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❶ 秋刀魚とタプナードのルーロ肝のソース。
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❷ オマール海老の軽いポッシェ、モロヘイヤとトマトコンソメ、エシャロットのディップ。
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❸ フォワグラのフランとセップ茸、マデラ酒のソース。
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❹ 秋トリュフの香りに包まれた鰻の炭火焼き。
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❺ 山口県産萩のキジハタのベニエ 、ソースアルベール。
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❻ ピジョンアンクルート、ソースペリグー。
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❼イチジクのサクサクのパイ仕立て。
ポルト酒とオレンジのソース、塩キャラメルのムース。
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オレンジのアイスクリーム
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支配人
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❽クレープシュゼット
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3回目の訪問。
昨年から通い出した日本橋のフレンチレストラン。
柚原シェフ、尾崎支配人、細野ソムリエの盤石のトリオのお店で、味だけじゃなくトータルで非常にレベルの高いお店。
特に尾崎支配人によるクレープシュゼットや青首鴨のデクパージュは圧巻のパフォーマンスであり、ぞっこんの私(笑)
本日もいつものフレンチ師匠と平日夜に突撃です。
■感想
本日も素晴らしい感動!
全部美味かったけど、2皿目の巨大な北寄貝の炭火焼きと、新タマネギのポタージュは特に美味かった!
そして更に感動したのが、虎河豚のベニエ、アルベール風。
まずお皿が到着し、漂うその香りだけでやばいのわかります。
そしてソースを一口舐めた瞬間、雷に打たれます!
お〜コレは美味い!
何と言う素晴らしい切れ味!
アルベールソースをネットで調べると、このソースは当店と深い繋がりがあることがわかりました。
このソースはフレンチの伝統的な料理で、マキシム・ド・パリのスペシャリテ。
当時、マキシムのメートル・ド・テル(給仕長)として務めていたアルベール氏の名に由来しているとのこと。
そして柚原シェフの師匠である今は亡き井上旭シェフがフランス修行時代にマキシムドパリで作られていたお料理。
アルベールソース、あちこちのお店で散々経験してますが、柚原シェフのこのソースは、流石は源流の味、元祖の味であり私の舌に深く刻まれました!
こうやって、ソースのDNA引き継がれて行くのですね。
このソースは、わざわざこちらに食べに来る価値のあるソースです。
■本日の18000円のコース内容は以下の通り
❶ シガーに見立てた平目のタルタル、スダチと山葵の香り、根セロリのピューレ。
❷ ロワール産ホワイトアスパラガスと北寄貝の炭火焼き、アスパラガスのブリュノワーズ
❸ 新玉ねぎのポタージュと新ジャガイモ"きたあかり” のニョッキ
❹ 15種類の季節野菜のテリーヌと桜肉の調和、グリビッシュソース。
❺ 愛媛県産虎河豚のベニエ、アルベール風、チンゲン菜花。
❻ シストロン産仔羊の炭火焼き エッセンスソース、ラタトュイユのピューレ。
❼ 徒桜、桜のシフォン。
❽レモングラスティ、お茶菓子