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©LoroTabelog Reviewer Award受賞者口コミ3,378件フォロワー5,690人

4.3

￥8,000～￥9,9991人

料理・味4.2
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.5

2018/11訪問3回目

4.3

料理・味4.2
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

24 novembre 2018 Déjeuner…『Le Pommir』

青森のフランス料理界の重鎮『桜田康孝』オーナーシェフが腕を揮われる『Le Pommir』さん｡アペリティフにはガス圧が高いポルトガルのスパークリング『Vasco da Gama』から料理は桜田シェフの趣味のペーシュの今週の釣果 72㌢の『真鯛(ﾏﾀﾞｲ)』を5日間寝かせ『真鯛(ﾏﾀﾞｲ)』の表面を軽く焼霜にしたタルタルに自家製の『ブタルグ』を薄くスライスして塩味を加えた真鯛のカクテルに同じく釣果の『鰯(ｲﾜｼ)』で作られた自家製のオイルサーディンに『トピナンブール』のポタージュのアミューズからオードブルにはオーブンで焼きたて熱々の『くもこ』＝『真鱈(ﾏﾀﾞﾗ)の白子(ｼﾗｺ)』と茸の香草ガーリックバター｡そして糖度18度以上のとても甘い青森産のブランド玉蜀黍の『嶽(ﾀﾞｹ)きみ』で作られたフランに『フォアグラ』のソテーのマデラソース｡ダイス状にカットされた『フォアグラ』がゴロゴロとその存在感を目と舌に感じさせてくれます｡そしてポワソンには『秋刀魚(ｻﾝﾏ)』と『茄子(ﾅｽ)』のパイ包み焼き｡秋刀魚の旨味と脂を茄子がしっかり受け止めています｡火が通った香ばしい茄子は『焼茄子(ﾔｷﾅｽ)』であり秋刀魚は『秋刀魚(ｻﾝﾏ)の塩焼』その二つの味わいが日本人のDNAを呼び覚まします｡ヴィアンドには『エゾジカ』の稀少部位のシンタマのロースト｡肉質はとても柔らかく鉄分を含んだジビエ感を楽しめるひと皿｡デセールには『富有柿(ﾌﾕｶﾞｷ)』と『白胡麻(ｼﾛｺﾞﾏ)』のブラマンジェに焙じ茶のアイスクリーム｡カッフェにエスプレッソ､フィナンシェにマロングラッセではなく『和栗』の旨味を余すところなく味わえる『栗の渋皮煮』にデザートワインと充実内容の桜田シェフならではの『みちのくキュイジーヌ』のお任せコース料理｡料理に合わせてのワインのペアリングも勿論シェフのお任せにて｡食後は1時間余もの時間､桜田シェフとの食べ物談義に漫談話に大笑いした3時間半余りの楽しく美味しい時間に身も心も満たされたひと時､これぞ至福の時間｡

3

エゾジカのシンタマのロースト

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3

秋刀魚と茄子のパイ包み焼き

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3

嶽きみのフランにフォアグラのソテーのマデラソース

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3

くもこと茸の香草ガーリックバター

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2

富有柿と白胡麻のブラマンジェに焙じ茶のアイスクリーム

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2

真鯛ﾀﾙﾀﾙにﾌﾞﾀﾙｸﾞ､ｵｲﾙｻｰﾃﾞｨﾝ､ﾄﾋﾟﾅﾝﾌﾞｰﾙﾎﾟﾀｰｼﾞｭ

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2

エスプレッソ

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2

RESERVED

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3

バケット＆バター

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1

真鯛ﾀﾙﾀﾙにﾌﾞﾀﾙｸﾞ､ｵｲﾙｻｰﾃﾞｨﾝ､ﾄﾋﾟﾅﾝﾌﾞｰﾙﾎﾟﾀｰｼﾞｭ

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1

バケット

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1

バター

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1

くもこと茸の香草ガーリックバター

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1

嶽きみのフランにフォアグラのソテーのマデラソース

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1

秋刀魚と茄子のパイ包み焼き

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1

エゾジカのシンタマのロースト

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1

富有柿と白胡麻のブラマンジェに焙じ茶のアイスクリーム

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2

エスプレッソ

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1

栗の渋皮煮

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1

Vasco da Gama

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1

真鯛ﾀﾙﾀﾙにﾌﾞﾀﾙｸﾞ､ｵｲﾙｻｰﾃﾞｨﾝ､ﾄﾋﾟﾅﾝﾌﾞｰﾙﾎﾟﾀｰｼﾞｭ

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3

バケット

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2

バター

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1

Menage a Trois Chardonnay

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2

くもこと茸の香草ガーリックバター

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2

くMenage a Trois Chardonnay もこ

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2

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1

嶽きみのフランにフォアグラのソテーのマデラソース

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1

Patrick Clerget Meursault 2003

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2

フォアグラがゴロゴロ

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1

Patrick Clerget Meursault 2003

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1

秋刀魚と茄子のパイ包み焼き

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1

Puligny Montrachet 2013

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1

秋刀魚と茄子のパイ包み焼き

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1

Puligny Montrachet 2013

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1

エゾジカのシンタマのロースト

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1

Chateau Citran, Haut Medoc

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3

エゾジカのシンタマのロースト

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1

Chateau Citran, Haut Medoc

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2

富有柿と白胡麻のブラマンジェに焙じ茶のアイスクリーム

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1

Lieutenant de Sigalas Sauternes

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1

栗の渋皮煮

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Lieutenant de Sigalas Sauternes

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2

栗の渋皮煮

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2

エスプレッソ

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2017/10訪問2回目

4.3

料理・味4.3
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク4.0

￥8,000～￥9,9991人

青森のフランス料理界のレジェンド…『Le Pommier』

青森のフランス料理界のレジェンド『桜田康孝』オーナーシェフが腕を揮われる『Le Pommier』さん。アペリティフにはポルトガルのスパークリングワイン『Vasco da Gama』ブリュットブランコを料理は自家製の『オイルサーディン』と焼茄子のガスパチョ､『イベリコ豚』のサラミのアミューズからアントレの『甘海老』と白身魚と『セップ茸』のパイ包み焼､香り豊かで膨よかな味わいのフランス産『マッシュルーム』のスープのカプチーノ仕立て､天然モノの『海鰻(ｳﾐｳﾅｷﾞ)』を使い中に『鰻』のリゾットを詰めてクレピネットしたものに『黒トリュフ』のソースを合わせた贅沢な皿は身体が90度に仰け反る美味しさでもうメロメロ｡そして『フォアグラのソテー』のマデラソースに『嶽（だけ）きみ』のブリュレ仕立て｡これを最初は単体でそれぞれの味を楽しみ次に両方を一緒に口に運ぶと筆舌に尽くしがたい口福感で満たされました｡ポワソンには『鮟鱇』のベニエにラクヨウの茸､つぶ貝に『毛豆』＝茶豆という青森の山海の幸をトロミのあるスープとともに味わいヴィヤンドには焼いては休ませ焼いては休ませ充分な時間をかけてしっとりとした食感に仕上げられた『蝦夷鹿』のモモ肉に秋の味覚の色々な茸､ホウレン草に赤ワインにプルーンのピュレを加えたソースとともに｡デセールには『和』のエッセンスを強く感じさせる『白胡麻』のブラマンジェに完熟した『富有柿』とジュレ､ほうじ茶のジェラートにエスプレッソで桜田シェフお任せのコース料理はひと通り｡前回にも増して素晴らしい『みちのくキュイジーヌ』の料理に手厚いおもてなしに心もお腹も充二分に満たしていただき感謝｡

6

蝦夷鹿のロースト

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7

海鰻のクレピネットに黒トリュフソース

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6

鮟鱇のベニエに毛豆にラクヨウ茸

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6

フォアグラのソテーマデラソース

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5

嶽きみのブリュレ仕立

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6

甘海老と白身魚とセップ茸のパイ包み焼

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6

自家製オイルサーディンと焼茄子のガスパチョ

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5

自家製オイルサーディンと焼茄子のガスパチョ

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5

富有柿と白胡麻のブラマンジェ

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6

Vasco da Gama

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6

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5

フランス産マッシュルームのスープのカプチーノ仕立

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5

バケット

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6

甘海老と白身魚とセップ茸のパイ包み焼とカプチーノ仕立のスープ

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6

ODFJELL ORZADA CARIGNAN

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5

海鰻のクレピネットに黒トリュフソース

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5

中には鰻のリゾット

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6

嶽きみのブリュレにフォアグラのソテー

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6

フォアグラのソテー

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5

フォアグラのソテーに嶽きみのブリュレ

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4

嶽きみ≒玉蜀黍

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5

Rafael Palacios LOURO GODELL

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5

本日の茸

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4

鮟鱇のベニエに毛豆､季節の茸

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4

鮟鱇のベニエに毛豆､季節の茸

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6

蝦夷鹿のロースト

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5

蝦夷鹿のロースト

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4

VERONICA ORTEGA Quite MENCIA

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4

富有柿と白胡麻のブラマンジェ

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5

エスプレッソ

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2017/06訪問1回目

4.2

料理・味4.2
サービス4.5
雰囲気3.8
CP4.5
酒・ドリンク4.0

￥6,000～￥7,9991人

みちのくキュイジーヌ…『Le Pommire』

京都の正統派クラシックフレンチの銘店『ベルクール』等で腕を磨かれた桜田康孝オーナーシェフが腕を揮われる青森を代表するフランス料理店『ル・ポミエ』さんへにてシェフお任せのコース料理をいただきました。アペリティフには泡を料理は長期間熟成させ旨味を凝縮させた『エゾジカのテリーヌ』から。2㌢超の厚切りで食べ応え充分、鹿肉は鉄分を感じる滋味と深い旨味を感じます。付け合わせのフルーツトマトの甘味と山菜のマリネが主役のエゾジカの味を更に引き立てています。次に供された料理は桜田シェフの釣果の賜物、天然の真鯛の『白子』と『真子』を使ったspécialitéの『鯛の子のオーブン焼』。このグランメゾンを超えるフレンチはまだ現れていない｡とまで言わしめた伝説の神戸フレンチの銘店『ジャン・ムーラン』の三木剛シェフの料理を彷彿させる美味しさに思わず笑みが溢れます。ポワソンには鯵ヶ沢産の『笠子』のスパイス揚げと『山のアスパラガス』とも称される山菜の女王『シオデ』のフリットを青豆類のジュとともに。浅蜊やツブ貝の異なる食感が佳きアクセント。ヴィヤンドはロゼール産の『仔羊』のモモ肉のロースト。強火でローストされた肉は全体的に綺麗なピンク色で中にはしっとりと火が入っています。繊細で癖がなく柔らかい肉質はやはり世界一のフランス産の仔羊の証であるとともにシェフの卓越した調理技術の高さの表れです。デセールは日本人のDNAを呼び覚ます『煉乳』のブラマンジェと『イチゴ』のソルベとジュレ、そしてエスプレッソでひと通り。桜田シェフとの食べ物談義に花が咲き３時間超の楽しき時間。桜田シェフならでは王道『みちのくキュイジーヌ』の皿を満喫させて戴きました。

4

ロゼール産の仔羊のモモ肉のロースト

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6

ロゼール産の仔羊のモモ肉のロースト

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5

笠子のスパイス揚げとシオデのフリット

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6

笠子のスパイス揚げとシオデのフリット

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4

鯛の子のオーブン焼

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5

エゾジカのテリーヌ

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4

煉乳のブラマンジェとイチゴのソルベとジュレ

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4

Vasco da Gama BRUTO

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5

Vasco da Gama BRUTO

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4

エゾジカのテリーヌ

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5

バター

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4

バケット

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5

エゾジカのテリーヌ

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4

鯛の子のオーブン焼

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5

笠子のスパイス揚げとシオデのフリット

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5

ロゼール産の仔羊のモモ肉のロースト

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4

煉乳のブラマンジェとイチゴのソルベとジュレ

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4

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4

CHATEAU MARTET 2013

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4

BOLO

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4

BOLO

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4

CHATEAU MARTET 2013

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4

看板

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4

店の外観

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口コミが参考になったらフォローしよう

©Loro

フォロー

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4.0

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4.2

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©Loroさんの口コミ一覧（3378件）を見る

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店舗情報（詳細）

「みんなで作るグルメサイト」という性質上、店舗情報の正確性は保証されませんので、必ず事前にご確認の上ご利用ください。詳しくはこちら

店舗基本情報

店名	ポミエ
ジャンル	フレンチ
予約・お問い合わせ	017-735-7057
予約可否
住所	青森県青森市堤町2-3-15 大きな地図を見る周辺のお店を探す
交通手段	青森駅から1,995m
営業時間	火・水・木・金・土 11:30 - 13:30 17:30 - 20:30 日 11:30 - 13:30 17:30 - 20:00 月定休日営業時間・定休日は変更となる場合がございますので、ご来店前に店舗にご確認ください。
予算（口コミ集計）
支払い方法	カード可（VISA、JCB、AMEX、Diners）電子マネー不可

席・設備

席数	40席
禁煙・喫煙	分煙 2020年4月1日より受動喫煙対策に関する法律(改正健康増進法）が施行されており、最新の情報と異なる場合がございますので、ご来店前に店舗にご確認ください。
駐車場	有

特徴・関連情報

利用シーン	知人・友人とこんな時によく使われます。
備考	アメックスが使えます（情報提供元：アメックス）
お店のPR	十和田産の食材やフランス産の食材をふんだんにつかった、芸術的なフランス料理【フランス料理　ポミエ】では、地元食材にこだわったフランス料理をコースで満喫できます。居心地の良い、洗練された空間。席に座ると、やがて運ばれてくる絶品料理の数々。目で見ても楽しめる美しい料理は、次の一皿への期待を膨らませます。おすすめは、お店の看板メニューでもある『ガーリックポーク三枚肉のカリカリロースト』。ぷるっとした脂身は、脂っこさを感じさせず、口にすると凝縮された旨みが、ふわりと広がり... ...
初投稿者	kapichan（0）
最近の編集者	kondo1186（2） ... 店舗情報（'23/05/05 16:48）編集履歴を詳しく見る