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看板
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セミドライトマト、クレソンの泡、発酵した焼きとうびき、ベルガモットパウダー
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軽く火を入れた牡蠣、自家製豆腐、、発酵したトマトの酸味のあるソース
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焦がしたイーストペースト 春菊の泡 リードボー
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寝かせた芋:発酵じゃがいもスープ、大葉、ミョウガ、まぐろ
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うな重、ガレットしそ、ミョウガ、もち米
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西京焼き、ホワイトアスパラフラン、こごみ
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ワッフル
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モリーユ茸とやまと芋、コンテチーズ山菜ソース
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甘味と塩味:焦がしバター フォアグラ
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紀州鴨炭火焼きほうれん草たけのこ実山椒
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鴨そば、行者にんにく
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店内
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発酵と松:ブランマンジェ、昆布茶、松の新芽
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珈琲
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ミルクアイスクリーム苺ジャムとイチゴと昆布
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茶菓子
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A.R.ルノーブル
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グリューナーヴェルトリーナー
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ドメーヌ・ド・ラ・ドゥナンテ ブルゴーニュ
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コートデュローヌ ヴィエイユ・ヴィーニュ
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日輪田
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アルボワ
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店内
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外観
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ノルディックの要素を取り入れたフレンチを提供している。ノルディック料理といえば、最近だと軽井沢のナズが有名だが、東京で美味しいノルディック料理だとこのお店だろう。ブリアンザ発祥の地で、イタリアンのお店だったのを1年前に改築した
◆毛蟹:セミドライトマト、クレソンの泡、発酵した焼きとうびき、ベルガモットパウダー
◆軽く火を入れた牡蠣、真っ黒にしたききゅうり自家製豆腐、キウイフルーツビーツ、発酵したトマトの酸味のあるソース
◆酵母:焦がしたイーストペースト 春菊の泡 リードボー
◆寝かせた芋:発酵じゃがいもスープ、大葉、ミョウガ、まぐろ
◆うな重、ガレットしそ、ミョウガ、もち米
◆西京焼き、ホワイトアスパラフラン、こごみ
◆モリーユ茸とやまと芋、コンテチーズ山菜ソース
◆甘味と塩味:焦がしバター フォアグラ
◆紀州鴨炭火焼きほうれん草たけのこ実山椒
◆鴨そば、行者にんにく
◆発酵と松:ブランマンジェ、昆布茶、松の新芽
◆ミルクアイスクリーム苺ジャムとイチゴと昆布
発行と言っても微発酵ですっきりしている。フレンチとは違う感じの味わい、複雑な組み合わせがとても楽しい。色々と工夫をさらに深めれば、さらによくなるとおもう。ノルディック料理これからジャンプするかもしれない