食べログにはお得なクーポンが盛りだくさん！

渋谷 × フレンチ でクーポンのあるお店を探す

この口コミは、I love Europeさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

I love Europe 口コミ1,966件フォロワー1,844人

4.5

￥60,000～￥79,9991人

料理・味4.5
サービス4.5
雰囲気4.6
CP4.2
酒・ドリンク4.5

2019/12訪問4回目

4.5

料理・味4.5
サービス4.5
雰囲気4.6
CP4.2
酒・ドリンク4.5

￥60,000～￥79,9991人

東京　移転後　グッと雰囲気刷新の店内　

常連さんのディナーお誘い　ありがとうございました

移転された店内は、グッとフレンチっぽい洗練されたもの　
空間を生かしたセンスの良さが感じられる

ワインもグレードアップ　お値段もアップですが,,,

本日のメニュー

・うにのタルト
・シャンパーニュのカクテル
・秋刀魚パイ包み
・焼きたてのブリオッシュ、燻製したバター
・鴨、黒トリュフのせ
・白子パイ包み
・甘鯛皮パリパリ焼き、ホワイトソースのスープ
・ホロホロ鳥ロースト
・おこわ
・ガトーショコラ
・北海道マンゴータルト

ワイン

高級ワインですね　以下の値段は参考まで（Vivinoによるもの）

・Kai　Carmenere　2012　チリ　赤　カルメネーレ　￥17,952
・Dom Perignon　Brut Champagne　2006　仏　泡　Ch.PN　￥27,730
・Volney　仏　PN　1981　Vivino価格出ず　高価なはず　￥50,000以上では？

9

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4

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4

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4

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4

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2019/04訪問3回目

4.6

料理・味4.6
サービス4.5
雰囲気4.3
CP4.5
酒・ドリンク4.6

￥40,000～￥49,9991人

東京　皿全体の空気感　を素材の織り成す世界で表現　甘鯛鱗付きの素揚げ　蟹とアスパラガスのソースで

２度目も感動で終えた前回　

今宵もペアリングを楽しみ　夏子さんワールドの　”バランス感”　を味わう

その秀逸な　バランス感　を感じたのは、今宵の小生出色の一品　甘鯛鱗付きの素揚げ　蟹とアスパラガスのソースで

お店の　シグニチャー的　な一品だが、

甘鯛を主にして皿全体の空気感を出すか？、その空気感を主にして甘鯛と蟹、アスパラガスを織り出すか？　

考えさせられながら食べ進むが、作り手の思惑は　後者　だろう

その皿全体の空気感　を素材の織り成す世界で表現　芸術性までも感じられる

素材のどれが美味しい　ではない　そんな魅惑の世界に浸れる一品

本日のメニュー

提供順に

・スカイベリー、初恋の香り*（苺）のシャンパン
・雲丹、鴨の卵黄、金華ハムを使ったタルト
・ブリオッシュ
・◎鮎のフリット　サルサソース　花山椒　ピカージュ　鮎の肝ソースが中に　→サルサソースのみでも旨い！
・◎甘鯛鱗付きの素揚げ　蟹とアスパラガスのソースで
・河豚白子のミルフィーユ仕立て　柑橘ソース
・ホロホロ鳥ソテー
・干し貝柱、サマートリュフのリゾット
・メロンのシャーベット
・マンゴータルト
・小菓子

*山梨県の種苗会社である「三好アグリテック株式会社」と福島県の育種者から誕生した品種で、突然変異で誕生した白いいちごを素にして開発　外皮はピンクの淡い色合いですが中身は純白　長円錐の形で粒は大き目で、程良く硬さがある事がいちごのサクサクとした食感と輸送中の潰れの心配がない品種

ワイン

・Chabris Grand Cru les Branchots 仏　白　Ch.
・Pouilly Fusse 仏　白　Ch.
・Ruinart Chmpagne 仏　泡
・Savigny de Beaune 1er Cru 仏　赤　PN.
・Paul Lato 仏　白　Ch.
・Sauternes (Premier Grand Cru Classe) 1999　仏　貴腐　

15

河豚白子のミルフィーユ仕立て　柑橘ソース

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15

◎甘鯛鱗付きの素揚げ　蟹とアスパラガスのソースで

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15

マンゴータルト

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14

ホロホロ鳥ソテー

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6

雲丹、鴨の卵黄、金華ハムを使ったタルト

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7

◎鮎のフリット　サルサソース（真ん中）　花山椒　ピカージュ　鮎の肝ソースが中に

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6

◎鮎のフリット　鮎の肝ソースが中に

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6

干し貝柱、サマートリュフのリゾット

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7

スカイベリー、初恋の香り*（苺）のシャンパン

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6

干し貝柱、サマートリュフのリゾット　アップ

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6

メロンのシャーベット

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6

小菓子

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6

ブリオッシュ

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4

ブリオッシュ

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7

燻製バター

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2019/03訪問2回目

4.6

料理・味4.6
サービス4.5
雰囲気4.3
CP4.5
酒・ドリンク4.6

￥30,000～￥39,9991人

東京　光る美的感覚にセンスのある素材使い

食べログアワードでも、とびきりのオシャレをして参加されるらしいオーナーシェフの夏子さん
そんなおしゃれシェフの作る料理を食べてみたいそう思わざるを得ない

有難いことにお誘い頂いて、二度目のお邪魔
楽しみにして伺いました　　ありがとうございました

正直二度目のお邪魔は、今後も伺いたいかどうかの　分岐点　になることも多い
二度目が良ければ自分の中では、継続して伺いたいなぁ～と思う

いやぁ　良かったです　
皿を彩る美的感覚もさることながら、季節の素材を上手く取り入れて味に深みを与える　
このあたりは、センスが光るとしか言いようがない

1日一組のみの予約　またお邪魔したいものです

本日のメニュー

・スカイベリー、ベリーほっぺ　シャンパンでベリーのメレンゲを乗せて
・雲丹タルト　鴨の卵黄の塩漬けを使って
・ブリオッシュ　薫香バター
・◎蟹とその内子、コンソメ処理の蕪を使った一品
・◎ふぐ白子　百合根ピューレを使った柚子ソースで
・◎甘鯛　白アスパラのソース　→　塩と水だけで
・◎ホロホロ鶏のソテー　ふきのとうソース
・◎すっぽん、蛤のリゾット　うどのピクルス、菜の花、焦がしバターを使って
・みかんのシャーベット
・◎北海道のマンゴー（白銀の太陽）を使ったタルト
・最中　中に甘夏と柚子のジャムとガトーショコラ　マリアージュフレール*　ファーストブラッシュ**を使って

*１７世紀から存在した老舗のフランスの紅茶ブランド　かのルイ１４世も愛飲
**バラの１品種　紅茶の香りづけに使用されることも

後から見直すと、結構海鮮が食材で多いデスネ　私にとっては嬉しいところ
後半に向かって盛り上がる構成は、さすが　センス満点

ワイン

・Alsace Grand Cru Schoenbourg 2009　仏　貴腐　リースリング
・Royal Brut Champagne N.V.　仏　泡　PN,Cｈ、PM
・Duende Gold Coast Vineyard PN 2012　米　赤　PN
・◎Meursault Les Tillets　2014　仏　白　Ch.
・Sauternes (Premier Grand Cru Classe) 1999　仏　貴腐　

ワインも良いものばかり　Meursault なんてなかなか出てこないっすよ　ペアリングフレンチで

13

◎甘鯛　白アスパラのソース　→　塩と水だけで

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13

◎すっぽん、蛤のリゾット　うどのピクルス、菜の花、焦がしバターを使って

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13

◎蟹とその内子、コンソメ処理の蕪を使った一品

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12

ふぐ白子　百合根ピューレを使った柚子ソースで

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5

◎ホロホロ鶏のソテー　ふきのとうソース

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5

みかんのシャーベット

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5

◎北海道のマンゴー（白銀の太陽）を使ったタルト

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5

◎北海道のマンゴー（白銀の太陽）を使ったタルト

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5

◎北海道のマンゴー（白銀の太陽）を使ったタルト

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5

スカイベリー、ベリーほっぺ　シャンパンでベリーのメレンゲを乗せて

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5

雲丹タルト　鴨の卵黄の塩漬けを使って

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5

ブリオッシュ　薫香バター

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4

ブリオッシュ　薫香バター

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4

薫香バター

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4

最中　中に甘夏と柚子のジャムとガトーショコラ　マリアージュフレール*　ファーストブラッシュ**を使って

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4

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4

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4

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4

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4

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4

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2018/11訪問1回目

4.5

料理・味4.5
サービス4.5
雰囲気4.2
CP4.4
酒・ドリンク4.6

東京　センスが光る直球フレンチ

住所公表しない隠れ家レストラン　1日１組の予約のみ　プラチナシートにお誘い頂きました　
ありがとうございました

マンゴーのスイーツは、オーナーシェフ夏子さんの代名詞　今や超有名なもの

また、フロリレージュ　でスーシェフまで勤められた料理の実力もかなりなもの
料理のそこここに　センス　を感じる　

その　”センス”　って？　
「人の好みって千差万別　その好みに対応できる　言わば　”引き出しの多さ”　を持っているシェフの技」　同席の常連さんの話に納得です　

ワイン　もオーナーシェフはお好きなご様子　
コルトン　が出てきたときは、ちょっとビックリ（高価なコルトンは、1本50万はするので）しましたが、「火事があったのでアメリカのワインは買うようにしている」と、ワイン愛があるのなぁ　と感心しきり　　もちろん料理との相性も良好　

本日のメニュー

・雲丹タルト
・◎ブリオッシュ　自家製バター
・◎秋刀魚の春巻き風にサルサソース（和梨、キャビアが中に）　ピパーチと
・猪　茄子の土台に秋トリュフをトッピングに　
・◎松茸スープに揚げたてぐじ　毛蟹が中に
・蝦夷鹿　◎栗ソース　生黒胡椒をトッピングに　→　栗ソースがいい
・◎帆立貝柱のリゾット　卵黄ソース
・◎デザート　１）みかんのシャーベット　２）マンゴー（白銀の太陽）３）チョコフィナンシェ

ドリンク

・シャインマスカットの食前酒　4人で１房使い切り
・Grand Cordon Brut Champagne　仏　Ch.PN
・Duende Gold Coast Vineyyard 　米　ピノノワール
・Corton-Charlemagne Grand Cru 2001　仏　シャルドネ
・Black Label Cabernet Sauvignion　米　カベルネ・ソーヴィニョン
・Moet & Chandon Imperial Brut Champagne N.V.　仏　Ch.PN.Pino Meunier
・Chateau Guiraud 1999　仏　貴腐　セミヨン

14

マンゴー（白銀の太陽）

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12

◎松茸スープに揚げたてぐじ　毛蟹が中に

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13

◎帆立貝柱のリゾット　卵黄ソース

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12

雲丹タルト

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4

◎ブリオッシュ　

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3

◎自家製バター

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4

◎秋刀魚の春巻き風にサルサソース（和梨、キャビアが中に）　ピパーチと

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3

猪　茄子の土台に秋トリュフをトッピングに　

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3

猪　茄子の土台に秋トリュフをトッピングに　

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3

蝦夷鹿　◎栗ソース　生黒胡椒をトッピングに　→　栗ソースがいい

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4

みかんのシャーベット

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4

マンゴー（白銀の太陽）

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3

チョコフィナンシェ

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3

シャインマスカットの食前酒　4人で１房使い切り

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3

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3

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2

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2

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2

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2

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2

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2

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2

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2

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2

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2

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2

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口コミが参考になったらフォローしよう

I love Europe

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

I love Europeさんの他のお店の口コミ

翁屋（橋本 / 居酒屋、海鮮、日本料理）

神奈川・橋本常連客に愛される日...

3.9

訪問： 2024/04
昇龍（京成上野、上野御徒町、御徒町 / 餃子、中華料理）

東京・上野飽きのこないジャンボ...

4.0

訪問： 2024/03
鮨あらい（銀座、新橋、東銀座 / 寿司）

東京・銀座安定のあらいさん

4.7

4.7

訪問： 2024/03
SUGALABO（神谷町、六本木一丁目、赤羽橋 / イノベーティブ、創作料理）

東京・神谷町須賀さんワールド...

4.7

訪問： 2024/01
サエキ飯店（目黒、恵比寿 / 中華料理）

東京・目黒中華を基本に東南アジ...

4.3

訪問： 2023/12
榎本ハンバーグ研究所（春日、後楽園、東大前 / ハンバーグ、居酒屋）

東京・春日丁寧に作られたハンバーグ

4.0

訪問： 2023/12

I love Europeさんの口コミ一覧（1966件）を見る

口コミを投稿する

店舗情報（詳細）

店舗基本情報

店名	移転 ete（エテ/été）移転前の店舗情報です。新しい店舗はete（エテ/été）をご参照ください。
受賞・選出歴	2020年Silver受賞店 The Tabelog Award 2020 Silver 受賞店 2019年Silver受賞店 The Tabelog Award 2019 Silver 受賞店 2018年Silver受賞店 The Tabelog Award 2018 Silver 受賞店 2017年Silver受賞店 The Tabelog Award 2017 Silver 受賞店
ジャンル	フレンチ
住所	東京都渋谷区
営業時間	■定休日不定休
予算（口コミ集計）

席・設備

個室	有（4人可）一日一組４名まで。

特徴・関連情報

利用シーン
ロケーション	隠れ家レストラン
オープン日	2015年7月25日
備考	一見不可同建物内にあるお菓子販売のお店「ete」で商品を購入した方はレストラン予約可。
初投稿者	ingridb（1541）