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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
目黒川沿いにある中目黒のフレンチ
店内から桜が臨めることで、シーズンは予約が難しいとか
一階の入り口から階段を登ってお店に入るんだけど、お店に入るまでの空間もおしゃれ
店内はグレーを基調とし、紺や木を使っていてナチュラル、スタイリッシュといった言葉がしっくりくる
器やソファ、テーブルに至るまで洗練されてる
ただその中にもカジュアルさはあって居心地いい
窓から光が自然に入り込んでる感じも雰囲気いい
夜はまた違った雰囲気だろうなあ
店名はcraftとtaleの造語らしい
メニューおまかせ
サービスの方が知識豊富ですごく丁寧に説明してくれます
お肉は3種類ほどから選べました！
この日の内容です
【各地の食材】
・フランス産ホワイトアスパラに、神奈川県の神経〆の鮮魚(イサキとかだったかな)、鹿児島県の甘照トマトを合わせた冷前菜
ホワイトアスパラは、ボイルしたもの、アイスクリームなどいろんな形のものを合わせて変化を出してる
トマトは透明エキスのソースで爽やかな酸味をプラス
・北海道の2年熟成のキタアカリと、埼玉深谷の宝玉卵が主役の一皿
じっくり火入れしたキタアカリをくり抜いたものが下に隠れてて、そこにマッシュルームやフランスのフォアグラなどを合わせてる
フォアグラは凍らせたものを削っててるから口溶けが良くて、くどくなりすぎない
上の卵黄は確か塩漬けしてるから燻製してるかで、見るからに濃厚な色合いはさすが宝玉卵っていう名前なだけあるなあ、、
スペインのシェリーヴィネガーのソース
・長崎のトラフグを使ったカスレ
通常は、鴨肉やソーセージ、豚肉、白インゲン豆などを使った南仏の郷土料理だけど、それをトラフグや大豆で代用
魚介の豊富な日本ならではのアレンジ
【FISH】
奄美大島のスジアラ
ブールノワゼットにクルトンやケッパー、レモン汁などを加えたグルノーブル風ソース
季節の野菜を付け合わせで
【MAINDISH 】
白糠町の蝦夷鹿をしっとりとロースト
火入れがかなり良かった
ソースは鹿のジュベースにロイヤルミルクティーを加えたユニークなソース
ピスタチオのピューレとも相性いいね
他のチョイスは、鹿児島のシャポーン鶏とさつま黒牛
【DESSERT】
長崎県の紫芋をモンブラン仕立てで
ピーナッツと黒糖を使った奄美の郷土料理のがじゃまめのアイスクリーム
山葡萄のソース
【シグネチャーデザートプレート】
日本の風土が浮かぶような同店のシグネチャープレート
和の要素も多かった
メニューの最初に食材とその産地の名前が列挙されてて、食材に対する強いこだわりを感じる、、
訪れたのは結構前だけど、その時々の季節の食材をうまく組み合わせて繊細な料理に仕上げていた
トラフグで作ったカスレとか、郷土料理をシェフなりにアレンジした料理も！
蝦夷鹿にロイヤルミルクティソースとピスタチオを合わせたり、個性的な料理もあって面白いなあ
このお店のシグネチャーであるデザートプレートが象徴するように、どの料理も盛り付けまで綺麗なのも魅力
料理に合わせて違うパンを出してくれるパンペアリングもなかなかないかも
サービスの人、料理とかワインに関してめちゃめちゃ喋ってくれるので興味あるとすごく面白いです
内装もスタイリッシュでおすすめの一軒