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大阪・阿波座。都会のざわめきから少しだけ身をそらし、中央線または千日前線の1番出口から歩いて5分。商業ビルの狭間に佇む一軒のフレンチレストラン「アニエルドール（agnel d'or）」は、まるで地中に潜む宝石のようにひっそりとその存在を湛えていました。
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The Tabelog Award 2025 Bronze 受賞店、さらにフレンチWEST百名店にも選ばれた実力派。家族との記念日を祝うにふさわしい場所を求め、事前に食べログから予約。平日の正午、扉の前に立つと、まるでこちらの気配を察していたかのように、店の方が静かにドアを開けて迎えてくださいました。
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一歩足を踏み入れた瞬間、空気の密度が変わりました。土壁に包まれた空間は、まるで洞窟の中のようなひんやりとした静けさ。薄暗い照明により、余計な雑音や視線はすべて落ち着き、料理に向き合うための準備が整っていくように感じます。隣席との距離感は、カジュアルな店ならごく自然なもの。しかしこの店の特別感からすると、もう少し距離があれば完璧だったかもしれません。
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この日いただいたのは【ランチ スタンダード】Menu Midi 8 Plats。ディナーコースのエッセンスをぎゅっと凝縮した全9皿。素材と火入れ、そして香りと余韻で物語を紡ぐ、まさに“食の旅路”の始まりです。
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「ビワマス 蕪 フヌイユ ジュンサイ」は、まず視覚で魅せてくる一皿。
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涼しげな丸い器には、青森県産蕪のブランマンジェが底に敷かれ、その上を滋賀県のビワマスの卵とジュンサイが優しく覆います。添えられたフヌイユの新芽の青さが、初夏の気配を添えています。
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右奥の器には半円状の緑のゴーフレット。
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サクサクとした食感の中から現れるのは、香り高いビワマスのマリネとフヌイユの花。スパークリングワインと合わせれば、味覚だけでなく、記憶にも優しく響きます。
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「鰹 アスパラガス 金時草 コリアンダー」は、旬をまるごと閉じ込めたような一皿。
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北海道のジェットファーム産アスパラガスの爽やかな香り。金沢の金時草のフリットが添えられ、その上にコリアンダーの花が優しく舞います。
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和歌山県産のケンケン鰹は、噛めばもちっと弾力があり、そこへねっとりと濃厚な卵黄が絡むと、一気にコクが押し寄せます。仕上げの発酵バターのソースが全体を包み込むようにして、スプーンで一体化させれば、複雑ながらも調和のとれた旨みの層に出会えます。
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「ミル貝 雲丹 海藻 小芋 柚子」は、まるで潮騒の風景を一口に閉じ込めたよう。
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北海道産ミル貝と鳥取産もずく、小芋のピクルスがそっと器の底に忍び、上からは小芋のスープがとろりとかけられています。中央には生雲丹がそっと鎮座し、仕上げに柚子味噌の香りを纏ったオイルが余韻を演出。
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右奥の別皿では、苔のチップスとライスペーパーに挟まれた貝と小芋のピューレを手でいただくと、まるで浜辺を歩きながら摘み食いするような遊び心も。白ワインの清らかな酸が、潮の香りと共鳴して、心地よい余白を残します。
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「恵鴨 椎茸 茗荷」は、鴨の持つしっとりとした滋味が主役。
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ロゼ色にローストされた鴨スライスの下には、新潟産の肉厚な八色椎茸と鴨のリエットが隠れていて、網脂に包まれて香ばしく焼かれています。山椒の葉と茗荷の千切りが薬味として添えられ、その香りが口の中でふわりと広がる瞬間、和の繊細さが顔を出します。
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添えられたパンは、北新地「ル・シュクレクール」による特注品。しっかりと噛みごたえがありながら、鴨の旨みをすくいとる絶妙な相棒です。
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「スズキ 鳥賊 蓮根 米麴」は、魚料理の繊細さと野菜の力強さをバランス良く共演させた一皿。
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鳥取県産のスズキは、表面だけを香ばしく焼き、中はレアに火入れされて美しくピンク色。
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蓮根はスライスとロースト、さらに間には塩麴マリネのケンサキイカが忍ばされていて、それぞれが食感と甘みで主張します。
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米麴ソースの優しい発酵香が全体をやさしく包み込み、余韻の長さが印象的でした。魚がふわふわ、イカがとにかく旨い。無意識に笑みがこぼれます。
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「宮崎牛 トレヴィス 豆」は、濃密な旨みとほのかな苦みの対話。
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レアに焼き上げられた宮崎牛は、柔らかく口中で溶けていくよう。添えられたトレヴィスの中には八尾産の枝豆と牛リエット。どこか懐かしい味とモダンな調理技法が交差する、不思議な懐かしさがあります。中央には京都の大徳寺納豆を使った黒いオイルがあり、その深い発酵の香りが肉の脂と溶け合います。
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合わせた赤ワインは2種。スパイシーな一本と、果実味あふれる柔らかな一本。どちらも料理と競い合うように、贅沢なハーモニーを奏でてくれます。
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「トマト パプリカ 紫蘇」は、まるで夏の朝露を味わうような一皿。
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下層にパプリカのブランマンジェ、上に3色のミニトマトのコンポート、紫蘇の花が鮮やかに彩ります。
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ひんやりとしたブランマンジェからパプリカの芳香が立ち上がり、酸味の効いたトマトと紫蘇の香りが重なり合うと、まるで口の中で小さな花火が弾けたかのような鮮烈さ。ガスパッチョを彷彿とさせる、清らかで爽やかな余韻が喉を通り抜けます。
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「ブルーベリー フロマージュブラン ラベンダー」は、まさに“香りで食べる”デザート。
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一番上には繊細な紫の花びら。その下に、フロマージュブランとラベンダーを顆粒状にしたシャーベット、さらにラベンダー香るムース。一番下には濃厚なブルーベリーが支えています。
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ひと口ごとに、シャリ、ふわ、とろ、と食感が変わりながら、ブルーベリーの甘酸っぱさとフロマージュブランのコクが溶け合い、ラベンダーのやさしい香りが後味を包みます。
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最後にいただいた「茶菓子」は、焼きたてのフィナンシェ。
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木の枝が折り重なったような箱に乗せられ、まるで森の中で見つけた宝物のよう。しっとりとした口あたりとバターの香りに、じんわりと幸福感が染み渡ります。
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チョコレートとバスクチーズのケーキは、重たすぎず、ほろりと解けていくような食感。
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締めにはハーブティー。全てを包み込むような温もりが、食の旅を静かに締めくくってくれました。
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「アニエルドール」は、静寂と香りに満ちた場所。料理という名の風景画が、一皿ごとに目の前に広がっていきます。記念日という大切な時間を、この上なく美しく彩ってくれる場所。きっとまた、人生の節目に訪れたくなる。そんな静かで、力強い記憶が心に刻まれました。
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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
大阪・阿波座。都会のざわめきから少しだけ身をそらし、中央線または千日前線の1番出口から歩いて5分。商業ビルの狭間に佇む一軒のフレンチレストラン「アニエルドール（agnel d'or）」は、まるで地中に潜む宝石のようにひっそりとその存在を湛えていました。
The Tabelog Award 2025 Bronze 受賞店、さらにフレンチWEST百名店にも選ばれた実力派。家族との記念日を祝うにふさわしい場所を求め、事前に食べログから予約。平日の正午、扉の前に立つと、まるでこちらの気配を察していたかのように、店の方が静かにドアを開けて迎えてくださいました。
一歩足を踏み入れた瞬間、空気の密度が変わりました。土壁に包まれた空間は、まるで洞窟の中のようなひんやりとした静けさ。薄暗い照明により、余計な雑音や視線はすべて落ち着き、料理に向き合うための準備が整っていくように感じます。隣席との距離感は、カジュアルな店ならごく自然なもの。しかしこの店の特別感からすると、もう少し距離があれば完璧だったかもしれません。
この日いただいたのは【ランチ スタンダード】Menu Midi 8 Plats。ディナーコースのエッセンスをぎゅっと凝縮した全9皿。素材と火入れ、そして香りと余韻で物語を紡ぐ、まさに“食の旅路”の始まりです。
「ビワマス 蕪 フヌイユ ジュンサイ」は、まず視覚で魅せてくる一皿。涼しげな丸い器には、青森県産蕪のブランマンジェが底に敷かれ、その上を滋賀県のビワマスの卵とジュンサイが優しく覆います。添えられたフヌイユの新芽の青さが、初夏の気配を添えて。右奥の器には半円状の緑のゴーフレット。サクサクとした食感の中から現れるのは、香り高いビワマスのマリネとフヌイユの花。スパークリングワインと合わせれば、味覚だけでなく、記憶にも優しく響きます。
続く「鰹 アスパラガス 金時草 コリアンダー」は、旬をまるごと閉じ込めたような一皿。北海道のジェットファーム産アスパラガスの爽やかな香り。金沢の金時草のフリットが添えられ、その上にコリアンダーの花が優しく舞います。和歌山県産のケンケン鰹は、噛めばもちっと弾力があり、そこへねっとりと濃厚な卵黄が絡むと、一気にコクが押し寄せます。仕上げの発酵バターのソースが全体を包み込むようにして、スプーンで一体化させれば、複雑ながらも調和のとれた旨みの層に出会えます。
「ミル貝 雲丹 海藻 小芋 柚子」は、まるで潮騒の風景を一口に閉じ込めたよう。北海道産ミル貝と鳥取産もずく、小芋のピクルスがそっと器の底に忍び、上からは小芋のスープがとろりとかけられています。中央には生雲丹がそっと鎮座し、仕上げに柚子味噌の香りを纏ったオイルが余韻を演出。右奥の別皿では、苔のチップスとライスペーパーに挟まれた貝と小芋のピューレを手でいただくと、まるで浜辺を歩きながら摘み食いするような遊び心も。白ワインの清らかな酸が、潮の香りと共鳴して、心地よい余白を残します。
「恵鴨 椎茸 茗荷」は、鴨の持つしっとりとした滋味が主役。ロゼ色にローストされた鴨スライスの下には、新潟産の肉厚な八色椎茸と鴨のリエットが隠れていて、網脂に包まれて香ばしく焼かれています。山椒の葉と茗荷の千切りが薬味として添えられ、その香りが口の中でふわりと広がる瞬間、和の繊細さが顔を出します。添えられたパンは、北新地「ル・シュクレクール」による特注品。しっかりと噛みごたえがありながら、鴨の旨みをすくいとる絶妙な相棒です。
「スズキ 鳥賊 蓮根 米麴」は、魚料理の繊細さと野菜の力強さをバランス良く共演させた一皿。鳥取県産のスズキは、表面だけを香ばしく焼き、中はレアに火入れされて美しくピンク色。蓮根はスライスとロースト、さらに間には塩麴マリネのケンサキイカが忍ばされていて、それぞれが食感と甘みで主張します。米麴ソースの優しい発酵香が全体をやさしく包み込み、余韻の長さが印象的でした。魚がふわふわ、イカがとにかく旨い。無意識に笑みがこぼれます。
「宮崎牛 トレヴィス 豆」は、濃密な旨みとほのかな苦みの対話。レアに焼き上げられた宮崎牛は、柔らかく口中で溶けていくよう。添えられたトレヴィスの中には八尾産の枝豆と牛リエット。どこか懐かしい味とモダンな調理技法が交差する、不思議な懐かしさがあります。中央には京都の大徳寺納豆を使った黒いオイルがあり、その深い発酵の香りが肉の脂と溶け合います。合わせた赤ワインは2種。スパイシーな一本と、果実味あふれる柔らかな一本。どちらも料理と競い合うように、贅沢なハーモニーを奏でてくれます。
「トマト パプリカ 紫蘇」は、まるで夏の朝露を味わうような一皿。下層にパプリカのブランマンジェ、上に3色のミニトマトのコンポート、紫蘇の花が鮮やかに彩ります。ひんやりとしたブランマンジェからパプリカの芳香が立ち上がり、酸味の効いたトマトと紫蘇の香りが重なり合うと、まるで口の中で小さな花火が弾けたかのような鮮烈さ。ガスパッチョを彷彿とさせる、清らかで爽やかな余韻が喉を通り抜けます。
「ブルーベリー フロマージュブラン ラベンダー」は、まさに“香りで食べる”デザート。一番上には繊細な紫の花びら。その下に、フロマージュブランとラベンダーを顆粒状にしたシャーベット、さらに濃厚なラベンダー香るフロマージュブランムース。一番下にはブルーベリーが支えています。ひと口ごとに、シャリ、ふわ、とろ、と食感が変わりながら、ブルーベリーの甘酸っぱさとフロマージュブランのコクが溶け合い、ラベンダーのやさしい香りが後味を包みます。
最後にいただいた「茶菓子」は、焼きたてのフィナンシェ。木の枝が折り重なったような箱に乗せられ、まるで森の中で見つけた宝物のよう。しっとりとした口あたりとバターの香りに、じんわりと幸福感が染み渡ります。チョコレートとバスクチーズのケーキは、重たすぎず、ほろりと解けていくような食感。締めにはハーブティー。全てを包み込むような温もりが、食の旅を静かに締めくくってくれました。
「アニエルドール」は、静寂と香りに満ちた場所。料理という名の風景画が、一皿ごとに目の前に広がっていきます。記念日という大切な時間を、この上なく美しく彩ってくれる場所。きっとまた、人生の節目に訪れたくなる。そんな静かで、力強い記憶が心に刻まれました。