-
鮎 by シック1
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-
鮎 by シック2
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-
フォアグラ/西京味噌 by シック1
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-
フォアグラ/西京味噌 by シック2
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-
牡丹海老/白 by シック1
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-
牡丹海老/白 by シック2
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-
パン1
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パン2
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-
南瓜 by シック&リベルテ1
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-
南瓜 by シック&リベルテ2
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パン3
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-
鱧/桃 by リベルテ1
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-
鱧/桃 by リベルテ2
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-
仔牛/トリュフ by シック&リベルテ1
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-
仔牛/トリュフ by シック&リベルテ2
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-
仔牛/トリュフ by シック&リベルテ3
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ワイン・ペアリング1
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ワイン・ペアリング2
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ワイン・ペアリング3
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-
ワイン・ペアリング4
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-
ワイン・ペアリング5・6
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-
ワイン・ペアリング7
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-
枝豆/シェーブル by シック1
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-
枝豆/シェーブル by シック2
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-
枝豆/シェーブル by シック3
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-
パイナップル/生姜
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-
アメリカン・チェリー
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-
コーヒー
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-
コラボ・メニュー
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-
ワイン・ペアリングのメニュー
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-
烏賊墨を練り込んだトロフィエとアオリイカ、地はまぐり、烏賊墨のソースで1
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-
烏賊墨を練り込んだトロフィエとアオリイカ、地はまぐり、烏賊墨のソースで2
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-
南仏ラングドック産の三日月形のグリーン・オリーブ
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-
ピエール・オテーザ氏の作ったキントア豚の12ヶ月熟成サラミ1
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-
ピエール・オテーザ氏の作ったキントア豚の12ヶ月熟成サラミ2
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-
キャラウェイ・シードに埋もれたチーズ1
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-
キャラウェイ・シードに埋もれたチーズ2
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-
パンプキンシード・オイルとミルクのギモーブ風、ピスタチオの粉をまぶして1
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-
パンプキンシード・オイルとミルクのギモーブ風、ピスタチオの粉をまぶして2
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-
ブーダン・ノワールのクロケット、ラクレット・チーズのソースとデュバーヴのジャムで1
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-
ブーダン・ノワールのクロケット、ラクレット・チーズのソースとデュバーヴのジャムで2
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-
フォアグラのテリーヌ、マスカルポーネ・チーズとポップコーン、黒トリュフと共に1
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-
フォアグラのテリーヌ、マスカルポーネ・チーズとポップコーン、黒トリュフと共に2
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-
フォアグラのテリーヌ、マスカルポーネ・チーズとポップコーン、黒トリュフと共に3
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-
福井県若狭湾の岩牡蠣、56～60℃で茹でて、海水のジュレと枝豆のピュレ、或いはアボカドとライム、酢橘のソースで1
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-
福井県若狭湾の岩牡蠣、56～60℃で茹でて、海水のジュレと枝豆のピュレ、或いはアボカドとライム、酢橘のソースで2
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-
福井県若狭湾の岩牡蠣、56～60℃で茹でて、海水のジュレと枝豆のピュレ、或いはアボカドとライム、酢橘のソースで3
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-
仏ノルマンディ産の乳飲み仔羊の内腿のロースト、バターとジュ・ド・ボー、南瓜のピュレ、帆立のソテー、黒トリュフで1
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-
仏ノルマンディ産の乳飲み仔羊の内腿のロースト、バターとジュ・ド・ボー、南瓜のピュレ、帆立のソテー、黒トリュフで2
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-
仏ノルマンディ産の乳飲み仔羊の内腿のロースト、バターとジュ・ド・ボー、南瓜のピュレ、帆立のソテー、黒トリュフで3
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-
仏ノルマンディ産の乳飲み仔羊の内腿のロースト、バターとジュ・ド・ボー、南瓜のピュレ、帆立のソテー、黒トリュフで4
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パン
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-
白ワイン1・2
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白ワイン3
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白ワイン4
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-
ズッキーニのシャーベットとホワイト・チョコレートのムース、枝豆のチュイル
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新生姜を巻いた桃のコンポート、ココナッツのエスプーマ、ディルの花1
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-
新生姜を巻いた桃のコンポート、ココナッツのエスプーマ、ディルの花2
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新生姜を巻いた桃のコンポート、ココナッツのエスプーマ、ディルの花3
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フィナンシェ、ココナッツのサブレ、アーモンドのチュイル
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カプチーノ
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-
トマトとルッコラのゼリー、カイエン・ペッパーと共に1スプーンで1
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-
トマトとルッコラのゼリー、カイエン・ペッパーと共に1スプーンで2
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仏ラングドック産のグリーン・オリーブ
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-
ピエール・オテーザ氏の作ったキントア豚の12ヶ月熟成サラミ1
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ピエール・オテーザ氏の作ったキントア豚の12ヶ月熟成サラミ2
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2種類のクッキー：キャラウェイ・シードとチーズ、アーモンドと桜海老1
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2種類のクッキー：キャラウェイ・シードとチーズ、アーモンドと桜海老2
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2種類のクッキー：キャラウェイ・シードとチーズ、アーモンドと桜海老3
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浜名湖の青海苔のチュイル、白胡麻を振って1
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浜名湖の青海苔のチュイル、白胡麻を振って2
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-
釜揚げシラスのミニ・ピザ、ホタルイカのソースで1
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-
釜揚げシラスのミニ・ピザ、ホタルイカのソースで2
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-
フォアグラのムースとホワイト・チョコレート、枇杷、竹炭のチュイル1
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-
フォアグラのムースとホワイト・チョコレート、枇杷、竹炭のチュイル2
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フォアグラのムースとホワイト・チョコレート、枇杷、竹炭のチュイル3
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鳥貝とホッキ貝のマリネ、新玉葱のローストと新じゃがのメダイオンと共に1
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鳥貝とホッキ貝のマリネ、新玉葱のローストと新じゃがのメダイオンと共に2
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毛蟹のビスクと卵黄のコンフィとホワイト・アスパラの泡ソース、グリンピースとクルトンと共に1
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毛蟹のビスクと卵黄のコンフィとホワイト・アスパラの泡ソース、グリンピースとクルトンと共に2
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毛蟹のビスクと卵黄のコンフィとホワイト・アスパラの泡ソース、グリンピースとクルトンと共に3
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真空調理した仏産の雛鶏の胸肉、ガーリック風味のジュで1
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真空調理した仏産の雛鶏の胸肉、ガーリック風味のジュで2
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カンパーニュとバゲット
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ヒマラヤ岩塩の皿と無塩バター
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ワインお任せで1
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-
ワインお任せで2
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-
ワインお任せで3
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-
ワインお任せで4
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-
ワインお任せで5
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-
ワインお任せで6
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ワインお任せで7
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ワインお任せで8
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ワインお任せで9
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グランマニエ(サービス)
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レアチーズのムースのチュイル包み、キャラメルのムース、アメリカン・チェリーのコンポートと1
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レアチーズのムースのチュイル包み、キャラメルのムース、アメリカン・チェリーのコンポートと2
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プチ・フール：ロミアス(キャラメルとナッツ)、ビアマン・ココ(ココナッツ)
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スマイル・カプチーノ♫
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幸運と金運を運ぶラッキー・ピッグたち
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地蛤のロワイヤル、雲丹とノレソレ、筍とバターのソース1
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地蛤のロワイヤル、雲丹とノレソレ、筍とバターのソース2
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仏ラングドック産のグリーン・オリーブ1
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仏ラングドック産のグリーン・オリーブ2
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-
ピエール・オテーザ氏の作ったキントア豚の12ヶ月熟成サラミ1
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ピエール・オテーザ氏の作ったキントア豚の12ヶ月熟成サラミ2
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ホタルイカのスープとムギイカの墨煮、ミルク・フォン1
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ホタルイカのスープとムギイカの墨煮、ミルク・フォン2
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-
トリップのトマト煮のグラタン仕立て、グリュイエール・チーズと黒胡椒で1
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トリップのトマト煮のグラタン仕立て、グリュイエール・チーズと黒胡椒で2
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白ワイン
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鯖と小玉葱、丹波シメジのマリネ1
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鯖と小玉葱、丹波シメジのマリネ2
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オピネルの可愛いナイフ
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赤ワイン
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豪州産の牛肉イチボのロティ、葉玉葱のエチュベ、フォン・ド・ヴォーとシェリー・ビネガーで1
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豪州産の牛肉イチボのロティ、葉玉葱のエチュベ、フォン・ド・ヴォーとシェリー・ビネガーで2
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バゲット
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キャラメル・ショコラ、ヘーゼルナッツのエスプーマに閉じ込めて1
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キャラメル・ショコラ、ヘーゼルナッツのエスプーマに閉じ込めて3
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グランマニエ(サービス)
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プチ・フール：ココナッツのサブレ
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コーヒー
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キャラメル・ショコラ、ヘーゼルナッツのエスプーマに閉じ込めて2
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キャラウェイ・シードに埋まったパルミジャーノ・チーズのクッキー1
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キャラウェイ・シードに埋まったパルミジャーノ・チーズのクッキー2
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八丁堀の小さなフレンチ
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ビストロを思わせるカジュアルな内装1
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ビストロを思わせるカジュアルな内装2
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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
再 訪(16.7月)
シック プッテートルとリベルテ・ア・ターブル・ド・タケダの
2日限りのドリーム・コラボに。
気になったので、よりどちらに近しい料理なのか
各々の皿について聞いてみた(笑)
食べた印象と同じく
どちらかと云うとシック寄りのコースだったようだ。
美しく楽しく美味しい♪
ちなみにリベルテ・ア・ターブル・ド・タケダは
以前ランチで行った時はあまりピンと来なかったのだが、
今回のコラボが良かったので
機会があれば再訪してみたいと思った (*´∇｀*)
◆今回のお品書き
コース 9000円
鮎 by シック
フォアグラ/西京味噌 by シック ○
牡丹海老/白 by シック ○
南瓜 by シック&リベルテ ○
鱧/桃 by リベルテ ○
仔牛/トリュフ by シック&リベルテ ○
パン
枝豆/シェーブル by シック ○
パイナップル/生姜
アメリカン・チェリー
コーヒー
＋ワイン・ペアリング 9000円
（昼）21000円／人
再 訪(14.8月)
やはり、この店の料理はつくづく凄い！
パンプキンシード・オイルとミルクのギモーブ風、
フォアグラのテリーヌ、マスカルポーネ・チーズとポップコーン、
福井県若狭湾の岩牡蠣の一皿、
烏賊墨を練り込んだトロフィエ、そのどれもが
斬新なルックスと色彩、独創の美味を生み出していて圧巻！
更にはメインの乳飲み仔牛の内腿のローストを口にして、
そのしっとりした絶妙の火入れといたいけな甘みに絶句させられた。
正直、他の一流フレンチでも、こと仔牛に関しては
可もなく不可もなくのテンションでついぞ感動した事が無いにも関わらず。
この卓越したセンスと美味、
当分目が離せそうに無い ＼(^o^)／
◆今回のお品書き
SAISONコース 9500円
南仏ラングドック産の三日月形のグリーン・オリーブ
ピエール・オテーザ氏の作ったキントア豚の12ヶ月熟成サラミ
キャラウェイ・シードに埋もれたチーズ
パンプキンシード・オイルとミルクのギモーブ風、
ピスタチオの粉をまぶして ○
ブーダン・ノワールのクロケット、
ラクレット・チーズのソースとデュバーヴのジャムで ○
フォアグラのテリーヌ、マスカルポーネ・チーズとポップコーン、
黒トリュフと共に ○
福井県若狭湾の岩牡蠣、56～60℃で茹でて、海水のジュレと枝豆のピュレ、
或いはアボカドとライム、酢橘のソースで ○
烏賊墨を練り込んだトロフィエとアオリイカ、
地はまぐり、烏賊墨のソースで ◎
仏ノルマンディ産の乳飲み仔牛の内腿のロースト、バターとジュ・ド・ボー、
南瓜のピュレ、帆立のソテー、黒トリュフで ◎
パン
ズッキーニのシャーベットとホワイト・チョコレートのムース、
枝豆のチュイル
新生姜を巻いた桃のコンポート、ココナッツのエスプーマ、ディルの花 ○
フィナンシェ、ココナッツのサブレ、アーモンドのチュイル
カプチーノ
＋ビール1杯、白ワイン 1/2グラス3杯
（夜）15000円／人
再 訪(14.6月)
昼が非常に良かったので、夜にもトライ、ワインもお任せで。
皿数が多いだけ、その道のりも愉しく、ワインとの相性もピッタリ♥
今回の出色は、釜揚げシラスのミニ・ピザとフォアグラのムース、
毛蟹のビスクの魚介の2皿 ヽ(・∀・)ノ
◆今回のお品書き
SAISONコース 9500円
仏ラングドック産のグリーン・オリーブ
ピエール・オテーザ氏の作ったキントア豚の12ヶ月熟成サラミ
2種類のクッキー：キャラウェイ・シードとチーズ、アーモンドと桜海老 ◯
浜名湖の青海苔のチュイル、白胡麻を振って ◯
トマトとルッコラのゼリー、カイエン・ペッパーと共に1スプーンで ◯
釜揚げシラスのミニ・ピザ、ホタルイカのソースで ◎
フォアグラのムースとホワイト・チョコレート、枇杷、竹炭のチュイル ◎
鳥貝とホッキ貝のマリネ、新玉葱のローストと新じゃがのメダイオンと共に ◯
毛蟹のビスクと卵黄のコンフィとホワイト・アスパラの泡ソース、
グリンピースとクルトンと共に ◎
真空調理した仏産の雛鶏の胸肉、ガーリック風味のジュで ◯
カンパーニュとバゲット
ヒマラヤ岩塩の皿と無塩バター
レアチーズのムースのチュイル包み、キャラメルのムース、
アメリカン・チェリーのコンポートと
プチ・フール：ロミアス(キャラメルとナッツ)、ビアマン・ココ(ココナッツ)
スマイル・カプチーノ♫
＋ワインお任せで
（夜）19300円／人
(14.4月)
◆出色の一皿
地蛤のロワイヤル、雲丹とノレソレ、筍とバターのソース
この皿が出色であり、かつこの店の料理を象徴している。
地ハマグリがプリプリの、百合根がシャクシャクした、
ノレソレのトロっともコリッともつかない食感がそれぞれ立ち、
タケノコとバターのソースと雲丹、違う個性の濃厚が共鳴し合う。
色とりどりの花が己の美しさを競うように、
一つ一つの味が主張し、舌の上で満開になる。
音符と音符が複雑に絡み合い、
美しいフレーズに変貌する。
素材を幾つも多層に重ねているのに作為に堕する事なく、
喉の奥が震えるような美味に仕上がっている。
この店の最大の美徳は
素直に旨い！と唸ってしまう皿が次々に繰り出される事だろう。
一つの皿に沢山の素材を盛り込んで
めくるめく味覚のラッシュを快楽の高みへと導く、
その挑戦はことごとく成功している。
又、グリーン・オリーブや熟成サラミ、トリップのトマト煮に見られるように
厳密にフレンチである事に固執はなく、
Fujiya 1935の料理に通じるような自由さも見られる。
率直に言うと、今年に入って一番の感動だった！
この八丁堀の小さなフレンチは
今の東京を代表する一軒だと思う ヽ│*ﾟ∀ﾟ*│ﾉ
◆今回のお品書き
お任せ 6000円コース
仏ラングドック産のグリーン・オリーブ
ピエール・オテーザ氏の作ったキントア豚の12ヶ月熟成サラミ ○
キャラウェイ・シードに埋まったパルミジャーノ・チーズのクッキー
ホタルイカのスープとムギイカの墨煮、ミルク・フォン ◎
トリップのトマト煮のグラタン仕立て、グリュイエール・チーズと黒胡椒で ○
鯖と小玉葱、丹波シメジのマリネ ○
地蛤のロワイヤル、雲丹とノレソレ、筍とバターのソース ◎
豪州産の牛肉イチボのロティ、葉玉葱のエチュベ、
フォン・ド・ヴォーとシェリー・ビネガーで ◎
バゲット
キャラメル・ショコラ、ヘーゼルナッツのエスプーマに閉じ込めて ◎
プチ・フール：ココナッツのサブレ
コーヒー
＋ビール1杯、白ワイン1/2杯、赤ワイン1/2杯、グランマニエ(サービス)微量
（昼）8900円／人
◆この店の楽しみ方
＜プロフ＞
星壽仁オーナー・ソムリエと生井祐介シェフのタッグ・フレンチ。
ソムリエはイタリアン出身、
シェフは軽井沢のフレンチ・ウールーのシェフからこの店へと云う
異色のコンビが阿吽の呼吸で店を盛り立てる。
＜注 文＞
昼は野菜たっぷりのショート・ランチ2000円（平日のみ）と
お任せの6000円の2種類。
＜雰囲気＞
八丁堀と云う渋いエリアで、
小さなシャンデリアに赤いベンチ・シートの
ビストロを思わせるカジュアルな内装で、
しなやかな着想のレストランの料理が供される‥
そのギャップを楽しめれば、
貴方もきっとこの店の虜！
星壽仁オーナー・ソムリエのサービスが
また素晴らしい♪
蛇足ながら店でオピネルのナイフに出会ったのは
レヴェランス以来。
◆情報出典
『 東京最高のレストラン 2014 』
ご馳走さまでした～