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自家製鯔子の塩漬けサブレ
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自家製鯔子の塩漬け(からすみ)サブレのアップ
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オックステールと香味野菜、蕗の薹の泡ソース
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(chartogne Taillet Bruyt cuvee Sainte Anne)
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メゾンカイザーのパン、グランフェルマージュのバター
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塩とオリーブオイルが主役、山羊乳のバヴァロワ
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北海道産帆立貝柱、ホワイトセロリ、黄ニラ、クレソン、マスカットビネガー
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(surgiva)
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十和田湖産ワカサギのフリット、ポロ葱、キャンディキャベツ、ロイロム、
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ファラエル、ホッキ貝、タルディーボ、ウニ
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(saint-Joseph Reflet 2007)
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(saint-Joseph Reflet 2007)
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ハタのキュイソンクナレ、ラングㇲティーヌを香草クリームで繋いだソース、シブレット、蕪
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鹿のクラシタ肉のロースト、下仁田葱のグラタン仕立て、プチヴェール、新蕎麦の実、胡麻、玉葱、エシャレットををフォンドボーと合わせて
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春菊のソルベ、オリーブオイルの泡
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低温熟成した新潟県産生栗のフラン・ブリュレ
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コーヒー
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アッペンツエラー・チーズのパンペルデュ
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メレンゲアイス、ブラックタピオカ
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ホワイトチョコ、フィアンティーヌの小菓子
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ここが入口✭
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ウェイティングのテーブルにはキノコ✭
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セッティング✭
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まずはシャンパーニュ✭
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鯔子の卵巣のサブレ✭
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メゾンカイザーのパン✭グランフェルマージュのバター✭
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アーティチョークのスープ✭
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シャンパーニュで乾杯✭
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塩とオリーブオイルが主役✭山羊乳のバヴァロワ✭
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ポワロー雲丹、ホロ葱、コンテチーズ、クルトンも合わせて✭
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軟水で✭
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フォアグラのタルト、生シャンピニオンスライスと焦げ目をつけた日向夏✭
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赤ワイン✭
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赤ワイン✭
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鱈の白子と帆立のカネロニ包み、ハニーキャベツ、ゼップ茸ソース✭
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徳島産鰆のキュイソンクナレ、蛤のお出汁、VEPシャルトリューズのソース、京都の蕪とカシューナッツ✭
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ラングドッグ産乳飲み仔牛もも肉の3Hロースト✭
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蜜柑とオー・ド・ヴィー・ド・ミラベルのソルベ、金柑のコンポート✭
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高知産さちのかの実とそのソースをサンドしたマカロン✭
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ガトーノワゼットとミルククリーム添え✭
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ココナッツソースを敷いたメレンゲのアイスクリーム、ローストした胡麻を掛けて✭
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プティフールはドモーリのチョコレート✭
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6名で個室です★
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シャンパーニュで乾杯★
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テット・ド・コションのビスケット★
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ミル貝と春野菜のスープ★
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塩とオリーブオイルが主役★山羊乳のバヴァロワ★
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メゾンカイザーのパン★グランフェルマージュのバター★
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フォアグラとセロリのサラダ★
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グリーンアスパラのローストとホタル烏賊★
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伊豆下田の金目鯛★あおさ海苔のソース★この虹色!きれい!岸田シェフの火入れの一番の見せところ!
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ルーアン鴨の3Hロースト★カカオのソース★
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プティ・アルディ・ガスナ★
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アップルティーのソルベ★
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カザイフをまとったマスカルポーネのムース★
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焼き立てのチーズケーキ★
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メレンゲのアイスクリーム★
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ハーブティー★
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プティフールはドモーリのチョコレート★
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ダイニングはこんな感じです★
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白紙のメニュー★
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Pierre Callot Brut
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Rosa Rosa Rosam Vin de Pays des Collines Rhodaniennes
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BADOIT
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Kritt Gewurztraminer Marc Kreydenweiss 2012
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Dom. Cauhape la Canopee Jurancon Sec 2011
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Dom. du Chateau de Chorey Beaune les Teurons 2008
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Dom. de Beaurenard Rasteau Vin Doux Naturel Vendange 2007
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今回もメニューリストに岸田シェフのサインをいただきました★
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ガーデンシティ品川御殿山の1階にあります☆
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ここの1階です☆
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-
入口の外観です☆
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店内に入り左にウェイティングスペースがありそこで待ちます。シャンデリアはインゴ・マウラーのデザイン☆
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メニューリストに岸田シェフのサインをいただきました☆
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年に1回のカンテサンスはスケジュール上、
久々のランチの訪問となりました。
ランチでもじっくり3時間近く掛かりますが
いつもこんなに時間が経っていたのか?と
思うほどで全く飽きもきません。
カンテに訪れるとなるとビシッと身も心も整え
いつになく緊張感をもって伺うことになる。
それはカンテに限らず三ツ星を維持されている
お店にはそれだけの重みと風格が備わっている…。
お昼ですのでアルコールは控えシャンパンを
おろしましたが、後はガス入りミネラル
ウォーターとポールジローのグレープジュースで。
(Cazals La Chapelle de Clos Brut Grand Cru)
シュワシュワで乾杯♪
この日の夏のメニューは…。
☆明石の蛸とトマトの冷製スープ
蛤のブイヨンがベース、真蛸、胡瓜、茗荷、トマト、
レモングラス、バジルを使った爽やかなスープ
☆カンパーニュ、バター
メゾンカイザー製、グランフェルマージュのバター
☆塩とオリーブオイルが主役、山羊のバヴァロア
スペシャリテ!ゲランドの塩、京都の山羊のミルク、
百合根、マカダミアナッツを使うだけの極シンプルさ。
やっぱりこれは美味しい~。
☆焼いたタブレと雲丹
パルミジャーノ、クスクスをあわせ焼きタブレにし
雲丹、野草をのせた香ばしいフィンガーフーズ
☆山口県萩産の甘鯛、リカールと大葉のソース
一瞬にして1匹ごとオーブンに入れて焼く
パプリカ、エシャレット、ルッコラ、アーティ
チョークなどを使った酸味あるソース
皮はパリパリ。火入れも良好。
☆愛知県産うずらの3時間ロースト
もも肉と胸肉にブリニ―をまといロースト
焼き玉蜀黍、枝豆、万願寺唐辛子、生ハム、
玉ねぎ、2色のソース:甘夏チェッロ、シェリー。
☆デセール2種類
・赤肉らいでんメロンと酒粕のブラマンジェ
・焼き立てのガトーショコラ、カシス
全て集中されたお皿でランチでも手抜きは
感じないしブレがない。厨房でそんな姿の
岸田さんが何となく目に浮かんできます。
斬新な組み合わせの酸味がきいたソースは
初めて伺った頃は実は美味しいと思えず私には
変わった味でしかなかった。
今はこのソースを口にするとカンテに来たんだと
美味しいと思うのだから味覚って不思議。
お弟子さんたちのお店で火入れは伝承されていても
この個性的なソースは今の所出合ったことはない。
帰りはきちんと見送り。いつもひょうひょうとして
いらっしゃるけど、これ昼、夜とずっと毎日。
簡単そうでこれって難しいことだと思います。
ずっと持続できることが素晴らしいです。