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お店
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Genom 2013
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Genom 2013
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アミューズ
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アミューズ
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アミューズ
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アミューズ
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桜肉のルーラード
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桜肉のルーラード
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桜肉のルーラード
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桜肉のルーラード
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桜肉のルーラード
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パン
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パン
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バターとレバーパテ
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バターとレバーパテ
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レバーパテ
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バター
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美瑛青木さんの有機野菜
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美瑛青木さんの有機野菜
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美瑛青木さんの有機野菜
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美瑛青木さんの有機野菜
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丸なす
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玉ねぎとねぎ
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CHANSON Pinot Noir
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CHANSON Pinot Noir
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バゲット
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甘海老のクネル
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甘海老のクネル
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甘海老のクネル
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甘海老のクネル
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BORDEAUの赤
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足寄産黒毛和牛の炭火焼
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足寄産黒毛和牛の炭火焼
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足寄産黒毛和牛の炭火焼
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足寄産黒毛和牛の炭火焼
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トマトとなす
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アンデゥイエットとレタス
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アンデゥイエット
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足寄産黒毛和牛の炭火焼
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お口直し
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お口直し
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巨峰のパルフェ
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巨峰のパルフェ
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巨峰のパルフェ
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エスプレッソ
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コーヒー
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小菓子
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小菓子
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店内
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持ち帰り小菓子
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店内
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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
このところ、札幌に来ると、Saveurに行っているのだが、金田シェフはこちらのオープニングシェフだったと知り、では一度行かなくちゃということになった。連れの都合でランチを予約した。ゆっくり食事をしたいのと、コース料理でクネルを入れたものがちょっと好みではなかったので、道産食材を使ったシェフお任せコースでお願いした。電話でお話した方は、今日サーブして頂いた方だと思うが、とても丁寧にこちらのリクエストを聞いて下さり、楽しみに札幌に来た。
お店に入ろうとしたら、裏口で、外に出て正面から入りなおした。きょろきょろしていたのが、中から見えていたようで、さっとドアを開けてくださった。今日は、我々を入れて3組のみとなっていて、ゆったり過ごせた。
連れはワインを飲まないので、フレンチだが、ビールで通させてもらった。私は、グラスの白をお願いしたら、Genom 2013が出された。
アミューズは、花ズッキーニの花の中につめものをしてあるファルシー。このつめものと泡のソースがとてもおいしい。
続いて、桜肉のルーラード、モンサンミッシェルのムール貝のレムラード、エストラゴンの香り。ムール貝を桜肉で巻いてあり、ソースはムール貝の出汁を使った泡のソースと、白なすのソース。この泡のソースがちょっと感動するくらいおいしかった。
ここで、焼き上がりのパンが2種出された。さきほどのソースにつけて、食べていたら、バターとレバーパテを出してくれた。レバーパテはけっこうレアだったが、バターの香りがよかった。
続いて、美瑛青木さんの有機野菜。丸なす、玉ねぎ、株付のねぎ、ごぼうなどのソテーだが、これもソースがおいしい。ジャワペッパーとシェリービネガーの香りとあって、ほんのりした酸味が感じられる。野菜はみな、みずみずしくておいしかったが、特に玉ねぎのおいしさが印象的だった。
ワインをピノ・ノワールでお願いしたら、CHANSON Pinot Noirを出してくれた。
パンは、焼きたてのバゲットに代わる。
メインに入って、甘海老のクネルが登場。甘海老の殻で取ったソースとあるが、甘海老のひとつにはその殻をくだいたものをまぶしてある。その香りがとてもよい。今日のクネルは、青ぞいを使っているそうだ。季節で変わるのだろうが、今日のクネルは海老の香りが全面に出たものだった。出された時には、ソースがぐつぐつ煮立っていて、バゲットにつけてきれいに食べてしまった。
ワインをもう少し渋めのものをお願いし、BORDEAUXの赤にチェンジ。
もうひとつのメインは、足寄産黒毛和牛の炭火焼。レア仕上げでお願いする。肉のおいしさはもちろんだが、調理で水気を抜いたトマト、ちょっと苦味のあるレタス、そしてなすもすべておいしい。もうひとつ、アンデゥイエットがついていて、これは内臓などのミンチをベーコンで巻いてある。ソースは、カカオマスのソース、胡桃の香りということで、複雑。
ここで、お口直しのデザート。3層になっていて、パンナコッタ、カカオのゼリー、一番上にカカオが振ってある。口直しとは言えない、立派なデザート。
メインのデザートは、巨峰のパルフェ。ザラメがプチプチと音を立てていて、食欲を誘う。アイスの下にはふたがあって、その下に、巨峰がころころっと入っていて、これは抜群のおいしさ。
最後に、エスプレッソ、連れはコーヒーをもらった。
まだ、小菓子を出してくれる。もうかなりいっぱいいっぱい。プラムとカヌレだけちょっとかじって、後は持ち帰りにしてもらった。
総じて2時間半の贅沢なランチ。連れが喜んでくれたのはもちろんだが、ひとつひとつの食材に合わせたソースが、素晴らしかった。特に、花ズッキーニと桜肉に添えられた泡のソースが特に気に入った。
こんな贅沢なランチは久しぶりで、素敵な時間をつくってくれた、シェフをはじめ、お店の皆さんに感謝。