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気仙沼産の生牡蠣
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蛤とホタルイカとヨーグルトのシュークリーム
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シンシアのムース 鰆とバジル
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自家製フォカッチャ
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鴨もも肉と豚足の赤ワイン煮 セリのチュイル添え
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ニコラの森 フォアグラムースと砂肝コンフィ入りペリゴールサラダ
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フォアグラの揚げ出し豆腐
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オレンジとアーモンドのグラニテ
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イノシシのロースト 甘酸っぱいはちみつソース
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牛肉のコンフィ 赤ワインソース
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ニコラのタルトタタン
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グランマニエのクリームブリュレ
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テイクアウトのフォアグラテリーヌとパンデピス
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テイクアウトのカヌレ
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メニュー
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メニュー
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メニュー
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ワインメニュー
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店内
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店内
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店内
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店内
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生牡蠣の案内板
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店構え
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店構え
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オシャレな入れ物
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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
本日連れとお伺いしたのは、フランスボルドー出身、複数の星付きレストランで経験後、1999年来日し、東京、大阪のホテル、俺のフレンチの料理長を経て、2021年11月にオープンしたカジュアルフレンチの此方。
切っ掛けは贔屓にしているフレンチ店のご主人と此方のニコラさんが一緒に写っているインスタグラムを拝見した事、食べログマイフォロワーの方々も伺っている事、口コミも概ね高評価で、自宅からそう遠くない事から伺いました。
事前にHPで18時半に予約済。コースは腹12分目9,800円、腹10分目7,800円、腹9分目5,800円の3種類で腹10分目を予約済。
店内はL字型カウンター席のオープンキッチンスタイル。フォアグラの魔術師と言われ、フランスの和食店でも働いた経験も有るシェフの調理をライブ感覚で拝見出来ます。
和服姿の奥様が丁寧な料理の説明の後、アリゴテの白ワインで乾杯。
最初にメニューとは別に案内板にあった気仙沼の生牡蠣を注文。
上にはドライソーセージのソシソンが乗って、牡蠣は濃厚クリーミーで味の輪郭がはっきりして美味しい。
以下料理コース。
アミューゼ
蛤とホタルイカとヨーグルトのシュークリーム
意外な組合せですが、意外に合います。少しホタルイカの味が分からなかったけど。
シンシアのムース、鰆とバジル
シンシアはフランス産のじゃが芋の品種。クセの無い滑らかな味わいに春を告げる鰆の控え目な脂の旨味。
鴨もも肉と豚足の赤ワイン煮 セリのチュイル添え
ボルドー風せり鍋をイメージしたそうです。コクが有りながら後味はあっさり。
ニコラの森 フォアグラムースと砂肝コンフィ入りペリゴールサラダ
名物料理の1つ。山盛りのベビーリーフの山を掻き分けるとフォアグラムース。他にも柔らかな砂肝、プチ・トマト、苺等も有り、チョットした宝探し的なサラダ。
フォアグラの揚げ出し豆腐
濃厚なフォアグラに淡白な揚げ出し豆腐のコンビ。和とフレンチの融合の一品。
オレンジとアーモンドのグラニテ
甘さ控え目であっさり味。
メインはどれも魅力的な4種類の中から、私はイノシシのロースト、連れは此方の名物メニューの牛肉のコンフィを選択。
鳥取県産の猪は繊維質が多く、野性的な味わいで食べ応え有り。
連れの牛肉のコンフィは数時間煮込まれてホロホロと箸でも崩れる位に柔らかくソースとの相性も良し。ムース状のポテトも滑らかで甘い。
蛤とホタルイカのリゾット
蛤で炊いたリゾットはチーズ風味も加わり、香り良く、ホタルイカも柔らかく風味豊か。蛤とホタルイカに始まり、蛤とホタルイカで〆ます。
デザートも3種類の中から、私はニコラのタルトタタン、連れはグランマニエのクリームブリュレを注文。
タルトタタンはあまり林檎を食べない私でもすんなり食べられる程、甘過ぎず酸味を感じさせないタルト。連れのクリームブリュレも美味しい。
伝統的なフレンチに和の要素を取り入れた料理の数々。お店のコンセプトはニコラの家に来たような家庭的なもてなしと寛ぎだそうです。
ワインも美味しかった。グラスワインとしては量が多いので沢山の種類を飲みたい方は、ハーフにもしてくれます。
お会計も本格的なフレンチ料理の割にはリーズナブル。お見送りまでして頂き、最後までフレンドリーで居心地の良いお店でした。ご馳走様でした。
追伸
テイクアウトでカヌレを頂き、気になっていたフォアグラテリーヌとパンデピスを購入。
本場フランス人シェフの作ったカヌレはモチモチして弾力の有る味わい。パンデピスも干し葡萄、オレンジにフォアグラの甘味が加わり、流石はフォアグラの魔術師と言われる味わいでした。