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沖縄牛のロースト 林檎香るマルサラワインとロックフォールのソース
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淡路島産真鯛のヴァプールと春キャベツのブレゼ ブールブランと香草の彩
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槍烏賊のソテー 新之助米とAKAITOのリゾット
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新玉葱のヴルーテ
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口福の一皿 菜の花と細魚
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1階入口付近
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光が差し込む店内
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眺望がいいです。
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ウェルカムプレート
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都心のビル郡が見えます。
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桜が終わる頃お伺いしました。
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シャンパーニュから
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ドゥラモットです。
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シンプルに美しいアミューズ
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サブレには菜の花と相性の良い辛子のフレーバーを付けたバタークリームをのせ、上にブランシェールした菜の花が飾られています。
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細魚は一度昆布〆にして、上に鮎の魚醤、食感にスナップエンドウ、香りに柚子皮で頂きます。
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新玉葱のヴルーテ
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一番下に新玉葱と牛の旨味を移した少し固めのムース。
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ムースの上にほうじ茶のジュレ、その上から滑らかなスープ仕立ての新玉葱のヴルーテ。
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シブレット、穂紫蘇、パープルオニオンのピクルス、お豆、が飾られて綺麗です。
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所々、違う種類の塩が振ってあり、少々違う味わいも楽しめます。
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それぞれの食感や香りの違い、瑞々しく甘味が涼やかな新玉葱のお料理でした。
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自家製パン
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白ワインはルフレーヴです。
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槍烏賊のソテー 新之助米とAKAITOのリゾット
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槍烏賊は飾り包丁が入り、軽めのソテーで柔らかです。
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こごみのフリットや空豆のソテーが添えられ、ミルクと貝の旨味エキスの泡ソースがあります。
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下のリゾットは鶏の出汁、貝の出汁、オマール海老の出汁で炊かれ、大分県竹田市の希少なAKAITOというサフランで色付けと香り付けがされています。お米の新潟の新之助でモチモチとした食感で美味しいです。
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淡路島産真鯛のヴァプールと春キャベツのブレゼ
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白いソースはブールブラン。緑のソースはほうれん草とノイリープラットとハーブのピュレです。
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しっとりとした真鯛と甘い春キャベツの組み合わせが素敵。
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真鯛は11日間熟成させて旨味を凝縮させています。
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淡い味わいの後の旨味と香りの余韻が素敵でした。
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赤ワインはシャトー ラ ローズ モンヴィエル ポムロールです。
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沖縄牛のロースト 林檎香るマルサラワインとロックフォールのソース
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低温でしっとりとローストされています。
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付け合わせのアンディーブとプティヴェールと苦味をお肉の少し甘めな油脂感と合わせています。
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林檎香るマルサラワインとロックフォールの2色のソースが交互に相まってお肉がより美味しくなります。
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満足度が高いお肉料理でした。
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いちごのパルフェ
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目の前で苺のセックを削り完成します。
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下にはフロマージュブランとシャンティクリームを敷き、苺のシャーベットとパッションフルーツとベルガモットのメレンゲ、苺の飴細工が飾られています。
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美味しい苺のデザートでした。
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コーヒーをお願いしました。
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店名の由来の宝箱
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開けるとマドレーヌが…
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可愛らしくデコレーションされたお皿に盛り付けられました。
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心地良いランチタイムをありがとうございました…
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半蔵門のアルゴさん。
皇居の近くのビル9階。
眺望が心地良い窓際の席で、
素敵なランチコースを頂きました。
この日頂いたコースは…
~ Menu de dejeuner ~
【Amuse】
◆口福の一皿
菜の花のサブレ、細魚の昆布〆
【Veloute】
◆新玉葱のヴルーテ
【Seiche】
◆槍烏賊のソテー 新之助米とAKAITOのリゾット
【Poisson】
◆真鯛のヴァプールと春キャベツのブレゼ
ブールブランと香草の彩
【Viande】
◆黒毛和牛のロースト
林檎香るマルサラワインとロックフォールのソース
【Dessert】
◆いちごのパルフェ
【Cafe et mignardises】
食後のお飲み物と小菓子
美味しいお料理とワイン、素敵な接客で
いいお昼を過ごせました。
料理の構成も好きでしたし
合わせて頂いたワインも好きな味わいでした。
気を遣って頂いたり
料理やワインの説明も丁寧で
居心地良く、美味しく頂くこともできました。
安心して過ごせるお店さんですね。。
良き時間をありがとうございます。
ごちそうさまでした。