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恵比寿ガーデンプレイスの象徴的な建造物「ジュエル・ロブション」の城
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女神が微笑んでいる様で…
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天気が良い日は前庭でも愉しめるプランもあるそうです
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折角なので色色な角度から撮影してみました
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LA TABLE de Joel Robuchonの入口
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此方は「LA TABLE de Joel Robuchon」の入口です/初めてだったので浦口から入ってしまった(笑)
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LA TABLE de Joel Robuchonの入口（裏口）
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今回ご用意いただいた席
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テーブルセットもシックな雰囲気で素敵です
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テーブル上の装飾も絵になります
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先ずはゆっくりシャンパンでWelcome Drink
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CHAMPAGNE/Veuve Clicquot BRUT
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最初の一皿 : キャビア アンペリアル ロブションスタイル
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Le Caviar Impérial en fine gelée coraillée servi en surprise
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Le Caviar Impérial en fine gelée coraillée servi en surprise
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Le Caviar Impérial en fine gelée coraillée servi en surprise
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この黒いダイヤモンドの様な輝きを見よ！
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貝のスプーンですくってみると…
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下に甲殻類のジュレを敷き詰め、上に高級キャビアをどっさり乗せた逸品
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皿にもキャビアがアレンジされているのは愉しい
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Les Entrées
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Le Homard des Côtes Bretonnes et fine lamelles de navet en aigre doux au romarin
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オマール海老 甘酸っぱい蕪のマリネ、ローズマリーの香り
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サーモン ゆっくりとコンフィし、わさびのムースを添えて
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Le Crabe avec un fondant d’avocat
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ズワイガニ アヴォカドのフォンダンと共に
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飾り付けもお洒落に…
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Les Entrées
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スペルト小麦 クリーミーなリゾット ジロール茸と共に
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とうもろこしのなめらかなヴルーテ仕立て カレー風味のオイルをまとわせて
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L’Oursin en royale au fumet de fenouil
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雲丹 やわらかなフランとフヌイユのクレーム
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Les Entrées
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La Noix de Saint Jacques avec émusion végtale à l’huile d’olive/vierge, farfalles l’encre de seiche
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ホタテ貝 ポアレし、ブラック・ファルファレでエスコート、ホタテ貝エッセンスの軽いクリームソースを添えて
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L’Œuf de Caille au plat sur une galette dorée de semoule de ble/ moelleuse et truffée au parmesan
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うずらの卵 半熟に加熱し、パルメザンチーズとトリュフの香るギャレットにのせて
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Le Ravioli de langoustine au chou vert
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ラングスティーヌ ラヴィオリにし、ちりめんキャベツと共に
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Les Poissons
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スズキ 葱のエテュベとシトロネルの香りのクレームを添えて
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フランス産平目 オゼイユをのせ海藻のクルートでグラチネ エストラゴンの香るソラマメのエクラゼと素揚げと共に
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Le thé de Coquillage à la coriandre fraîche
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小柱のアンフュージョン フレッシュコリアンダー風味
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Le Plat Principal
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メインの鴨料理は目の前で調理されます
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鴨を…
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鴨を…
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切り分け…
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切り分け…
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切り分け…
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切り分け…
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温め…
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イケメンのスタッフがお取り分け…
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La Pintade fermière et foie gras rôtis, pommes de terre confites au jus gras
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パンタードのロースト ジャガイモのコンフィとフォワグラと共に
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芸術的なバターの取り分け
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下から上に向けてスプーンを…
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バターがクルクルと丸まって
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この様になったバター
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エクストラ・バージンオイルの中にバルサミコが一滴
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自家製のパンのワゴンが廻ってきます
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あれもこれも食べたくなって…
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ハード系も芸術的に…
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ハード系
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デニッシュ系
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デニッシュ系/よもぎパン
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ベーコンエピ/ミルクパン
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店からのプレゼント/記念日サービス（蝋燭です！決して線香ではございません）
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仏蘭西語で「おめでとうございます！」
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Les Desserts/Le Zebra noix de coco glacée tout yaourt, transparence d’ananas à la vanille de Tahiti
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ル・ゼブラ ココナッツのグラス トリュフ仕立て、透き通るパイナップルに引き寄せられて
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La Mangue au caramel à la fleur de sel, mousseline au fruit de la passion, tuile perroquet
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マンゴー キャラメルとパッション、マンゴーのムースと共に重ね、チュイルをアクセントに
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Le Café express ou le thé et ses douceurs sucrées
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カフェとミニャルディーズ
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エスプレッソ
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面白い形のカップで…
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キャンディ
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merci
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ピカピカに磨きあげられたワイングラス
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料理に合わせてソムリエにワインを選んで貰うコースを選択
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１杯目「Sanccsse Jadis」（白）
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香りが非常に佳く家人も大満足の白Wine
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２杯目
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絵になるグラス
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３杯目「CONDRIEU 2012」（白）
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グラスもWineが変わるたびに変えられます
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４杯目
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グイグイ呑んでしまいました！(笑)
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５杯目「LOUIS BOILLOT & FILS」（赤）
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本日唯一の赤は、バラの香りの様な赤Wine
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店内風景（全体）
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店内風景
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店内風景「テーブル上のランプ/装飾品」
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店内風景「テーブル装飾」
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店内風景
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店内風景
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Rétrospective des plats de 1994 à ce jour 1994 年から今日までの料理の軌跡
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Rétrospective des plats de 1994 à ce jour 1994 年から今日までの料理の軌跡①
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Rétrospective des plats de 1994 à ce jour 1994 年から今日までの料理の軌跡②
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Rétrospective des plats de 1994 à ce jour 1994 年から今日までの料理の軌跡③
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Rétrospective des plats de 1994 à ce jour 1994 年から今日までの料理の軌跡④
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記念の写真を戴きました/想い出に…
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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
（序章）
1990年５月某日 （友引/快晴)
娘は父と腕を組み、真っ赤なバージンロードを俯きがちに歩いてゆく。
祭壇の前では、青年がこれから宣誓しなければならない「誓いの言葉」を、頭の中で繰り返し復唱していた。
「我、神の定めに従いて汝を娶る…」
神父の前に跪き、神の祝福を受けた娘は…先程、父と歩いた道を青年に寄り沿い…
ライスシャワーが降り注ぐ”聖マーガレット礼拝堂”の階段。はにかみながら投げたブーケが、親友の胸に収まり２人は晴れて夫婦となった。
あれから２５年…娘は穏やかお婆ちゃん に、青年は頑固な爺さんになった。
（閑話休題）
爺さんは「誓いの言葉」を宣誓したのを、昨日の事のように思い出していた。
３組に１組が離婚する昨今、１度の喧嘩もないままに25年の歳月を重ね、当時の娘と青年は、この日に晴れて「銀婚式」を迎えた。娘の目尻の小皺は家事と子育ての苦労を…青年の白髪は企業戦士の過酷さを物語っている。
「ハワイがバリ辺りでゆっくりしようか？」との問い掛けに…「普段出来ない贅沢をしてみたい」と妻が応える。
彼女が望んだプランは、都内の超一流ホテルのスィートルームに泊まり、超高級フレンチのフルコースを愉しむこと。その企画に相応しいホテル/レストランをリストアップ。選んだ店は、世界的にも権威あるミシュランの常連店(★★★)『ガストロノミー・ジュエル・ロブション』である。
■25周年に選んだコース料理
~ Menu du 20ème anniversaire du Château Restaurant Joël Robuchon ~
Rétrospective des plats de 1994 à ce jour 1994 年から今日までの料理の軌跡
Pour commencer
Le Caviar Impérial en fine gelée coraillée servi en surprise
最初の一皿 : キャビア アンペリアル ロブションスタイル
Les Entrées
Le Saumon Confit avec une fine mousse au wasabi
Le Crabe avec un fondant d’avocat
Le Homard des Côtes Bretonnes et fine lamelles de navet en aigre doux au romarin
サーモン ゆっくりとコンフィし、わさびのムースを添えて
ズワイガニ アヴォカドのフォンダンと共に
オマール海老 甘酸っぱい蕪のマリネ、ローズマリーの香り
～
L’Epeautre en risotto onctueux au parmesan et morilles
L’Oursin en royale au fumet de fenouil
Le Petit Pois en velouté glacé à la menthe fraîche et sa mouillette épicée
スペルト小麦 クリーミーなリゾット ジロール茸と共に
雲丹 やわらかなフランとフヌイユのクレーム
とうもろこしのなめらかなヴルーテ仕立て カレー風味のオイルをまとわせて
～
Le Ravioli de langoustine au chou vert
L’Œuf de Caille au plat sur une galette dorée de semoule de blé
moelleuse et truffée au parmesan
La Noix de Saint-Jacques avec une émulsion végétale à l’huile d’olive
vierge, farfalles à l’encre de seiche
ラングスティーヌ ラヴィオリにし、ちりめんキャベツと共に
うずらの卵 半熟に加熱し、パルメザンチーズとトリュフの香るギャレットにのせて
ホタテ貝 ポアレし、ブラック・ファルファレでエスコート、
ホタテ貝エッセンスの軽いクリームソースを添えて
Les Poissons
Le Turbot avec une fondue d’oseille et gratiné aux algues, fèves à l’estragon
Le Bar servi avec une crème et huile de citronnelle et des poireaux étuvés
Le thé de Coquillage à la coriandre fraîche
フランス産平目 オゼイユをのせ海藻のクルートでグラチネ エストラゴンの香る
ソラマメのエクラゼと素揚げと共に
スズキ 葱のエテュベとシトロネルの香りのクレームを添えて
小柱のアンフュージョン フレッシュコリアンダー風味
Le Plat Principal
La Pintade fermière et foie gras rôtis, pommes de terre confites au jus gras
パンタードのロースト ジャガイモのコンフィとフォワグラと共に
Les Fromages de France
frais et affinés
フランス産フロマージュ
Les Desserts
Le Zebra noix de coco glacée tout yaourt, transparence d’ananas à la vanille de Tahiti
ル・ゼブラ ココナッツのグラス トリュフ仕立て、透き通るパイナップルに引き寄せられて
～
La Mangue au caramel à la fleur de sel, mousseline au fruit de la passion, tuile perroquet
マンゴー キャラメルとパッション、マンゴーのムースと共に重ね、チュイルをアクセントに
～
Le Café express ou le thé et ses douceurs sucrées
カフェとミニャルディーズ
★コースに合わせ、ソムリエに選んで貰うWine Courseをお願いする
＊CHAMPAGNE/Veuve Clicquot BRUT
＊Sanccsse Jadis HENRI BOURGEOIS
＊alsace grande cru MUENCHBERG 2010
＊Toseph Drouhin PULIG
＊LOUIS BOILLOT & FILS
＿＿＿＿＿＿＿＿＿＿＿＿〆て￥158,000.-也（内訳：料理@￥42,000/Wine＠￥30,000/他:税サ）
正直な感想「なんもいえねぇ！」
フレンチに造詣が深い方なら、ひと品ひと品詳しい批評も出来るだろう。が…口コミ数1400弱中フレンチレビュー12軒。その中で、本格的なフレンチは「オーベルジュ ド プリマヴェーラ」１軒のみ（残り11軒は街のフレンチ風洋食屋）ゆえ、供される料理全てに興味津々。その殆どが初めていただくものばかり。
どの料理も素晴らしいが、中でも「Le Caviar Impérial en fine gelée coraillée servi en surprise（最初の一皿 : キャビア アンペリアル ロブションスタイル）」と「La Pintade fermière et foie gras rôtis, pommes de terre confites au jus gras（パンタードのロースト ジャガイモのコンフィとフォワグラと共に）」には衝撃を受けた。
キャビアを食べ比べた経験などないので、今まで食べた「キャビア」が紛い物かどうか判らないが、「キャビア」がこれほど濃厚で奥深い味わいであることを初めて知る。
更には、「パンタードのロースト ジャガイモのコンフィとフォワグラと共に」 今まで人生で食べた「フォアグラ」は一体何だったのだろう？もしかしたらフォアグラではなくレバー？(笑)
フレッシュで濃厚…何と表現して佳いのか。料理を食べ「言葉を失う」とは、この様な状況を言うのであろう。フランス産フォアグラ…これを食べる為だけに再訪することも厭わないと感じる逸品。
今回は記念日ディナーゆえ、一番高いコース「Rétrospective des plats de 1994 à ce jour 1994 年から今日までの料理の軌跡」（@\42,000.-税サ別）をお願いしたが、コースは2万円台の比較的手軽なものもある。Wineを入れても２人で５～６万円程といった所だろうか？その内容でも充分に愉しめる。
訪問した日、全ての席が紳士/淑女で埋まっていたが、周りから聞こえる会話から常連が多いことに驚く。ハードルが高いと思っていた店だが、お手軽コースであれば年に１~２回程度なら、然程無理せずとも来訪できそうである。
非常に緊張して臨んだ「お上り夫婦の結婚25周年記念ディナー」 一番ドレッシーな２人は間違いなく我々だったが、男性はジャケットさえ身に着けていれば、意外とカジュアルな装いでもOK
是非次回はカジュアルな装いで「腹いっぱいにキャビアとフォアグラ」を堪能しよう。
25年前の娘と青年のフレンチデート！
30年/40年/50年…娘と青年は、いつまで「ジュエル・ロブション」に来れるだろうか？
（ウエイターさんから聞いた雑談）
オーナーのジュエル・ロブション氏は毎年１～２度来日し、料理のチェックや客の前で料理の説明をする。
ただ料理人である前に「芸術家」ゆえ、非常に武骨で気難しい。その日に機嫌が悪かったり、料理など気に入らない部分があると、客の前に姿を現さないそうである。
しかしながら「ジュエル・ロブション氏との夕べ…」と銘打って予約を受け付けている以上、彼が出てこないと契約違反になる。
その時は、提供した料理/飲物全てが全て無料になるとのこと。過去にも、そんなことが何度かあったそうだ。ちなみに、次回の来日は11月頃を予定しているそうなので「タダ飯」目指しHPをチェックしてみようではないか！！(笑)