©Loroさんが投稿したプチレストランブーケ・ド・フランス（青森/小柳）の口コミ詳細 [食べログ]

この口コミは、©Loroさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

プチレストランブーケ・ド・フランス小柳、東青森/フレンチ

25回

夜の点数：5.0
- ￥20,000～￥29,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0
昼の点数：5.0
- ￥20,000～￥29,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0

5回目

2020/10 訪問

昼の点数：4.8
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.2 ］
￥15,000～￥19,999

/ 1人

北日本屈指の口福フレンチレストラン…『Bouquet de France』

北日本屈指の口福フレンチレストランPetit Restaurant『Bouquet de France』さんへと再訪させていただきました｡厨房内で腕を揮われるのは本国フランスで⭐️⭐️⭐️(ﾐﾂﾎﾞｼ)レストランでの研鑽を経た後に奥沢の『La butte boise'e』さんや松濤の『CHEZ MATSUO』さんで腕を揮われていた経験を持たれる奈良崎裕道オーナーシェフ､そしてホール全般を受け持たれる奥様の洋子マダムが二人三脚で営まれている店です｡今回は事前予約の上､ランチ(Déjeuner)の時間帯に寄せていただきDînerのコース料理を特別に供していただきました｡店内はソーシャルディスタンスを充分､確保して配置された全7卓のテーブルは全席満席の中、アペリティフには『Crémant de Bourgogne Brut』を料理は超特大サイズの『牡蠣(ｶｷ)』のミキュイ(Mie cuit)を甲殻類の旨味と酸味のバランスが秀逸なジュレ(Gelée)で味わう『牡蠣(Huître)』と『生ハム(Jambon cru)』のカクテルに四角豆(ｼｶｸﾏﾒ)が添えられたアミューズからスタートです｡続いて供された皿は神経締め後3日目の『平政(ﾋﾗﾏｻ)』と紅芯大根(ｺｳｼﾝﾀｾｲｺﾝ)に青大根､紫大根とルッコラの花とルッコラの葉のサラダ仕立です｡瞬間燻製された『平政(ﾋﾗﾏｻ)』は薫香を纏い舌にねっとりと絡みつき大根のシャキシャキとした食感のコントラストが絶妙｡正方形の大きなストレート皿に横たわり供されたのは十和田湖産の『姫鱒(ﾋﾒﾏｽ)』です｡60℃で9時間低温調理で火入れされた『姫鱒(ﾋﾒﾏｽ)』のスーヴィッド(Sous Vide)百合根(ﾕﾘﾈ)のピュレで波を表し皿全体は十和田湖の紅葉をイメージして作られたという奈良崎シェフの美的センスが発揮されたひと皿で頭から尻尾まで余すところなく味わい尽くさせていただきました｡因みに『姫鱒(ﾋﾒﾏｽ)』は『紅鮭(ﾍﾞﾆｼｬｹ)』の陸封で支笏湖から十和田湖に移植されたという稀少な魚です｡続いて供された皿は自家製の『Saumon fumé(ｽﾓｰｸ･ｻｰﾓﾝ)』と『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』､隠元(ｲﾝｹﾞﾝ)､人参(ﾆﾝｼﾞﾝ)､紫大根(ﾑﾗｻｷﾀﾞｲｺﾝ)の目にも美しいテリーヌ(Terrine)を間に挿み『鴨肉(ｶﾓﾆｸ)』のコンフィ(Confit)と天然網茸(ﾃﾝﾈﾝｱﾐﾀｹ)､畑占地茸(ﾊﾀｹｼﾒｼﾞ)等のコンソメ仕立と続きました｡鴨肉はホロホロと崩れるほど柔らか青森の山の恵の天然茸と滋味溢れるコンソメの味に酔いしれ魚料理のメインのポワソン(Poisson)は多皿構成で前半には『オマール海老(Homard)』のポシェ(Poche)､後半にはカダイフ風じゃがいもの『笠子(ｶｻｺﾞ)』の包み焼の2皿です｡甲殻類の香りに包まれたエスプーマ(Espuma)と甲殻類の絶品のソースで味わう『オマール海老』に高級魚釣りものの『笠子(ｶｻｺﾞ)』は強面の見た目とはうって変わり上品な白身の魚､ホックホクで身に甘みがあります｡ソースは王道のブールブラン(Sauce Beurre Blanc)｡肉料理のメインのヴィアンド(Viand)には『仔羊(ｺﾋﾂｼﾞ)』をマリネ(Mariné)し低温調理した後にオーブンで仕上げられたと思われる『仔羊(Agneau)』のロティール(Rôtir)でその柔らかさに驚かされつつソースまで全て皿を舐めたかのように綺麗にいただき食後のデセールにカッフェにエスプレッソをいただき奈良崎シェフの繊細かつ感動度マックスのお任せDînerコース料理はひと通りとなりました｡料理に合わせていただいたのは『Vidal Fleury Côtes du Rhône Blanc』に青森を代表する日本酒西田酒造の『田酒』特別純米酒生､『Dom. de la Vougeraie Pinot Noir Terres de Famille』とのマリアージュを存分に楽しませていただきました

牡蠣と生ハムのカクテル

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牡蠣と生ハムのカクテル

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ヒラマサと大根のサラダ仕立

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姫鱒のスーヴィッド

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ｻｰﾓﾝ･ﾌｭﾒ､帆立貝柱､野菜のテリーヌ

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ｻｰﾓﾝ･ﾌｭﾒ､帆立貝柱､野菜のテリーヌ

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鴨肉のコンフィ天然茸のコンソメ仕立

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鴨肉のコンフィ

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オマール海老のポシェ

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オマール海老

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カサゴのカダイフ風包み焼

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カサゴのカダイフ風包み焼

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Boule

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仔羊のロティ

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仔羊のロティ

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Dessert

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エスプレッソ

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牡蠣と生ハムのカクテル

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ヒラマサと大根のサラダ仕立

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姫鱒のスーヴィッド

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ｻｰﾓﾝ･ﾌｭﾒ､帆立貝柱､野菜のテリーヌ

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鴨肉のコンフィ天然茸のコンソメ仕立

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オマール海老のポシェ

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カサゴのカダイフ風包み焼

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仔羊のロティ

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Boule

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仔羊のロティ

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Dessert

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エスプレッソ

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セッティング

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Crémant de Bourgogne Brut

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牡蠣と生ハムのカクテル

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Crémant de Bourgogne Brut

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ヒラマサと大根のサラダ仕立

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Vidal Fleury Côtes du Rhône Blanc

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姫鱒のスーヴィッド

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Vidal Fleury Côtes du Rhône Blanc

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ｻｰﾓﾝ･ﾌｭﾒ､帆立貝柱､野菜のテリーヌ

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田酒特別純米酒生

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鴨肉のコンフィ天然茸のコンソメ仕立

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田酒特別純米酒生

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オマール海老のポシェ

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Vidal Fleury Côtes du Rhône Blanc

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カサゴのカダイフ風包み焼

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Vidal Fleury Côtes du Rhône Blanc

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仔羊のロティ

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Dom. de la Vougeraie Pinot Noir Terres de Famille

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仔羊のロティ

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Dom. de la Vougeraie Pinot Noir Terres de Famille

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Dessert

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エスプレッソ

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Boule et beurre

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Petit Restaurant Bouquet de France Entrée

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Petit Restaurant Bouquet de France

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2021/01/31 更新

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4回目

2020/07 訪問

昼の点数：4.7
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク4.0 ］
￥10,000～￥14,999

/ 1人

北東北No.1のフランス料理店…Petit Restaurant『Bouquet de France』

週末は滞在先の八戸から青森へとフィールドを移して向かった先は今年の6月末日で惜しまれつつも閉店された奥沢の『La butte boise'e』さんや世界のVIPに愛される松濤の『CHEZ MATSUO』さんで研鑽を積まれた奈良崎裕道オーナーシェフが腕を揮われ奥様である洋子マダムがServeuse(せｾﾙｳﾞｰｽﾞ)を務めらるPetit Restaurant『Bouquet de France』さんです｡アペリティフには『Astoria Baby Astoria Lounge Brut』を料理は殻付き『海胆(ｳﾆ)』のEspuma仕立のアミューズ(Amuse)からスタートです｡殻付き海胆の中には更に３〜４個分の『生ウニ』が追い海胆されており､その上をたっぷりの凍結させたエスプーマグラッセ(Espumas-glacé)で覆われたウニ好きの心を鷲掴みにするひと皿から奈良崎劇場の幕は切って落とされました｡次いで供された料理は瞬間スモークで燻香をつけられた『鯵(ｱｼﾞ)』と夏野菜のTerrine(ﾃﾘｰﾇ)です｡こんなにも柔らかなTerrine(ﾃﾘｰﾇ)を綺麗にカットされる奈良崎シェフの技術力の高さはその断面の美しさからも窺い知ることが出来ると思います｡思わず目が奪われ暫しの間､見惚れました｡そして程良い酸味が口元に涼を運んでくれる『海鞘(ﾎﾔ)』､『螺貝(ﾂﾌﾞｶﾞｲ)』､『蓴菜(ｼﾞｭﾝｻｲ)』のVinaigré(ﾋﾞﾈｶﾞｰ)｡肉厚で鮮度の高い海のパイナップルとも呼称されるホヤ(海鞘)は癖や臭いもなくコリコリとした螺貝(ﾂﾌﾞｶﾞｲ)にSSサイズの喉越しの良い極上ものの蓴菜(ｼﾞｭﾝｻｲ)と白ワインビネガーが醸し出す味わい｡花ズッキーニの中には陸奥湾産の大粒肉厚つの帆立の貝柱で満たされ｡そしてマダムが「エスプレッソです」とジョークを発して運んで来られたコーヒーカップの中には大好物の『アワビ(鮑)』と鮑の肝(ｱﾜﾋﾞﾉｷﾓ)のリゾットです｡リゾットとは言っても米が主役ではなく､あくまでも主役は『鮑(ｱﾜﾋﾞ)』でありカップの中にはたっぷり一個分相当の鮑(ｱﾜﾋﾞ)で占拠されていました｡更にはリゾットの中には鮑の歯を米粒ほどのサイズに細かく刻んだものという正にアワビ(鮑)尽くしのリゾットの余りの贅沢さと美味しさに思わず身体が仰け反ります｡そして魚料理のメインのポワソン(Poisson)には鱗をきっちりと立て焼かれ仕上げに自家製のBoutargue(ﾌﾞｰﾀﾙｸﾞ)が削りかけられた『甘鯛(ｱﾏﾀﾞｲ)』のgrillé(ｸﾞﾘｴ)､肉料理のメインのヴィアンド(Viand)には絶妙な火入れ加減で仕上げられたランド産のPigeon(鳩)のポワレ(Poêlé )Sauce madère(ﾏﾃﾞﾗｿｰｽ)､デセールには『桃のコンポート』のアイスクリーム添え､そしてエスプレッソ(Espresso)にて奈良崎シェフのお任せコース料理はひと通りです｡これぞフレンチという素晴らしい内容の料理に酔いしれた口福な時間に感謝です｡個人的に北東北No.1のフランス料理店と信じてやまないPetit Restaurant『Bouquet de France』さん青森郊外の住宅地に佇む素晴らしきフランス料理店です｡

Pigeon Poêlé Sauce madère

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Doux vivaneau grillé

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ｱﾜﾋﾞと鮑の肝のﾘｿﾞｯﾄ

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立派なｱﾜﾋﾞが一個分

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鮑の歯を細かく刻んで

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帆立貝柱を射込んだ花ｽﾞｯｷｰﾆ

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花ｽﾞｯｷｰﾆの中には肉厚の帆立貝柱

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海鞘､螺貝､蓴菜のVinaigré

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鯵と夏野菜のTerrine

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殻付き海胆のEspuma仕立

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Compo de pêche blanche et glace

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Espresso

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殻付き海胆のEspuma仕立

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鯵と夏野菜のTerrine

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帆立貝柱を射込んだ花ｽﾞｯｷｰﾆ

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海鞘､螺貝､蓴菜のVinaigré

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ｱﾜﾋﾞと鮑の肝のﾘｿﾞｯﾄ

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Doux vivaneau grillé

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Pigeon Poêlé Sauce madère

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Compo de pêche blanche et glace

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Espresso

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Astoria Baby Astoria Lounge Brut

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殻付き海胆のEspuma仕立

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Astoria Baby Astoria Lounge Brut

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生海胆3～4個分

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絶品です

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瞬間ｽﾓｰｸ

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Trenel Mâcon Villages

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鯵と夏野菜のTerrine

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Trenel Mâcon Villages

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帆立貝柱を射込んだ花ｽﾞｯｷｰﾆ

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Trenel Mâcon Villages

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花ｽﾞｯｷｰﾆの中には肉厚の帆立貝柱

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海鞘､螺貝､蓴菜のVinaigré

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ｱﾜﾋﾞと鮑の肝のﾘｿﾞｯﾄ

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Vidal Fleury Côtes du Rhône Blanc

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ｱﾜﾋﾞと鮑の肝のﾘｿﾞｯﾄ

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Vidal Fleury Côtes du Rhône Blanc

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Doux vivaneau grillé

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Vidal Fleury Côtes du Rhône Blanc

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Doux vivaneau grillé

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Vignobles Francis Courselle Sainte Anne Rouge

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Pigeon Poêlé Sauce madère

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Vignobles Francis Courselle Sainte Anne Rouge

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Pigeon Poêlé Sauce madère

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Compo de pêche blanche et glace

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Espresso

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Beurre

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Rince-Doigts

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Ambiance dans le magasin

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Ambiance dans le magasin

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Petit Restaurant Bouquet de France

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2020/09/24 更新

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3回目

2020/01 訪問

夜の点数：4.7
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク4.0 ］
￥10,000～￥14,999

/ 1人

Les plats qui vous apportent un sourire…『Bouquet de France 』

今回の青森市訪問の最大の目的と楽しみは郊外に店を構えられ『La butte boise'e』さんや『CHEZ MATSUO』で研鑽を積まれた奈良崎裕道オーナーシェフが腕を揮われ奥様である洋子マダムがセルヴーズを務めらる御夫婦二人三脚で営まれるPetit Restaurant『Bouquet de France』さんへの再訪にありました｡アペリティフには弘前の田村ファームで造られた『タムラシードル Burt』を料理は今が美味しさのテッペンにあろう青森産の『寒鱈(ｶﾝﾀﾞﾗ)』の『白子(ｼﾗｺ)』を使い造られ食用の『菊花(ｷｯｶ)』を散りばめられた『くもこのGelée de consomme(ｺﾝｿﾒｼﾞｭﾚ)』のアントレからのスタートです｡次に供された皿は眼にも美しいひと皿｡洋子マダムの御実家で有機農法で作られた彩り鮮やかな安心安全の野菜のサラダの下には小泊産の釣り物の春告魚の『メバルのCarpaccio(ｶﾙﾊﾟｯﾁｮ)』｡ロックフィッシュとも称される『メバル』は歯を押し返すような弾力があり身には甘みがありとても美味｡焼魚や煮魚として食されることの多い『メバル』ですが正に目を瞠るような美味しさ｡そして今年は豊漁という毛蟹の仲間の『トゲクリガニ』が泡を吹いている姿をイメージして盛付けられた『トゲクリガニの剥き身と鮑のリゾット』｡たっぷりの蟹の剥き身とダイス状にカットされた『黒鮑(ｸﾛｱﾜﾋﾞ)』の食感のコントラストと食味の饗演の妙味を楽しんだ後には青森県産の放牧豚のブランドポーク『長谷川自然熟成豚(ﾊｾｶﾞﾜｼｾﾞﾝｼﾞｭｸｾｲﾌﾞﾀ)』の頬肉(ﾎﾎﾆｸ)に豚トロに食感のアクセントに鮑(ｱﾜﾋﾞ)にも勝るとも劣らない『栄螺(ｻｻﾞｴ)』を加え豚肉の網脂(ｱﾐｱﾌﾞﾗ)を纏わせローストされた『豚肉のCrépinette(ｸﾚﾋﾟﾈｯﾄ)』と続きました｡仕上げに使われた『黒胡麻(ｸﾛｺｼｮｳ)』の香味がもう何とも堪りません｡そして青森と言ったなら外すことの出来ぬ陸奥湾産の『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)のpoêler(ﾎﾟﾜﾚ)』を清涼感のある爽やかなハーブソースとともに｡選りすぐりの『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』は肉厚であり味わいに甘みがあります｡そしていよいよメインの皿の登場です｡ポワソンには『鱸(ｽｽﾞｷ)』と『鱸(ｽｽﾞｷ)のムース』のPatebrick(ﾊﾟｰﾄﾌﾞﾘｯｸ)包み焼です｡歯を押し戻すような特有の弾力を感じる神経締めの『鱸(ｽｽﾞｷ)』の身と柔らかな『鱸(ｽｽﾞｷ)』のMousse(ﾑｰｽ)とPatebrick(ﾊﾟｰﾄﾌﾞﾘｯｸ)のパリパリとした３つの異なる食感が歯に小気味良くこれぞフランス料理と呼ぶに相応しいひと皿｡そしてヴィアンドには58度で1時間の時間を掛けて火入れされた『仔羊(ｺﾋﾂｼﾞ)のRôti(ﾛﾃｨ)』です｡真空低温調理でしっかりと中まで火入れされた肉は噛まずとも口の中でトロけるような柔らかさ身に纏わせられた香草と王道の『Sauce Vin blanc(ｳﾞｧﾝﾌﾞﾗﾝｿｰｽ)』の余りの美味しさに皿の上のソースをまるで舐め尽くしたかのように皿をバケットでディップ､デセールには『Mour au Youult(ﾑｰﾙ･ｵ･ﾔｳﾙﾄ)』に心地良い酸味のFlamboise(ﾌﾗﾝﾎﾞﾜｰｽﾞ)のGlace(ｸﾞﾗｰｽ)にイチゴのデセール､そしてエスプレッソにて奈良崎シェフお任せのコース料理はひと通りです｡料理に合わせて超稀少な300年記念の地酒六花酒造のじょっぱり『純米大吟醸三百年の想い』に『Ferrari Carano Chardonnay 2015』､『Château de Campuget La Sommèliere 2014』とのマリアージュを存分に楽しませていただき身も心も満たされた夜｡『Les plats qui vous apportent un sourire』＝『料理は人を幸せにしてくれるもの』｡最高の口福な夜に感謝です｡

仔羊のRôti

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鱸のMousseとPatebrick包み焼

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帆立貝柱のpoêler

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豚肉のCrépinette

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ﾄｹﾞｸﾘｶﾞﾆの剥き身と鮑のﾘｿﾞｯﾄ

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メバルのCarpaccio

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くもこのGelée de consomme

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Mour au Youult,Glace Flamboise, Fraise

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Baguette,Beurre

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くもこのGelée de consomme

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メバルのCarpaccio

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ﾄｹﾞｸﾘｶﾞﾆの剥き身と鮑のﾘｿﾞｯﾄ

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ﾄｹﾞｸﾘｶﾞﾆ

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豚肉のCrépinette

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帆立貝柱のpoêler

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鱸のMousseとPatebrick包み焼

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仔羊のRôti

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Sauce Vin blancが美味し過ぎます

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Mour au Youult,Glace Flamboise, Fraise

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くもこのGelée de consomme

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タムラシードル Burt

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くもこのGelée de consomme

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ﾌﾟﾘｯﾌﾟﾘのくもこ

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Ferrari Carano Chardonnay 2015

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メバルのCarpaccio

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Ferrari Carano Chardonnay 2015

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メバルのCarpaccio

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ﾄｹﾞｸﾘｶﾞﾆの剥き身と鮑のﾘｿﾞｯﾄ

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黒鮑のﾘｿﾞｯﾄ

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豚肉のCrépinette

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栄螺もｺﾞﾛｺﾞﾛ

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純米大吟醸じょっぱり三百年の想い

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帆立貝柱のpoêler

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純米大吟醸じょっぱり三百年の想い

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帆立貝柱

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鱸のMousseとPatebrick包み焼

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純米大吟醸じょっぱり三百年の想い

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鱸のMousseとPatebrick包み焼

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Château de Campuget La Sommèliere 2014

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仔羊のRôti

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Château de Campuget La Sommèliere 2014

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仔羊のRôti

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Mour au Youult,Glace Flamboise, Fraise

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セッティング

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店内のディスプレー

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座席に飾られた絵画

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Petit Restaurant Bouquet de France

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Petit Restaurant Bouquet de France 外観

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2020/01/29 更新

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2回目

2019/12 訪問

昼の点数：4.5
- ［料理・味4.5
- | サービス5.0
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク4.0 ］
￥10,000～￥14,999

/ 1人

青森フレンチ界の東の雄…Pitet Restaurant『Bouquet de France』

東京から戻り次に向かったのは本州最北端の地青森です｡Déjeunerは青森フレンチ界の東の雄である『La butte boise'e』さんや『CHEZ MATSUO』さん等で研鑽を積まれた奈良崎裕道シェフが腕を揮われ奥様である洋子マダムがセルヴーズを務められるPitet Restaurant『Bouquet de France』さんへと再訪させていただきました｡アペリティフには『Spumante Brut Astoria Lounge Baby』､料理はデミタスカップの中には青森県近海天然『本鮪(ﾎﾝﾏｸﾞﾛ)』の赤身に山葵(ﾜｻﾋﾞ)のソース､長芋(ﾅｶﾞｲﾓ)のエスプーマという和食の鮪(ﾏｸﾞﾛ)の山かけにも相通じる組合せに薫香を付けた肉厚の陸奥湾産の『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』､国内最高峰のブランドポーク塚原さんの『梅山豚(ﾒｲｼｬﾝﾄﾝ)』を使い作られた贅沢な『Pâté de campagne(ﾊﾟﾃ･ﾄﾞ･ｶﾝﾊﾟｰﾆｭ)』のアミューズからスタートです｡オードブルは多皿構成で前半には『秋刀魚(ｻﾝﾏ)』と大葉と『生ハム』のテリーヌで桜のチップの瞬間燻製仕立｡鼻腔を擽ぐる桜のチップの薫香と視覚から脳に伝達されるビジュアルからナイフとフォークを入れることを思わず躊躇してしまう美しさ｡やはり美味しい料理は目にも美しいもの｡適度な酸味が食欲中枢を刺激してくれました｡中盤には久六島産の天然特大サイズの『栄螺(ｻｻﾞｴ)』のブルゴーニュ風｡ノイリー酒と栄螺の肝のソースで味わいます｡鮑(ｱﾜﾋﾞ)にも勝るとも劣らない栄螺(ｻｻﾞｴ)の食味感に驚愕です｡正直こんなにも美味しい『栄螺(ｻｻﾞｴ)』を口にしたのは後にも先にも記憶にありません｡そして宮城県産の大粒の『牡蠣(ｶｷ)』を使った牡蠣のポタージュ｡ポシェされた絶妙な火入れ加減の牡蠣に焼きたてのクルトンを加え食感のコントラストを楽しみ更には『オマール海老(ｴﾋﾞ)』と甲殻類のソース､そして大好物である『鮑(ｱﾜﾋﾞ)』のソテーです｡日本酒『加賀鳶』純米酒とともに半分はブルーブランソースとともに味わい残りの半分は肝バターソースで味わう一度で二度美味しい贅沢なひと皿です｡奈良崎シェフが供されたアワビは日本料理の『騙し煮』の如く鮑が海の中に未だいるかのような柔らかさスナップ豌豆のツルと花が添えられて供されました｡そしてやっとポワソンには『笠子(ｶｻｺﾞ)』のポワレ､ソースはバニラビーンズを使い香りを立てたアメリケーヌソースに削り掛けられた『カラスミ』のアクセント｡ヴィアンドには『梅山豚(ﾒｲｼｬﾝﾄﾝ)』のロティールに『トリュフ』掛け､肉の味は勿論のこと脂が甘く美味い梅山豚の旨味を余すところなく堪能させていただきました｡デセールにはマロンのグラース､エスプレッソにてひと通りです｡奈良崎シェフのSpécialitéの五味五感を楽しませてくれる魂の込められた料理の数々に魅了され身も心も満たされたのでありました｡

秋刀魚と大葉のテリーヌ

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栄螺のﾌﾞﾙｺﾞｰﾙﾆｭ風

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牡蠣のポタージュ

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ｵﾏｰﾙ海老と甲殻類のｿｰｽ

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鮑のソテー

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鮑のソテー

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笠子のﾎﾟﾜﾚｱﾒﾘｹｰﾇｿｰｽ

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梅山豚のﾛﾃｨｰﾙﾄﾘｭﾌ掛け

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梅山豚のﾛﾃｨｰﾙﾄﾘｭﾌ掛け

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天然本鮪の赤身に山芋のｴｽﾌﾟｰﾏ

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鮪の本鮪に山芋のｴｽﾌﾟｰﾏ

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梅山豚 Pâté de campagne

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帆立貝柱のｽﾓｰｸ

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帆立貝柱のｽﾓｰｸ,梅山豚 Pâté de campagne

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glace à la marrons

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Espresso

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glace à la marrons

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Amuse

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秋刀魚と大葉のテリーヌ

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栄螺のﾌﾞﾙｺﾞｰﾙﾆｭ風

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牡蠣のポタージュ

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ｵﾏｰﾙ海老と甲殻類のｿｰｽ

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鮑のソテー

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笠子のﾎﾟﾜﾚｱﾒﾘｹｰﾇｿｰｽ

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梅山豚のﾛﾃｨｰﾙﾄﾘｭﾌ掛け

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glace à la marrons

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Espresso

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ｾｯﾃｨﾝｸﾞ

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Spumante Brut Astoria Lounge Baby

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Amuse

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Spumante Brut Astoria Lounge Baby

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瞬間スモーク

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秋刀魚と大葉のテリーヌ

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Trenel Mâcon Villages Nouveau 2015

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秋刀魚と大葉のテリーヌ

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栄螺のﾌﾞﾙｺﾞｰﾙﾆｭ風

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Trenel Mâcon Villages Nouveau 2015

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久六島産の栄螺

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Boule,Baguette,Beurre

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久六島産の栄螺

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牡蠣のポタージュ

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クルトン

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牡蠣のポタージュ

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大粒の牡蠣のPocher

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ｵﾏｰﾙ海老と甲殻類のｿｰｽ

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オマール海老

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加賀鳶純米酒

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鮑のソテー

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加賀鳶純米酒

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Vidal-Fleury Côtes du Rhône Blanc 2017

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鮑のソテー

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笠子のﾎﾟﾜﾚｱﾒﾘｹｰﾇｿｰｽ

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Vidal-Fleury Côtes du Rhône Blanc 2017

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Repas complet

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梅山豚のﾛﾃｨｰﾙﾄﾘｭﾌ掛け

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Château Tournefeuille 2014 Lalande de Pomerol

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梅山豚のﾛﾃｨｰﾙﾄﾘｭﾌ掛け

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Château Tournefeuille 2014 Lalande de Pomerol

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Repas complet

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glace à la marrons

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Espresso

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Pitet Restaurant Bouquet de France

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Pitet Restaurant Bouquet de France

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Pitet Restaurant Bouquet de France

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2019/12/30 更新

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1回目

2018/11 訪問

昼の点数：4.5
- ［料理・味4.5
- | サービス5.0
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク4.0 ］
￥8,000～￥9,999

/ 1人

Les plats qui vous apportent un sourire…『Bouquet de France』

青森での口福な時間は閑静な住宅街に店を構えられ目の前は公園という喧騒から離れたロケーションにひっそりと佇む奈良崎裕道オーナーシェフとマダム洋子さんが二人三脚で営まれるフレンチレストラン『Bouquet de France』さんにて。店で腕を揮われる奈良崎オーナーシェフは都内の『CHEZ MATSUO』さんや『La butte boise'e』等で研鑽を積まれた方というだけでも期待値がグーンとアップします。郊外に佇む店であり今回は車で伺ったこともありアペリティフにはノンアルのリンゴのスパークリング、料理は今が旬の『香箱蟹』に『天使の海老』を加え甲殻類のジュレのカクテル。食感のアクセントにコリコリとした『つぶ貝』を使ったアミューズからはじまったお任せコース料理はスープ代わりの『フォアグラ』のフランと続きます。フランの中にはダイス状にカットされた『フォアグラ』がたっぷりと使われており同じサイズにカットされたサツマイモとの食感のコントラストが妙味。オードブルには十和田産の『馬肉』を岩塩でマリネしてシェーブルチーズとディルのカルパッチョ｡そして桜のチップで燻製をかけた『スマガツオ』に更に皿を供される直前に瞬間燻製をかけて運ばれて来た皿は蓋を開けた瞬間にまるでアラジンの魔法にかけられたかのよう｡立ち上がるスモークと共に鼻腔を刺激する薫香の一皿は白眉の美味しさに身体が思わず仰け反ります｡その余韻を繋ぐかのように供されたカプチーノ仕立ての『鮑(ｱﾜﾋﾞ)』の白ワイン蒸しのリゾット｡中には大好物の肉厚の『鮑(ｱﾜﾋﾞ)』が三､四切れも｡リゾットとは言われたものの完全に『鮑(ｱﾜﾋﾞ)の白ワイン蒸し』です｡メイン料理のポワソンには『甘鯛』の鱗焼､皿の周囲には『ブタルグ』が削りかけられています｡京都の『グジの若狭焼』を髣髴させる見事な鱗焼､皮目はシャリシャリと小気味良く中はしっとりと焼かれた身はホックホク｡『ブタルグ』＝『カラスミ』が更にこの一皿を昇華させているのは言うまでも無く｡そしてヴィアンドには青森県産の『シャラン鴨』のロースト｡ガルニに添えられた野菜はマダム洋子さんの御実家で無農薬栽培で全て作られたもの｡鴨肉への火入れも完璧です｡表面に薄っすらと浮かんだ肉汁がその証｡皮目と身の食感のバランスが秀逸です｡カッフェにはエスプレッソ､デセールには『和栗』を使った目にも美しい『モンブラン』をいただき奈良崎シェフのおまかせコース料理はひと通りです｡今回は車で伺ったためにノンアルコールで料理をいただきましたが次回はワインとのマリアージュを絶対に楽しませていただきます｡やはり『美味しい料理は目にも美しい』ものです。

香箱蟹と海老のカクテル

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フォアグラのフラン

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馬肉のタルタル

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スマガツオの燻製仕立

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カプチーノ仕立て鮑の白ワイン蒸しのリゾット

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甘鯛の鱗焼にブタルグ

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シャラン鴨のロースト

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シャラン鴨のロースト

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和栗のモンブラン

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エスプレッソ

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香箱蟹と海老のカクテル

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バゲット

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香箱蟹と海老のカクテル

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フォアグラのフラン

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馬肉のタルタル

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スマガツオの燻製仕立

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スマガツオの燻製仕立

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カプチーノ仕立て鮑の白ワイン蒸しのリゾット

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甘鯛の鱗焼にブタルグ

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シャラン鴨のロースト

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シャラン鴨のロースト

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和栗のモンブラン

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エスプレッソ

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りんごのﾉﾝｱﾙｺｰﾙｽﾊﾟｰｸﾘﾝｸﾞ

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香箱蟹と海老のカクテル

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バゲット＆バター

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香箱蟹と海老のカクテル

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フォアグラのフラン

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フォアグラがゴロゴロ

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場肉のタルタル

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十和田産の馬肉

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スマガツオの瞬間燻製

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スマガツオの燻製仕立

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鮑がたっぷり

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カシスのﾉﾝｱﾙｺｰﾙｽﾊﾟｰｸﾘﾝｸﾞ

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鮑がたっぷり

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甘鯛の鱗焼にブタルグ

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甘鯛の鱗焼にブタルグ

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シャラン鴨のロースト

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シャラン鴨のロースト

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シャラン鴨のロースト

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ｲﾁｺﾞのﾉﾝｱﾙｺｰﾙｶｸﾃﾙ

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和栗のモンブラン

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エスプレッソ

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店内の雰囲気

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店の外観

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Bouquet de France

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2019/01/06 更新

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©Loroさんが投稿したプチレストランブーケ・ド・フランス（青森/小柳）の口コミ詳細

プチレストランブーケ・ド・フランス小柳、東青森/フレンチ

ジャンルから探す

予算

営業時間

©Loroさんが投稿したプチレストラン ブーケ・ド・フランス（青森/小柳）の口コミ詳細

プチレストラン ブーケ・ド・フランス小柳、東青森/フレンチ

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

©Loroさんが投稿したプチレストランブーケ・ド・フランス（青森/小柳）の口コミ詳細

プチレストランブーケ・ド・フランス小柳、東青森/フレンチ