお皿数。
【コース 6,000円】
■パン・ド・カンパーニュと豚のリエット
■アミューズ
一口サイズに可愛らしくカットされたお野菜が６種類。
それぞれに細かな仕事がなされている、最初からビビってしまう出だし。
◇Bourgogne Louis Jadot 2011(グラス)
◆Bourgogne Claude Dugat 2007
■イワシとジャガ芋の重ね焼 トリュフ風味
初心者なのでスペシャリテをチョイス。
これたまりませんでした。
じゃが芋の絶妙な柔らかさと、イワシの塩気。旨味が存分に引き出され、嫌味のないトリュフのニュアンス。
１グラム足りともブレないであろう適格な味のバランスに度胆抜かれました。
■本日の魚料理
■グラニテ
■福島川俣シャモ黒米づめロティ
シャモの黒米詰めも定番とのこと。
火入れからうたれた塩から肉質から、純粋に美味しいです。
■フロマージュ(＋α)
欲張って３種類も選んだら、それぞれがたっぷりとカットされてやってきて、
全部食べきることができませんでした・・・＞＜
嬉し悲しい悲鳴。。。
■セップ茸のブリュレ
アヴァンデセールにセップ茸とは！
両方の素質を備えたものとして、食事とデザートの間をつなぐ役割は完璧。
■チョコレートムースとアイス
デセールは口頭でチョイス。
■レモンのタルト
最初に出てきた一口サイズのお野菜と同じく、
一口サイズの小さなタルト。これがまた秀逸で、酸味と甘みと喜びを同時にひろげてくれる。
これだけ素晴らしく構築されたコースが6,000円でいいのかしらと不安になるほど。
食材に忠実な巨匠の料理は本当に素晴らしい。
何がなんだか理屈じゃないんだけど、筋があってロジカルな料理とはやはりクラシカルなものの中にこそあるのでしょう。