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ケーキみたい
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テーブルセッティング
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石の色はそれぞれ異なる。黒の濃いグレーもありました。
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まずは乾杯のシャンパン
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シャンパンの銘柄はこちら
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これが有名なメニューなのですね（ドキドキ）
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左側お店のコンセプトが書かれています。
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そして有名な真っ白なメニュー
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開くとこんな感じ
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２種のイカと新タマネギのスープ
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スープ断面
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スープ上から
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蛍烏賊が隠れて居ました
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パン
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バターの配列も綺麗です
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山羊乳のバヴァロワ
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少しアップ
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更にアップ
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フォアグラトマト
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フォアグラ切ったところ
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ワイン白
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マナガツオ モリーユとシェリーのビネグレット
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マナガツオアップ
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綺麗な赤です
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ルーアン鴨の３時間ロースト
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鴨アップ
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上から
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デザート。これはなんでしょう？？
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ヌガー・グラッセでした
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大きな卵ボーロみたい
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サフランのスフレでした
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ほんわりしています
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ソースをかけてくださいました
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ソースと一緒に手前からいただきます
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スフレ断面
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カプチーノ
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テーブル席
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店内より入口方面をのぞむ
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６名の個室（食事の後）
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ワインワインワイン
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入口
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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
白金台駅から５分程
出光さんの大きなガソリンスタンドを越えたら直ぐ左へ曲がって直ぐ。
入り口にはウェイティングスペースとクローク。
今回は写真が許されている個室（６名）へ
メニューは真っ白
これが、噂の白いメニューなんですね。重いです。
本日いただいたもの
・Soupe de 2 Seches ２種のイカと新タマネギのスープ
イカのワタとセリをソテーしたものをベースにゲソの香りのみ上の泡に封じ込め、
スープの上の部分は香ばしさを下は蛍烏賊の旨みを表現されているようで、上から下まで一度に食べてくださいとのこと。
確かに鼻に烏賊の美味しい香りが抜けて、臭みが全くない。どうやって抽出するのか？科学の実験のようだと思いました。
・Assaisonement 塩とオリーブ油が主役 山羊乳のバヴァロワ
フランス・ゲランドの塩とイタリア産のオリーブオイル、京都産の山羊のフレッシュミルク 上にはゆりねが飾られています。
その時によって原産地が違うとのこと。
お味もその素材によって変わるようです。
口にいれると自然に溶けて行き体が喜んでいる！と感じました。
体に自然に染み込んで行く不思議な感覚。
・Foie Gras Tomate フォアグラ トマト
薄くスライスされたフォアグラのサラダ風。ケーキのようです。
真空パックしたフォアグラをブイヨンと塩と一緒に入れ湯煎したものだそう。
サワークリーム、トマトとのマッチング。フォアグラと思えないほどの口の中で
スーッと溶けて体に入っていく感触です。
・Managatｓuo マナガツオ モリーユとシェリーのビネグレット
徳島県鳴門産のマナガツオ アミガサダケのソース エシャロットと赤カブのソテー
・Canard Rouen Roti ルーアン鴨の３時間ロースト
ルーアン産の課もを３時間かけて丸ごと焼いたもの。
大きいかたまりが胸肉、ちいさいものがモモ肉。甘夏のコンフィとスパイス
京のタケノコとスナップエンドウ、しめじが添えられています。
この時に合わせていただいたワインが鉄分を含む鴨肉と合ってとてもおいしくいただけました。
・Nougat Glace ヌガー・グラッセ
ヌガ―を凍らせて砕いたもの。
練乳のかき氷のような味。上の緑はピスタチオ
・Souffle au Safran サフランのスフレ
明石焼きとの説明がありましたが（冗談で）
サフランとバニラのスフレ。
グレープフルーツとパッションフルーツのクリームをその場でかけてくださいます。
パッションフルーツの種もプチプチと入っています。
食後はカプチーノで〆。
全てにおいて体に染みて来るお味でした。
良い素材だろ体が喜ぶ、丁度良い焼き加減、食べるタイミング。
お噂に違わぬ、素晴らしいフレンチでした。