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©LoroTabelog Reviewer Award受賞者口コミ3,367件フォロワー5,661人

4.0

￥10,000～￥14,9991人

料理・味4.0
サービス4.0
雰囲気3.9
CP3.9
酒・ドリンク4.0

3.9

￥2,000～￥2,9991人

料理・味3.9
サービス3.9
雰囲気3.9
CP3.9
酒・ドリンク3.9

2023/09訪問8回目

4.0

料理・味4.0
サービス4.0
雰囲気3.9
CP3.9
酒・ドリンク4.0

￥10,000～￥14,9991人

France Restaurant Week®Vol.3…Cuisine française『Mont Fleuve』

日曜日のDînerもDiners Club『France Restaurant Week®』を愉しませていただきました｡2023年の三軒目は今年のフォーカスシェフの菊池拓紀シェフが腕を揮われるホテルメトロポリタン盛岡NEW WING内の『Mont Fleuve』さんへ｡アペリティフには『Alsinac Brut Nature Vintage』を料理は九条葱(ｸｼﾞｮｳﾈｷﾞ)が添えられた八幡平マッシュルームのブランマンジェの上に八幡平サーモンといくらと九条葱(ｸｼﾞｮｳﾈｷﾞ)のアミューズからスタート｡オードブルには岩手鴨と盛岡産の林檎ポークのコンプレッションとコンソメのゼリー､洋梨のコンポートとメスクランサラダと柚子とマスタードとブラックペッパーと紅葉を形どった抹茶の皿｡そして三陸産の鮑(ｱﾜﾋﾞ)が思いのほかゴロゴロと入れられた烏賊墨(ｲｶｽﾐ)を使った鮑(ｱﾜﾋﾞ)のクロケットと三陸産の市場に出回らぬ混獲魚から抽出されたブイヤベース(Bouillabaisse)にも相通じる滋味深いスープ･ド･ポワソン(Soupe de Poisson)､魚料理のポワソンには三陸産の魴鮄(ﾎｳﾎﾞｳ)のムニエルをセップ茸香るソースヴァンルージュで味わうという意外性のひと皿｡舞茸(ﾏｲﾀｹ)のフリットと青梗菜(ﾁﾝｹﾞﾝｻｲ)のエチュベが添えられていました｡グラニテを間に挿みメインの肉料理のヴィアンドには大槌町産の鹿肉(ｼｶﾆｸ)のパイ包み焼｡ガルニには茸(ｷﾉｺ)のソテーと茄子(ﾅｽ)と牡蠣(ｶｷ)の燻製のタプナードとグラタンドフィノア｡ボリュームのあるパイ包み焼は山葡萄(ﾔﾏﾌﾞﾄﾞｳ)と林檎(ﾘﾝｺﾞ)を使ったソースとともに味わいデセールにはヴァニラのクレームブリュレ､タルトショコラと青林檎のソルベ､エスプレッソとフィナンシェをいただきひと通りとなりました｡馴染みのソムリエさんにセルヴァーズさんのフレンドリーな手厚いおもてなしをいただき心地良い時間を愉しませていただきました。

2

八幡平マッシュルームのブランマンジェの上に八幡平サーモンといくらと九条葱のアミューズ

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2

岩手鴨と盛岡産の林檎ポークのコンプレッションとコンソメのゼリー

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3

烏賊墨を使った鮑のクロケット

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3

スープ･ド･ポワソン

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1

魴鮄のムニエルをセップ茸香るソースヴァンルージュ

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2

鹿肉のパイ包み焼

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0

八幡平マッシュルームのブランマンジェの上に八幡平サーモンといくらと九条葱のアミューズ

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1

八幡平マッシュルームのブランマンジェの上に八幡平サーモンといくらと九条葱のアミューズ

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1

岩手鴨と盛岡産の林檎ポークのコンプレッションとコンソメのゼリー

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1

烏賊墨を使った鮑のクロケットとスープ･ド･ポワソン

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0

魴鮄のムニエルをセップ茸香るソースヴァンルージュ

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1

グラニテ

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1

鹿肉のパイ包み焼に茸のソテーと茄子と牡蠣の燻製のタプナードとグラタンドフィノア

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1

ヴァニラのクレームブリュレ

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0

タルトショコラと青林檎のソルベ

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0

エスプレッソ

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0

フィナンシェ

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0

バゲット

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0

八幡平マッシュルームのブランマンジェの上に八幡平サーモンといくらと九条葱のアミューズ

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0

Alsinac Brut Nature Vintage

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0

八幡平マッシュルームのブランマンジェの上に八幡平サーモンといくらと九条葱のアミューズ

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0

Alsinac Brut Nature Vintage

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0

岩手鴨と盛岡産の林檎ポークのコンプレッションとコンソメのゼリー

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0

Sant'Or Roditis

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0

岩手鴨と盛岡産の林檎ポークのコンプレッションとコンソメのゼリー

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0

抹茶で紅葉を抜いたアクセント

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0

烏賊墨を使った鮑のクロケットとスープ･ド･ポワソン

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0

Sant'Or Roditis

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0

烏賊墨を使った鮑のクロケットとスープ･ド･ポワソン

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0

バゲット

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0

バター

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0

魴鮄のムニエルをセップ茸香るソースヴァンルージュ

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0

魴鮄のムニエルをセップ茸香るソースヴァンルージュ

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0

グラニテ

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0

グラニテ

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0

鹿肉のパイ包み焼

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0

茸のソテーと茄子と牡蠣の燻製のタプナードとグラタンドフィノア

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0

Crocus L'Atelier

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0

鹿肉のパイ包み焼に茸のソテーと茄子と牡蠣の燻製のタプナードとグラタンドフィノア

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0

Crocus L'Atelier

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1

鹿肉のパイ包み焼

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0

茸のソテーと茄子と牡蠣の燻製のタプナード

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0

グラタンドフィノア

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0

ヴァニラのクレームブリュレ

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0

タルトショコラと青林檎のソルベ

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0

ヴァニラのクレームブリュレ

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0

タルトショコラと青林檎のソルベ

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0

エスプレッソ

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0

フィナンシェ

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0

エスプレッソ

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0

タルトショコラと青林檎のソルベ

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0

フィナンシェ

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0

Dîner Mont Fleuve

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1

Mont Fleuve

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2022/10訪問7回目

4.0

料理・味4.0
サービス4.0
雰囲気3.9
CP3.9
酒・ドリンク4.0

￥10,000～￥14,9991人

ホテルメトロポリタンのCuisine Française…『Mont Fleuve』

食欲の秋｡©Loro肥ゆる秋｡今年も秋の楽しみのひとつである『日本の食文化を応援！トレ･ボン日本のテロワール』をテーマに掲げ全国で600軒余りのフレンチレストランが参加される『Diners France Restaurant Week 2022』が9月23日～10月16日の24日間開催されました｡今年の岩手県での2軒目に寄せていただいたのは菊池拓紀シェフが腕を揮われる『ホテルメトロポリタン盛岡 NEW WING』内のフランス料理店『Mont Fleuve』さんです｡アペリティフにはスペインのコスパ抜群の泡『Sabartés Cava Brut Reserva』料理は蕪(ｶﾌﾞﾗ)のデクネリゾンと『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』､『甘海老(ｱﾏｴﾋﾞ)』のタルタルから｡蕪(ｶﾌﾞ)の葉のソースと帆立(ﾎﾀﾃ)の卵巣を乾燥させパウダー状にしたものがかけられアミューズからスタート｡オードブルには三陸で育てられた岩手県産の赤白混色の『フランス赤鶏(ｱｶﾄﾞﾘ)』と山田町の『牡蠣(ｶｷ)の燻製(ｸﾝｾｲ)』と里芋(ｻﾄｲﾓ)のコンプレッションとサラダ､クリスタルのグラスには『薩摩芋(ｻﾂﾏｲﾓ)』のクレーム｡スープは岩手県産の『香茸(ｺｳﾀｹ)』や『舞茸(ﾏｲﾀｹ)』にマッシュルーム等の茸(ｷﾉｺ)をたっぷりと使い造られた『Potage de Champignons』､魚料理のポワソンには皮目をパリッと中をしっとりと焼かれた三陸産の『鮎魚女(ｱｲﾅﾒ)』のポワレに北海道産の大粒の『浅蜊(ｱｻﾘ)』のエトゥファと日本人のDNAを刺激する『焼茄子(ﾔｷﾅｽ)』と茄子(ﾅｽ)の皮(ｶﾜ)を使い造られたソース｡三陸産のロゼワインを使ったグラニテを間にはさみ肉料理のヴィアンドには岩手県産の『黒毛和牛(ｸﾛｹﾞﾜｷﾞｭｳ)』の『頬肉(ﾎﾎﾆｸ)』を使った赤ワイン煮込み『Estouffade de joue de Boeuf au vin rouge』ソースは岩手県産の『山葡萄(ﾔﾏﾌﾞﾄﾞｳ)』そして南瓜(ｶﾎﾞﾁｬ)のペーストに『実山椒(ﾐｻﾞﾝｼｮｳ)』のエスプーマ｡デセールは多皿構成で前半には『洋梨(ﾖｳﾅｼ)』とブランマンジェ､後半にはカシスのババロワ､クレームマロン､ソルベポワール｡カッフェにはエスプレッソ､プティフールに岩泉の『酸漿羊羹(ﾎｵﾂﾞｷﾖｳｶﾝ)』にて『Diners Club France Restaurant Week』のコース料理はひと通りとなりました｡食前と食後には席まで菊池シェフがわざわざ挨拶に来られ往年の料飲部門のマネージャー等も挨拶にきていただき愉しい時間を過ごさせていただきました｡そして目がきらきらと輝いた初々しい新しいスタッフさんの絶妙な接客と流石､盛岡を代表するシティホテルのメインダイニング｡接客とサーヴィスの素晴らしさは他の盛岡のホテルとはの一線を画します｡帰りには「来月もお待ちしています」と菊池シェフをはじめとして総勢五名でのお見送りをしていただき背中が痒くなったのでありました｡

2

蕪のデクネリゾンと帆立貝柱､甘海老のタルタル

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帆立貝柱､甘海老のタルタル

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2

薩摩芋のクレーム

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フランス赤鶏と牡蠣の燻製と里芋のコンプレッション

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1

サラダ

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1

香茸､舞茸､マッシュルームの茸のポタージュ

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1

鮎魚女のポワレに浅蜊のエトゥファと焼茄子

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バゲットと玄米パン

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浅蜊のエトゥファと焼茄子と鮎魚女のポワレ

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ロゼワインのグラニテ

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1

岩手県産黒毛和牛の頬肉の赤ワイン煮込み

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1

洋梨とブランマンジェ

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1

カシスのババロワ､クレームマロン､ソルベポワール

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1

エスプレッソ

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1

酸漿羊羹

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蕪のデクネリゾンと帆立貝柱､甘海老のタルタル

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0

薩摩芋のクレーム､サラダ､フランス赤鶏と牡蠣の燻製と里芋のコンプレッション

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0

香茸､舞茸､マッシュルームの茸のポタージュ

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鮎魚女のポワレに浅蜊のエトゥファと焼茄子

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0

バゲットと玄米パン

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浅蜊のエトゥファと焼茄子と鮎魚女のポワレ

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ロゼワインのグラニテ

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岩手県産黒毛和牛の頬肉の赤ワイン煮込み

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洋梨とブランマンジェ

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カシスのババロワ､クレームマロン､ソルベポワール

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0

エスプレッソ

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0

Sabartés Cava Brut Reserva

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蕪のデクネリゾンと帆立貝柱､甘海老のタルタル

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0

Sabartés Cava Brut Reserva

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蕪のデクネリゾンと帆立貝柱､甘海老のタルタル

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0

Just b Albariño

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0

薩摩芋のクレーム､サラダ､フランス赤鶏と牡蠣の燻製と里芋のコンプレッション

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Just b Albariño

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薩摩芋のクレーム､サラダ､フランス赤鶏と牡蠣の燻製と里芋のコンプレッション

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0

Just b Albariño

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0

バゲットと玄米パン

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0

香茸､舞茸､マッシュルームの茸のポタージュ

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バゲットと玄米パン

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香茸､舞茸､マッシュルームの茸のポタージュ

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0

Clarendelle Bordeaux Rosé

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0

浅蜊のエトゥファと焼茄子と鮎魚女のポワレ

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Clarendelle Bordeaux Rosé

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鮎魚女のポワレに浅蜊のエトゥファと焼茄子

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Clarendelle Bordeaux Rosé

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0

浅蜊のエトゥファと焼茄子と鮎魚女のポワレ

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0

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0

Mouton Cadet Bordeaux Rouge Classique

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0

岩手県産黒毛和牛の頬肉の赤ワイン煮込み

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0

Mouton Cadet Bordeaux Rouge Classique

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0

ロゼワインのグラニテ

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岩手県産黒毛和牛の頬肉の赤ワイン煮込み

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0

Mouton Cadet Bordeaux Rouge Classique

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岩手県産黒毛和牛の頬肉の赤ワイン煮込み

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0

洋梨とブランマンジェ

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0

カシスのババロワ､クレームマロン､ソルベポワール

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0

酸漿羊羹

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0

洋梨とブランマンジェ

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カシスのババロワ､クレームマロン､ソルベポワール

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0

酸漿羊羹とエスプレッソ

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1

Mont Fleuve Entrée

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1

Mont Fleuve

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2021/10訪問6回目

4.0

料理・味4.0
サービス4.0
雰囲気3.9
CP3.9
酒・ドリンク4.0

￥8,000～￥9,9991人

Diners France Restaurant Week 2021 Vol.3…『Mont Fleuve』

『トレ・ボン！日本のテロワール』をテーマに全国569軒の参加店舗を舞台に『Diners France Restaurant Week 2021』が今年も10月8日から開催されました｡今年の3軒目に寄せていただいのは菊池拓紀シェフが腕を揮われる『ホテルメトロポリタン盛岡 NEW WING』内のフランス料理店『Mont Fleuve』さんです。Cardiac Surgeryを控えたポンコツ中の身につきアペリティフには『Pierre Zero』のノンアルコールのスパークリングワインを料理は『フォワグラ』のムースと『栗(ｸﾘ)』のペーストを栗の形を模した焙じ茶(ﾎｳｼﾞﾁｬ)のサブレー(Sablé)で挟んだフィンガーフードのアミューズ(Amuse bouche)からスタート｡『甘海老(ｱﾏｴﾋﾞ)』とフランス産『セップ茸(ﾎﾟﾙﾁｰﾆ)』のロワイヤル(Royale)のHors d'oeuvre froid(冷前菜)､そして『生海栗(ﾅﾏｳﾆ)』のイガイガを彷彿させる竹炭(ﾁｸﾀﾝ)を混ぜたカダイフ包み揚げのHors d'oeuvre chaud(温前菜)と続きました｡ロワイヤルには『甘海老(ｱﾏｴﾋﾞ)』のミキュイ(Mie Cuit)に甘海老(ｱﾏｴﾋﾞ)の頭(ｱﾀﾏ)と脚(ｱｼ)の蜘蛛(ｸﾓ)のフリット(Fritté)のカリカリと『とびっ子』のプチプチのアクセントと日本人のDNAを呼び覚ます『焼茄子(ﾔｷﾅｽ)』のピュレ(Purée)と栗のコンカッセ(Concasser)､そして『カダイフ包み揚げ』の中には『里芋(ｻﾄｲﾓ)』と『アオサ』それを『螺貝(ﾂﾌﾞｶﾞｲ)』と螺貝の『肝(ｷﾓ)』のコンディマン(Condiment)で味わうひと皿｡バゲット(Baguette)には雑穀(ｻﾞｯｺｸ)とライ麦の2種類のバケット｡魚料理のポワソン(Poisson)にはローズマリーのパウダーをかけ仕上げられた『鱸(ｽｽﾞｷ)』と『浅蜊(ｱｻﾘ)』のフォンダン(Fondant)アンディーブ(Endive)包みのヴァプール(Vapeur)を林檎(ﾘﾝｺﾞ)の食感のアクセントを愉しみつつローズマリー花穂(ﾊﾅﾎ)ソース(Crème au Cidre)にて味わいます｡更にその下には百合根(ﾕﾘﾈ)と慈姑(ｸﾜｲ)をアクセントに使った雑穀とジャンボン(Jambon)のリゾット(Risotto)という見た目以上に濃厚且つボリューミーな胃にずっしりとくる皿でした。神田葡萄園産のナイアガラのグラニテ(Granité)で口中をフラットに戻し肉料理のヴィアンド(Viande)には『トリュフ』風味のじゃが芋のピューレが添えられた『岩手県産和牛』のホホ肉の『山葡萄(ﾔﾏﾌﾞﾄﾞｳ)』と赤ワインの煮込み｡ホロホロと崩れる柔らかさのホホ肉の周りには『黒トリュフ』を削り添えられておりました｡ホホ肉の上にはセロリーと人参(ﾆﾝｼﾞﾝ)のブランケット(Blanquette)が載せられており『BœufBourguignon(ﾌﾞｯﾌ･ﾌﾞﾙｷﾞﾆｮﾝ)』＋『Blanquette Veau(ﾌﾞﾗﾝｹｯﾄ･ｳﾞｫｰ)』という一度で2度美味しいひと皿でした｡デセール(Dessert)は多皿構成で前半には『アーモンドミルクのブラマンジェ(Blanc-manger)』後半にはシャインマスカットと巨峰(ｷｮﾎｳ)が添えられた『巨峰のソルベ(Sorbet)』と『ムース･オ･ヤオルト(Mousse au yaourt)』､カッフェにエスプレッソ､ミニャルディーズ(Mignardises)に岩泉の『酸漿羊羹(ﾎｳｽﾞｷﾖｳｶﾝ)』にてDiners Club France Restaurant Week のコース料理はひと通りとなりました｡料理に合わせてノンアルコールの『Pierre Zero Blanc de Blancs』､シャトー勝沼『katsunuma Grepe Rouge』とともに楽しませていただきました｡

2

ｻﾌﾞﾚｰとﾌｫﾜｸﾞﾗと栗のﾍﾟｰｽﾄ

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2

甘海老とｾｯﾌﾟ茸のﾛﾜｲﾔﾙ

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2

甘海老のﾐｷｭｲ

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甘海老とｾｯﾌﾟ茸のﾛﾜｲﾔﾙ

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1

竹炭ｶﾀﾞｲﾌ包み揚げ

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1

中には里芋と螺貝

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鱸と浅蜊のｳﾞｧﾌﾟｰﾙ

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ﾅｲｱｶﾞﾗのｸﾞﾗﾆﾃ

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ﾅｲｱｶﾞﾗのｸﾞﾗﾆﾃ

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ﾌﾞｯﾌ･ﾌﾞﾙｷﾞﾆｮﾝとﾌﾞﾗﾝｹｯﾄ･ｳﾞｫｰ

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1

2種のﾊﾞｹｯﾄ

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ﾌﾞｯﾌ･ﾌﾞﾙｷﾞﾆｮﾝとﾌﾞﾗﾝｹｯﾄ･ｳﾞｫｰ

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1

巨峰のｿﾙﾍﾞとﾌﾙｰﾂ

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ﾑｰｽ･ｵ･ﾔｵﾙﾄ

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巨峰のｿﾙﾍﾞとﾌﾙｰﾂ

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1

酸漿羊羹

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1

ｴｽﾌﾟﾚｯｿ

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1

ｴｽﾌﾟﾚｯｿと酸漿羊羹

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1

Pierre Zero

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ｻﾌﾞﾚｰとﾌｫﾜｸﾞﾗと栗のﾍﾟｰｽﾄ

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0

Pierre Zero

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0

甘海老とｾｯﾌﾟ茸のﾛﾜｲﾔﾙ

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0

竹炭ｶﾀﾞｲﾌ包み揚げ

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0

Pierre Zero

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0

竹炭ｶﾀﾞｲﾌ包み揚げ

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0

Pierre Zero Blanc de Blancs

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0

鱸と浅蜊のｳﾞｧﾌﾟｰﾙ

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0

Pierre Zero Blanc de Blancs

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鱸と浅蜊のｳﾞｧﾌﾟｰﾙ

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0

Pierre Zero Blanc de Blancs

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鱸と浅蜊のｳﾞｧﾌﾟｰﾙ

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ﾅｲｱｶﾞﾗのｸﾞﾗﾆﾃ

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ﾅｲｱｶﾞﾗのｸﾞﾗﾆﾃ

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ﾌﾞｯﾌ･ﾌﾞﾙｷﾞﾆｮﾝとﾌﾞﾗﾝｹｯﾄ･ｳﾞｫｰ

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0

katsunuma Grepe Rouge

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1

ﾌﾞｯﾌ･ﾌﾞﾙｷﾞﾆｮﾝとﾌﾞﾗﾝｹｯﾄ･ｳﾞｫｰ

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0

katsunuma Grepe Rouge

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ﾌﾞｯﾌ･ﾌﾞﾙｷﾞﾆｮﾝとﾌﾞﾗﾝｹｯﾄ･ｳﾞｫｰ

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2種のﾊﾞｹｯﾄ

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katsunuma Grepe Rouge

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ﾑｰｽ･ｵ･ﾔｵﾙﾄ

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巨峰のｿﾙﾍﾞとﾌﾙｰﾂ

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ｴｽﾌﾟﾚｯｿ

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0

酸漿羊羹

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ﾑｰｽ･ｵ･ﾔｵﾙﾄ

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ｴｽﾌﾟﾚｯｿと酸漿羊羹

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巨峰のｿﾙﾍﾞとﾌﾙｰﾂ

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1

Mont Fleuve

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1

HOTEL METROPOLITAN NEW WING

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2020/10訪問5回目

4.1

料理・味4.0
サービス4.5
雰囲気3.9
CP4.0
酒・ドリンク4.0

￥10,000～￥14,9991人

Diners Club France Restaurant Week 2020…『Mont Fleuve』Vol.2

フランス料理の一大イベントとして定着した感のある『トレ・ボン！日本のテロワール』をテーマに和の食材を取り入れたメニューで迎えてくれるフランス料理の祭典『Diners Club』主催の『France Restaurant Week 2020』｡今年は開催から10年目の記念すべき節目の年でした｡『ホテルメトロポリタン盛岡New Wing』さん2Fのフランス料理店『Mont Fleuve』さんへ連続で再訪させていただきました｡前回はDéjeunerのコースの模様をレイティングさせていただきましたが今回はレストランウィーク期間限定のDînerコースの内容をレイティングさせていただきます｡席は前回のDéjeunerの席と全く同じ店内が全て見渡せる奥のテーブル席が用意されアペリティフには石宇マネジャーにご配慮いただき特別に『Billecart Salmon Brut Réserve』を供していただきました｡料理は『もりおか林檎(ﾘﾝｺﾞ)ポーク』のリエットグジェールリュバーブのコンフィチュールのフィンガーフードのアミューズからスタート｡オードブルには皿に描かれた花を見立てたトマト､オニオン､ニンニクで作られたラタトゥイユソースを絡めて口内調理で愉しむ『鱸(ｽｽﾞｷ)』と『海老(ｴﾋﾞ)』のタルタルです｡アクセントにイカ墨(ｽﾐ)で作られたガトー｡眼を閉じて口に運ぶと不思議と南仏の風景が目に浮かびました｡スープにはビーツのポタージュ､スープの具材にはドミノ状にカットされた三陸産の『あわび』とレンズ豆の食感のコントラストが口中を愉しませてくれました｡ポワソンには『伊佐木(ｲｻｷ)』のポワレラヴィゴットソース菊菜(ｷｸﾅ)のピューレ､このピュレを見た瞬間に前々夜に『Neuf du Pape』さんの松橋ひらくグランシェフのジェノヴェーゼパスタを思い出しつつ愉しませていただきヴィアンドには花巻石黒農場産『ホロホロ鳥』の赤ワイン煮込みと『フォワグラ』のパートブリックの濃厚な旨味を堪能させていただきました｡ガルニに青梗菜(ﾁﾝｹﾞﾝｻｲ)を使われていたりホロホロ鳥のレバームースと芋ピューも目から鱗の愉しめる皿の余韻に暫し浸りデセールは本来であれば前回のDéjeunerと同じものが供されるところですが菊池拓紀シェフの臨機応変の対応で『マンゴー』とマンゴームース､季節のフルーツとココナッツのグラースに即興で変えていただきカッフェのエスプレッソにて『Diners Club』主催の『France Restaurant Week』のディナーのコースはひと通りです｡料理に合わせていただいたワインはワインリストの中から『Ch. Lacaussade Saint Martin Trois Moulins Blanc』､三陸陸前高田産のリアスワインの『The Rias Wine Campbell Early Dry Rose』､『Mouton Cadet Bordeaux Rouge Classique』｡この味と内容で税･サーヴィス料込み5,000yenはランチよりも格段にお値打ちな内容でした｡

3

ﾎﾛﾎﾛ鳥の赤ﾜｲﾝ煮込みとﾌｫﾜｸﾞﾗのﾊﾟｰﾄﾌﾞﾘｯｸ

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中にはﾌｫﾜｸﾞﾗとﾎﾛﾎﾛ鶏

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伊佐木のﾎﾟﾜﾚｿｰｽﾗｳﾞｨｺﾞｯﾄ

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ﾋﾞｰﾂのﾎﾟﾀｰｼﾞｭ

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ﾄﾞﾐﾉ状にｶｯﾄされた鮑がたっぷり

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1

鱸と海老のﾀﾙﾀﾙｿｰｽﾗﾀﾄｩｲﾕ

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盛岡ﾘﾝｺﾞﾎﾟｰｸのﾘｴｯﾄｸﾞｼﾞｪｰﾙﾘｭﾊﾞｰﾌﾞ

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0

ﾏﾝｺﾞｰと季節のﾌﾙｰﾂとｺｺﾅｯﾂｱｲｽｸﾘｰﾑ

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1

ｴｽﾌﾟﾚｯｿ

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盛岡ﾘﾝｺﾞﾎﾟｰｸのﾘｴｯﾄｸﾞｼﾞｪｰﾙﾘｭﾊﾞｰﾌﾞ

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鱸と海老のﾀﾙﾀﾙｿｰｽﾗﾀﾄｩｲﾕ

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1

ﾋﾞｰﾂのﾎﾟﾀｰｼﾞｭ

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伊佐木のﾎﾟﾜﾚｿｰｽﾗｳﾞｨｺﾞｯﾄ

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ﾎﾛﾎﾛ鳥の赤ﾜｲﾝ煮込みとﾌｫﾜｸﾞﾗのﾊﾟｰﾄﾌﾞﾘｯｸ

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ﾏﾝｺﾞｰと季節のﾌﾙｰﾂとｺｺﾅｯﾂｱｲｽｸﾘｰﾑ

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ｴｽﾌﾟﾚｯｿ

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0

Billecart Salmon Brut Réserve

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盛岡ﾘﾝｺﾞﾎﾟｰｸのﾘｴｯﾄｸﾞｼﾞｪｰﾙﾘｭﾊﾞｰﾌﾞ

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1

Billecart Salmon Brut Réserve

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鱸と海老のﾀﾙﾀﾙｿｰｽﾗﾀﾄｩｲﾕ

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鱸と海老のﾀﾙﾀﾙｿｰｽﾗﾀﾄｩｲﾕ

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鱸と海老のﾀﾙﾀﾙｿｰｽﾗﾀﾄｩｲﾕ

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0

ﾋﾞｰﾂのﾎﾟﾀｰｼﾞｭ

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1

伊佐木のﾎﾟﾜﾚｿｰｽﾗｳﾞｨｺﾞｯﾄ

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2

ﾎﾛﾎﾛ鳥の赤ﾜｲﾝ煮込みとﾌｫﾜｸﾞﾗのﾊﾟｰﾄﾌﾞﾘｯｸ

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ﾎﾛﾎﾛ鳥の赤ﾜｲﾝ煮込みとﾌｫﾜｸﾞﾗのﾊﾟｰﾄﾌﾞﾘｯｸ

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ﾏﾝｺﾞｰと季節のﾌﾙｰﾂとｺｺﾅｯﾂｱｲｽｸﾘｰﾑ

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ｴｽﾌﾟﾚｯｿ

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ﾏﾝｺﾞｰと季節のﾌﾙｰﾂとｺｺﾅｯﾂｱｲｽｸﾘｰﾑ

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1

Cuisine française Mont Fleuve

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2020/10訪問4回目

3.9

料理・味3.9
サービス3.9
雰囲気3.9
CP3.9
酒・ドリンク3.9

￥2,000～￥2,9991人

Diners Club France Restaurant Week 2020…『Mont Fleuve』

フランス料理の一大イベントとして定着した感のある『トレ・ボン！日本のテロワール』をテーマに和の食材を取り入れたメニューで迎えてくれるフランス料理の祭典『Diners Club』主催の『France Restaurant Week 2020』｡今年は開催から10年目の記念すべき節目の年でした｡岩手県内でのフレンチレストランウィーク参加店舗5店舗の中の最後の一軒である『ホテルメトロポリタン盛岡New Wing』さん2Fのフランス料理店『Mont Fleuve』さんへと久しぶりに再訪させていただきました｡今回は通常価格3,000yenを2,500yenで提供されるというレストランウィーク期間限定のDéjeunerのコースをいただきました｡アペリティフには『Santero Pinot Chardonnay Brut Flower Bottle』がDiners Clubのメンバー特典として振る舞われました｡料理は『フォワグラ(Foie gras)』と『ホロホロ鳥(Pintade)』のパテ(Pâté) 黒ニンニクのピューレからスタートし目の前でスープが注がれ仕上げられる三陸産の『曹以(ｿｲ)』と野田村産の『帆立貝(ﾎﾀﾃｶﾞｲ)』の貝柱(ｶｲﾊﾞｼﾗ)に『ムール貝』に『ボタン海老(ｴﾋﾞ)』のブィヤベース(Bouillabaisse)にドミノ状にカットされた『蛸(ﾀｺ)』と雑穀のワザありのリゾットは食感と味覚の佳きアクセントになっておりました｡ブィヤベースの味の決め手となるのは『フュメ･ド･ポワソン(Fumet de poisson)』ですが『柚皮(ﾕｽﾞｶﾜ)』で和のエッセンスの香味付けがされており爽やかさが口元に齎せました｡デセールにクレームフロマージュ(Crème Fromage)､シャインマスカット､巨峰のソルベ､カッフェにエスプレッソにて『Diners Club』主催の『France Restaurant Week』のランチのコースはひと通りです｡この味と内容で税･サーヴィス料込み2,500yenはなかなかお値打ちな内容でした｡

3

ﾌｫﾜｸﾞﾗとﾎﾛﾎﾛ鳥のﾊﾟﾃ

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3

ﾌﾞｲﾔﾍﾞｰｽ

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3

ｸﾚｰﾑﾌﾛﾏｰｼﾞｭとｼｬｲﾝﾏｽｶｯﾄ､巨峰のｿﾙﾍﾞ

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3

ｴｽﾌﾟﾚｯｿ

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2

ﾊﾟﾝとﾊﾞｹﾞｯﾄ

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ﾌｫﾜｸﾞﾗとﾎﾛﾎﾛ鳥のﾊﾟﾃ

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2

ﾌﾞｲﾔﾍﾞｰｽ

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2

ｸﾚｰﾑﾌﾛﾏｰｼﾞｭとｼｬｲﾝﾏｽｶｯﾄ､巨峰のｿﾙﾍﾞ

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2

ｴｽﾌﾟﾚｯｿ

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2

Santero Pinot Chardonnay Brut Flower Bottle

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2

ﾌｫﾜｸﾞﾗとﾎﾛﾎﾛ鳥のﾊﾟﾃ

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2

Santero Pinot Chardonnay Brut Flower Bottle

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2

ﾌﾞｲﾔﾍﾞｰｽ(Avant)

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2

ﾊﾞﾀｰとﾊﾟﾝとﾊﾞｹﾞｯﾄ

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2

ﾌﾞｲﾔﾍﾞｰｽ(Après)

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2

ｸﾚｰﾑﾌﾛﾏｰｼﾞｭとｼｬｲﾝﾏｽｶｯﾄ､巨峰のｿﾙﾍﾞ

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2

ｴｽﾌﾟﾚｯｿ

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2

Cuisine française Mont Fleuve

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2019/09訪問3回目

3.5

料理・味3.4
サービス3.5
雰囲気3.8
CP3.0
酒・ドリンク3.8

￥10,000～￥14,9991人

盛岡を代表するホテルフレンチ…『MONT FLEUVE』

盛岡の陸の玄関口盛岡駅前という好立地に建つホテル『メトロポリタン盛岡ニューウイング』内のフランス料理『MONT FLEUVE』さんへ久しぶりに再訪させていただきました｡連休明けの平日､給料日前の24日の夜ということもあってのことなのでしょうが店内には自分を含め二組の客のみという静かな環境の中､コース料理をいただきました｡アペリティフには『Sabartés Cava Brut Reserva』､料理は北海道産の『鰊(ﾆｼﾝ)のマリネ』と南部煎餅(ﾅﾝﾌﾞｾﾝﾍﾞｲ)エゴマ入りマスタードのフィンガーフードの小さなアミューズからスタートです｡オードブルには三陸産の『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』と北海道産の『北寄貝(ﾎｯｷｶﾞｲ)』のMie cuit(ﾐ･ｷｭｲ) 薩摩芋(ｻﾂﾏｲﾓ)とパッションフルーツのモンブラン仕立 Sauce vinaigrette(ｳﾞｨﾈｸﾞﾚｯﾄｿｰｽ)｡オードブルの皿に合わせてグラスワインのリストより奥尻ワイナリーの『Okushiri Pinot Gris 2018』を所望｡料理とこのピノグリのマリアージュはドストライクで自画自賛で悦に入りスープには南仏の『La Soupe au pistou(ｽｰﾌﾟ･ｵ･ﾋﾟｽﾄｩｰ)』､スープに合わせて『Château Lacaussade Saint-Martin 』をオーダー｡これもバランスは結構良いペアリングでした｡そしてメインのヴィアンドには北海道産オホーツク知床和牛(ｼﾚﾄｺﾜｷﾞｭｳ)の『ランプ肉のポワレ』の赤ワインソース､ガルニチュールに南瓜(ｶﾎﾟﾁｬ)のグラタンに合せてHors-d'oeuvreの帆立貝柱と北寄貝に合わせた『Okushiri Pinot Gris 2018』同様に北海道産の食材×北海道産ワインのペアリングをと思い『Okushiri Zweigeltrebe 2018』をオーダーするもソムリエ氏より料理とワインの重量感のバランスが良くない｡という鋭いご指摘を受け氏が奨める『Château Padarnac Pauillac 2014』と合せていただくことに｡程無くして供された『ランプ肉のポワレ』と氏のススメてくれたボルドーとのマリアージュは確かに悪くはなかったものの個人的には『Okushiri Zweigeltrebe 2018』を合わせていただいてみたかったという後悔の念が後々迄残りデセールの北海道産の『マスカルポーネのティラミス』､カッフェに『エスプレッソ』をいただき『北海道フェア』のCours du dînerはひと通りです｡ソムリエ氏は客が二組だったこともあってのことなのでしょうギャルソン役も務められておりましたが､ゆっくりと食事の時間を過ごすことが出来ました｡ホテルフレンチは雰囲気と接客は確かに良いのですが先に寄せていただいた『Comfort dining DADA』さんや『Chez mura bleu Lis』さんで供された料理の内容と単純に比較しますとかなり部が悪いように感じたのは自分の率直な意見です｡以前はもう少し原価率が高い料理が供されていたように感じましたが費用対満足度というポイントで評価を見直しさせていただきました｡

4

知床和牛ﾗﾝﾌﾟ肉のﾎﾟﾜﾚ

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4

鰊のﾏﾘﾈ,南部煎餅,ｴｺﾞﾏ入りﾏｽﾀｰﾄﾞ

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4

北寄貝,帆立貝柱のﾐ･ｷｭｲ,ﾓﾝﾌﾞﾗﾝ仕立

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4

ﾋﾞｽﾄｩｰｽｰﾌﾟ

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2

Romsteck de bœuf poêlêe

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2

ﾉｽｶﾙﾎﾟｰﾈのﾃｨﾗﾐｽ

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2

ｴｽﾌﾟﾚｯｿ

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2

Hareng mariné et NANBU-SENBEI,moutarde au EGOMA

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1

北寄貝,帆立貝柱のﾐ･ｷｭｲ,ﾓﾝﾌﾞﾗﾝ仕立

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1

Soupe au pistou

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1

Romsteck de bœuf poêlêe

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1

Tiramisu de mascarpone

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1

Espresso

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1

店内の雰囲気

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1

Sabartés Cava Brut Reserva

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1

Hareng mariné et NANBU-SENBEI,moutarde au EGOMA

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1

Sabartés Cava Brut Reserva

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1

Beurre

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2

Baguette,Boule

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1

Okushiri Pinot Gris 2018

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1

北寄貝,帆立貝柱のﾐ･ｷｭｲ,ﾓﾝﾌﾞﾗﾝ仕立

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1

Okushiri Pinot Gris 2018

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2

Baguette,Boule

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1

Château Lacaussade Saint-Martin

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1

Soupe au pistou

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1

Château Lacaussade Saint-Martin

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1

Romsteck de bœuf poêlêe

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1

Château Padarnac Pauillac 2014

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1

Tiramisu de mascarpone

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1

Château Padarnac Pauillac 2014

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2

Espresso

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1

Menu du cours

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1

Carte des vins

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2

MONT FLEUVE 外観

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2017/10訪問2回目

3.9

料理・味3.9
サービス3.9
雰囲気3.8
CP4.0
酒・ドリンク4.0

￥10,000～￥14,9991人

盛岡屈指のホテルフレンチ…『MONT FLEUVE』

全国600軒余りのレストランが参加されダイナースクラブ『フランスレストランウィーク2017』が開催されていた期間中に盛岡駅近の『ホテルメトロポリタンニューウイング』のメインダイニング『MONT FLEUVE』さんにてフランスレストランウィーク限定のコース料理をいただきました｡アペリティフは泡にて料理は三陸産の『帆立貝』とカリフラワーのモンブランのアミューズから順に三陸産『新秋刀魚』とキタアカリの温かいテリーヌトリュフの香るバルサミコソースのオードブル｡スープは『セップ茸のコンソメスープ』､そしてストゥーブに収められた熱々のパンとバゲット､ポワソンには『真鱈』のポワレと焼き蕪柚子風味の浅蜊のブイヨン､ヴィアンドには岩手県産『黒毛和牛』ロース肉のグリルエシャロットソース､デセールはマロンのブリュレ､リンゴのマルムラード､カシスのソルベ､フランボワーズのシブースト､珈琲にてコース料理はひと通り｡先日寄せていただいた高台に佇む一斉を風靡した老舗ホテルのコース料理の内容と同じ価格帯の料理ですから単純に比較してしまうと総ての項目で當店の方に明らかに軍配があがったことは一目瞭然かと｡スマートなサーヴィス､料理をサーブするタイミングもベスト｡料理に合わせワインはソムリエ氏によるペアリング｡自分が知る限りホテルフレンチとしては東北でも屈指の一軒ではないかと思われます｡

8

岩手県産黒毛和牛ロース肉のグリル

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8

真鱈のポワレと焼き蕪柚子風味の浅蜊のブイヨン

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8

セップ茸のコンソメスープ

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8

三陸産新秋刀魚とキタアカリの温かいテリーヌ

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6

三陸産帆立貝とカリフラワーのモンブラン

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4

SAINT CLAIR FAMILY Chardonnay

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5

SAINT CLAIR FAMILY Chardonnay

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5

三陸産帆立貝とカリフラワーのモンブラン

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5

セップ茸のコンソメスープ

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6

DOURTHE SAUVIGNON BLANC

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6

DOURTHE SAUVIGNON BLANC

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5

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5

三陸産新秋刀魚とキタアカリの温かいテリーヌ

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5

真鱈のポワレと焼き蕪柚子風味の浅蜊のブイヨン

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4

MOUTON CADET ROUGE CLASSIQUE

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5

MOUTON CADET ROUGE CLASSIQUE

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5

岩手県産黒毛和牛ロース肉のグリル

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6

デセール

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6

デセール

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5

デセール

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5

珈琲

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2016/08訪問1回目

3.6

料理・味3.5
サービス3.5
雰囲気3.5
CP4.0
酒・ドリンク3.5

￥10,000～￥14,9991人

3.5

料理・味3.5
サービス3.5
雰囲気3.5
CP3.5
酒・ドリンク-

￥2,000～￥2,9991人

ホテル内でプチリッチ感を味わえます …『モン・フレーブ』。

アニヴェルセ―ルの『ステーキフェア』開催期間中の利用です｡盛岡で『ステーキ』となりますと個人的には『和かな』さんの名が真っ先に頭に浮かびます｡他にも『香月』さんや『輝てるBOUZ』さん､そして最近では『Golot』さん等､選択肢が増えており正直､ホテル内のレストランで『ステーキ』という発想は余りありませんでしたが今回はクライアント氏との打合せを兼ねた食事での利用となりタイミング良く『ステーキフェア』が開催されており利用させて戴いた次第です｡テーブルとテーブルとの間隔を広めに取った席の配置や付かず離れずの接客姿勢や如何にもホテルらしいサーヴィスは好感度の持てるものでありました｡さて､肝腎の料理は具だくさんの海藻スープにプチサラダ､メインの『ステーキ』の皿に二種類のバケット､食後にデザート二種盛合せの皿と珈琲という内容です｡『ステーキ』の焼き加減はミディアムレアでお願いし供されたものは値段とその食感から察しますところ交雑種のF1の肉を使ったステーキと思われますが､火の入れ加減も希望通りに仕上げられており肉､ソースともにそこそこ美味しいものでしたし食後のデザートの盛合せや珈琲も充分満足できるものでした｡盛岡駅に程近い立地にありながらも昼の時間帯も特に混み合うこともなくプチリッチな気分を愉しみつつ食事をすることが出来る何かと重宝する此処は意外な穴場の店ではないかと思います｡
************************************************************************************
2011/10のレビュー
三時間超に亘って行われた『BON CUISINIER D' IWATE 2011』での食事も『プティ・シュシュタナカ』さんの渾身のアヴァン・デセールを戴き残すは『デセール』と『カフェ』を残すのみとなりました。華やかなコースの〆を担ったのが當店の"熊谷崇"シェフとスタッフの方々､ポワソンを受け持たれたのも當店の"佐々木浩二"シェフだったので今､盛岡のホテルのフレンチ界では當店がトップレベルの店という見方も出来るでしょう｡今日はクリスマスイヴ､そして明日はクリスマス､きっとジモティの方々は芋洗い的な『クリスマスディナー』を満喫されに多くの方が足を延ばされることでしょう(笑)『デセール』は『マカロン』､『ラムレザン』､『マドレーヌ』という内容でいづれも美味しいものでありましたが先に供されたアヴァン・デセールの『ミルフィーユ仕立のムース』程の強烈なインパクトはなし。カフェを戴き長丁場の会も宴たけなわとなりました｡とても貴重な経験をさせて戴いたことにこの場をお借りして御礼と感謝申し上げます。
************************************************************************************
2011/10 のレビュー
先ずはじめに今回のレビューは『番外編』のレビューとなりますこと予め御了承の程お願い致します｡公益社団法人『全日本司厨士協会』北部本部岩手県支部主催の『BON CUISINIER D' IWATE 2011』｡岩手で腕を揮われている司厨士協会加盟のシェフが一同に会す年に一度のイベントであり本年度は光栄なことにその会へと主催者からお招き戴きました｡会場には東北六県から名立たるムッシュがゲストとして招かれており自分は錚々たる方々と同じテーブルを囲ませて戴くという幸運にも恵まれました｡この会は年に一度の『MVP表彰式』的な意味合いの会合ゆえフレンチやイタリアン等のシェフが終結し熱い眼差しで皿と向き合う一大イベント｡普段､厨房で腕を揮っているシェフ達が客席に座り各部門で今年､最も活躍されたと思われるシェフが料理を作り振舞うというプロがプロに対して供するという会であり関係者以外では滅多に体感することが出来ぬ貴重な経験をさせて戴きました｡メインゲストには東京より"ダニエル・マルタン"氏も駆けつけ三時間に亘る濃密なディナータイムを堪能させて戴いた全てを全七話八編に分けてレィティングさせて戴きます｡『フェリーチェ』の多田功シェフの絶品のスープに続き供された『ポワソン』を作られたのが當店の"佐々木浩二"シェフとスタッフの方々です｡盛岡のホテルの料飲部門で盛岡グランドホテルさんとともに他のホテルよりも頭ひとつ抜き出でていると感じるホテルメトロポリタン盛岡さん､日本料理の『対い鶴』さんとともにフレンチの『モン・フレーブ』さんもジモティの方々からは記念日や何か特別な日のハレの日には此処で食事をという方が多いようです｡使われた食材は一般的な魚屋さんの店頭ではお目にかかることのない『赤ヤガラ』､鱧や鰻のように身は長く口が管状になっている太刀魚を歪にしたような奇妙な魚ですが火を入れると鯛と鱧を合わせたような味がすることからなかなか人気の高い食材に手長海老と帆立の貝柱を使ったブイヤベース風のひと皿で紫芋の甘露煮が彩として添えられた『Yagara et Produi de Pe'che, Style de la Bouillabasse aux E'cume de Riesling』｡『赤ヤガラ』からは濃い出汁がとれるのでソースのベースはきっとこれがメインになっているのだと思います｡主役である『赤ヤガラ』の身はポワレにされたものでその味わいは鱧の上品さと天然ものの真鯛の旨さを足したような味わいですこぶる美味｡脇役に徹した『ラングスティーヌ』はイタリアンではスカンピ､日本では手長海老や赤座海老とも呼ばれるこれも高級食材のひとつ尾身の部分は食べ易いように取りだされパピヨットされたものを旨みたっぷりのソースに絡め味わいました。もうひとつの『コキーユ』は粒の厚みからみて吊るしの養殖ものではなく直撒きの帆立の貝柱が使われており『直撒き』ものならではの濃密な貝柱の旨みと食感が味わえるものでしたし岩手県の葡萄の一大産地である大迫町のリースリングから作られたエキュームも料理をひと際オトナの味へと昇華させるという立派な役回りを演じておりました。ブイヤベース『風』とされているのはマルセーユ憲章にのっとり海老や貝柱が使われているからのことでしょう｡ソースは勿論『バケット』で残すことなく綺麗にディップして戴きご馳走さまでした｡ワイングラスの向こうには同じテーブルを囲ませて戴いた東北六県から集まれた著名なムッシュの面々､錚々たる方々とのグルメ談義に花を咲かせながら有意義な時間を過ごさせて戴いたことに感謝あるのみ｡決してお金では買うことの出来ぬプラチナシート席を手にすることが出来たのですから…Je suis ensuite…

7

ステーキ

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6

海藻と具材たっぷりのスープ

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5

バゲット

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5

デザート

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4

珈琲

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4

サラダ

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5

ステーキ

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5

ミディアムレア

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15

デセール。

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15

カフェ。

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19

"Yagara"et Produi de Pe'che,Style de la Bouillabasse aux E'cume de Riesling

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20

大迫産リースリングのエキューム。

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17

ドメーヌエレヴァン2008、グラスの向こうは錚々たるムッシュの面々

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18

Pain。

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17

optio A30で撮影。看板。

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4

時にはフレンチ。

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4

オニオングラタンスープ

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4

海老のパイ包み

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4

いわて短角牛のヘレステーキ。

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3

珈琲＆バケット。

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3

イチゴのヨーグルトデザート。微妙に量が多く、、、

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口コミが参考になったらフォローしよう

©Loro

フォロー

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連絡する

ふじわら屋（仙北町、盛岡、上盛岡 / ラーメン）

ラーメン＋半ライス＋おしんこの満腹...

3.7

訪問： 2024/04
遠野物語（盛岡 / 日本料理、天丼、居酒屋）

牛ステーキと晩酌セットで御満悦…『...

3.6

3.6

訪問： 2024/04
囲魚すし一〆（盛岡、上盛岡、仙北町 / 寿司）

桜を愛でた後に天然本鮪で昼酒を愉し...

4.0

4.0

訪問： 2024/04
焼肉賛美（北上 / 焼肉）

唯一無二の冷麺は必食の一品…焼肉『賛美』

4.5

訪問： 2024/04
丸亀製麺（花巻、似内 / うどん、カレーうどん、天ぷら）

焼きたて牛すきごぼ天ぶっかけうど...

3.2

訪問： 2024/04
牛たん炭火焼仁（仙北町、上盛岡、盛岡 / 牛タン）

Cランチの牛たんカレーセット…牛た...

3.7

訪問： 2024/04

口コミを投稿する

店舗情報（詳細）

店舗基本情報

店名	モン・フレーブ
ジャンル	フレンチ、ホテル
予約・お問い合わせ	019-625-6262
予約可否	予約可受付時間10:00～20:00
住所	岩手県盛岡市盛岡駅前北通り2-27 ホテルメトロポリタン盛岡ニューウイング　２Ｆ大きな地図を見る周辺のお店を探す
交通手段	盛岡駅より　徒歩3分盛岡駅から343m
営業時間	11:30 - 15:00 L.O. 14:00 17:00 - 20:30 L.O. 19:30 ■ 営業時間ランチタイム 11：30～15：00（LO14：00）ディナータイム 17：00～20：30（LO19：30） ※ディナーは前日までの予約制 ■定休日なし
予算	￥6,000～￥7,999 ￥2,000～￥2,999
予算（口コミ集計）	￥10,000～￥14,999 ￥8,000～￥9,999 利用金額分布を見る
支払い方法	カード可（VISA、JCB、Master、AMEX、Diners）電子マネー不可
サービス料・チャージ	サービス料10％

席・設備

席数	36席
個室	有（2人可、4人可、6人可、8人可、10～20人可）個室２室
貸切	可（20人～50人可）
禁煙・喫煙	全席禁煙
駐車場	有フェザン駐車場
空間・設備	オシャレな空間、落ち着いた空間、席が広い、バリアフリー

メニュー

コース	飲み放題
ドリンク	日本酒あり、焼酎あり、ワインあり、ワインにこだわる

特徴・関連情報

利用シーン	家族・子供と｜接待こんな時によく使われます。
ロケーション	ホテルのレストラン
サービス	2時間半以上の宴会可、お祝い・サプライズ可、ソムリエがいる
お子様連れ	子供可（小学生可）、お子様メニューありお子様メニューあり　但し　個室のみ利用可 ※事前予約をお願いいたします
ホームページ	https://morioka.metropolitan.jp/restaurant/list/mont/index.html
公式アカウント	https://www.facebook.com/HoterumetoroporitanShengGang/ https://www.instagram.com/metropolitanmorioka_official/?hl=ja
お店のPR	シェフ厳選の食材を活かしたｺｰｽ料理クラシカルな空間が醸し出す落ち着いた雰囲気の店内。モン・フレーブは自然に恵まれたここ「いわて」を中心に、シェフが厳選した食材を存分に活かしたコース料理を展開します。豊富に取り揃えたワインと共に上質なひとときをお過ごし下さい。 ...
初投稿者	おじょじ（91）