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メイン料理 蝦夷鹿 黒トリュフ
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乾杯はシャンパンで
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お口はじめの一皿
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温製のキャビアとエシャロット
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冷製のキャビアジュレ寄せ
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お次はシャブリ
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アワビ 焼きナス
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次はリースリング
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フォアグラマロン
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ムルソーの白
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アナゴ 黄ワイン
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グラン・ティネル 2012年産シャトーヌフ・デュ・パプ
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蝦夷鹿 黒トリュフ
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バラのデザート
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サツマイモ 落ち葉
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メッセージプレート
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この日のメニュー
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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
ミシュラン8年連続はダテではない。西麻布のTakumiでいただいたのは店名通り、シェフの匠の技がふんだんに盛り込まれた素晴らしい料理の数々だった。
テーブル数を絞り、一種類のコースを真心込めて提供するのは好感が持てる。この日は記念日だったこともあり、ペアリングにチャレンジ。料理に合わせて最適なシャンパンやワインが出てくるのは最高の贅沢と言えよう。料理ごとにシェフのメッセージカードが届けられ、こだわりポイントを理解しながらいただけるのも楽しい。
シャンパンで乾杯するとお口はじめの一皿、そしてアミューズ・ブッシュとして温製と冷製のキャビア料理が一皿ずつ。食感まで楽しめる前菜2品だけで、もうその先の美味しさを確信。
アワビのソテーに焼きナスという絶妙なマッチングに合わせるのはシャブリ。焼きナスって洋で使うと本当にいい仕事するんだよなー。次に登場はフォアグラマロン。フォアグラにマロンなんて、生ハムメロン並みに日本では出てこない発想だろう。濃厚なフォアグラにまさかしっかりハマるマロン、これに甘さのあるリースリングが良い組み合わせ。うんうん、さすが。
魚料理はアナゴ。骨をきれいに抜いたアナゴ、クセがなくソースと食感で楽しませる。これにはムルソーの白がペアリング。んー、ペアリングって本当に楽しい。もっと量は少ないかと思っていたが、全然普通に一杯ずつ飲んでいる感じだ。
そしてメインは蝦夷鹿 黒トリュフ。パイ皮包みのおかげで旨みが逃げない。これには強めの赤ワインがぴったり。バラエティに富んだ見事なコースだった。
店の内装同様、料理は無駄に華美にはしていないが美味しさは目からも伝わってくる。お祝いを華やかにするのは、デザートを囲うまっかなバラ、そしてメッセージプレート。メッセージプレートは有料だが、お祝いごとなら頼む価値がある。シェフの気持ちがこもった一枚は、記念日をより特別に印象付ける。
オープニングに加えメッセージプレートに合わせシェフが挨拶に来てくれた。本当に美味しいものをお客さんに届けたい、という気持ちが伝わってくるお人柄。改めてこの店を選んで正解だった。それなりのお値段ではあるが、特別な経験をしたい方にはおすすめできるフレンチだ。