Name: ヌッフ・デュ・パプ
Address: 大通2-4-22 サンライズタウン 4F, 盛岡市, 岩手県, 0200022, JP
Price range: ￥4,000～￥4,999
Rating: 3.51

2022/08訪問46回目

3.8

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥6,000～￥7,9991人

ニツカツビルでの営業は10月末で終了…『Neuf du Pape』

日曜日の夜は寝城にて珍しくStayHome｡メインディッシュは都内で一世を風靡されたシェフが造られた『Neuf du Pape』さんの冷凍の『牛テールのトマト煮込み(Coda alla vaccinara)』｡30分程､中火でコトコトと湯煎して温めていただきました｡牛テールは輸入牛のものと思しきもので煮込み時間が短かったためなのか？煮込み不足だったのか？は知る由もありませんが自分が想像していたものよりもかなり硬派な食感であり身離れに難があるものでした｡残ったソースは勿体ない気がしてオン･ザ･ライスで残すことなくいただきましたがかなりのバターが使われている感じがしました｡さて､その『Neuf du Pape』さんですが10月で現在の『ニツカツビル』での営業を終了され以前『BISTROT NoaQui(ﾋﾞｽﾄﾛﾉｱｷ)』さんがあった場所へと移転されることが正式に決定したそうです｡店舗は現在の 1/4程のコンパクトな店に合わせてスタッフも3名体制で11月中旬からリ･スタートをされるとのことですが果たしてどんな店作りをされるのでしょう｡サッカーに例えるならばＪ1で一世を風靡されたスタア選手が格落ちのＪ2､Ｊ3のフィールドで果たしてどんな結果を出されるのか？多少なりとも興味があります｡
　　　　　　　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　　　　(閑話休題)

と或る日の日曜日は『Neuf du Pape』さんへと寄せていただきました｡アペリティーヴォにはビオロジックのクレマン､ロワールのシュナンブランの『Volupte des Clos Crémant de Loire』から料理は前菜盛合せから｡その内容はリーフのインサラータに鰆(ｻﾜﾗ)のマリナード､岩海苔(ｲﾜﾉﾘ)のゼッポリーニ､白魚(ｼﾛｳｵ)のロザマリーナのクロスティーニ､鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)のテリーナ､ピスタチオが入ったモルタデッラ､ビーツにオクラ等の野菜のテリーナにひよこ豆の粉を焼いて作られたファリナータのアンティパストミストに合わせてカリフォルニアのシュナンブラン『Field Recordings Chenin Blanc』とシラーとサンソー主体のロゼ『Swartland Secateurs Rosé』のグラスを傾けさせていただきました｡そしてメインに選んだ皿は岩手県産牛のホホ肉を使い作られた柔らかさの中にも咀嚼感が愉しめる『牛ホホ肉の赤ワイン煮込み(Cheek carne manzo al vino rossoｆ)』です｡カリフォルニアのプティシラー､シラー､ジンファンデル､カベルネの無二なるセパージュの自分好みの力強いワイン『Bogle Vineyards Essential Red』とのアッビナメントは素晴らしく更には1994年の樽熟が効いたボルドー『Chateau Bel-Air-Lagrave』に身を委ねてのゴキゲンな時間を楽しませていただきました｡そして『トリュフ』の香りを抱いた玉子とライスと塩で味わうシェフのスペシャリタを身を仰け反らせながら堪能させていただき悶絶したのでありました。

2

牛ホホ肉の赤ワイン煮込み

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3

前菜盛合せ

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2

トリュフの香りの卵かけごはん

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2

トリュフの香りの卵かけごはん

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1

ピンクソルト

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1

牛テールのトマト煮込み

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1

中火で30分じっくり湯煎

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1

結構､硬派な食感でした

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1

中火で30分じっくり湯煎

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1

トマトソースと牛テール

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1

前菜盛合せ

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1

牛ホホ肉の赤ワイン煮込み

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0

ライス

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0

トリュフの香りの卵かけごはん

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0

トリュフの香りの卵かけごはん

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0

牛テールのトマト煮込み

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0

トマトソースと牛テール

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2

残ったソースはオンザライスでいただきました

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0

Volupte des Clos Crémant de Loire

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1

前菜盛合せ

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0

Volupte des Clos Crémant de Loire

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0

Field Recordings Chenin Blanc

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0

前菜盛合せ

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0

Field Recordings Chenin Blanc

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0

Swartland Secateurs Rosé

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0

前菜盛合せ

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0

Swartland Secateurs Rosé

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0

牛ホホ肉の赤ワイン煮込み

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0

Bogle Vineyards Essential Red

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0

牛ホホ肉の赤ワイン煮込み

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0

Bogle Vineyards Essential Red

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0

Bogle Vineyards Essential Redと牛ホホ肉の赤ワイン煮込み

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0

Chateau Bel-Air-Lagrave

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0

牛ホホ肉の赤ワイン煮込み

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0

Chateau Bel-Air-Lagrave

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0

牛ホホ肉の赤ワイン煮込み

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0

ライス

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0

トリュフの香りの卵かけごはん

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トリュフの香りの卵かけごはん

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0

ライス

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トリュフの香りの卵かけごはん

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0

Chateau Bel-Air-Lagrave

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0

Chateau Bel-Air-Lagrave

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0

牛テールのトマト煮込み

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0

牛テールのトマト煮込み

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1

牛テールのトマト煮込み､残ったソースはオンザライス

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0

残ったソースはオンザライスでいただきました

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2021/12訪問45回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥3,000～￥3,9991人

週末限定の有り得ないフリーフローに感謝…『Neuf du Pape』

Noël明けの日曜日は御約束の『Neuf du Pape』さんへと再訪させていただきました｡2021年の自分の食べ歩きの中で約40回と最も足を運んだ回数が多かった『Neuf du Pape』さん｡最大の魅力は週末の土曜日､日曜日に開催された『有り得ないフリーフロー』と断言しても過言ではありません｡いつもの通りお気に入りのカウンター席で『Pastaランチ』をオーダーし2021年を締めくくる『有り得ないフリーフロー』を満喫させていただきました｡アペリティーヴォには『Contadi Castaldi Franciacorta Brut』､料理は全てのランチメニューにモレナク供される前菜盛合せからスタートです｡その内容はエスプレッソ用のカップに注がれた『短角牛(ﾀﾝｶｸｷﾞｭｳ)のブロード』から時計周りに自家製の『モルタデッラ』､オクラにパプリカ等で作られた『野菜のテリーナ』､『鮎魚女(ｱｲﾅﾒ)のマリナード』､生しらすを塩と唐辛子で漬け込んで熟成させたカラブリアの伝統食『ロザマリーナ』の『ブルスケッタ』､ひよこ豆の粉を焼いた『ファリナータ』､生海苔(ﾅﾏﾉﾘ)とドライトマトの『ゼッポリーニ』に3種類から成るインサラータに自家製の『パーネ』を『Plantagenet Riesling』とともにいただきました｡そしてPasta(ﾊﾟｽﾀ)にはボローニャで覚えられたとメニューに謳われている『Ragù alla bolognese(ﾎﾞﾛﾈｰｾﾞ)』を『Château Pilet Rosé』､『Morey Coffinet Bourgogne Côte d'Or Pinot Noir』そしてデカンタしたMagnum bottleの1994『Château Cissac』とともにいただきドルチェ代わりに美味しい自家製の『ジンジャエール』を所望し気持ち良い日曜日の昼下がりを満喫させていただきました｡あくまでも主役はワインです｡料理はワインを補佐するものと割切るのが寛容かと｡2021年､一年間いろいろなワインをフリーフローでご提供いただき驚きと感動を与えて下さり心より感謝申し上げます。

1

ﾓﾙﾀﾃﾞｯﾗ､野菜のﾃﾘｰﾅ､ｱｲﾅﾒﾏﾘﾅｰﾄﾞ､ﾌﾞﾙｽｹｯﾀ､ﾌｧﾘﾅｰﾀ､ｾﾞｯﾎﾟﾘｰﾆ､ｲﾝｻﾗｰﾀ､ﾊﾟｰﾈ､ﾌﾞﾛｰﾄﾞ

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2

短角牛のﾌﾞﾛｰﾄﾞ

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2

ﾎﾞﾛﾈｰｾﾞ

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1

ﾎﾞﾛﾈｰｾﾞ

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0

Contadi Castaldi Franciacorta Brut

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0

ﾓﾙﾀﾃﾞｯﾗ､野菜のﾃﾘｰﾅ､ｱｲﾅﾒﾏﾘﾅｰﾄﾞ､ﾌﾞﾙｽｹｯﾀ､ﾌｧﾘﾅｰﾀ､ｾﾞｯﾎﾟﾘｰﾆ､ｲﾝｻﾗｰﾀ､ﾊﾟｰﾈ､ﾌﾞﾛｰﾄﾞ

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0

Contadi Castaldi Franciacorta Brut

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0

ﾓﾙﾀﾃﾞｯﾗ､野菜のﾃﾘｰﾅ､ｱｲﾅﾒﾏﾘﾅｰﾄﾞ､ﾌﾞﾙｽｹｯﾀ､ﾌｧﾘﾅｰﾀ､ｾﾞｯﾎﾟﾘｰﾆ､ｲﾝｻﾗｰﾀ､ﾊﾟｰﾈ､ﾌﾞﾛｰﾄﾞ

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0

Plantagenet Riesling

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0

ﾓﾙﾀﾃﾞｯﾗ､野菜のﾃﾘｰﾅ､ｱｲﾅﾒﾏﾘﾅｰﾄﾞ､ﾌﾞﾙｽｹｯﾀ､ﾌｧﾘﾅｰﾀ､ｾﾞｯﾎﾟﾘｰﾆ､ｲﾝｻﾗｰﾀ､ﾊﾟｰﾈ､ﾌﾞﾛｰﾄﾞ

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0

Plantagenet Riesling

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0

Plantagenet Rieslingとｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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0

Château Pilet Rosé

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0

ﾎﾞﾛﾈｰｾﾞ

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0

Château Pilet Rosé

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0

Château Pilet Roséとﾎﾞﾛﾈｰｾﾞ

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0

Morey Coffinet Bourgogne Côte d'Or Pinot Noir

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0

ﾎﾞﾛﾈｰｾﾞ

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0

Morey Coffinet Bourgogne Côte d'Or Pinot Noir

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1

ﾎﾞﾛﾈｰｾﾞ

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0

Château Cissac

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0

Magnum bottle 1994 Château Cissac

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0

ﾃﾞｷｬﾝﾀしたChâteau Cissac

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1

自家製ｼﾞﾝｼﾞｬｴｰﾙ

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2021/12訪問44回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

Noëlの日のプチリッチなPranzo…『Neuf du Pape』

Noëlの土曜日のPranzo(ﾗﾝﾁ)は『Neuf du Pape』さんにて｡席はいつものお気に入りのカウンター席に取らせていただきアペリティーヴォにはG8イタリア･サミットのCena(ﾃﾞｨﾅｰ)で各国のトップに振る舞われたイタリアの人気プロセッコ『Adami Bosco di Gica Brut』で渇いた喉を潤し､NoëlのSpecialità料理には『オマール海老(ｴﾋﾞ)』を使った『Bisque del Aragosta(ﾋﾞｽｸ)』と『Insalata di a̱stice(ｻﾗﾀﾞ)』とパスタ(Pasta)と前菜盛合せ(Antipasto Misto)が供されるパスタランチをいただきました｡全てのランチコースにモレナク付いてくるAntipasto Misto(ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ)にはリーフをたっぷりと使ったグリーンサラダ(Insalata verde)から時計回りに自家製のパン(Pane)にボローニャ地方の伝統的なソーセージのモルタデッラ(Mortadella)､鴨(Anatora)のアッロースト(Arrosto)､眼にも美しい野菜のテリーナ(Terrina)､三陸産の鮑(ｱﾜﾋﾞ)のサルタート(Saltato)に鯛(ﾀｲ)のマリナード(Marinato)､生のしらすを塩とカラブリア産の唐辛子(ﾄｳｶﾞﾗｼ)で造ったロザマリーナ(Rosamarina)のブルスケッタ(Bruschetta)にひよこ豆の粉を焼いて作られたファリナータ(Farinata di Ceci)に生海苔(ﾅﾏﾉﾘ)のゼッポリーニ(Zeppoline)､エスプレッソのカップに入れられた短角牛(ﾀﾝｶｸｷﾞｭｳ)のブロード(Brodo)の全11品の前菜盛合せとNoëlのメイン食材の活の『オマール海老(Aragosta)』を使った豪華なサラダに合せてフレッシュで果実感の豊かなアロマが愉しめるポルトガルの『Cerejeiras White』とロゼの『Chateau d’Estoublon La Réserve Rosé』そしてパスタは気仙沼産の女梶木(ﾒｶｼﾞｷ)とフルーツトマトをたっぷりと使い造られたFinoccio(ﾌｪﾝﾈﾙ)がアクセントになったアーリオ･オーリオ(Pasta aglio, olio)にはイタリア/トスカーナのエチケットのヒヨコが可愛いTrebbiano(ﾄﾚｯﾋﾞｱｰﾉ)『Anatrino Bianco』を合わせていただきました｡濃厚なオマール海老の旨味がギュッと凝縮された『Bisque del Aragosta(ﾋﾞｽｸ)』にはサンジョベーゼ特有の甘酸っぱさと程良いタンニンが愉しめる『Avignonesi Vino Nobile di Montepulciano』とのアッヴィナメントを愉しませていただいたかなりリッチなNoëlのPranzo｡全国的な視野でみてもトップレベルのワインのストック数を誇られる『Neuf du Pape』さんでの口福な時間は盛岡で過ごす一日に欠かすことが出来ぬ楽しみのひとつです｡

2

ｵﾏｰﾙ海老のﾋﾞｽｸ Noël仕様

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2

ｵﾏｰﾙ海老のｻﾗﾀﾞNoël仕様

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2

活のｵﾏｰﾙ海老

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2

ｵﾏｰﾙ海老のｻﾗﾀﾞNoël仕様

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1

ﾒｶｼﾞｷとﾌﾙｰﾂﾄﾏﾄのﾌｪﾝﾈﾙ風味のｱｰﾘｵ･ｵｰﾘｵ

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1

ﾒｶｼﾞｷの身がｺﾞﾛｺﾞﾛ

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1

ﾊﾟｽﾀは自家製のﾀﾘｵﾘｰﾆ

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1

ﾌｧﾘﾅｰﾀ､ﾛｻﾞﾏﾘｰﾅ､鯛のﾏﾘﾅｰﾄﾞ､生ﾉﾘのｾﾞｯﾎﾟﾘｰﾆ､ｱﾜﾋﾞのｻﾙﾀｰﾄ､野菜のﾃﾘｰﾅ

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1

野菜のﾃﾘｰﾅ､ｾﾞｯﾎﾟﾘｰﾆ､鴨ﾛｰｽ､ﾓﾙﾀﾃﾞｯﾗ､

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1

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1

ｵﾏｰﾙ海老のﾋﾞｽｸ Noël仕様

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1

ﾒｶｼﾞｷとﾌﾙｰﾂﾄﾏﾄのﾌｪﾝﾈﾙ風味のｱｰﾘｵ･ｵｰﾘｵ

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0

ｵﾏｰﾙ海老のｻﾗﾀﾞNoël仕様

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0

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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0

Adami Bosco di Gica Brut

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0

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0

Adami Bosco di Gica Brut

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0

Adami Bosco di Gica Brutとｱﾝﾃｲﾊﾟｽﾄﾐｽﾄ

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0

ﾓﾙﾀﾃﾞｯﾗ､鴨ｱｯﾛｰｽﾄ､野菜ﾃﾘｰﾅ､鮑のｻﾙﾀｰﾄ､鯛のﾏﾘﾅｰﾀ

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0

Cerejeiras White

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0

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0

Cerejeiras White

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1

短角牛のﾌﾞﾛｰﾄﾞ

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0

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0

hateau d’Estoublon La Réserve Rosé

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0

ｵﾏｰﾙ海老のｻﾗﾀﾞNoël仕様

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0

hateau d’Estoublon La Réserve Rosé

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1

ｵﾏｰﾙ海老のｻﾗﾀﾞNoël仕様

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0

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0

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0

ﾒｶｼﾞｷとﾌﾙｰﾂﾄﾏﾄのﾌｪﾝﾈﾙ風味のｱｰﾘｵ･ｵｰﾘｵ

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0

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0

ﾒｶｼﾞｷとﾌﾙｰﾂﾄﾏﾄのﾌｪﾝﾈﾙ風味のｱｰﾘｵ･ｵｰﾘｵ

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0

Avignonesi Vino Nobile di Montepulciano

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0

ｵﾏｰﾙ海老のﾋﾞｽｸ Noël仕様

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2021/12訪問43回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥3,000～￥3,9991人

週末限定のフリーフローとパスタランチ…『Neuf du Pape』

盛岡で過ごす日曜日の昼下がりは自分の中ですっかりルーティン化している『Neuf du Pape』さんへの再訪です｡席はいつものお気に入りのカウンター席に取らせていただきアペリティーヴォにはラングドックの西側､地場品種モーザック90%の瓶内二次のブランケット『Cuvée Françoise Blanquette de Limoux Brut』で渇いた喉を潤し､いつものように前菜盛合せ＋パスタの『Pastaセット』をオーダー｡程無くして供された白磁のプレートに盛付けられた前菜盛合せの内容はたっぷりのリーフが使われたインサラータから時計回りに自家製のパーネ､エスプレッソのカップに収められた短角牛(ﾀﾝｶｸｷﾞｭｳ)のブロードに自家製のドイツハムの王様ビアシンケン､鶏(ﾄﾘ)のレバーペーストのブルスケッタ､パテ･ディ･カンパーニャ､鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)のテリーナ､鱸(ｽｽﾞｷ)のカルパッチョ､茸(ｷﾉｺ)のマリナータに磯の香りが口もとに漂う生海苔(ﾅﾏﾉﾘ)のゼッポリーニの全10品のアンティバスト･ミスト(前菜盛合せ)をオーストリアの新酒ホイリゲ『Zahel Wiener Heuriger Grinzing Nussberg』とイタリアピエモンテのロゼ『Trediberri Langhe Rosato』を合わせて愉しみPasta(ﾊﾟｽﾀ)はにアニメッラ(ﾘｰﾄﾞ･ﾎﾞｰ)と海老(ｴﾋﾞ)のタリアテッレのパスタとともにボルドーの『Les Allées de Cantemerle』そして1996年の『d'Arenberg The Twenty Eight Road Mourvédre』を合わせてのアッビィナメントを愉しませていただきました｡これだけのワインを愉しませていただき更にPastaランチまでもいただいて3,000yenほどの支払いは間違いなく驚愕に値します｡盛岡で過ごす週末の楽しみとして既に自分の中ではルーティン化している『Neuf du Pape』さんの週末限定の『あり得ない週末のフリーフロー』は翌週末が待ち遠しくて仕方ありません｡

2

ｱﾝﾃｨﾊﾟｽﾄ･ﾐｽﾄ

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2

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1

Cuvée Françoise Blanquette de Limoux Brut

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2

ｱﾝﾃｨﾊﾟｽﾄ･ﾐｽﾄ

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0

Cuvée Françoise Blanquette de Limoux Brut

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0

Zahel Wiener Heuriger Grinzing Nussberg

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0

ｱﾝﾃｨﾊﾟｽﾄ･ﾐｽﾄ

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0

Zahel Wiener Heuriger Grinzing Nussberg

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0

ｱﾝﾃｨﾊﾟｽﾄ･ﾐｽﾄ

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0

Trediberri Langhe Rosato

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0

ｱﾝﾃｨﾊﾟｽﾄ･ﾐｽﾄ

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0

Trediberri Langhe Rosato

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0

ｱﾆﾒｯﾗとｴﾋﾞのﾀﾘｱﾃｯﾚ

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0

Les Allées de Cantemerle

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0

ｱﾆﾒｯﾗとｴﾋﾞのﾀﾘｱﾃｯﾚ

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0

Les Allées de Cantemerle

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0

ｱﾆﾒｯﾗとｴﾋﾞのﾀﾘｱﾃｯﾚ

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0

d'Arenberg The Twenty Eight Road Mourvédre

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0

ｱﾆﾒｯﾗとｴﾋﾞのﾀﾘｱﾃｯﾚ

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0

d'Arenberg The Twenty Eight Road Mourvédre

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1

PayPayで支払い

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2021/11訪問42回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥4,000～￥4,9991人

主役はあくまでもワインです…『Neuf du Pape』

11月最後の日曜日の昼下がりは『Neuf du Pape』さんへ定期再訪させていただきました｡いつものお気に入りのカウンター席に席を取らせていただきパスタランチ＋αの料理に舌鼓を打たせていただきました｡アペリティーヴォ(Aperitivo)には東北産のホップ『ホクトエース』を使い醸されたサッポロビールの東北ホップ生ビールを小さなグラスで供していただき渇いた喉を潤します｡全てのランチにモレナク供される前菜盛合せ(Antipasto Misto)からランチのスタートです｡その内容はリーフをたっぷり使ったインサラータから時計回りにエスプレッソ用のカップに収められた短角牛(ﾀﾝｶｸｷﾞｭｳ)のブロード(Brodo)､自家製のドイツハムのビアシンケン(Bierschinken)､ポロネギ(Porro)､椎茸(ｼｲﾀｹ)､人参(ﾆﾝｼﾞﾝ)､パプリカ(Peperone)､カボチャ(Zucca)､ブロッコリー(Broccoli)等で造られた野菜のテリーナ(Terrina)､鱸(ｽｽﾞｷ)のカルパッチョ(Carpaccio)､自家製のパーネ(Pane)に白インゲン豆とツナのオニオン･ヴィネグレット(Vinaigrette)､毎度お馴染みのひよこ豆の粉を焼き上げたファリナータのフォカッチャ(Farinata di Ceci)に自家製の鱈子(ﾀﾗｺ)とドライトマトのゼッポリーニ(Zeppoline)の全9品のAntipasto Misto(ｱﾝﾃｨﾊﾟｽﾄ･ﾐｽﾄ)からスタート｡そしてプリモ･ピアット(Primo Piatto)のPasta(ﾊﾟｽﾀ)はホロホロ鳥と白インゲン豆を使った猟師風の名が冠される『カチャトーラ(Cacciatore)』をいただき更にはCena(ﾃﾞｨﾅｰ)メニューのSpecialitàの一品､1kgアップの立派な『伊勢海老(ｲｾｴﾋﾞ)』を主体とし甲殻類で作られシチリア料理を彷彿させる真鰯(ﾏｲﾜｼ)のオーブン焼(Sarde al forno)がトッピングされたリグーリアStyleの贅沢過ぎるズッパ･ディ･ペッシェ(Zuppa di pesce)『チュッピン(Ciuppin)』を毎週週末限定で開催されている伊東BOSSの『あり得ないフリーフロー』の『VIRANT BRUT Chardonnay』の泡をはじめとして『Martagona Traminer Aromatico』､『Domaine de Marras Lou Paradou Rosé』､『Montalbera Ruché di Castagnole Monferrato Laccento』そしてBOSSのコレクションの中から2001年の『Château Maucamps』とともに楽しませていただいた盛岡で過ごす日曜日の昼下がりを満喫させていただきました｡

2

ﾘｸﾞｰﾘｱStyleのﾁｭｯﾋﾟﾝ

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1

伊勢海老の旨み極まる超濃厚なｽﾞｯﾊﾟ･ﾃﾞｨ･ﾍﾟｯｼｪ

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2

ｶﾁｬﾄｰﾗ

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1

ﾎﾛﾎﾛ鳥と白ｲﾝｹﾞﾝ豆

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1

野菜のﾃﾘｰﾅ

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1

白ｲﾝｹﾞﾝ豆とﾂﾅのｳﾞｨﾈｸﾞﾚｯﾄ

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1

ﾌｧﾘﾅｰﾀのﾌｫｶｯﾁｬ

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1

短角牛のﾌﾞﾛｰﾄﾞ(ｺﾝｿﾒ)

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1

ｱﾝﾃｨﾊﾟｽﾄ･ﾐｽﾄ

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1

ｶﾁｬﾄｰﾗ

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1

ﾘｸﾞｰﾘｱStyleのﾁｭｯﾋﾟﾝ

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2

東北ﾎｯﾌﾟ生ﾋﾞｰﾙ

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0

VIRANT BRUT Chardonnay

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1

ｱﾝﾃｨﾊﾟｽﾄ･ﾐｽﾄ

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0

VIRANT BRUT Chardonnay

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0

VIRANT BRUT Chardonnayと前菜盛合せ

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0

VIRANT BRUT Chardonnay

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0

ｱﾝﾃｨﾊﾟｽﾄ･ﾐｽﾄ

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0

Martagona Traminer Aromatico

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0

ｶﾁｬﾄｰﾗ

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0

Domaine de Marras Lou Paradou Rosé

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0

ｶﾁｬﾄｰﾗ

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0

Domaine de Marras Lou Paradou Rosé

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0

ｶﾁｬﾄｰﾗ

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1

ｶﾁｬﾄｰﾗ

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0

Montalbera Ruché di Castagnole Monferrato Laccento

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0

ﾘｸﾞｰﾘｱStyleのﾁｭｯﾋﾟﾝ

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0

Montalbera Ruché di Castagnole Monferrato Laccento

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0

ﾘｸﾞｰﾘｱStyleのﾁｭｯﾋﾟﾝ

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1

2001 Château Maucamps

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1

2001 Château Maucamps

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0

2001 Château Maucamps

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2021/11訪問41回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥3,000～￥3,9991人

土日祝限定の夢のようなフリーフロー…『Neuf du Pape』

一泊二日の八戸への弾丸遠征を終え盛岡へとトンボ帰りした日曜日｡そして向かった先は最高のパフォーマンスのワインのフリーフローで週末の昼下がりを楽しませてくれる『Neuf de Pape』さんです｡席はいつものお気に入りのカウンター席に取らせていただきアペリティーヴォには『Philippe Michel Cremant du Jura』にて渇いた喉を潤しました｡週末限定のフリーフローは今回も素晴らしいラインナップで熱き思いが伝わってくる内容でした｡いつもの通り食事はPastaランチをオーダー｡先ずは全てのランチにデフォルトで供される前菜の盛合せ(Antipasto Misto)､その内容はリーフを使ったインサラータ(Insalata)から時計周りに『短角牛(ﾀﾝｶｸｷﾞｭｳ)』から丁寧に引かれたブロード(Brodo)､抜群に美味しい『モルタデッラ(Mortadella)』に目にも鮮やかな『野菜のテリーナ(Terina di verdure)』､三陸大船渡産の『女梶木(ﾒｶｼﾞｷ)』のアッフミカータ(Affumicato)､自家製の『パーネ(Pane)』､ひよこ豆の粉を焼いた『ファリナータ(Farinata di Ceci)』､花巻産のブランドポーク『白金豚(ﾌﾟﾗﾁﾅﾎﾟｰｸ)』で作られたアイスヴァイン(Eisbein)と熟成じゃがいもの『インサラータ･ルッサ(Insalata russa)』に自家製の『たらこ』とドライトマトの『ゼッポリーネ(Zeppoline)』の全9品のAntipasto Misto(前菜盛合せ)とともに『Itynera Prima Classe Chardonnay』からスタートです｡そしてパスタは『鹿肉(ｼｶﾆｸ)』の『パンチェッタ(Pancetta)』をたっぷりと使い作っていただいた『赤パプリカのクリームソース』の登場です｡アルデンテに茹でられたリングイネ(Linguine)に良く絡むパプリカのクリームソース､薫香が鼻腔を刺激する鹿肉(Carne di cervo)のPancetta(ﾊﾟﾝﾁｪｯﾀ)｡このPasta(ﾊﾟｽﾀ)とともに『Louis Jadot Dom. Clair Daü Rosé de Marsannay』そして3日前に解禁となったボジョレー･ヌーヴォーは3㍑のデカ瓶入の『Dom.de la Madone Beaujolais Villages Nouveau』とともに楽しませていただきました｡「狭いユニットバスと広い温泉の湯舟を引き合いにさたデカ瓶はやはり美味しい」という話に確かに間違い無いとただただ頷いてグラスを傾けたのでありました｡更には仕上がり具合に幅を感じる自家製の『コッパ(Coppa)』と『モルタデッラ(Mortadella)』とともに1999年の『Ch.Tour Haut Caussan』をいただきペロンペロンに気持ち良くさせていただいた日曜日の昼下がり｡

3

前菜盛合せ

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2

鹿肉のﾊﾟﾝﾁｪｯﾀとﾊﾟﾌﾟﾘｶのｸﾘｰﾑｿｰｽ

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1

手打ちﾊﾟｽﾀのﾀﾘｱﾃｯﾚ

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2

ﾓﾙﾀﾃﾞｯﾗとｺｯﾊﾟ

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1

前菜盛合せ

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1

鹿肉のﾊﾟﾝﾁｪｯﾀとﾊﾟﾌﾟﾘｶのｸﾘｰﾑｿｰｽ

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1

ﾓﾙﾀﾃﾞｯﾗとｺｯﾊﾟ

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1

Philippe Michel Cremant du Jura

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0

前菜盛合せ

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0

Philippe Michel Cremant du Jura

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0

Itynera Prima Classe Chardonnay

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0

前菜盛合せ

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0

Itynera Prima Classe Chardonnay

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0

Louis Jadot Dom. Clair Daü Rosé de Marsannay

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1

鹿肉のﾊﾟﾝﾁｪｯﾀとﾊﾟﾌﾟﾘｶのｸﾘｰﾑｿｰｽ

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0

Louis Jadot Dom. Clair Daü Rosé de Marsannay

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0

鹿肉のﾊﾟﾝﾁｪｯﾀとﾊﾟﾌﾟﾘｶのｸﾘｰﾑｿｰｽ

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0

ﾃﾞｶﾋﾞﾝを抱えｸﾞﾗｽに注がれ

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0

Dom.de la Madone Beaujolais Villages Nouveau

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1

ﾓﾙﾀﾃﾞｯﾗとｺｯﾊﾟ

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0

Dom.de la Madone Beaujolais Villages Nouveau

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0

Dom.de la Madone Beaujolais Villages Nouveau

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0

Ch.Tour Haut Caussan

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0

ﾓﾙﾀﾃﾞｯﾗとｺｯﾊﾟ

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0

Ch.Tour Haut Caussan

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0

Ch.Tour Haut Caussan

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0

Ch.Tour Haut Caussan

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2021/11訪問40回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥6,000～￥7,9991人

日本屈指の保有数を誇られるワインの宝庫…『Neuf du Pape』

土曜日の夜は奥州江刺の岩手県唯一無二の料亭『新茶家』さんにて五味五感を刺激する五色五法の京都仕込みの懐石料理に舌鼓を打たせていただき､その興奮が未だ冷めやらぬ翌日､日曜日はと或る理由から『昼ヌッフ』＋『夜ヌッフ』と『Neuf du Pape』さん一色の1日となりました｡席はいつものお気に入りのカウンター席に取らせていただいてのランチ(Pranzo)＆ディナー(Cena)の時間を愉しませていただいた當日｡先ずはPranzo(ﾗﾝﾁ)ではアペリティーヴォにはリーグリア州の貴重なスプマンテ『Rivus Major Spumante Brut』で渇いた喉を潤し料理は全てのランチメニューにデフォルトで供される前菜盛合せからスタートです｡そのプレートにはリーフのインサラータ(Insalata)に『短角牛(ﾀﾝｶｸｷﾞｭｳ)』から丁寧に抽出されたブロード(Brodo)､自家製のパーネ(Pane)､鶏(ﾄﾘ)レバーペーストのクロスティーニ(Crostini)､ドイツStyleの手造りハムのビアシンケン(Bierschinken)に同じくドイツ発祥のアイスヴァイン(Eisbein)のインサラータ･ルッサ(Insalata Russa)､鱸(ｽｽﾞｷ)のマリナード(Marinato)にひよこ豆の粉末を焼いたファリナータ･ディ･チェーチ(Farinata di ceci)の全9種類のアンティパストミスト(Antipasto Misto)を『Clos des Nines Pulp Blanc』を合わせていただきました｡そしてパスタは即興で作っていただいた『鰯(ｲﾜｼ)』と『茴香(ｳｲｷｮｳ)』のシチリアの風を感じさせてくれるパスタ『Pasta con le sarde(ﾊﾟｽﾀ･ｺﾝ･ﾚ･ｻﾙﾃﾞ)』には『M. Chapoutier Tavel Beaurevoir』とともにそして千葉県産の『花悠仔豚(ｶｼｭｳｺﾌﾞﾀ)』の皮付き背肉のインパデッラ(In padella)と豚の血や内臓を使ったフランスの伝統的なソーセージ自家製の『ブーダン･ノワール(Boudin Noir)』とともに2012年の『Château Les Hauts d'Aglan』そして36年の時を経た1985年の『Château neuf du Pape Clos Saint André』とのアッビィナメントを楽しませていただきました｡そして徒歩5分程の至近距離にある寝城へと一旦戻り夜の部に再び『Neuf du Pape』さんへ｡昼のワインの余韻を楽しみつつ晩御飯を兼ねてニース風の『トリッパ(Trippa)』のPastaをリクエストで作っていただき合わせるワインをお願いしました｡自分的にはオレンジワインかロゼワイン辺りを合わせられるのだろうと想像していたところに供されたワインは『Marsanne Les Vignes d'à Côté』です｡グレープフルーツのような果実味を感じるワインとトスカーナStyleのトリッパ(Trippa)と白インゲン(Cannellini)のPastaのアッヴィナメントは流石の一言｡自家製の『ジンジャエール』を間に挟みナイトキャップの一杯に『Château neuf du Pape Clos Saint André』をいただきペロンペロンになったところで店を後にしたのでありました｡シチリア風の鰯(ｲﾜｼ)と茴香(ｳｲｷｮｳ)のPastaにニース風のトリップ(Trippa)のPasta､ブーダン･ノワール(Boudin Noir)や生後90日の花悠仔豚(ｶｼｭｳｺﾌﾞﾀ)の皮付き背肉のインパデッラ(In padella)に合わせ供してくれたワインの数々｡その中でも『Neuf du Pape』さんの店名に由来する1985年の『Château neuf du Pape Clos Saint André』を振舞っていただいた最高の1日となったことは言うまでもありません｡

2

Antipasto Misto

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2

Pasta con le sarde

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1

Pasta con le sarde

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2

花悠仔豚の背肉のｲﾝﾊﾟﾃﾞｯﾗとﾌﾞｰﾀﾞﾝ･ﾉﾜｰﾙ

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1

Spaghetti trippa e fagioli

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0

Rivus Major Spumante Brut

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1

Antipasto Misto

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0

Rivus Major Spumante Brut

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1

Antipasto Misto

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0

Clos des Nines Pulp Blanc

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0

Antipasto Misto

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0

Clos des Nines Pulp Blanc

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0

Pasta con le sarde

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0

M. Chapoutier Tavel Beaurevoir

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0

Pasta con le sarde

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0

M. Chapoutier Tavel Beaurevoir

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0

Pasta con le sarde

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0

Château Les Hauts d'Aglan

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0

花悠仔豚の背肉のｲﾝﾊﾟﾃﾞｯﾗとﾌﾞｰﾀﾞﾝ･ﾉﾜｰﾙ

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0

Château Les Hauts d'Aglan

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0

花悠仔豚の背肉のｲﾝﾊﾟﾃﾞｯﾗとﾌﾞｰﾀﾞﾝ･ﾉﾜｰﾙ

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0

Château neuf du Pape Clos Saint André

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0

花悠仔豚の背肉のｲﾝﾊﾟﾃﾞｯﾗとﾌﾞｰﾀﾞﾝ･ﾉﾜｰﾙ

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0

Château neuf du Pape Clos Saint André

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0

Spaghetti trippa e fagioli

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0

自家製辛口ｼﾞﾝｼﾞｬｴｰﾙ

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0

Spaghetti trippa e fagioli

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0

Marsanne Les Vignes d'à Côté

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1

Spaghetti trippa e fagioli

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0

Marsanne Les Vignes d'à Côté

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0

Spaghetti trippa e fagioli

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0

Marsanne Les Vignes d'à Côté

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0

Château neuf du Pape Clos Saint André

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1

Spaghetti trippa e fagioli

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0

Château neuf du Pape Clos Saint André

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2021/11訪問39回目

3.5

料理・味-
サービス3.5
雰囲気3.5
CP3.0
酒・ドリンク4.5

￥15,000～￥19,9991人

盛岡では値が張り過ぎるトリュフ料理…『Neuf du Pape』

『Boule De Neige』さんにてOpera Pistache(ｵﾍﾟﾗﾋﾟｽﾀｰｼｭ)とGâteau Marjolaine(ｶﾞﾄｰ･ﾏﾙｼﾞｮﾚｰﾇ)とCafé(ｶｯﾌｪ)で日曜日の昼下がりに優雅なティータイムを愉しんだ日のDîner(ﾃﾞｨﾅｰ)は『Neuf du Pape』さんへ再訪させていただきました｡アペリティーヴォには自家製の辛口『ジンジャーエール』､料理はアラカルトメニューの中より『会津産馬肉のタルタルゴルゴンゾーラソース(Tartar di Cavallo D'AIZU Salsa Gorgonzola)』3,400yenからスタート｡『タルタル』はタルタルステーキやタルタルソース等､日本人にもとても馴染のある言葉ですが､その由来はモンゴル帝国の遊牧民を指す『タルタル人』が由来でありそのタルタル人が馬肉(ﾊﾞﾆｸ)を食べている文化がヨーロッパに伝わり肉が馬肉(ﾊﾞﾆｸ)から牛肉(ｷﾞｭｳﾆｸ)に代わり現代のタルタルになったと伝えられています｡そういう意味ではこの馬肉(ﾊﾞﾆｸ)のタルタルは元祖スタイルと言えるのではないでしょうか？仕上げに『黒トリュフ(Tartufo Nero)』がたっぷり目に削られたちょっと贅沢なアンティパストからスタート｡そして卵を横にでは無く縦に巻いたというシェフご自慢の『フィレンツェ風のオムレット(Frittata alla Fiorentina)』2,600yenには先程とは削り方を変えた『黒トリュフ(Tartufo Nero)』が目の前で削り掛け供されました｡卵料理はバターや生クリームとの相性の良さは言うに及ばずですが『黒トリュフ』の香味というよりも『バター』の味によって救われた感のオムレット｡黒トリュフの料理の合間に箸休め的に三陸産の活蛸(ｶﾂﾀﾞｺ)を茹でオリーブオイルとパプリカが掛けられた『蛸のガリシア風(Polpo galiziano)』をオーダー｡咀嚼しても蛸(ﾀｺ)の旨味は殆どしないことから冷凍保管されていたものか？更に香味野菜､松の実､白ワイン､ブロードでじっくりと煮込まれたという『ジェノヴァ風トリッパ(Tripper alla genovese in umido)』をいただきました｡トリッパといえば一般的にはトマトでじっくりと煮込まれたフィレンツェ風(Trippa alla fiorentina)のものが主流ではありますが白ワインで煮込まれたこのトリッパは素材の良し悪しが味の決め手｡新鮮な胃袋を使ったトリッパであればさっぱりと美味しくいただけるのでしょうが供されたソレは獣臭もあり好き嫌いと評価は大きく別れそうな一品でした｡シェフのイチオシとのことでオーダーした玉子を詰めたUFOを彷彿させる大きなラビオリの『ラヴィオローネ(Raviolone al Tartufo Bianco)』５,900yenは『短角牛(ﾀﾝｶｸｷﾞｭｳ)』のブロードとともに味わう一皿｡ラヴィオローネの中の卵の黄身は半熟でとろ～りとして後を引く味わいで仕上げには黒トリュフでは無く『白トリュフ』が削られましたが見るからに微量｡更に打ちたてのパスタ『Tajarin(ﾀﾔﾘﾝ)』には再び『黒トリュフ』を削り掛けられた『タヤリンの黒トリュフ掛け(Tajarin al Tartufo Nero)』3,500yenで〆させていただきました｡いただいた4品のトリュフ料理で料理代が15,000yen超と値段も相応に張りましたが『黒トリュフ』の生命線である香りや風味はヨーロッパ産のソレと比べればかなり弱め｡ヨーロッパ産の『黒トリュフ』は時期的に2週間程早い｡ということで使われていたトリュフは中国産の『黒トリュフ』｡縞の入り方は確かに悪くはなかったものの中国産のトリュフは香りが別物であり雑味が強く『黒トリュフ』の期待値に達するには正直､役不足感がありました｡馨しさに乏しい中国産の『黒トリュフ』と1㌕で仕入90万円という高価な『白トリュフ』を口にしたという高揚感に合せて稀少な『1997 Ioppa Ghemme』と『2007 Chablis Premier Cru Cote de Lechet』、『Clos des Nines Pulp Blanc』とのアッビナメントを楽しませていただいきました｡料理の不足感を美味しいワインで補っていただいた感じが強い夜でした｡

0

トリュフメニュー

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2

Tartar di Cavallo D'AIZU Salsa Gorgonzola

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1

Tartufo Nero

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2

Frittata alla Fiorentina

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2

Polpo galiziano

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1

Tripper alla genovese in umido

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1

Raviolone al Tartufo Bianco (Prima)

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1

Raviolone al Tartufo Bianco (Dopo)

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1

Tajarin al Tartufo Nero

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1

Tajarin al Tartufo Nero

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1

馬肉のﾀﾙﾀﾙｺﾞﾙｺﾞﾝｿﾞｰﾗｿｰｽ

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0

ﾌｨﾚﾝﾂｪ風ｵﾑﾚｯﾄ

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0

活蛸のｶﾞﾘｼｱ風

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0

ｼﾞｪﾉｳﾞｧ風ﾄﾘｯﾊﾟの煮込み

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0

ﾗｳﾞｨｵﾛｰﾈ

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0

短角牛のﾌﾞﾛｰﾄﾞ

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0

ﾀﾔﾘﾝ黒ﾄﾘｭﾌがけ

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1

馬肉のﾀﾙﾀﾙｺﾞﾙｺﾞﾝｿﾞｰﾗｿｰｽ

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0

Ginger ale

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0

ﾌｨﾚﾝﾂｪ風ｵﾑﾚｯﾄ(Prima)

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1

SAPPORO Edelpils

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0

ﾌｨﾚﾝﾂｪ風ｵﾑﾚｯﾄ(Dopo)

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0

1997 Ioppa Ghemme

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0

ｼﾞｪﾉｳﾞｧ風ﾄﾘｯﾊﾟの煮込み

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0

1997 Ioppa Ghemme

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0

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0

2007 Chablis Premier Cru Cote de Lechet

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0

ﾗｳﾞｨｵﾛｰﾈ(Dopo)

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0

2007 Chablis Premier Cru Cote de Lechet

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0

打ちたてのﾀﾔﾘﾝ

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0

短角牛のﾌﾞﾛｰﾄﾞ

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1

Clos des Nines Pulp Blanc

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1

ﾀﾔﾘﾝ黒ﾄﾘｭﾌがけ

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1

Clos des Nines Pulp Blanc

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1

Informazione

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2021/11訪問38回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥4,000～￥4,9991人

昼下がりのゴキゲンナひと時を求めて…『Neuf du Pape』

週末土曜日のランチは『Neuf du Pape』さんのいつものお気に入りのカウンター席にて｡アペリティーヴォには『Vigna Pau Brut / Maset』｡Cava(ｶｳﾞｧ)と同じ品種構成でありながら瓶内二次発酵のトラディショナル方式ではなくシャルマ方式のためフレッシュでフルーティな一杯からスタート｡料理は全てのランチメニューにデフォルトで供される前菜盛合せ(Antipasto mist)から｡その内容は『鱸(ｽｽﾞｷ)のフリット』と『短角牛(ﾀﾝｶｸｷﾞｭｳ)のブロード』から時計周りに自家製パンの『パーネ』､『シラスのロザマリーナのブルスケッタ』､自家製の『モルタデッラ』､『野菜のテリーナ』に八戸産の『鮃(ﾋﾗﾒ)のマリナード』にオニオンヴィネグレットを使い作られた『アイスバインのインラサータルッサ』に『インサラータ』のワインが進む全9品のアンティパストミストとともにジャケットが面白いリースリング『Charles Smith Kung Fu Girl』､ブルゴーニュのピノ･ノワールのロゼ『David Duband Bourgogne Pinot Noir Rosé』、更には無理を申して即興で作っていただいた絶品の『ラザーニャ(Lasagna)』｡生地から手打ちで造られたラザーニャ(Lasagna)は出来合いのラザニアシートを使ったソレとは食感が全くの別物｡モチモチとした咀嚼感が楽しめる生地に『短角牛(ﾀﾝｶｸｷﾞｭｳ)』のラグーとベシャメルソースにチーズまで自分の手で作られるCharismaシェフの『ラザーニャ』に合わせて『Anayón Selección』､『Tua Rita Giusto di Notri』とともに堪能させていただいた土曜日の昼下がり｡美味しい料理はワインによって更に美味しく昇華され楽しい時間を過ごさせていただきました｡やはりイタリアンやFrench等の西洋料理にワインは切っても切れぬものであることを改めて感じ入った次第です｡

2

Lasagna

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2

Lasagna

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2

Antipasto mist

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1

Vigna Pau Brut / Maset

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1

Antipasto mist

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1

Vigna Pau Brut / Maset

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1

Antipasto mist

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1

Charles Smith Kung Fu Girl

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0

Antipasto mist

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0

Charles Smith Kung Fu Girl

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0

David Duband Bourgogne Pinot Noir Rosé

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0

Lasagna

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0

David Duband Bourgogne Pinot Noir Rosé

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0

Lasagna

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0

Anayón Selección

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0

Lasagna

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0

Anayón Selección

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0

Lasagna

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1

Tua Rita Giusto di Notri

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0

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1

Tua Rita Giusto di Notri

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2021/10訪問37回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥6,000～￥7,9991人

盛岡で過ごす週末の昼下がりの愉しみ…『Neuf du Pape』

10月30日の土曜日のランチは『Neuf du Pape』さんで作られた岩手県唯一無二のデパ地下の食品売り場にて土曜日限定で販売されているテイクアウト用の『ちょパテよ！』なるものをいただきました｡岩手が誇るブランドポーク『白金豚(ﾌﾟﾗﾁﾅﾎﾟｰｸ)を使い手造りされた『パテ･ディ･カンパーニャ(Paté di Campagna)』に天然酵母を使い焼き上げられた自家製の『パーネ(Pane)』｡この味このクオリティで600yenの値段は良心的かと｡そして土曜日のディナーは同じく『Neuf du Pape』さんに別注で作っていただいたブルゴーニュバターとパンプキンカレーソースのダブルのソースで味わう豪華版のスペシャルな『鶏モモ肉のコンフィ弁當』を寝城にて有難くいただきました｡主菜は2種類のソースで味わう鶏モモ肉のコンフィの他にオードブルには自家製のソーセージや三陸産の白身魚のフライ､槍烏賊(ﾔﾘｲｶ)のマリネにケークサレ､ビクルドエッグ､紫キャベツのアグロドルチェにキャロットラぺ､サンドライトマトに羊肉のグラタン等､色々な副菜が詰め込まれており食事にもアルコールのお供のアテにも充分な内容に涙腺ウルウル感謝感激でノンアルコールビール片手にいただきました｡この『鶏モモ肉のコンフィ弁當』も毎週末の土曜日に盛岡市内のデパ地下の食品売場や各種イベント等で1,000yenで販売されています｡秒殺で売切れる人気のお弁當もぜひお見逃しなく｡

そして翌日の10月31日の日曜日のランチは盛岡で過ごす日曜日のランチをいただきに行く店として自分の中ではルーティン化している『Neuf du Pape』さんへSurgical Operation後はじめての訪問となりました｡いつものカウンター席に席を取らせていただきアペリティーヴォには『Cremant de Bourgogne Andre Bonhomme』にて渇いた喉を潤しました｡実に6月6日以来約5ヶ月ぶりに口にするアルコールが五臓六腑に染み渡り身体全身がポッと熱くなり軽い眩暈を覚えつつ再びグラスを手に出来る悦びを噛み締め料理は全てのランチメニューにデフォルトで供される前菜盛合せからスタート｡そのプレートには花巻産のリーフのインサラータ､魚貝類から抽出されたブロード､自家製のパーネ､レバーペーストのクロスティーニ､ドイツハムのビアケンシン､前日いただいた『ちょパテよ！』のパテ･ディ･カンパーニャ､鱸(ｽｽﾞｷ)のマリナードにひよこ豆の粉末を焼いたファリナータの全8種類のアンティパストミストをいただいた後は世界一美味しいアトランティックサーモン『タスマニアンサーモン』と岩泉産黄金茸(ｺｶﾞﾈﾀﾞｹ)と畑占地茸(ﾊﾀｹｼﾒｼﾞ)のケッパーバターソースにわざわざ打ちたてのPastaで供してくれた松橋シェフ｡更にはミラノの郷土料理仔牛の脛肉(ｽﾈﾆｸ)の煮込み『オッソブーコ』を供していただきました｡イタリアンパセリ､ニンニク､レモンの皮のすりおろしの『グレモラーダ』とともに味わう『Ossobuco alla Milanese(ｵｯｿﾌﾞｰｺｱｯﾗﾐﾗﾈｰｾﾞ)』､骨の隋(ｽﾞｲ)をスプーンを使い口に運ぶとまさに筆舌に尽くし難い味わい｡絶品のオッソブーコに舌鼓を打たせていただきながら超稀少な『Rioja Bordón Gran Reserva Bodegas Valdemar '78』をはじめとした美味しいワインをゆっくりと楽しませていただいた口福で至福な時間｡やはり西洋料理はワインとのマリアージュが不可欠ということを改めて認識したのでありました。

2

ｵｯｿﾌﾞｰｺ

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2

ﾀｽﾏﾆｱﾝｻｰﾓﾝと黄金茸のﾊﾟｽﾀ

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1

直前に打ってくれました

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2

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

Cremant de Bourgogne Andre Bonhomme

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

Cremant de Bourgogne Andre Bonhomme

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

Dom. Cachat Ocquidant Bourgogne Chardonnay

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

Dom. Cachat Ocquidant Bourgogne Chardonnay

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1

ﾀｽﾏﾆｱﾝｻｰﾓﾝと黄金茸のﾊﾟｽﾀ

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0

St. Pauls Lagrein Rosé

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0

ﾀｽﾏﾆｱﾝｻｰﾓﾝと黄金茸のﾊﾟｽﾀ

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0

St. Pauls Lagrein Rosé

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0

ﾀｽﾏﾆｱﾝｻｰﾓﾝと黄金茸のﾊﾟｽﾀ

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0

Teusner The Riebke Shiraz

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1

ｵｯｿﾌﾞｰｺ

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0

Teusner The Riebke Shiraz

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0

ｵｯｿﾌﾞｰｺ

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0

Rioja Bordón Gran Reserva Bodegas Valdemar '78

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0

ｵｯｿﾌﾞｰｺ

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0

Rioja Bordón Gran Reserva Bodegas Valdemar '78

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0

隋がｳﾏｲ

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0

しゃぶり尽くした脛肉の骨

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0

ちょパテよ！

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1

ちょパテよ！

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1

ｽﾍﾟｼｬﾙ版鶏モモ肉のｺﾝﾌｨ弁當

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1

ﾌﾞﾙｺﾞｰﾆｭｿｰｽとﾊﾟﾝﾌﾟｷﾝｿｰｽ

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1

別容器にはｵｰﾄﾞﾌﾞﾙ

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1

ｽﾍﾟｼｬﾙ版鶏モモ肉のｺﾝﾌｨ弁當

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0

ｽﾍﾟｼｬﾙ版鶏モモ肉のｺﾝﾌｨ弁當

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1

ﾊﾞﾀｰﾗｲｽ

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1

ｽﾍﾟｼｬﾙ版鶏モモ肉のｺﾝﾌｨ弁當

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1

ｽﾍﾟｼｬﾙ版鶏モモ肉のｺﾝﾌｨ弁當

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2021/10訪問36回目

3.9

料理・味-
サービス5.0
雰囲気3.5
CP4.5
酒・ドリンク4.0

￥3,000～￥3,9991人

10月25日は世界パスタデー…『Neuf du Pape』

盛岡で過ごす日曜日のランチをいただく店としてすっかりとルーティン化している『Neuf du Pape』さんへSurgical Operation前の最後の餐をいただくべく再訪させていただきました｡日本一とシェフ本人が語る『ジェノヴェーゼ』のPastaランチ＋岩手県産の山の幸の『きのこ』と三陸産の『スルメイカ』に北海道産の生の『たらば蟹』のリッチな海の幸、更に仕上げに『黒トリュフ』を削り掛け供された贅沢なイカ墨のPastaに舌鼓を打たせていただきました｡いつものカウンター席に席を取らせていただきアペリティーヴォには高橋葡萄園さんのリースリングリオンのストレートジュースとそのジュースの自家製の炭酸で割ったブドウジュースを料理は全てのランチメニューにデフォルトで供される前菜盛合せからスタート｡そのプレートには中央部に自家製のたらことドライトマトのゼッポリーニ､花巻産リーフのインサラータ､ジャガイモとアイスヴァインとピクルスのインサラータ･ルッサ､ドイツ風の自家製のビアソーセージ､豚のソプレッサータ､野菜のテリーナ､長崎産『皮剥(ｶﾜﾊｷﾞ)』のマリナードにひよこ豆の粉末を焼いたファリナータの全8種類のアンティパストミストをいただいた後は香り高きフレッシュなジェノヴェーゼソースをたっぷりと使われた『ジェノヴェーゼ』の味を楽しませていただき三陸産の『槍烏賊(ﾔﾘｲｶ)』と生の『たらば蟹(ｶﾆ)』に岩手の秋の山の恵のキノコを使い仕上げに目の前で『トリュフ』を削り掛け作られた『イカ墨』のキタッラの2種類のパスタに舌鼓を打たせていただきました｡食後には久しぶりにいただいた『白トリュフ』のティラミス､カッフェにエスプレッソをいただきプチリッチなPranzo(ﾗﾝﾁ)の時間を過ごさせていただきました。

2

アンティパストミスト

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2

たらことドライトマトのゼッポリーナ、インサラータ・ルッサ

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2

ジェノヴェーゼ

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1

ジェノヴェーゼ

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1

きのことヤリイカとタラバ蟹のイカ墨のキタッラ

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1

イカ墨を練り込んだキタッラ

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1

白トリュフのティラミス

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1

エスプレッソ

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1

アンティパストミスト

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0

ジェノヴェーゼ

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0

キレイにいただきました。

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0

きのことヤリイカとタラバ蟹のイカ墨のキタッラ

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0

白トリュフのティラミス

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0

エスプレッソ

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0

ストレートジュース

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0

アンティパストミスト

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0

ソーダ割

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0

アンティパストミスト

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0

ストレートジュースとソーダ割

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0

ジェノヴェーゼ

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0

ストレートジュース

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0

ジェノヴェーゼ

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0

ストレートジュース

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1

香高きバジルの風味

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1

バジルソース

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1

自家製のパーネとバジルソース

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0

キレイに完食

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0

ソーダ割

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0

きのことヤリイカとタラバ蟹のイカ墨のキタッラ

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0

ストレートジュースとソーダ割

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0

きのことヤリイカとタラバ蟹のイカ墨のキタッラ

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0

ストレートジュース

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0

白トリュフのティラミス

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1

エスプレッソ

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0

白トリュフのティラミス

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0

エスプレッソ

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1

白トリュフのティラミス

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2021/10訪問35回目

3.5

料理・味-
サービス3.5
雰囲気3.5
CP3.0
酒・ドリンク4.0

￥8,000～￥9,9991人

イタリア仕込みの料理に舌鼓…『Neuf du Pape』

コロナ禍の中､移動制限の緩和により遠方より友来る｡向かった先は『Neuf du Pape』さんです｡予約時にお願いし普段は味わうことが出来ぬリグーリア仕込みの料理をコース仕立にて供していただき友人達と舌鼓を打たせていただきました｡その内容は『白金豚(ﾌﾟﾗﾁﾅﾎﾟｰｸ)』の首肉の部分を熟成させた古代ローマ発祥の生ハム自家製の『コッパ』とオリーブの実をすり潰したペーストのブルスケッタ(Bruschetta)のエントラータからスタート｡そしてイタリア産の兎(ﾗﾌﾟﾛｰ)のモモ肉と秋刀魚(ｻﾝﾏ)のパンツァネッラ(Panzanella)のサラダと続き真っ赤な完熟パプリカの鶏肉のムース詰めのアルフォルノ(Al Forno)､そしてプリモ･ピアットにはゴットファーザーの一幕を彷彿させるバニラ香るジェノヴェーゼとパプリカを詰めたカネロニ(Cannelloni)の頭では理解出来ぬ美味しさに正直驚きセコンド･ピアットの魚料理のペッシェ(Pesce)にはリグーリア州の魚介のスープ『チュッピン(Ciuppin)』を更に煮詰め濃厚にしたスープをソース代わりにして網焼きされた『真鯛(ﾏﾀﾞｲ)』Alla griglia(ｱｯﾗｸﾞﾘｯﾘｱ)を味わうひと皿を経て肉料理のカルネ(Carne)には盛岡では先ず味わうことは出来ぬであろう豚の血と脂の腸詰『ブーダン･ノワール(Boudin Noir)』と『鹿肉(ｼｶﾆｸ)』のアッロースト(Arrosto)を味わい外山高原産の香り高い蕎麦粉(ｿﾊﾞｺ)で作られた『トルタ(Torta)』に『エスプレッソ(Espresso)』にて料理はひと通りとなりました｡Cardiac Surgeryを控えた身のポンコツくんの自分は残念ながら自家製の辛口ジンジャエールやコルシカ島の炭酸入りのミネラルウォーター『OREZZA』等のノンアルコールドリンクとともに友人は国内でもトップクラスの年代物のワインとのペアリングを愉しみ驚嘆と感謝で大悦び｡無事にアテンド役の任務も大成功にてミッションはコンプリートしたのでありました。

2

ﾌﾞｰﾀﾞﾝ･ﾉﾜｰﾙと鹿肉のｱｯﾛｰｽﾄ

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2

真鯛のｱｯﾗｸﾞﾘｯﾘｱとﾁｭｯﾋﾟﾝ

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2

ﾊﾞﾆﾗ香るｼﾞｪﾉｳﾞｪｰｾﾞのｶﾈﾛﾆ

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2

ﾊﾟﾌﾟﾘｶの中には鶏肉のﾑｰｽ

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1

完熟ﾊﾟﾌﾟﾘｶの鶏肉ﾑｰｽ詰め

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0

ﾗﾌﾟﾛｰと秋刀魚のﾊﾟﾝﾂｧﾈｯﾗ

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1

ｵﾘｰﾌﾞのﾍｰｽﾄとｺｯﾊﾟのﾌﾞﾙｽｹｯﾀ

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1

蕎麦粉のﾄﾙﾀ

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1

ｴｽﾌﾟﾚｯｿ

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0

ｵﾘｰﾌﾞのﾍｰｽﾄとｺｯﾊﾟのﾌﾞﾙｽｹｯﾀ

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0

ﾗﾌﾟﾛｰと秋刀魚のﾊﾟﾝﾂｧﾈｯﾗ

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0

ﾗﾌﾟﾛｰと秋刀魚のﾊﾟﾝﾂｧﾈｯﾗ

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0

ﾊﾞﾆﾗ香るｼﾞｪﾉｳﾞｪｰｾﾞのｶﾈﾛﾆ

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0

真鯛のｱｯﾗｸﾞﾘｯﾘｱとﾁｭｯﾋﾟﾝ

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0

ﾌﾞｰﾀﾞﾝ･ﾉﾜｰﾙと鹿肉のｱｯﾛｰｽﾄ

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0

蕎麦粉のﾄﾙﾀ

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0

ｴｽﾌﾟﾚｯｿ

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1

辛口自家製ｼﾞﾝｼﾞｬｴｰﾙ

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0

ｵﾘｰﾌﾞのﾍｰｽﾄとｺｯﾊﾟのﾌﾞﾙｽｹｯﾀ

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0

ﾗﾌﾟﾛｰと秋刀魚のﾊﾟﾝﾂｧﾈｯﾗ

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0

ﾗﾌﾟﾛｰと秋刀魚のﾊﾟﾝﾂｧﾈｯﾗ

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0

ﾊﾞﾆﾗ香るｼﾞｪﾉｳﾞｪｰｾﾞのｶﾈﾛﾆ

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0

真鯛のｱｯﾗｸﾞﾘｯﾘｱとﾁｭｯﾋﾟﾝ

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1

OREZZA

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0

ﾌﾞｰﾀﾞﾝ･ﾉﾜｰﾙと鹿肉のｱｯﾛｰｽﾄ

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0

蕎麦粉のﾄﾙﾀ

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0

ｴｽﾌﾟﾚｯｿ

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2021/10訪問34回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.0

￥1,000～￥1,9991人

盛岡で過ごす週末の土曜日のランチ…『Neuf du Pape』

盛岡で過ごす週末の土曜日のランチは『Neuf du Pape』さんへと定期再訪させていただきPastaランチに舌鼓を打たせていただきました｡いつものカウンター席に席を取らせていただきアペリティーヴォには田村農園産の紅玉(ｺｳｷﾞｮｸ)の『リンゴジュース』で渇いた喉を潤し全てのランチにモレナク供される前菜の盛合せ(Antipasto Misto)からランチのスタートです｡その内容は花巻産のリーフを使ったインサラータ(Insalata)､エスプレッソ用のカップに収められたホロホロ鳥のブロード(Brodo)､自家製の焼きたてのパーネ(Pane)にモッタデッラ(Mortadella)に目にも美しい季節の野菜のテリーナ(Terrina)､宮城県産の女梶木(ﾒｶｼﾞｷ)のアッフミカート(Pesce spada Affumicato)､バジル(Basilico)と自家製モッツァレラ(Mozzarella)を使ったフォカッチャ･ディ･レッコ(Focaccia di Recco)､ひよこ豆の粉を焼き上げたファリナータ(Farinata di Ceci)の全9品のAntipasto Misto(前菜盛合せ)です｡そして主菜であるPastaは本場カラブリアの辛さと味を忠実に再現し作っていただいた『Salsicca e N'duja al Calabrese』自家製サルシッチャとン･ドゥーヤのカラブリア風トマトソース"カラブレーゼ"で心地良い汗を頭頂部と額に薄らと滲ませていただきながら美味しくいただきました｡

3

Insalata,Farinata di Ceci,Farinata di Ceci,Pesce spada Affumicato

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2

Terrina,Mortadella,Brodo,Pane,Insalata

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3

Salsicca e N'duja al Calabrese

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2

Antipasto Misto

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1

Salsicca e N'duja al Calabrese

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1

Antipasto Misto

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1

Succo di mela

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1

Antipasto Misto

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1

Succo di mela

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1

Salsicca e N'duja al Calabrese

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0

Succo di mela

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1

Salsicca e N'duja al Calabrese

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1

Salsicca e N'duja al Calabrese

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1

Succo di mela

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1

Antipasto Misto

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1

Salsicca e N'duja al Calabrese

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2021/09訪問33回目

3.9

料理・味-
サービス4.0
雰囲気3.5
CP4.0
酒・ドリンク4.0

￥3,000～￥3,9991人

日曜日の欲張りな満腹ランチ…『Neuf du Pape』

『Casa del Cibo』さん『Cuisine française Yui』さんと八戸での至福な時間を楽しんだ9月週末の土曜日｡翌日の日曜日は宿泊先のホテルをチェックアウトし八戸を後にし盛岡へとトンボ帰り｡そしてランチは盛岡で過ごす日曜日にはほぼほぼ毎週欠かさず寄せていただいている『Neuf du pape』さんへと再訪させていただきました｡席はいつものカウンター席に取らせていただきアペリティーヴォには高橋葡萄園産のリースリングリオンのブドウジュースを自家製の強炭酸水で割った葡萄ジュースのソーダ割で渇いた喉を潤します｡料理は予約時にお願いしていたPastaランチ＋α｡先ずは全てのランチにデフォルトで供される前菜盛合せからスタートです｡その内容は『鮑(ｱﾜﾋﾞ)とフォワグラのテリーナ(Terrina)』に宮城県産の『島豚(ｼﾏﾌﾞﾀ)のパテ･ディ･カンパーニャ(Paté di Campagna)』､自家製の『モルタデッラ(Mortadella)』に『パーネ(Pane)』､ベビーリーフを使った『インサラータ(Insalata)』にひょこ豆の粉末を焼いた『ファリナータ(Farinata)』､宮城県産の『女梶木(ﾒｶｼﾞｷ)のクルード(Pesce Crudo)』､外山高原産の天然ものの茸(ｷﾉｺ)とチーズの『フォカッチャ･ディ･レッコ(Focaccia di Recco )』に中央に『ガスパチョ(Gazpacho)』のAntipasto Misto(ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ)からスタート｡そしてPrimo Piatto(ﾌﾟﾘﾓﾋﾟｱｯﾄ)には事前にお願いしていた『プッタネスカ(Puttanesca)』｡発祥の地であるナポリでは『アウーリヴ･エ･キャッパリエル(Auliue e Chiapparielle)と呼称される娼婦(ｼｮｳﾌ)風という名が付けられたPasta(ﾊﾟｽﾀ)です｡トマトをベースにオリーブ､ケイパーを加えた至ってシンプルなソースのパスタですが時々無性に食べたくなるパスタです｡そしてSecondo Piatto(ｾｺﾝﾄﾞ･ﾋﾟｱｯﾄ)には短角牛(ﾀﾝｶｸｷﾞｭｳ)のビステッカ(Bistecca)にするか牛ホホ肉の煮込みにするか牛テールのトマト煮込みにするかと頭をひねっているところに「アイスパインを仕込んでますが如何ですか？」の助け舟で花巻産の『プラチナポーク(白金豚)』の脛肉(ｽﾈﾆｸ)で造られた『アイスバイン(Eisbein)』をいただくことに｡程無くして供された『(Eisbein(ｱｲｽｳﾞｧｲﾝ)』は王道の茹でたジャガイモとマスタードとともに1ポンド近いアメリカンサイズの脛肉(ｽﾈﾆｸ)ひと塊に悪戦苦闘しつつ何とか平らげお腹パンパンで締めたランチの時間｡

2

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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2

ｱﾜﾋﾞとﾌｫﾜｸﾞﾗのﾃﾘｰﾅ､ﾊﾟﾃﾃﾞｨｶﾝﾊﾟｰﾆｬ､ﾓﾙﾀﾃﾞｯﾗ

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2

ﾌﾟｯﾀﾈｽｶ

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2

ｱﾙﾃﾞﾝﾃの歯応えのﾌﾞﾛﾝｽﾞﾀﾞｲｽのﾊﾟｽﾀ

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1

ｱｲｽﾊﾞｲﾝ

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

ﾌﾟｯﾀﾈｽｶ

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1

ｱｲｽﾊﾞｲﾝ

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1

ﾘｰｽﾘﾝｸﾞﾘｵﾝのｿｰﾀﾞ割

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

髙橋葡萄園ﾘｰｽﾘﾝｸﾞﾘｵﾝ

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1

ﾌﾟｯﾀﾈｽｶ

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1

自家製のｼﾞﾝｼﾞｬｴｰﾙ

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1

ﾌﾟｯﾀﾈｽｶ

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1

自家製のｼﾞﾝｼﾞｬｴｰﾙ

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1

ｱｲｽﾊﾞｲﾝ

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2021/09訪問32回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.0

￥2,000～￥2,9991人

休日の昼下がりのランチは…『Neuf du Pape』

ランチは気の置けない友人とともに『Neuf du Pape』さんへと寄せていただきPastaランチ＋追加Pastaの満腹ランチに舌鼓を打たせていただきました｡アペリティーヴォは炭酸水から店内で造られる自家製の『レモンスカッシュ』を友人は泡を省略して白ワインからスタート｡白ワインと炭酸が強めに効いたレモンスカッシュで乾杯を済ませ渇いた喉を潤します｡料理は全てのランチにデフォルトで供される前菜盛合せから楽しきランチの時間のはじまりです｡その内容はリーフをたっぷり使ったインサラータから時計回りに自家製のパーネ､モッタデッラ､花巻産の『プラチナポーク』とホロホロ鳥のパテ､野菜のテリーナ､岩手県産のサーモンのマリネ､パプリカとバジリコとチーズを包み焼にしたフォカッチャ･ディ･レッコ､パプリカの中に自家製のツナを詰めた一品にガスパチョの全9品の『Antipasto Misto』から｡そして主菜であるPastaは追加分を合わせ全2品｡前半には『白舞茸(ｼﾛﾏｲﾀｹ)』と『大銀杏茸(ｵｵｲﾁｮｳﾀｹ)』のゴルゴンゾーラ風味､後半には大好きな『リード･ヴォー』≒『アニメッラ』と『海老(ｴﾋﾞ)』の白ワイン風味のパスタに舌鼓を打たせていただきました｡山の恵の香味がたっぷり楽しめる前半の『Funghi Particolari e Gorgonzola』は『バター』と『ゴルゴンゾーラ』と『ローズマリー』を使い作られており『きのこ』好きには堪らない一皿｡パスタの下にはたっぷりの茸で2度美味しいを体感､後半には安定の美味しさが愉しめる『Animella e Gamberi al vino bianco』で具材には大好物の『仔牛(ｺｳｼ)の胸腺肉(ｷｮｳｾﾝﾆｸ)』のアニメッラと『海老(ｴﾋﾞ)』の白ワイン風味のパスタです｡更には『牛テールのトマト煮込み』をオーダーしていたものの空きっ腹にPasta2皿で流石にお腹がパンパンとなり『牛テール』はテイクアウトさせていただくことに｡友人は『白舞茸(ｼﾛﾏｲﾀｹ)』のサルタートに『牛テールの煮込み』を食べながら美味しそうに赤ワインのグラスを傾け2時間余りの楽しい時間を過ごさせていただきました。

2

Funghi Particolari e Gorgonzola

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1

Funghi Particolari e Gorgonzola

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2

ｼﾛﾏｲﾀｹとｵｵｲﾁｮｳﾀｹのｻﾙﾀｰﾄ

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1

Animella e Gamberi al vino bianco

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1

Animella e Gamberi al vino bianco

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1

Antipasto Misto

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1

Gazpacho

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1

友人は白ワインから

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0

ﾚﾓﾝｽｶｯｼｭ

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0

Antipasto Misto

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0

Funghi Particolari e Gorgonzola

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0

Animella e Gamberi al vino bianco

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0

ｼﾞﾝｼﾞｬｴｰﾙ

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0

n.e.oﾌﾟﾚﾐｱﾑｼﾞﾝｼﾞｬｰ

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0

Antipasto Misto

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0

Funghi Particolari e Gorgonzola

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0

Animella e Gamberi al vino bianco

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2021/08訪問31回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.0

￥2,000～￥2,9991人

イタリア仕込みのパスタを手軽に味わえる…『Neuf du Pape』

盛岡で過ごす日曜日のランチはすっかりとルーティン化した感のある『Neuf du Pape』さんへ定期再訪させていただきPastaランチ＋追加でPasta単品の満腹ランチに舌鼓を打たせていただきました｡いつものカウンター席に席を取らせていただきアペリティーヴォにはノンアルコールの『Pierre zero blanc de blancs』で渇いた喉を潤し全てのランチにモレナク供される前菜盛合せからランチのスタートです｡その内容は花巻『耕野』さんのリーフを使ったインサラータ､エスプレッソ用のカップに収められたガスパチョ､自家製のパーネにモッタデッラ､薔薇の風味のパプリカのテリーナ､岩手県産のサーモンのマリネ､ピリッと辛い青唐辛子､自家製モッツァレラとドライトマトを使ったフォカッチャ･ディ･レッコ､ひよこ豆の粉を焼き上げたファリナータの全9品のAntipasto Mistoです｡そして主菜であるPastaは追加分を合わせ全2品｡前半には3時間余りの時間をかけ口中でトロけるほど柔らかく煮込まれた沖縄のアグー豚､奄美大島の幻の豚喜瀬豚に由来をもつ石巻産の『島豚(ｼﾏﾌﾞﾀ)』と厚岸産の『北海浅蜊(ﾎｯｶｲｱｻﾘ)』のパスタ『Pancia di Maiale e Vongole alla Napoletana』後半には自家製の『モッツァレラ』と『バジリコ』のソレント風トマトソースのパスタ『Mozzarella della casa,Basilico e Pomodoro alla Sorrentina』の2品のPastaを味わいました｡ナポリのパスタと言えばボンゴレ･ビアンコやボンゴレ･ロッソ等『浅蜊(ｱｻﾘ)』のパスタがテッパンですが同時にナポリはシラス大地で養豚業が盛んでもあり海の幸『浅蜊(ｱｻﾘ)』×陸の幸『豚肉(ﾌﾞﾀﾆｸ)』を松橋シェフStyleにアレンジされたナポリ風Pastaとナポリのマリンリゾートのメッカ『ソレント』が発祥の地と伝えられているバジリコ･モッツァレラ･トマトのイタリアントリコロールカラーのソレント風の2種類のナポリ由来のPastaを高橋葡萄園産の『Traubensaft』の『リースリング･リオン』と『ミュラー･トゥルガウ』の2種類のワイン用の葡萄を搾ったジュースを千田シェフの絶妙なブレンディングによるオリジナル･ブドウジュースとともに愉しませていただいた休日､日曜日の昼下がり｡パスタランチはメニューにより1,000yen～1,500yenの値段で前菜盛合せ＋お好みのパスタが付いてくるランチ限定のお値打ちメニューです｡

2

Pancia di Maiale e Vongole alla Napoletana

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1

Pancia di Maiale e Vongole alla Napoletana

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2

Mozzarella della casa,Basilico e Pomodoro alla Sorrentina

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1

Mozzarella della casa,Basilico e Pomodoro alla Sorrentina

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1

Antipasto Misto

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1

Antipasto Misto

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1

Pancia di Maiale e Vongole alla Napoletana

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1

Mozzarella della casa,Basilico e Pomodoro alla Sorrentina

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1

Antipasto Misto

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1

Pierre zero blanc de blancs

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1

Antipasto Misto

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1

Pierre zero blanc de blancs

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1

Pancia di Maiale e Vongole alla Napoletana

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1

Pierre zero blanc de blancs

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1

Pancia di Maiale e Vongole alla Napoletana

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1

ｵﾘｼﾞﾅﾙﾌﾞﾚﾝﾄﾞ葡萄ｼﾞｭｰｽ

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1

Mozzarella della casa,Basilico e Pomodoro alla Sorrentina

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0

高橋葡萄園 Muller-Thurgau

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1

Mozzarella della casa,Basilico e Pomodoro alla Sorrentina

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0

高橋葡萄園 Riesling Lion

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0

ｵﾘｼﾞﾅﾙﾌﾞﾚﾝﾄﾞ葡萄ｼﾞｭｰｽ

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2021/08訪問30回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.0

￥2,000～￥2,9991人

羊肉のラグーたっぶり食べ応えのあるパスタ…『Neuf du Pape』

盛岡で過ごす日曜日｡ランチはすっかりルーティン化した感のある『Neuf du Pape』さんへ｡前夜の余韻が味蕾と脳裏にしっかりと残り興奮冷めやらぬる間に再びの訪問となりました｡店内で友人とランデブー｡ワイングラスを傾け御機嫌な友人を横目に自分はパスタセットをオーダー｡アペリティーヴォ(Aperitivo)にはブラッドオレンジジュース(Succo d'arancia rossa)｡そして全てのセットにデフォルトで供される前菜盛合せ(Antipasto Misto)には花巻『耕野』さんのリーフを使ったインサラータ(Insalata)から時計周りにヒヨコ豆の粉末を焼いたファリナータ(Farinata)､自家製パンのパーネ(Pane)､シチリアではCapone(ｶﾎﾟｰﾈ)､イタリア全土ではLampugna(ﾗﾝﾌﾟｰｷ)と呼称される三陸久慈産のシイラのマリネ､Marinato(ﾏﾘﾅｰﾄﾞ)､薔薇(ﾊﾞﾗ)の香りが鼻腔を擽り眼にも美しいパプリカのテリーナ(Terrina)､自家製のモルタデッラ(Mortadella)､花巻産の羊『ホゲット』の前足の煮豚ならぬ煮羊のスペッツァティーノ(Spezzatino)､沖縄のアグー豚を原種に持つ宮城石巻産の島豚(ｼﾏﾌﾞﾀ)とシェフ自らが山で採取してこられた和製ポルチーニ茸とも称される香り高きアカヤマドリ茸のフォカッチャ･ディ･レッコ(Focaccia di Recco)に暑い日にうれしいガスパチョ(Gazpacho)をシチリア産のSucco d'arancia rossa(ﾌﾞﾗｯﾄﾞ･ｵﾚﾝｼﾞ･ｼﾞｭｰｽ)とともに味わいPasta(ﾊﾟｽﾀ)には花巻産の羊の『ホゲット』と『アンズ茸(Funghi gallinacci e trombette di morto)』と『Sugo di carne(ｽｰｺﾞ･ﾃﾞｨ･ｶﾙﾈ)』≒『フォン･ド･ヴォー(Fond de veau)』で造られたイタリアのPasta(ﾊﾟｽﾀ)の聖地リグーリアのパスタ『トッポ(Toppo)』の牛肉を羊肉に代え手打ちパスタのタリオリーニ(Tagliolini)を使い作られたPasta(ﾊﾟｽﾀ)は本場仕込みのクオリティと味わいでした｡この一皿でプリモとセコンドの全てが完結したような感じがします｡レモンとライムの柑橘類の味わいが愉しめる自家製のコーラとともに味わい愉しませていただきました｡

2

薔薇香るﾊﾟﾌﾟﾘｶのﾃﾘｰﾅ

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2

自家製のﾓﾙﾀﾃﾞｯﾗ

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2

煮豚ならぬ煮羊ｽﾍﾟｯﾂｧﾃｨｰﾉ

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2

暑い日にうれしいｶﾞｽﾊﾟﾁｮ

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1

ｸﾞﾙﾃﾝﾌﾘｰのﾌｧﾘﾅｰﾀ

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

花巻産の仔羊がたっぷり

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

羊肉たっぷりのﾀﾘｵﾘｰﾆ

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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0

ｶﾞｽﾊﾟﾁｮ

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0

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

羊肉たっぷりのﾀﾘｵﾘｰﾆ

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0

ﾌﾞﾗｯﾄﾞｵﾚﾝｼﾞｼﾞｭｰｽ

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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0

Succo d'arancia rossa

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1

羊肉たっぷりのﾀﾘｵﾘｰﾆ

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0

ﾚﾓﾝとﾗｲﾑ香る自家製ｺｰﾗ

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0

花巻産の羊肉がたっぷり

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0

手打ちのタリオリーニ

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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0

ﾌﾞﾗｯﾄﾞｵﾚﾝｼﾞｼﾞｭｰｽ

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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0

ｶﾞｽﾊﾟﾁｮ

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

羊肉のﾗｸﾞｰのﾀﾘｵﾘｰﾆ

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1

ﾚﾓﾝとﾗｲﾑ香る自家製ｺｰﾗ

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0

羊肉のﾗｸﾞｰのﾀﾘｵﾘｰﾆ

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1

Neuf du Pape謹製ｺｰﾗの原液

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2021/08訪問29回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.0
酒・ドリンク5.0

￥6,000～￥7,9991人

ラムとマトンの良いとこどりホゲットを味わう…『Neuf du Pape』

『Neuf du Pape』さんへ再訪させていただきました｡今回の目的は唯ひとつ｡再び入荷した花巻の羊のCharisma生産者寺沢さんの月齢16ヶ月の『ホゲット』を味わうのが主たる目的での訪問です｡本当はワイングラス片手に楽しみたいところでしたがポンコツくんは泪を呑んでイギリスでは絶大な人気を誇る『コックスオレンジピピン(Cox's Orange Pippin)』の盛岡産のアップルジュースを料理はToday's Specialメニューの中から先ずは肉の味をダイレクトに楽しめる『ホゲットのカルパッチョ』からスタート｡本来『Carpaccio(ｶﾙﾊﾟｯﾁｮ)』は生の牛ヒレ肉の薄切りにオリーブオイルに塩､チーズ等を掛けた生肉の料理の総称です｡そういう意味では『ホゲットのカルパッチョ』はカルパッチョの醍醐味を楽しめるひと皿でした｡ホゲットの肉は鮪(ﾏｸﾞﾛ)の赤身にも似たしっかりとした味わいがあり脂身には甘みがありました｡塩分摂取制限のある自分向けに塩味は普通より控えめで仕立ていただきましたが皿のリムに添えられた塩が更に肉の美味しさと脂の甘みを引き出してくれました｡そして羊が焼き上がるまでの繋ぎに供された外山森林公園からシェフ自らが採って来られた和製ボルチーニ茸とも称される『アカヤマドリ茸』と沖縄のアグーの血統を受け継ぐ石巻産の『島豚(ｼﾏﾌﾞﾀ)』で作られたラルドの『フォカッチャ･ディ･レッコ(Focaccia di Recco)』をいただきながらメインの羊肉の焼き上がりを待ちます｡程なくして「お待たせしました」とフライパンを両手で持ち上げたシェフが席に来られ切り分けて供された『羊肉のインパデッラ』｡目算で200㌘Overの220〜230㌘ほどに切り分けられた羊肉は理想的な焼加減｡ややレアに見える部分も羊脂を使いアロゼされているので中まで火が通っています｡ソースは羊の骨や髄から丁寧に引かれたブロードにバターを加えらたもので思わず皿を舐め回したい衝動をグッと抑え堪能させていただきました｡羊肉にも種類があり『ラム』や『マトン』という言葉を比較的耳にする機会が多いと思います｡一般的に生後12ヶ月未満の仔羊を『ラム』と呼び生後24ヶ月以上の羊を『マトン』と呼称されています｡今回いただいた『ホゲット』は生後16ヶ月で『ラム』と『マトン』の良いとこどりの羊肉であり『ラム』の柔らかい肉質とミルキーな味わいと『マトン』の力強い肉の風味の両方愉しむことが出来るバランスのとれた素晴らしい羊肉でした｡

1

ﾎｹﾞｯﾄのｲﾝﾊﾟﾃﾞｯﾗ

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ﾎｹﾞｯﾄのｲﾝﾊﾟﾃﾞｯﾗ

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ﾌｫｶｯﾁｬ･ﾃﾞｨ･ﾚｯｺ

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ﾎｹﾞｯﾄのｶﾙﾊﾟｯﾁｮ

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ﾎｹﾞｯﾄのｶﾙﾊﾟｯﾁｮ

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ﾌｫｶｯﾁｬ･ﾃﾞｨ･ﾚｯｺ

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ﾎｹﾞｯﾄのｲﾝﾊﾟﾃﾞｯﾗ

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ﾎｹﾞｯﾄのｶﾙﾊﾟｯﾁｮ

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ｺｯｸｽｵﾚﾝｼﾞﾋﾟﾋﾟﾝｱｯﾌﾟﾙｼﾞｭｰｽ

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ﾎｹﾞｯﾄのｶﾙﾊﾟｯﾁｮ

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ｺｯｸｽｵﾚﾝｼﾞﾋﾟﾋﾟﾝｱｯﾌﾟﾙｼﾞｭｰｽ

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ﾎｹﾞｯﾄのｶﾙﾊﾟｯﾁｮとｱｯﾌﾟﾙｼﾞｭｰｽ

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これぞｶﾙﾊﾟｯﾁｮの醍醐味

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ﾌｫｶｯﾁｬ･ﾃﾞｨ･ﾚｯｺ

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ｷｬﾝﾍﾞﾙﾌﾞﾄﾞｳｼﾞｭｰｽ

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ﾌｫｶｯﾁｬ･ﾃﾞｨ･ﾚｯｺ

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ｷｬﾝﾍﾞﾙﾌﾞﾄﾞｳｼﾞｭｰｽ

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ﾎｹﾞｯﾄのｲﾝﾊﾟﾃﾞｯﾗとﾌﾞﾄﾞｳｼﾞｭｰｽ

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松原農園ｷｬﾝﾍﾞﾙﾌﾞﾄﾞｳｼﾞｭｰｽ

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ﾎｹﾞｯﾄのｲﾝﾊﾟﾃﾞｯﾗ

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ｸﾗﾌﾄｺｰﾗ

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ﾎｹﾞｯﾄのｲﾝﾊﾟﾃﾞｯﾗ

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0

Neuf du Pape ｸﾗﾌﾄｺｰﾗ原液

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ﾎｹﾞｯﾄのｲﾝﾊﾟﾃﾞｯﾗ

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ｸﾗﾌﾄｺｰﾗ

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ﾎｹﾞｯﾄのｲﾝﾊﾟﾃﾞｯﾗ

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Today's Specialメニュー

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2021/08訪問28回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.0

￥4,000～￥4,9991人

日曜日の昼下がりはやはり此処へ…『Neuf du Pape』

三連休の中日､盛岡で迎えることとなった日曜日はもはやルーティン化しているワインを止めるなという理念の基『あり得ないフリーフロー』で毎週ゞ驚きと感動を与えてくれる『Neuf du Pape』さんへ再訪させていただきました｡席はいつものお気に入りのカウンター席に取らせていただきポンコツ修理中の自分はワインを未だ愉しむことは出来ずアペリティーヴォ(Aperitivo)はコルシカ島の『OREZZA』のガスウォーターで渇いた喉を潤しました｡料理は全てのランチセットにデフォルトで供される前菜盛合せ(Antipasto Misto)からスタート｡その内容はベビーリーフを使ったインサラータ(Insalata)から時計回りに自家製のパーネ(Pane)､西瓜(ｽｲｶ)のガスパチョ(Gazpacho)､生しらすをカラブリア産の唐辛子(ﾄｳｶﾞﾗｼ)漬けにした自家製『ロザマリーナ(Rosamarina)』のブルスケッタ(Bruschetta)､沖縄のアグー豚の流れを汲む気仙沼産『島豚(ｼﾏﾌﾞﾀ)』のパテ･ディ･カンパーニャ(Paté di Campagna)､バルサミコ酢でマリネされたメランザーナ(Melanzana)､気仙沼産『島豚(ｼﾏﾌﾞﾀ)』のぺぺローネ(Peperone)詰めに『島豚(ｼﾏﾌﾞﾀ)』の加熱ハムProsciutto cotto(ﾌﾟﾛｼｭｯﾄ･ｺｯﾄ)『岩海苔(ｲﾜﾉﾘ)』のゼッポリーニ(Zeppoline)の如何にもワインが進みそうな前菜の数々をナトリウム少な目の中硬水のガスウォーターとともに味わいました｡プリモ･ピアット(Primo Piatto)には三陸宮古産の『槍烏賊(ﾔﾘｲｶ)』と『ベリー』の冷製フェデリーニ(Fedelini)の『Calamari e frutti di Bosco』です｡Wine(ﾜｲﾝ)とBerry(ﾍﾞﾘｰ)でマリネされた『槍烏賊(ﾔﾘｲｶ)』とフローズンにされた『ラズベリー』に『ブラックベリー』､『ジューンベリー』に『ブルーベリー』の4種のBerry(ﾍﾞﾘｰ)が使われた眼にも美しいポリフェノールたっぷりのPasta(ﾊﾟｽﾀ)を楽しませていただきセコンド･ピアット(Secondo Piatto)には気仙沼産の『島豚(ｼﾏﾌﾞﾀ)』の厚切りロースのインパデッラ(Impadella)をパイナップルソースで味わうひと皿です｡鴨肉(ｶﾓﾆｸ)や豚肉(ﾌﾞﾀﾆｸ)とオレンジやパイナップルの相性の良さは言うに及ばずですがフライパンひとつで絶妙な火入れをされた脂身が甘くシルキー且つ旨味の強い『島豚(ｼﾏﾌﾞﾀ)』と甘酸っぱいフルーツソースの組合せはテッパンの美味しさで隠し味に使われていた『五香粉(ｳｰｼｬﾝﾌｪﾝ)』は中国料理では欠かすことの出来ぬスパイスであり台湾の『ルーローハン(魯肉飯)』にも繋がる激ウマな味わいでありました｡皿に残ったソースはスプーンを使いキレイにいただきました｡そして今の時期にしか味わうことが出来ぬ『滝沢西瓜(ﾀｷｻﾞﾜｽｲｶ)』の生搾り100%ジュースをドリチェ代わりにいただいて楽しいランチの時間を過ごさせていただきました｡因みに8月より『Neuf du Pape』さんの定休日が毎週月曜日と火曜日の週休二日制となりましたので､お間違いなきようご注意ください。

2

Impadella di lonza di maiale a fette spesse

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2

Calamari e frutti di Bosco

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2

Antipasto Misto

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2

Prosciutto cotto,Zeppoline

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1

Paté di Campagna

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1

Antipasto Misto

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1

Calamari e frutti di Bosco

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1

Impadella di lonza di maiale a fette spesse

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0

Antipasto Misto

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0

OREZZA

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0

Calamari e frutti di Bosco

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0

OREZZA

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0

Calamari e frutti di Bosco

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0

OREZZA

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1

Fedelini

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0

リンゴジュース

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0

Impadella di lonza di maiale a fette spesse

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1

ｻﾝﾌｧｰﾑ産ﾘﾝｺﾞｼﾞｭｰｽ

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0

Impadella di lonza di maiale a fette spesse

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ｻﾝﾌｧｰﾑ産ﾘﾝｺﾞｼﾞｭｰｽ

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1

滝沢ｽｲｶのｼﾞｭｰｽ

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2021/07訪問27回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥1,000～￥1,9991人

アンティパスト＋パスタ≒パスタランチ…『Neuf du Pape』

前夜の日本料理『旬菜和田』さんでの御馳走の波状口劇の興奮覚めやらぬ翌朝は宿泊先の『あえりあ遠野』の大浴場にて手足を伸ばし朝風呂を愉しみ定時にチェックアウトを済ませ遠野を後にして盛岡へと移動｡盛岡で迎える日曜日となりますと､もはやルーティン化している「ワインを止めるな」という理念の基『あり得ないフリーフロー』で毎週ゞ驚きと感動を与えてくれる『Neuf du Pape』さんへの再訪です｡席はいつものお気に入りのカウンター席に取らせていただきました｡日曜日は天候にも恵まれ中心街の歩行者天国で開催された弁當販売のイベントも盛況だった模様です｡テーブル席では多くの先客の方々が大型スクリーンを視ながら優雅にワイングラスを傾けれておりました｡その光景を横目で眺めながらカウンター席ではじまった昼下がりのランチタイム｡ポンコツ化を修理中の自分は『HILDON』のガス水を所望｡パスタランチをオーダーし全12種類のメニューの中から『Ragù di Montone al Abruzzese』をお願いしました｡全てのランチにデフォルトで供される前菜盛合せには花巻産のベビーリーフを使ったインサラータから時計回りに西瓜のガスパチョ､思わずニンマリとしてしまう海鞘(ﾎﾔ)とマンゴーのアイスバー『Ghiacciolo(ｷﾞｱｯﾁｮｰﾛ)』､沖縄のアグー豚の流れを汲む気仙沼産『島豚(ｼﾏﾌﾞﾀ)』を使い造られた自家製の加熱ハム､目にも美しい夏野菜のテリーナ､ジロール茸や色々きのこのソテー､帆立(ﾎﾀﾃ)のムースのぺぺローネ詰め､自家製パンに鰯(ｲﾜｼ)のマリナータ､自家製のたらことドライトマトのゼッポリーニの如何にもワインが進みそうなアンティパストミストに舌鼓を打たせていただいた後は仕上げに席の目の前でペコリーナを削り掛けられた『Ragù di Montone al Abruzzese』をじっくりと味わい楽しいランチの時間を過ごさせていただきました｡本場仕込みのPastaランチが1,000yen〜という破格値で盛岡に居ながらにして味わえる幸せ｡早くワイングラスを傾けつつ食事が出来る普通の生活が待ち遠しい今日この頃です。

5

Ragù di Montone al Abruzzese

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4

Antipasto Misto

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4

海のﾊﾟｲﾅｯﾌﾟﾙとﾏﾝｺﾞｰのGhiacciolo

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4

Ragù di Montone al Abruzzese

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2

Antipasto Misto

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2

HILDON NATURAL MINERAL WATER

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2

Ragù di Montone al Abruzzese

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2

HILDON NATURAL MINERAL WATER

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2

HILDON NATURAL MINERAL WATER

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2

Antipasto Misto

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2

全12種類のﾗﾝﾁﾊﾟｽﾀﾒﾆｭｰ

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2

HILDON NATURAL MINERAL WATER

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2

PayPayで支払い

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2021/07訪問26回目

3.9

料理・味-
サービス4.0
雰囲気3.5
CP4.0
酒・ドリンク4.0

￥2,000～￥2,9991人

待望の冷製パスタもオンメニュー…『Neuf du Pape』

7月11日休日の日曜日の昼下がりは最早､盛岡で過ごす休日のルーティンとしてすっかり定着した感のあるBOSSこと伊東拓郎オーナーが率いられる『Neuf du Pape』さんへと再訪させていただきました｡席はいつものお気に入りのカウンター席に取らせていただきました｡土曜日､日曜日は週末限定で開催されているマニア垂涎の『あり得ないフリーフロー』の開催日ではありましたがポンコツ修理中の自分は残念ながら『禁酒生活』を御指導されており當日も残念ながらワインを愉しむことが出来ず｡今回のオーダーはPastaランチ(前菜盛合せ＋パスタ)に更に追加のPastaとドルチェのオーダーでTigerこと千田泰河シェフがグラスに注いでくれたガス水『OREZZA』とともに堪能させていただきました｡アンティパストミスト(Antipasto Misto)には中央に西瓜の『ガスパチョ(Gazpacho)』その上に花巻産のベビーリーフを使った『インサラータ(Insalata)』自家製の『パーネ(Pane)』に『カポナータ(Caponata)』､二戸山形村産の『短角牛(ﾀﾝｶｸｷﾞｭｳ)』の『ハツ』のコンフィ(Confit)に鹿児島産の『マカ』を削りかけた如何にも滋養強壮に効果がありそうな一品､『モッツァレラ(Mozzarella)』を詰めた『花ズッキーニ(Fiori di Zucca)』､『パテ･ディ･カンパーニャ(Paté di Campagna)』佐島産の『鱸(ｽｽﾞｷ)』のマリナード(Marinata)に仕上げに削られた黒いダイヤモンドとも称されるオーストリア産の『冬トリュフ』､江戸前の『小鰭(ｺﾊﾀﾞ)』の酢締めを凌駕するシャンパンビネガーで締められた『小鰭(ｺﾊﾀﾞ)』に『モルタデッラ(Mortadella)』というワインが呑めぬのに､いつの日にも増して豪華版の前菜盛合せに舌鼓を打たせいただきました｡そしてパスタは前半に宮崎県産の天然の『真鯛(ﾏﾀﾞｲ)』とパルマ産『生ハム』の冷製フェデリーニ(Fedelini)を後半には天然の釣り『鮎(ｱﾕ)』と『白インゲン豆(Cannellini )』を使ったリングイネ(Linguine)を味わいドルチェ(Dolce)は久しぶりに『白トリュフ』のティラミス(Tiramisù)で締めた休日､日曜日の昼下がりの時間に感謝です。

4

アンティパストミスト

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3

松輪の鱸に冬トリュフ

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3

パテ・ディ・カンパーニャ

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2

短角牛のハツのコンフィに鹿児島県産のマカ

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2

宮崎県産天然真鯛とパルマ産生ハムの冷製フェデリーニ

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2

鮎と白インゲン豆のリングイネ

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2

白トリュフのティラミス

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2

アンティパストミスト

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0

宮崎県産天然真鯛とパルマ産生ハムの冷製フェデリーニ

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0

鮎と白インゲン豆のリングイネ

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0

白トリュフのティラミス

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0

OREZZA

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1

アンティパストミスト

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1

OREZZA

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2

アンティパストミスト

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1

宮崎県産天然真鯛とパルマ産生ハムの冷製フェデリーニ

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1

OREZZA

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2

宮崎県産天然真鯛とパルマ産生ハムの冷製フェデリーニ

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1

鮎と白インゲン豆のリングイネ

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1

鮎と白インゲン豆のリングイネ

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2

白トリュフのティラミス

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2

白トリュフのティラミス

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2021/06訪問25回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥4,000～￥4,9991人

38年の眠りから覚めたワインと至福のひと時…『Neuf du Pape』

盛岡で過ごす休日の愉しみとしてすっかりと定着した感のある昼下がりの『あり得ないフリーフロー』を求めて『Neuf du Pape』さんへと再訪させていただきました｡オーダーはパスタセット｡アペリティーヴォには『Dom. Michaud Crémant de Loire Brut 』､そして全てのセットにデフォルトで供される前菜の盛合せからスタートです｡その内容は花巻市『耕野』さんのリーフを使ったインサラータ(Insalata)から時計回りに三陸産の『生しらす』を塩と唐辛子で漬け込んで熟成させた自家製の『ロザマリーナ(Rosamarina)』のブルスケッタ(Bruschetta)､帆立(ﾎﾀﾃ)のムースを詰めた花ズッキーニ(Fiori di zucchina)､野菜のテリーナ(Terrina)､小鰭(ｺﾊﾀﾞ)のマリナード(Marinata)､海のパイナップルとも称される『海鞘(ﾎﾔ)』と『マンゴー』のアイスバー(Ghiacciolo)､イースト発酵をさせぬ生地に『ゴルゴンゾーラ』と春の山菜『ウコギ』を挟み焼いたフォカッチャディレッコ(Focaccia di Recco)にモルタデッラ(Mortadella)のアンティパストミスト(Antipasto Misto)とともに柑橘系の香りと果実感､豊かな酸味が余韻に繋がる『Hugo Grüner Veltliner』とともに味わいプリモピアットのパスタには数多のパスタメニューの中でも三本の指に入る大好きな『アニメッラ(Animella)』≒『リー･ド･ヴォー(Ris de veau)』と『車海老(Gambero)』の白ワイン煮込のタリアテッレ(Tagliatelle)はNegro Amaro(ﾈｰｸﾞﾛｱﾏｰﾛ)で作られたミネラル感と爽快感のあるプーリアのロゼ『Tormaresca Calafuria』そしてAvignonesi (ｱｳﾞｨﾆｮﾈｰｼﾞ)の最高峰『Vino Nobile di Montepulciano』のセカンド的位置づけと言われるトスカーナの『Avignonesi Cantaloro Rosso』とのアッヴィナメントを愉しませていただきました｡『アニメッラ(Animella)』は仔牛(ｺｳｼ)の胸腺肉(ｷｮｳｾﾝﾆｸ)で柔らかさとミルキーな風味が特徴で表面をサルタート(Saltato)されることで香ばしさが加味され筆舌に尽くし難い美味しさに昇華｡『アニメッラ(Animella)』と甲殻類(ｺｳｶｸﾙｲ)の相性はとても良くプリップリの『車海老(ｸﾙﾏｴﾋﾞ)』との食感のコントラストの妙味は最高でした｡そしてオーナーのセラーコレクションの中から特別に供していただいた『Chateau De Marbuzet』｡以下は特別に供して下さったオーナーのコメントです｡「1994まで同じサンテステフ村 2級格付けシャトーCh.コスデストゥルネルのセカンドワインという位置付けだったド･マルビュゼ｡20数年ぶりの抜栓に！｡キャップシールを剥がせば黒々としたカビが腐葉土のように｡これは吉兆！ボトル口の周りのカビはしつこいくらいに拭き取りパニエに寝かせたままスクリューを差し込んでいく｡コルクの上側から下に向かってスクリューがしっかりコルクを掴むイメージで斜めに差し込む｡スクリューから伝わる手応えでコルクの状態を把握する｡湿り気と弾力が充分あることからこのまま抜栓を進めていくことを決意し一旦コルクを貫通させてボトル内部の気圧を調整｡あとは静かに真っ直ぐ引き上げる｡はやる気持ちを抑えつつ無用なストレスを与えないように静かに上げていきます｡コルクを引けばどうしてもボトル内部が陰圧になるのでコルクが引き戻され折れる事も良くありますが､それだけしっかりとコルクが機能してきた証でもあるのでそこはあえて食い下がらずに素直に折ってしまいます｡下手に粘ってグズグズになる方が厄介ですね｡20年以上経つワインならばコルク折れても恥では無い｡セラー環境も良いお陰で38年経過のボトルも無事抜栓出来ました‼️はるか以前に飲んだ記憶ではサンテステフらしいタニックで黒々と香ばしいド･マルビュゼでしたが全体像はそのままに熟し熟れ溶け込んで一体となった姿に！退色具合も経年相応いや随分若いですね｡ちょっと抽出の強いブルゴーニユを思わせる古酒ボルドーでございます」と38年の眠りから覚めたワインをいただき締めた至福で口福な時間に心より感謝です｡

1

Dom. Michaud Crémant de Loire Brut

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3

Antipasto Misto

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0

Dom. Michaud Crémant de Loire Brut

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2

ﾎﾔとﾏﾝｺﾞｰのGhiacciolo

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0

Hugo Grüner Veltliner

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1

Antipasto Misto

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0

Hugo Grüner Veltliner

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1

Antipasto Misto

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0

Tormaresca Calafuria

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1

ｱﾆﾒｯﾗと車海老のﾀﾘｱﾃｯﾚ

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0

Tormaresca Calafuria

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0

ｱﾆﾒｯﾗと車海老のﾀﾘｱﾃｯﾚ

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0

Avignonesi Cantaloro Rosso

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1

ｱﾆﾒｯﾗと車海老のﾀﾘｱﾃｯﾚ

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0

Avignonesi Cantaloro Rosso

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0

Chateau De Marbuzet

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0

Chateau De Marbuzet

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0

Chateau De Marbuzet

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2021/05訪問24回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥5,000～￥5,9991人

もやは盛岡で過ごす休日のルーティン…『Neuf du Pape』

コロナ禍で帰省することも県を跨いでの旅行も憚られ何処へ行くことも出来なくなり盛岡でひとり静かに過ごさざるを得なくなってしまった今年のG.W｡そんな自分の救世主となってくれたのが1,800yenという破格の値段で90分間も選りすぐりのワインを供してくださる有り得ないワインの『フリーフロー』でした｡オーナーセレクトのワインを料理とともに楽しむことの出来る『Neuf du Pape』さんへ日を置かずにして再訪させていただきました｡席はつものカウンター席へ取らせていただきアペリティーヴォにはイタリア産のピノビアンコを使った酸味が穏やかで軽やかで丸みのある味わいの『Kettmeir Grande Cuvée Brut』からスタート｡本来は『Château Virant Chardonnay Brut』ではじまるところを「同じものぢゃつまらないでしょうから」という優しい言葉とお気遣いにスタートから涙腺が熱くなったのでありました｡料理はパスタコースに更に當日限定のSpécialitaのPastaを一品追加し休日の昼下がりに有り得ないワインのフリーフローを満喫させていただきました｡全てのコースにデフォルトで供されるアンティパストミスト(Antipasto Misto)には花巻市『耕野』さんのリーフを使ったインサラータ(Insalata)から時計周りに白磁の器のピゼッリ(Piselli)のビアンコマンジャーレ(Biancomangiare)､カポナータ(Caponata)､ホロホロ鳥とフォワグラのインボルティーニ(Involtini)､ホロホロ鳥のレバーとイチゴのムース､姫神サーモンのアッフミカータ(Affumicato)､シチリア産の黒豚でスペインのイベリア豚の原種と伝えられている稀少な『ネロシチリアーノ(Nero Siciliano)』で造られた自家製パンチェッタ(Pancetta)とオリーブとトマトのトルタ(Torta)､楤の芽(ﾀﾗﾉﾒ)のゼッポリーニ(Zeppolina)にカヴォロロッソ(Cavolo rosso)のアグロドルチェ(Agrodolce)に『タルティーボ(Tardivo)』に自家製の全粒粉のパン(Pane)という如何にもワインが進みそうな前菜盛合せが供されました｡アンティパストミストに合わせて『Château Borie de Noaillan Rosé』とこれまた本来の『Château Pilet Rosé』からオーナーのお気遣いで変えて供していただきました｡そしてPastaはセットの分と追加の単品分の2種類で前半には全粒粉のパッパルデッレ(Pappardelle)が使われた『アニメッラ(Animella)』≒『リー･ド･ヴォー(Ris de veau)』と『車海老(Gambero)』の白ワイン煮込のパスタ､後半には打ち立てのタリアテッレ(Tagliatelle)が使われた『牛ホホ肉』の赤ワイン煮込のパスタです｡前半の『アニメッラ』は仔牛の胸腺肉で柔らかさとミルキーな風味が特徴で表面をサルタート(Saltato)されることで香ばしさが加味されていました｡『アニメッラ』と甲殻類の相性はとても良くプリップリの『車海老(ｸﾙﾏｴﾋﾞ)』との食感のコントラストの妙味は最高です｡この旨味を余すところ無く受け止めるに相応しい風味豊かな全粒粉入りの幅広のパッパルデッレとスペイン産の『Anayón Chardonnay』とともに味わい後半には本来はバターを使うところを食味が重くなり過ぎぬようにとオリーブオイルを使いとろっとろに仕上げられた『牛ホホ肉』の赤ワイン煮と打ち立ての硬派なタリアテッレと『Ironstone Old Vine Zinfandel』とこれまたリストとは別にBOSSセレクトのワインとフリーフローでは先ずお目にかかる機会はないであろう特別な一本『Château Montus Cuvée Prestige』とのアヴィッナメントを存分に楽しませていただいた盛岡で過ごす休日の口福で至福な昼下がり｡

2

Antipasto Misto

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2

ｱﾆﾒｯﾗと車海老のﾊﾞｯﾊﾟﾙﾃﾞｯﾚ

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2

牛ﾎﾎ肉の赤ﾜｲﾝの煮込みのﾀﾘｱﾃｯﾚ

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2

Antipasto Misto

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1

ｱﾆﾒｯﾗと車海老のﾊﾞｯﾊﾟﾙﾃﾞｯﾚ

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1

牛ﾎﾎ肉の赤ﾜｲﾝの煮込みのﾀﾘｱﾃｯﾚ

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1

Kettmeir Grande Cuvée Brut

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1

Antipasto Misto

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1

Kettmeir Grande Cuvée Brut

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1

Antipasto Misto

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1

Château Borie de Noaillan Rosé

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1

ｾﾞｯﾎﾟﾘｰﾆの中身は楤の芽

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1

Château Borie de Noaillan Rosé

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1

ｱﾆﾒｯﾗと車海老のﾊﾞｯﾊﾟﾙﾃﾞｯﾚ

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1

Anayón Chardonnay

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1

Pappardelle

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0

Anayón Chardonnay

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1

牛ﾎﾎ肉の赤ﾜｲﾝの煮込みのﾀﾘｱﾃｯﾚ

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0

Ironstone Old Vine Zinfandel

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1

牛ﾎﾎ肉の赤ﾜｲﾝの煮込みのﾀﾘｱﾃｯﾚ

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0

Ironstone Old Vine Zinfandel

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1

Tagliatelle

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0

Château Montus Cuvée Prestige

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0

Château Montus Cuvée Prestige

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1

OKAMEのOggetto

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1

Neuf du Pape

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1

Neuf du Pape

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1

Neuf du Pape ｶｳﾝﾀｰ席

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2021/05訪問23回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥5,000～￥5,9991人

盛岡で過ごす休日のオトナの愉しみ…『Neuf du Pape』

コロナ禍で帰省することも何処かへ旅に出かけることも出来なくなってしまった今年のG.Ｗ｡そんな行き場の無い自分を救ってくれたのが當店『Neuf du Pape』さんのBOSSこと伊東拓郎オーナーの有り得ないワインの『フリーフロー』｡オーダーはA～Kまで11種類の中からお好みの一品をチョイスするPastaランチセット＋先週からオン･メニューとなった『ズッパ･ディ･ペッシェ』＋ワインの『フリーフロー』でオトナの昼下がりを例によりまして満喫させていただきました｡先ずは『Château Virant Chardonnay Brut』にて渇いた喉を潤し楽しき時間のスタートです｡全てのコースに供される前菜盛合せのアンティパストミスト(Antipasto Misto)には花巻『耕野』さんのリーフに「お好きなラディッキオを加えました」と大好きなタルティーボ(Tardivo)が加えられたインサラータ(Insalata)から時計周りに薫香を纏わせられた女梶木(ﾒｶｼﾞｷ)のアッフミカート(Affumicato)､ホロホロ鳥のレバーとイチゴのムース､螺貝(ﾂﾌﾞｶﾞｲ)のスフォリラテッラ(Sfogliatella)､ホロホロ鳥とフォワグラ(Foie gras)のテリーナ(Terrina)､人参のアグロドルチェ(Agrodolce)､陶器の中にはビアンコマンジャーレ(Biancomangiare)にトルタサラータ(Torta Salata)というワインを呼ぶ料理の数々｡そしてボタン海老(ｴﾋﾞ)､帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)､ムール貝､浅蜊(ｱｻﾘ)､槍烏賊(ﾔﾘｲｶ)等で造られた『ズッパ･ディ･ペッシェ(Zuppa di pesce)』自家製の全粒粉のパンとルイユ(Rouille)とともに供されました｡パンにルイユ(Rouille)を載せ味わい更にはルイユを溶かし味の変化を愉しませていただきました『Anselmi San Vincenzo』と合わせても良し『Château Pilet Bordeaux』と合わせても勿論良し｡そして敢えてワインに合わせるために順番の後先を変えて供していただいたPastaは山羊(ﾔｷﾞ)のミルクで造られたチーズサント･モール(Sainte-Maure)とラングル(Langres)のチーズクリームソースです｡この"Sainte Maure"e"Langres"alla cremaのPastaは松橋エグゼクティブシェフに今まで供していただいたパスタの中でも3本の指に入る美味しさであり『Julicher Pinot Noir』やBOSSのセラーコレクションの中から特別に供していただいた『Château Montus 1997 Alain Brumont』との重量感とのバランスもバッチリと愉しませていただきG.Wの休日のひと時を存分に楽しませていただきました｡

2

Zuppa di pesce

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2

Antipasto Misto

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2

"Sainte Maure"e"Langres"alla crema

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2

Pane

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1

Antipasto Misto

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1

Zuppa di pesce

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1

Pane,Rouille

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1

"Sainte Maure"e"Langres"alla crema

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0

Château Virant Chardonnay Brut

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0

Antipasto Misto

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0

Château Virant Chardonnay Brut

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0

Rouille,Zuppa di pesce

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0

Anselmi San Vincenzo

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0

Rouille,Zuppa di pesce

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0

Anselmi San Vincenzo

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0

Zuppa di pesce

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0

Langres

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0

Château Pilet Bordeaux

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0

Zuppa di pesce

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0

Château Pilet Bordeaux

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0

Pane,Rouille

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0

Rouille sul pane

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0

Pettine

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0

Julicher Pinot Noir

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0

"Sainte Maure"e"Langres"alla crema

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0

Julicher Pinot Noir

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0

"Sainte Maure"e"Langres"alla crema

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0

Château Montus 1997 Alain Brumont

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1

"Sainte Maure"e"Langres"alla crema

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1

Château Montus 1997 Alain Brumont

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0

Free Flow List

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2021/04訪問22回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥3,000～￥3,9991人

盛岡で過ごす週末の愉しみは有り得ないフリーフロー…『Neuf du Pape』

コロナ禍以降､帰省することも遠出の旅に出かけることも憚られ盛岡で過ごす時間が圧倒的となってしまった休日の愉しみのひとつでもある『あり得ないフリーフロー』で毎週ゞ何らかの感動を与えてくださるBOSSこと伊東拓郎オーナー､そして各種イベントでの外販用のオードブルや弁當を一手に受け持たれるTigerことカメリエーレを兼務される千田泰河シェフが其々のセクションにて最高のパフォーマンスを発揮し愉しませてくれる『Neuf du Pape』さんへ週イチの定期再訪をさせていただきました｡席はお気に入りのいつものカウンター席に取らせていただいての『あり得ないフリーフロー』は正に『オトナのラムネ』柔らかな淡いイエロー､グリーン＆クールで洗練された香り｡バランス良くドライに切れ上がっていく｡明確ながらも強過ぎないすぎないアタックは美味しい時間のスターターとしてしっくりくる泡です｡とオススメの『Torresella Prosecco』から｡細かく力強い泡がグラスの中を立ち上がります｡料理は前菜盛合せ＋パスタ≒『パスタランチ』に食後のドルチェをオーダー｡パスタは前週までの全20種類から厳選10種類に絞り込まれたメニューの中から新たにメニューに加えられた花巻寺沢さんのマトンを使った『Ragû d' Agnello sl Abruzzese(花巻産ｻﾌｫｰｸ種羊のｱﾌﾞﾙｯﾂｫ風ﾗｸﾞｰｿｰｽ"ｱﾌﾞﾙｯﾂｪｰｾﾞ"』をオーダー｡全てのランチにデフォルトで供される前菜盛合せ(Antipasto Misto)には花巻『耕野』さんのリーフを使ったインサラータ･ヴェルデ(Insalata Verde)から時計回りに高知産の高糖度のトマトとモッツァレラ(Mozzarella)のカプレーゼ( Insalata Caprese)｡添えられたバジルの葉でイタリアン･トリコロールカラーが目に栄養を与えてくれます｡その左手の中央部には真鱈(ﾏﾀﾞﾗ)から造られた自家製のたらことドライトマトのゼッポリーニ(Zeppolina)､右下には花巻産のホロホロ鳥(Faraona)と『フォワグラ(Foie gras)』のテリーナ(Terrina)､『穴子(ｱﾅｺﾞ)』とオレンジのテリーナ(Terrina)､『帆立(ﾎﾀﾃ)』のムース(Mousse)を詰めた花ズッキーニ(Fiori di zucca)､女梶木(ﾒｶｼﾞｷ)のカルバッチョ(Carpaccio)にひよこ豆の粉を焼いたファリナータ(Farinata)､自家製の全粒粉のパン(Pane integrale)という内容です｡1,000yenで供される『パスタランチ』にこれだけ豪華な前菜が付けられるのもとても有難いもの｡グラスを傾ける手も自ずと早まります｡『Noblesse de Loire Rosé d'Anjou』､『Dominique Laurent Bourgogne Chardonnay』と呑み継ぎパスタは仕上げに松橋シェフの手で目の前でぺコリーノ･ロマーノ(Pecorino Romano)が削り掛けられ供されました｡マトンはラムよりカルニチン多めで味わいが深く羊肉好きには何とも堪りません｡たっぷりのラグーソースがワインのアテにも最高でした｡桜の絵が美しい『Juan Gil 4 Meses Sakura』そして伊東BOSSの大盤振る舞いの一本は『Neuf du Pape』さんが盛岡の地に開業された26年前と同じ1995年製の『Châteauh Canteloup Médoc Vieilles Vignes』です｡これをフリーフローで供される訳ですから凄過ぎます｡名実ともに『あり得ないフリーフロー』を存分に楽しませていただきドルチェ(Dolce)にはフィレンツェ風カスタードクリームのケーキ『ズッパイングレーゼ(Zuppa inglese)』をいただき締めた口福な昼下がり｡

2

Antipasto Misto

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2

Ragû d' Agnello sl Abruzzese

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2

Zuppa inglese

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2

Antipasto Misto

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1

Ragû d' Agnello sl Abruzzese

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1

Zuppa inglese

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1

Torresella Prosecco

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1

Antipasto Misto

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1

Torresella Prosecco

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1

Fiori di zucca

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1

Noblesse de Loire Rosé d'Anjou

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1

Antipasto Misto

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0

Noblesse de Loire Rosé d'Anjou

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0

Ragû d' Agnello sl Abruzzese

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0

Dominique Laurent Bourgogne Chardonnay

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0

Dominique Laurent Bourgogne Chardonnay

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0

Ragû d' Agnello sl Abruzzese

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0

Juan Gil 4 Meses Sakura

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0

Pecorino Romano

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0

Juan Gil 4 Meses Sakura

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0

Ragû d' Agnello sl Abruzzese

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0

Châteauh Canteloup Médoc Vieilles Vignes

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0

Zuppa inglese

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0

Châteauh Canteloup Médoc Vieilles Vignes

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1

Zuppa inglese

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0

Lista dei vini

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0

Pasta del settimana

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0

Zuppa inglese

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2021/04訪問21回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP5.0
酒・ドリンク4.5

￥6,000～￥7,9991人

盛岡で過ごす休日の昼下がりの愉しみ…『Neuf du Pape』

宿泊したホテルの『アザリア』さんで朝食を取った後にホテルをチェックアウト｡その後『新茶家』さんに立寄りお願いしておいた『御弁當』の引取りを終えた足で水沢江刺駅から盛岡へと新幹線やまびこ号にて移動｡盛岡の寝城に荷物を置いて向かった先はBOSSこと伊東拓郎オーナーが営まれ､あり得ないラインナップのワインのフリーフローで毎週ゞ楽しませてくれる『Neuf du Pape』さんへと再訪させていただきました｡席はいつものお気に入りのカウンター席に取らせていただき先ずはロワールのChenin Blanc(ｼｭﾅﾝ･ﾌﾞﾗﾝ)で造られた『Château de l'Aulée Crémant de Loire Brut』にて渇いた喉を潤しオーダーはPastaランチ＋2週間寝かされた花巻寺沢さんの月齢24ヶ月の『マトン』のメスの骨付きのラックのインパデッラ(In Padella)＋イタリアプーリア産のモリーユ茸(Morchetta)を使い作られたドルチェ(Dolce)のブディーノ(Budino)をオーダー｡先ずは全てのランチセットにデフォルトで供される前菜の盛合せが供されます｡白磁のプレート皿の上には花巻『耕野』さんのベビーリーフを使ったインサラータ･ヴェルデ(Insalata Verde)から時計周りにデミカップの中には鮟鱇(ｱﾝｺｳ)の骨や粗等から抽出されたブロード(Brodo)､中央部に鮟鱇(ｱﾝｺｳ)のカルピオーネ(Carpione)､その右下には鱈(ﾀﾗ)とジャガイモとニンニクとパセリのコルシカ島Styleの重ね焼に筍(ﾀｹﾉｺ)やズッキーニ(Zucchine)で造られた野菜のテリーナ､ホロホロ鳥のレバーとイチゴのムース､三陸大船渡産の帆立貝(ﾎﾀﾃｶﾞｲ)のコンフィ(Confit)､自家製の真鱈(ﾏﾀﾞﾗ)の鱈子(ﾀﾗｺ)とドライトマトのゼッポリーナ(Zeppolina)に自家製パンの盛合せのアンティパストミスト(Antipasto Misto)とともにコルシカ島のロゼ『Domaine de Granajolo Cuvée Monika Rosé』にアルザスの『Seppi Landmann Pinot Blanc』のグラスを傾けプリモ･ピアット(Primo Piatto)のPastaには事前に松橋シェフにリクエストをさせていただいていた『トリッパ(Trippa al pomodoro)』と『白インゲン豆(Fagioli bianchi)』を使い即興で造っていただいたアラビアータ(Tagleatelle all'Arrabbiata)を『Clos des NinesPulp Rouge』と合わせいただきセコンド･ピアット(Secondo Piatto)には『マトン』のインパデッラ(Carré di agnello fritti in padella)です｡オーブンを一切使わずにフライパンひとつで焼かれた骨付きのラック｡一見すると骨周りの火入れが甘いのでは？と思われる向きも居られると思いますが火入れが甘く見えてもしっかりとマトンの脂を使いアロゼ(Arroser)され仕上げられており伊東BOSSが大盤振舞いで供してくれた1997年のメドック『Château Potensac』そしてランドックの『Clos des Nines L'Orée』とともにじっくりと味わい最後は手で骨を持ち上げしゃぶり尽くすかの如くキレイに美味しくいただきました｡ドルチェ(Dolce)のモリーユ茸(Morchetta)を使った濃厚な卵の味がしっかり愉しめるプディング(Budino)を『Blandy's Malmsey 5 Year Old』とともに味わい締めた昨日の『Neuf du Pape』さんでの『あり得ないフリーフロー』＋BOSSセレクトワインを楽しませていただいた口福な時間。

3

Antipasto Misto

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3

Tagleatelle all'Arrabbiata

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2

Tagleatelle all'Arrabbiata

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3

Carré di agnello fritti in padella

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1

Budino di Morchetta

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1

Antipasto Misto

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1

Tagleatelle all'Arrabbiata

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1

Carré di agnello fritti in padella

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0

Budino di Morchetta

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0

Château de l'Aulée Crémant de Loire Brut

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0

Antipasto Misto

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0

Château de l'Aulée Crémant de Loire Brut

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0

鮟鱇のブロード

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0

Château de l'Aulée Crémant de Loire BrutとAntipasto Misto　

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0

Domaine de Granajolo Cuvée Monika Rosé

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0

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0

Domaine de Granajolo Cuvée Monika Rosé

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0

Seppi Landmann Pinot Blanc

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0

Seppi Landmann Pinot BlancとAntipasto Misto　

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0

Seppi Landmann Pinot Blanc

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1

Tagleatelle all'Arrabbiata

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0

Clos des Nines Pulp Rouge

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1

Trippa al pomodoroとFagioli bianchi

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0

Clos des Nines Pulp Rouge

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1

Clos des Nines Pulp RougeとTagleatelle all'Arrabbiata

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0

Château Potensac

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1

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0

Château Potensac

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1

Château PotensacとCarré di agnello fritti in padella

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0

Clos des Nines L'Orée

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1

ﾏﾄﾝの脂でｱﾛｾﾞされた羊肉

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0

Clos des Nines L'Orée

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0

Contorno

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0

Blandy's Malmsey 5 Year Old

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1

Budino di Morchetta

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0

Blandy's Malmsey 5 Year Old

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0

Blandy's Malmsey 5 Year OldとBudino di Morchetta

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1

Opus One

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1

お気に入りのカウンター席

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1

Neuf du Pape

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1

Neuf du Pape

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2021/04訪問20回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥5,000～￥5,9991人

盛岡で過ごす週末の愉しみとして定着した…『Neuf du Pape』

盛岡で過ごす休日の最近の最大の愉しみとしてすっかりと定着した感のある昼下がりの『あり得ないフリーフロー』を求めてBOSSこと伊東拓郎オーナーが営まれる『Neuf du Pape』さんへと再訪させていただきました｡アペリティーヴォにはブルゴーニュとスイス国境の中程にある冷涼な森のジュラの泡『Philippe Michel Crémant du Jura Chardonnay』からスタート｡全てのランチメニューに供されるアンティパストミスト(Antipasto Misto)には『鮟鱇(ｱﾝｺｳ)』と『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)』とサフランを使ったカルピオーネ(Carpione)を中心に花巻『耕野』さんのベビーリーフを使ったインサラータ･ヴェルデ(Insalata Verde)､自家製パンにひよこ豆の粉を焼いたファリナータ(Farinata)､三陸大船渡産の『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』のコンフィ(Confit)に目にも鮮やかな野菜のテリーナ(Terrina)､軽い薫香を纏わせた『女梶木(ﾒｶｼﾞｷ)』のアフミカータ(Affumicato)､イースト発酵をさせぬ生地に『ゴルゴンゾーラ』と春の山菜『ウコギ』を挟み焼いたフォカッチャ･ディ･レッコ(Focaccia di Recco)､原木から切出したばかりのプロシュット(Prosciutto)の前菜盛合せを伊東BOSS曰くハニーテイストがせり上がってきた『Domaine des Gerbeaux Saint Véran』等とともに味わいプリモ･ピアット(Primo Piatto)は18種類のパスタメニューの中からローマスタイルの『カルボナーラ(Carbonara)』をセコンド･ピアット(Secondo Piatto)のカルネ(Carne)には松橋シェフに即興でフライパンひとつで作っていただいたプラチナポークの名で一世を風靡した花巻産のブランドポーク『白金豚(ﾊｯｷﾝﾄﾝ)』のインパデッラ『Arrosto di Maiale in padella』を『モリーユ茸(Morchetta)』のソースで味わう一品｡コントルノ(Contorno)には『ホワイトアスパラ』のサルタート(Saltato)をオーナー伊東BOSSのコレクションの中から大盤振る舞いの一本『Château Vieux Cassan Médoc 1998』の前日抜栓のワインと本日抜栓のワインの呑み比べに舌鼓を打たせていただき桜の花と林檎で造られたドルチェ(Dolce)はナポリ名物の『スフォリアテッラ(Sfogliatella)』をいただき楽しい時間を過ごさせていただきました｡最近､自分の中ですっかり恒例化した日曜日の昼下がりのオトナの休日の愉しみ方の筆頭に『Neuf du Pape』さんで静かにワイングラスを傾ける大切なひと時があります｡

2

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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2

カルボナーラ

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2

ﾌﾟﾗﾁﾅﾎﾟｰｸのｲﾝﾊﾟﾃﾞｯﾗ

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1

スフォリアテッラ

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1

Philippe Michel Crémant du Jura Chardonnay

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

Philippe Michel Crémant du Jura Chardonnay

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1

フォカッチャディレッコ

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1

The Tapas Wine Collection Garnacha Rosad

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

The Tapas Wine Collection Garnacha Rosad

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0

カルボナーラ

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0

Domaine des Gerbeaux Saint Véran

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0

カルボナーラ

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0

Domaine des Gerbeaux Saint Véran

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0

カルボナーラ

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0

Falchini Paretaio

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0

ﾌﾟﾗﾁﾅﾎﾟｰｸのｲﾝﾊﾟﾃﾞｯﾗ

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0

Falchini Paretaio

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1

ﾌﾟﾗﾁﾅﾎﾟｰｸのｲﾝﾊﾟﾃﾞｯﾗ

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0

Château Vieux Cassan Médoc 1998

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0

ﾌﾟﾗﾁﾅﾎﾟｰｸのｲﾝﾊﾟﾃﾞｯﾗ

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0

Château Vieux Cassan Médoc 1998

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0

ﾌﾟﾗﾁﾅﾎﾟｰｸのｲﾝﾊﾟﾃﾞｯﾗ

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0

スフォリアテッラ

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0

スフォリアテッラ

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0

FREE-FLOW ﾘｽﾄ

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1

Neuf du Pape

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2021/04訪問19回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥5,000～￥5,9991人

盛岡で過ごす週末のオトナの愉しみ…『Neuf du Pape』

前日から24時間後に前夜の『味の店いわし』さん同様に友人の「ヌッフ･デュ･パプさんへも行ってみたい」というリクエストに応え再び『Neuf du Pape』さんへ再訪させていただきました｡席はお気に入りのいつものカウンター席に横並びで座り先ずは泡立ちの良い『Fantini Spumante Cuvee Cococciola』にて乾杯｡當日のオーダーは異なるパスタコース2種類と『短角牛(ﾀﾝｶｸｷﾞｭｳ)』のビステッカをオーダー供して戴くときに半分づつにシェアして供していただきたい旨､リクエストさせていただきました｡全てのコースのオーダーにデフォルトで供されるアンティパストミストには中央部の白い陶器の器に収められた『Bianco Mangiare』からホウレン草のヴァプールと自家製パンチェッタのサルタートから時計回りにパルミジャーノと米で作られたタルト『Torta di riso e Mozzarella』切り立ての生ハム『Prosciutto』、自家製パンの『Pane』に花巻『耕野』さんのリーフをたっぷり使ったグリーンサラダ『Insalata verde』ひよこ豆の粉を焼いた『Farinata』帆立貝のコンフィ『Confit di Capesante』に野菜のテリーナ『Terrina di verdure』そしてプリモ･ピアットは全２皿の多皿構成で前半には『気仙沼産のホヤと北海道厚岸産の浅蜊のアーリオ・エ・オーリオ』"Schizzare di kesennuma alle Vongole"そして後半には『鴨のコンフィと茄子のプロヴァンス風ピュレのソースプロヴェンツァ』≒ "Confit d' Anatra e Purea di Melanzane alla Provenza"をワインとともに味わいセコンド･ピアットには松橋シェフでは無く厨房スタッフの方が焼かれた『山形村短角牛(ﾔﾏｶﾞﾀﾑﾗﾀﾝｶｸｷﾞｭｳ)のランイチ』のビステッカ"Bistecca di Manzo"です｡前方の肉は良しとしても後方の肉には明らかに火が入り過ぎではありましたが使われている肉質が良いので見た目とは裏腹に柔らかく味わいのある肉を楽しませていただきました｡ワインは前日同様にフリーフローでいただきましたが「前日と全く一緒では面白くないでしょう」と伊東BOSSにご配慮をいただき『Tora Bay Sauvignon Blanc』を『Dom.de la Renne L’expression Sauvignon』に替えてくださったり前日とはグラスを変えてサーヴされたりと色々とお気遣いをいただきました｡盛岡で過ごす週末のオトナの楽しみは『Neuf du Pape』さん｡友人のアテンド役として二日間きっちりと楽しませていただきました。

3

AntipastoMisto

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3

Schizzare di kesennuma alle Vongole

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3

Confit d' Anatra e Purea di Melanzane alla Provenza

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3

Bistecca di Manzo

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1

Fantini Spumante Cuvee Cococciola

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1

AntipastoMisto

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0

Fantini Spumante Cuvee Cococciola

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0

AntipastoMisto

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0

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0

AntipastoMisto

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0

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1

Bianco Mangiare,Terrina di verdure

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1

Schizzare di kesennuma alle Vongole

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0

Triennes Rosé

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0

Schizzare di kesennuma alle Vongole

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0

Triennes Rosé

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1

Schizzare di kesennuma alle Vongole

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0

Schizzare di kesennuma alle Vongole,Triennes Rosé

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0

Confit d' Anatra e Purea di Melanzane alla Provenza

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0

La Gerla Brunello di Montalcino Riserva gli Angeli

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0

Confit d' Anatra e Purea di Melanzane alla Provenza

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0

La Gerla Brunello di Montalcino Riserva gli Angeli

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0

Confit d' Anatra e Purea di Melanzane alla Provenza

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0

Confit d' Anatra e Purea di Melanzane alla Provenza,La Gerla Brunello di Montalcino Riserva gli Angeli

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0

Bistecca di Manzo

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0

La Borderie de Chauvin

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0

Bistecca di Manzo

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0

La Borderie de Chauvin

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1

Bistecca di Manzo

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0

Bistecca di Manzo,La Borderie de Chauvin

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1

Bistecca di Manzo

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1

Opus One

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1

Neuf du Pape）

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1

Neuf du Pape）

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2021/04訪問18回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥5,000～￥5,9991人

本当に夢のようなフリーフロー…『Neuf du Pape』

03 Aprile 2021(2021年4月3日)コロナ禍の中､食べ歩きの旅へと出掛けることも出来ず盛岡で過ごすこととなった週末の土曜日のランチはBOSSこと伊東拓郎オーナーそしてカメリエーレを兼務された千田泰河スーシェフが其々の持ち場で力を発揮されている『Neuf Du Pape』さんへ再訪させていただきました｡盛岡で過ごす週末の愉しみのひとつとしてすっかりと生活の一部分となりつつある土曜日､日曜日のランチタイム限定で開催される休日の昼下がりのワインのフリーフローを求め店へと向かいました｡席はいつものお気に入りのカウンター席に取らせていただきアペリティーヴォには抜栓口開けの泡立ちの良い『Fantini Spumante Cuvee Cococciola 』にて渇いた喉を潤しました｡オーダーはパスタコース＋お肉のコースのメインの『牛ホホ肉の赤ワイン煮』を単品で加えていただくアレンジをお願いしました｡全てのランチコースにデフォルトで供されるアンティパストミストには白磁のプレートの3時の位置に置かれた『海のパイナップル』とも称される三陸産の『海鞘(ﾎﾔ)』と『マンゴー』で造られたアイスバーの『Ghiacciolo』から時計回りに姫神サーモンの燻製『Salmone Affumicato』､春野菜のテリーナ『Terrina di Verdure』､帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)のコンフィ『Confit di Capesante』､イースト発酵をさせぬ生地にゴルゴンゾーラと蕗の薹(ﾌｷﾉﾄｳ)を挟み焼いた『Focaccia di Recco』、自家製パンの『Pane』に花巻耕野さんのリーフをたっぷり使ったグリーンサラダ『Insalata Verde』､パルミジャーノと米で作られたタルト『Torta di riso e Mozzarella』に陶器の容器に収められた『Bianco Mangiare』です｡1,000yenで供されるパスタコースにこれだけの前菜盛合せが供される訳ですから何か申し訳なく頭が下がる思いです｡ニュージーランドのソーヴィニヨン･ブラン『Tora Bay Sauvignon Blanc』とともにいただき､そしてプリモ･ピアットのパスタには『鴨(ｶﾓ)のコンフィと茄子(ﾅｽ)のプロヴァンス風ピュレのソースプロヴェンツァ』≒ "Confit d' Anatra e Purea di Melanzane alla Provenza"の登場です｡オリーブオイルとバターでソテーされ旨味が凝縮された『茄子(ﾅｽ)』とコンフィされた『鴨肉(ｶﾓﾆｸ)』を手ほぐした鴨肉(ｶﾓﾆｸ)のラグーを松橋シェフの手で打たれたタリアテッレ(Tagliatelle)と合せられたパスタです｡プロヴァンスと耳にしますとトマトソースをイメージしてしまう自分が其処におりましたが､じゃがいも､玉ねぎ､ニンニクを炒め作られたピュレにタイム･ロズマリー･オレガノ等のスパイスが加えられた南仏の爽やかな風を感じるソースの美味なるパスタでした｡プロヴァンス風にはやはりプロヴァンスを感じるワインということでロゼの『Triennes Rosé』とともに味わいセコンド･ピアットの『牛ホホ肉の赤ワイン煮込み』≒"Guancia di Manzo al stacotto col vino rosso"と繋がれました｡バターとカシスと赤ワインで煮込まれた『牛頬肉(ｷﾞｭｳﾎﾎﾆｸ)』は口の中でホロホロと崩れるほどに柔らかです｡この皿にはイタリア/トスカーナの質の高いサンジョヴェーゼの複雑味を感じることの出来る『La Gerla Brunello di Montalcino Riserva gli Angeli』そして本来フリーフローでは口にすることが出来ぬであろう伊東BOSSのコレクションの中からマニア垂涎ものの一本､偉大なヴィンテージと言われていた1998年製の『La Borderie de Chauvin』とのアッヴィナメントを愉しませていただきました｡伊東オーナーセレクトの素晴らしいワインを片手に盛岡の地でこんなにも素晴らしい時間を過ごすことが出来るとは夢のような本当の話です｡盛岡で向かえる週末の最大の愉しみになりつつある『Neuf du Pape』さんの土曜､日曜の至福で口福なランチタイムにすっかりとハマってしまった今日この頃｡

2

Guancia di Manzo al stacotto col vino rosso

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2

Confit d' Anatra e Purea di Melanzane alla Provenza

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2

Antipasto Misto

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2

ﾎﾔとﾏﾝｺﾞｰのGhiacciolo

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1

Fantini Spumante Cuvee Cococciola

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1

Antipasto Misto

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1

Fantini Spumante Cuvee Cococciola

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1

Tora Bay Sauvignon Blanc

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1

Antipasto Misto

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1

Tora Bay Sauvignon Blanc

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1

Triennes Rosé

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1

Confit d' Anatra e Purea di Melanzane alla Provenza

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0

Triennes Rosé

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Confit d' Anatra e Purea di Melanzane alla Provenza

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0

La Gerla Brunello di Montalcino Riserva gli Angeli

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0

Guancia di Manzo al stacotto col vino rosso

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La Gerla Brunello di Montalcino Riserva gli Angeli

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0

La Borderie de Chauvin

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0

Guancia di Manzo al stacotto col vino rosso

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0

La Borderie de Chauvin

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0

土日限定のﾌﾘｰﾌﾛｰﾘｽﾄ

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1

Neuf du Pape

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1

店名の由来はこのﾜｲﾝから

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2021/03訪問17回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥4,000～￥4,9991人

ワインを止めては成らぬのBOSSの信念…『Neuf du Pape』

コロナ禍以降､週末の大半は盛岡で過ごさざるを得なくなりました｡帰省もそして旅へも出かけることが出来ぬ行き場のないフラストレーションを癒してくれる数少ない『Neuf du Pape』さんの週末限定で開催される『あり得ないフリーフロー』に幾度なく救われたことでしょう｡當日の日曜日も御多分に洩れず伊東拓郎オーナー､シェフとカメリエーレを兼務する千田泰河シェフが腕を揮われる『Neuf du Pape』さんへと再訪させていただきました｡お気に入りのいつものカウンター席に席を取らせていただき先ずはランチメニューの『Pastaセット』をオーダー｡そして楽しみのフリーフローは『Huggy Wine 甲州 Sparkling』からスタートです｡休日のオトナの愉しみのひとつとしてすっかり定着した感のある『Neuf du Pape』さんでのフリーフローの楽しき時間の開宴です｡全てのランチメニューにデフォルトで供されるアンティパストミスト(Antipasto Misto)の内容は花巻の『耕野』さんのリーフを使われたインサラータヴェルデ(Insalata Verde)から時計周りに自家製のパーネ(Pane)､原木から切りたてのプロシュット(Prosciutto)に鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)をビーツで包んだロートロ(Rotolo)に春野菜のテリーナ(Terrina)､帆立貝柱のコンフィ(Confit)に鱈の子とドライトマトのゼッポリーニ(Zeppoline)､蕗の薹(ﾌｷﾉﾄｳ)とゴルゴンゾーラ(Gorgonzola)をリピエノにしたラビオリ(Ravioli)にグリーンのプディーノ(Budino)というワイングラスが進むAntipasto Misto(ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ)です｡目玉のエチケットがインパクトのあるカンパーニャの『Casa Setaro Lacryma Christi del Vesuvio Munazei Bianco』と桜のエチケットが素敵なブルゴーニュの『Dom. Chevrot Sakura Rosé de Pinot Noir』とともにいただきPastaは未だその時点ではオンメニューではなくその翌週にメニューリストに加えられることとなった北九州産の『筍(ﾀｹﾉｺ)』と厚岸産の『北海浅蜊(ﾎｯｶｲｱｻﾘ)』に『豚バラ肉』の脂を使ったローマスタイルのアーリオ･エ･オーリオ(Ario e Orio)と自家製の『サルシッシャ(Salsiccia)』と南イタリアの辛いサルミ(Salami)『ン・ドゥーヤ(’Nduja)』を使ったカラプレーゼ(Calabraise)を再び『Casa Setaro Lacryma Christi del Vesuvio Munazei Bianco』とトスカーナの『La Lecciaia Rosso di Toscana Millennium』とのアッヴィナメント(Abbinamento)を愉しませていただき
食後のドルチェ(Dolce)には『白トリュフ(Tartufo bianco)』のティラミス(Tiramisù)とともに伊東BOSSのセラーのコレクションの中からマニア垂涎ものの『Château Cantemerle Haut-Médoc (Grand Cru Classé) 1996』を愉しませていただき気持ち良く酔わせていただいた日曜日の昼下がり｡コロナ禍の中でもワインを止めては成らぬという確固たる信念の下､毎週土曜日､日曜日に開催されている『あり得ないフリーフロー』､圧倒的なセーリング数のワインの中から毎週チョイスされる一本｡他店では決して真似の出来ぬ超破格値での提供に頭が下がるばかりです｡

2

Antipasto Misto

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2

Germogli di Bambù,Vongole e alle Romana

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2

Salsciccia e N'duja Calabrese

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2

Tiramisù al tartufo bianco

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0

Antipasto Misto

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0

Germogli di Bambù,Vongole e alle Ligure

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0

Salsciccia e N'duja Calabrese

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0

Tiramisù al tartufo bianco

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1

Huggy Wine 甲州 Sparkling

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1

Antipasto Misto

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1

Huggy Wine 甲州 Sparkling

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1

Casa Setaro Lacryma Christi del Vesuvio Munazei Bianco

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1

Antipasto Misto

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0

Casa Setaro Lacryma Christi del Vesuvio Munazei Bianco

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1

Dom. Chevrot Sakura Rosé de Pinot Noir

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1

Germogli di Bambù,Vongole e alle Romana

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0

Dom. Chevrot Sakura Rosé de Pinot Noir

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0

Germogli di Bambù,Vongole e alle Romana

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0

La Lecciaia Rosso di Toscana Millennium

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0

Salsciccia e N'duja Calabrese

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0

Château Cantemerle Haut-Médoc (Grand Cru Classé) 1996

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1

Salsciccia e N'duja Calabrese

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1

Tiramisù al tartufo bianco

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2021/03訪問16回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP5.0
酒・ドリンク4.5

￥5,000～￥5,9991人

特別な休日の昼下がりのフリーフロー…『Neuf du Pape』

二泊三日の八戸の旅を早目に切り上げて午前中には盛岡へ帰還｡盛岡駅から寝城へ立寄りバッグ等を置きその足で向かった先はBOSSこと伊東拓郎オーナー､シェフとカメリエーレを兼務されている千田泰河シェフが其々の持ち場で腕を揮われている『Neuf du Pape』さんです｡いつものお気に入りのカウンター席に席を取らせていただいたタイミングで「誕生日おめでとうございます」の声とともに伊東BOSSからのプレゼントは『Bruno Paillard Première Cuvée』です｡そして全てのランチメニューにデフォルトで供される前菜の盛合せの皿の中でひときわ存在感のある厚みのある『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)のテリーナ』≒『Terina del fegato di rana pescatrice』は松橋シェフからのプレゼント｡そのアイティパストミスト(Antipasto Misto)には花巻『耕野』さんのリーフをたっぷりと使われたインサラータヴェルデ(Insalata Verde)に同じく花巻石黒農場産の『ホロホロ鳥』のレバーペースト(Pasticcio di fegato)のクロスティーニ(Crostini)､ひよこ豆の粉(Besan)を使い焼きたてのファリナータ(Farinata)､三陸の磯の香りを口もとに運ぶ『ふのり』のゼッボリーナ(Zeppolina)､プチプチの『いくら』がアクセントの『サルモーネ･アッフミカート(Salmone affumicato)』､大船渡産の『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』のコンフィ(Confit )､『寒締め菠薐草(ｶﾝｼﾞﾒﾎｳﾚﾝｿｳ)』と自家製『パンチェッタ(Pancetta)』のサルタート(Saltato)､そしてバジルを練り込んで造られた『インサラータ･ルッサ(Insalata Russa)』等全10種類のワインを呼ぶ美味しい料理の数々に合せて『Pol Messer Brut』と『Château du Coing de St Fiacre Anima Mea』とともに愉しませていただきました｡そして全12種類も用意されたパスタメニューの中より今回は何をいただこうかと散々悩んだ挙句､博多産のグリーンアスパラと新玉ねぎのアーリオ･エ･オーリオ(Asparagi,Cipolla nouva e Prosciutto Crudo al aglio e olio)と徳島産のホワイトアスパラとアンチョビのクリームソース(Asparagi Bianchi alla crema d' Acciughe)の『ホワイト』と『グリーン』２種類の『アスパラ』を使い造られた松橋シェフの絶品のパスタを伊東BOSSセレクトのワインとともに味わい酔いしれた盛岡で過ごす休日｡食後には伊東BOSSより「今日はドルチェを食べて行ってください」と供されたドルチェのプレートには『Auguroni❤️』の文字が入れられた『白トリュフのティラミス(Tiramisù al tartufo bianco)』は伊東BOSSと松橋シェフからのプレゼント｡思いもよらぬサプライズに涙腺ウルウルになりながら2時間たっぷりと過ごさせていただいた至福で口福な時間に感謝です｡

2

Terina del fegato di rana pescatrice

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2

Antipasto Misto

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2

Asparagi,Cipolla nouva e Prosciutto Crudo al aglio e olio

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2

Asparagi Bianchi alla crema d' Acciughe

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1

Tiramisù al tartufo bianco

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1

Antipasto Misto

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1

Asparagi,Cipolla nouva e Prosciutto Crudo al aglio e olio

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1

Asparagi Bianchi alla crema d' Acciughe

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1

Tiramisù al tartufo bianco

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0

Bruno Paillard Première Cuvée

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0

Antipasto Misto

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0

Bruno Paillard Première Cuvée

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0

Pol Messer Brut

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0

Antipasto Misto

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0

Pol Messer Brut

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0

Château du Coing de St Fiacre Anima Mea

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0

Asparagi,Cipolla nouva e Prosciutto Crudo al aglio e olio

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0

Château du Coing de St Fiacre Anima Mea

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0

Les Amandiers de la Liquière Rouge

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0

Asparagi Bianchi alla crema d' Acciughe

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0

Les Amandiers de la Liquière Rouge

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0

Monte del Frà Valpolicella Ripasso Classico Superiore

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0

Asparagi Bianchi alla crema d' Acciughe

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0

Monte del Frà Valpolicella Ripasso Classico Superiore

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0

Château Quinault l'Enclos

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0

Tiramisù al tartufo bianco

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0

Château Quinault l'Enclos

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0

Tiramisù al tartufo bianco

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0

Rieflé Crémant d'Alsace Brut Formula,Tiramisù al tartufo bianco

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0

CinCin

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0

Auguroni❤️

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2021/03訪問15回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥5,000～￥5,9991人

休日の昼下がりのFREE-FLOW…『Neuf du Pape』

友人のリクエストにてランチは超太っ腹な有り得ないフリーフローで毎週ゞ楽しませてくれる『Neuf du Pape』さんに再訪させていただきました｡二人での訪問でしたが席はテーブル席ではなく敢えていつものお気に入りのカウンター席に取らせていただきアペリティーヴォ(Aperitivo)は『Rieflé Crémant d'Alsace Brut Formula』にて再会を祝し乾杯(CinCin)｡そして料理は全てのコースにデフォルトで供される『前菜盛合せ(AntipastoMisto)には花巻耕野さんのベビーリーフを使ったインサラータ･ヴェルデ(Insalata Verde)から時計回りに春の訪れを告げるホロ苦いオトナの味わいの蕗の薹(ﾌｷﾉﾄｳ)のトルタ(Torta)､ひよこ豆の粉を使い焼きたて熱々のファリナータ(Farinata)に三陸大船渡産の帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)のコンフィ(Confit)やホロホロ鳥とフォワグラのガランティーナ(Galantina di faraona e foie gras)､ジェノベーゼが練り込まれたインサラータ･ルッサ(Insalata russa)､奥中山高原の三谷牧場さんのゴールデンミルクから造られたミルクのムース(Mousse al latte)に自家製の鱈子(ﾀﾗｺ)を練り込み揚げられたゼッポリー二(Zeppoline)等のアンティパストミスト(AntipastoMisto)からスタートしメインの料理には花巻市の羊(ﾋﾂｼﾞ)のCharisma生産者寺沢さんの仔羊(ｺﾋﾂｼﾞ)を使い作られた『メルゲーズ(Merguez)』と『クスクス(CousCous)』です｡自家製の『アリッサ』､クスクス(CousCous)と赤パプリカ､グリーンアスパラのイタリアントリコロールカラーに黄色のパプリカ､更には『仔羊(ｺﾋﾂｼﾞ)』の肉で造られた自家製ソーセージの『メルゲーズ(Merguez)』が横たわったメインの料理へと繋がれました｡先ずは『仔羊(ｺﾋﾂｼﾞ)』のブロードで作られたスープをいただきます｡仔羊(ｺﾋﾂｼﾞ)の肉や骨から抽出された『仔羊(ｺﾋﾂｼﾞ)』旨味がしっかりと感じられるスープ､最初は『スープ』と『クスクス』と『メルゲーズ』を別々に味わい次に『クスクス』の器に『スープ』を注ぎ一緒に味わい更には『アリッサ』をたっぷりと加え一度で三つの味変化を愉しませていただき綺麗に完食｡更には大船渡産の『鱈(ﾀﾗ)』とキタアカリを使い作られた『ニョッキ(Gnocchi)』そしてドルチェ(Dolce)には一度､口にしたら虜になること間違い無しの『白トリュフのティラミス(Tiramisù al tartufo bianco)』とともに『Rieflé Crémant d'Alsace Brut Formula』での乾杯(CinCin)からはじまり『Domaine de la Renne L'Expression Sauvignon Touraine』､天然さくら酵母を使用し北東北産葡萄で造られた岩手県葛巻市で造られた『さくらワイン2019』､『Domaine de La Noblaie Chinon Les Chiens Chiens』そして伊東BOSSのコレクションの中から1997年の『Château La Croix de Gay』のマニア垂涎もののワインで存分に愉しませていただきました｡

2

Merguez e Abacchio d'Hananaki ai cous cous

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1

Merguez e Abacchio d'Hananaki ai cous cous

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2

Merluzzo e Patate stufato al Genovese "Branda Cujon"

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2

Galantina di faraona e foie gras

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1

Tiramisù al tartufo bianco

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1

Rieflé Crémant d'Alsace Brut Formula

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1

AntipastoMisto

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0

Rieflé Crémant d'Alsace Brut Formula

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0

AntipastoMisto

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0

CinCin

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0

AntipastoMisto

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0

Domaine de la Renne L'Expression Sauvignon Touraine

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0

Merguez e Abacchio d'Hananaki ai cous cous

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0

Domaine de la Renne L'Expression Sauvignon Touraine

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0

Merguez e Abacchio d'Hananaki ai cous cous

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0

くずまきワインさくらワイン2019

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0

Merguez e Abacchio d'Hananaki ai cous cous

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0

くずまきワインさくらワイン2019

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1

Merguez e Abacchio d'Hananaki ai cous cous

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0

Domaine de La Noblaie Chinon Les Chiens Chiens

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0

Merluzzo e Patate stufato al Genovese "Branda Cujon"

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0

Domaine de La Noblaie Chinon Les Chiens Chiens

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0

Merluzzo e Patate stufato al Genovese "Branda Cujon"

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0

Château La Croix de Gay

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0

Tiramisù al tartufo bianco

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0

Château La Croix de Gay

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1

Tiramisù al tartufo bianco

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0

Château La Croix de Gay

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2021/03訪問14回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP5.0
酒・ドリンク4.5

￥6,000～￥7,9991人

盛岡で過ごす週末のオトナの愉しみ…『Neuf du Pape』

BOSSこと伊東拓郎オーナーが率いられる『Neuf du Pape』さん｡コロナ禍の中､盛岡で過ごす週末の愉しみのひとつとして自分の中で完全に定着化した感のある『Neuf du Pape』さんでの昼下がりのワインのフリーフローを楽しむべく再訪させていただきました｡オーダーはパスタのコースです｡アペリティーヴォ(Aperitivo)には『Rieflé Crémant d'Alsace Brut Formula』そして料理は全てのコースにデフォルトで供される前菜盛合せには花巻耕野さんのベビーリーフを使ったインサラータ･ヴェルデ(Insalata Verde)から時計回りに三陸大船渡産の帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)のムースに『ズワイガニ』の脚肉や青海苔(ｱｵﾉﾘ)等で造られた海の幸のテリーナ(Frutti di mare Terina)､『ホロホロ鳥とフォアグラのテリーナ』､ひよこ豆の粉末を使い焼き上げたファリナータ(Farinata)､岩手県北部の奥中山高原の三谷牧場さんのゴールデンミルクから造られたミルクのムースに原木から切り出されたプロシュット(Prosciutto)､自家製パン､そして中央にドライトマトと青海苔(ｱｵﾉﾘ)が練り込まれたゼッポリー二(Zeppoline)等のアンティパストミスト(AntipastoMisto)からスタートし『Domaine de la Renne L'Expression Sauvignon Touraine』とともに愉しませていただきました｡そしてパスタは二種類オーダー前半には三陸宮古産の『鰯(ｲﾜｼ)と松の実(ﾏﾂﾉﾐ)､茴香(ｳｲｷｮｳ)のシチリア風アーリオ･エ･オーリオ(Alici e finocchio al Limone alla Siciliana)』に大好きな『リード･ヴォーと海老の白ワイン煮込(Animella e Gamberi brasato al vino bianco)』という絶品のPasta(ﾊﾟｽﾀ)とともに天然さくら酵母を使用し北東北産葡萄で造られた岩手県葛巻市で造られた『さくらワイン2019』､『Roberto Sarotto Barbera d'Alba Briccomacchia』､合間に『Rieflé Crémant d'Alsace Brut Formula』の泡を挿んで伊東BOSSのコレクションの中から1997年の『Château La Croix de Gay』のマニア垂涎もののワインで存分に愉しませていただきました｡更に夜は往時毎週水曜日と日曜日の週二回のペースで寄せていただいていた『Neuf du Pape』さん内のSushi Bar『Queue du Neuf』さん https://tabelog.com/iwate/A0301/A030101/3009442/ 気分を『鯖の棒寿司』にて寝城の部屋でStayHome､テレビを視ながら満喫させていただいたのでありました。

2

Animella e Gamberi brasato al vino bianco

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2

Alici e finocchio al Limone alla Siciliana

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2

AntipastoMisto

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1

Rieflé Crémant d'Alsace Brut Formula

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0

AntipastoMisto

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0

Rieflé Crémant d'Alsace Brut Formula

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1

AntipastoMisto

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0

Domaine de la Renne L'Expression Sauvignon Touraine

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0

AntipastoMisto

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0

Domaine de la Renne L'Expression Sauvignon Touraine

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0

Alici e finocchio al Limone alla Siciliana

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0

くずまきワインさくらワイン2019

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0

Alici e finocchio al Limone alla Siciliana

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0

くずまきワインさくらワイン2019

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0

Alici e finocchio al Limone alla Siciliana

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0

Roberto Sarotto Barbera d'Alba Briccomacchia

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0

Animella e Gamberi brasato al vino bianco

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0

Roberto Sarotto Barbera d'Alba Briccomacchia

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1

Animella e Gamberi brasato al vino bianco

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0

Rieflé Crémant d'Alsace Brut Formula

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1

Animella e Gamberi brasato al vino bianco

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0

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0

Château La Croix de Gay

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0

Château La Croix de Gay

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0

Château La Croix de Gay

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0

Neuf du Pape

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1

Neuf du Pape

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1

鯖の棒寿司

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1

鯖の棒寿司

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1

鯖の棒寿司

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1

鯖の棒寿司

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2021/03訪問13回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥4,000～￥4,9991人

週末に開催される有り得ないFREE FLOW…『Neuf du Pape』

コロナ禍ということもあり盛岡で過ごすことが多くなってしまった週末の愉しみのひとつである『Neuf du Pape』さんでの昼下がりのFREE FLOW｡當日はいつもの『FREE FLOW』に加えてボルドーのフルボディの『Château Terrey Gros Cailloux 1997』を投入されるという當店のオーナーであるBOSSこと伊東拓郎氏のFacebookへの投稿内容が頭から離れず當初の某処へSundayLunchをいただくに行くという気持ちを抑え込まれてしまい『Neuf du Pape』さんへと再訪させていただいたのでありました｡席はいつものお気に入りのカウンター席に取らせていただき普段であればFREE FLOW＋Pastaランチを迷うことなくオーダーするところではありますが當日は久慈市山形産の『短角牛(ﾀﾝｶｸｷｾｭｳ)』のタリアータのランチセットをオーダー｡先ずは全てのランチにデフォルトで供される前菜の盛合せのプレートが席に運ばれてきました｡その内容は花巻産のベビーリーフを使ったインサラータ･ウェルデ(Insalata verde)から時計回りに『フォワグラ』のテリーナ(Terrina)､『ずわいがに』の脚肉や『ポルチーニ』等が使われたアスピック(Aspic)､ひよこ豆の粉末(Besan)を焼いたリグーリア料理のファリナータ(Farinata)､花巻産の『ホロホロ鳥』のレバーとイチゴで作られたムース､そしてChampagneVinegarを使い〆られた日本の『〆さば』に限りなく近い鯖(Sgombro)のマリナート(Marinato)､イタリア語でRana pescatorice(漁師のカエル)と呼称される『鮟鱇(ｱﾝｺｳ)』を使ったスカペーチェ(Scapece)､ヴェネチア名物の『干し鱈(ﾎｼﾀﾞﾗ)のペースト『Baccala Mantecato(ﾊﾞｯｶﾗﾏﾝﾃｶｰﾄ)』､中央部に自家製の『たらこ』とドライトマトで作られたゼッポリーニ(Zeppoline)というワインを呼ぶ品々が盛り込まれたアンティパストミスト(Antipasto misto)とともにモスカートのスプマンテ『Asti Secco Roberto Sarotto』からスタートし『Preignes Le Vieux Paradis Vermentino』へと繋がれました｡バスケットに収められた自家製のFiloncino(ﾊﾞｹﾞｯﾄ)とともに久慈市山形産の『短角牛(ﾀﾝｶｸｷｾｭｳ)』のタリアータ(Tagliata di manzo)､この料理は松橋シェフの手に依るものではなく厨房のキッチンスタッフの手により焼かれたものです｡タリアータは火の通し方がとても大切です｡供されたソレはランプ肉とのことでした｡外側は強火で火入れされ肉汁と旨味の流出を防がれていましたが内側は柔らかな食感の割には旨味や肉の味が薄いことから多分､ランプのカブリの端の部分を使われたものと思われます｡ソースはバルサミコソースでした｡先ずは豊かな果実味と円やかな酸､ほろ苦い余韻の『St. Pauls Lagrein』とともに味わった後に今回の『FREE FLOW』の目玉でもある24年間眠りから覚めた1997年の『Château Terrey Gros Cailloux』とのアッヴィナメントを愉しませていただきました｡ワインは古典的なボルドー古酒の味わいながらTagliata di manzo(短角牛のﾀﾘｱｰﾀ)の味わいが薄いために重量感のバランスは先に合わせた『St. Pauls Lagrein』との相性の方が良く感じられました｡勿論､『Château Terrey Gros Cailloux』は単体でいただいても充分美味しいものでしたし松橋シェフが焼いたタリアータであれば味の印象もきっと違ったことと思われます｡ドルチェ(Dolce)は松橋シェフの手によって造られたもので『白トリュフ』を使ったティラミス『Tiramisù al tartufo bianco』です｡口の中に入れた瞬間に口福感で満たされる白トリュフの香味｡鼻腔を通じて抜けてゆく感じが何とも言えません｡これに合わせて供されたワインはピエモンテの微発泡ワイン『Braida Moscato d'Asti Vigna Senza Nome』です｡このペアリングは身震いを覚えるほどドンピシャでした｡コロナ禍という状況下の中で帰省も旅に出掛けることも出来ず日々､悶々とフラストレーションが溜まる中､土曜日､日曜日の昼下がりは『Neuf du Pape』さんでの『FREE FLOW』が最近の唯一無二の楽しみになりつつある今日この頃です｡

2

Tagliata di manzo

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1

Château Terrey Gros Cailloux 1997

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2

Antipasto misto

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2

Tiramisù al tartufo bianco

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1

Filoncino

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1

Antipasto misto

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1

Filoncino

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1

Tagliata di manzo

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1

Tiramisù al tartufo bianco

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0

Asti Secco Roberto Sarotto

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1

Antipasto misto

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0

Asti Secco Roberto Sarotto

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0

Preignes Le Vieux Paradis Vermentino

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0

Antipasto misto

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0

Preignes Le Vieux Paradis Vermentino

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0

St. Pauls Lagrein

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0

Tagliata di manzo

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0

St. Pauls Lagrein

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0

Château Terrey Gros Cailloux 1997

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0

Filoncino

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0

Château Terrey Gros Cailloux 1997

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0

Tagliata di manzo

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0

Château Terrey Gros Cailloux 1997

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0

Braida Moscato d'Asti Vigna Senza Nome

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0

Tiramisù al tartufo bianco

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0

Braida Moscato d'Asti Vigna Senza Nome

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2021/02訪問12回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥4,000～￥4,9991人

有り得ないフリーフローの大盤振る舞い…『Neuf du Pape』

28 febbraio 2021(2021年2月28日) 2月最終日の日曜日のランチはコロナ禍で何処へ行くことも出来なくなってしまった自分を90分1,800yenという破格の値段で供されるBOSSこと伊東オーナーの有り得ないワインの『フリーフロー』と料理が愉しむことが出来る『Neuf du Pape』さんへ再訪させていただきました｡オーダーはA～Ｌまで12種類の中からお好みの一品をチョイスするPastaランチセット＋追加のPasta＋Dolceとワインの『フリーフロー』でオトナの昼下がりを例によりまして満喫させていただきました｡先ずは『Tempus III Cava Brut Reserva』にて渇いた喉を潤します｡瓶内二次発酵由来の肌理細やかな泡が五臓六腑に染み渡ります｡Pastaランチや他の全てのランチメニューに付随して供されるアンティパスト･ミスト(Antipasto Misto)には花巻市の耕野さんのリーフを使ったインサラータ･ヴェルデ(Insalata Verde)から時計回りに全粒粉を使った自家製パンにフロマージュ･ド･テッド(Fromage de tête)､野菜のテリーナ､ひよこ豆の粉末を使い焼き上げたファリナータ(Farinata)､鰯(ｲﾜｼ)のマリナード(Marinato)､茸(ｷﾉｺ)のサルタート(Saltato)､原木から切り出されたプロシュット(Prosciutto)､そして中央部に宮城県産の女梶木(ﾒｶｼﾞｷ)のゼッポリー二(Zeppoline)という内容でリグーリアの『Punta Crena Ca da Rena』を合わせていただきました｡パスタは追加分を合わせて全二皿｡前半には花巻市の羊の生産者寺沢さんが手塩にかけて育てられた生後10ヶ月の『仔羊(ｺﾋﾂｼﾞ)』をたっぷりと使った『仔羊のパプリカクリーム煮込み(Ragû d' Agnello alla crema di Peperoni)』､後半には本場ボローニャ仕込みの『ボロネーゼ(Ragû al Bolognese)』に舌鼓を打たせていただきました｡ドルチェ(Dolce)はナポリ名物の焼き菓子『スフォリアテッラ(Sfogliatella)』をいただきひと通りです｡原価度外視､太っ腹サーヴィスのワインのフリーフローは前週とは何品か入替えとなっておりリグーリアのピガート(Punta Crena Ca da Rena)､ハイブリットシラーのブーレ(Anthony Paret Cuvée Poulet)にゴルドルチャのロッソディモンタルチーノ(Col d'Orcia Rosso di Montalcino)と一層魅力的なラインナップ｡パスタをいただきながらワイングラスを傾けることが大好きな自分には願ったり叶ったりの『Neuf du Pape』さんの『フリーフロー』､至福で口福なひと時を楽しませていただいたのでありました。

1

Ragû d' Agnello alla crema di Peperoni

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2

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2

Antipasto Misto

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2

Sfogliatella

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0

Antipasto Misto

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Ragû d' Agnello alla crema di Peperoni

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0

Ragû al Bolognese

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0

Sfogliatella

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0

Tempus III Cava Brut Reserva

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Antipasto Misto

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Tempus III Cava Brut Reserva

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0

Antipasto Misto

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0

Punta Crena Ca da Rena

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Ragû d' Agnello alla crema di Peperoni

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Punta Crena Ca da Rena

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0

Domaine Virant Terroir Rosé

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Ragû d' Agnello alla crema di Peperoni

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0

Domaine Virant Terroir Rosé

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0

Anthony Paret Cuvée Poulet

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0

Ragû al Bolognese

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Anthony Paret Cuvée Poulet

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0

Col d'Orcia Rosso di Montalcino

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0

Ragû al Bolognese

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0

Col d'Orcia Rosso di Montalcino

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0

Sfogliatella

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0

Sfogliatella

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0

開高健書

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0

ﾌﾘｰﾌﾛｰﾄﾞﾘﾝｸﾘｽﾄ

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0

ﾊﾟｽﾀｾｯﾄﾒﾆｭｰ

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0

皆さんﾌﾘｰﾌﾛｰを愉しんでます

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1

Neuf du Pape

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0

Neuf du Pape

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2021/02訪問11回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥4,000～￥4,9991人

パスタと昼下がりのフリーフロー…『Neuf du Pape』

21 février 2021(2021年2月21)の盛岡で過ごすこととなった日曜日､久しぶりに好天に恵まれた盛岡での休日のランチは『Neuf Du Pape』さんへ再訪させていただきました｡土日のランチタイム限定で提供されている休日の昼下がりのワインのフリーフロー第二弾は第一弾の内容と比べこれまた凄過ぎる内容での提供がされました｡席はいつものお気に入りのカウンター席に取らせいただきスタートは盛岡の地ビール『ベアレンビール』のヴァイツェンから｡大好きだった『銀河高原ビール』のヴァイツェンのニュアンスを微かに感じつつ渇いた喉に打ち付けて昼下がりのフリーフローのスタートです｡料理は『パスタランチ』をオーダー｡パスタメニューは選択肢がグッと増えて全12種類のラインナップ｡その中から『宇和島産ブラッドオレンジとレモンのコート･ダジュール風』≒『Arancia Rossa e Limone alla Costa Azzura』5皿『限定』で供されるパスタの 1皿/5皿を先ずは迷うことなくオーダー｡パスタの前にはデフォルトでワインを呼ぶアンティパストミスト(AntipastoMisto)が供されます｡その内容は花巻『耕野』さんのベビーリーフを使った『インサラータヴェルデ(Insalata Verde)』に甲殻類の旨味がギュッと凝縮したエスプレッソ用のカップで供された『ビスク(Bisque)』､白金豚(ﾌﾟﾗﾁﾅﾎﾟｰｸ)のパテ『Fromage de tête』､ひよこ豆の粉を使い焼かれた『ファリナータ(Farinata)』､目にも美しい野菜のテリーナ(Terina vegetale)に真鰯(ﾏｲﾜｼ)を塩とビネガーで締めたサルディーナ(Sardina)のマリナータ(Marineta)､自家製の真鱈(ﾏﾀﾞﾗ)のタラコとドライトマトを使い作られたゼッポリーネ(Zeppoline)にポルチーニ等の茸をソテーした『Funghi al funghetto』､フォカッチャ(Focaccia)に原木から切りだしたプロシュット(Prosciutto)の盛合せという弥が上にもワインが欲しくなる前菜の盛合せが供されました｡早速に『Tempus Cava Brut』にスイッチ｡瓶内二次発酵由来の細やかな泡立ちと美しいゴールドの色調は薄っぺらなカヴァとは一線を画す旨口ドライの本格派です｡そして5皿限定で供された『Arancia Rossa e Limone alla Costa Azzura』は南フランスのプロヴァンスのコートダジュールのことでバジルをメインにその存在を感じさせぬニンニクとオリーブオイルや松の実などと宇和島産の『ブラッドオレンジ』と『レモン』のコート･ダジュール風のパスタです｡宇和島の旬を迎える『ブラッドオレンジ』と『レモン』のダブル柑橘(ｶﾝｷﾂ)､オイルと馴染んだ柔らかな酸味と拡がる爽快感を齎してくれる至極の一皿､更には追加オーダーで自家製の『サルシッチャ(Salsciccia)』と『ン･ドゥーヤ(N'duja)』のカラブリアスタイルのピリ辛トマトソースのパスタ『カラブレーゼ(Calabrese)』≒『Salsciccia e N'duja(sempre casalinga)al Calabrese』をいただきました｡『N'duja(ﾝ･ﾄﾞｩｰﾔ)』は豚の脂肪部位と唐辛子(ﾄｳｶﾞﾗｼ)を練ってペースト状にし豚の腸に詰めて燻製にした保存食です｡自家製の『Salsciccia(ｻﾙｼｯﾁｬ)』から溢れ出るコクと旨味に南イタリアカラブリア産の『N'duja(ﾝ･ﾄﾞｩｰﾔ)』の辛味の中にも旨味がある美味しさが加わり1＋1≒2＋αとも3ともに増幅された正に辛党にオススメの一品｡Charisma松橋シェフの手で造られた絶品のパスタでグラスを傾けられる口福感､最近の盛岡で過ごす休日のかけがえのない楽しみです｡

2

Salsciccia e N'duja(sempre casalinga)al Calabrese

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1

Salsciccia e N'duja(sempre casalinga)al Calabrese

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2

N'duja

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2

Arancia Rossa e Limone alla Costa Azzura

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1

Arancia Rossa e Limone alla Costa Azzura

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1

Bisque

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1

AntipastoMisto

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1

ﾍﾞｱﾚﾝﾋﾞｰﾙｳﾞｧｲﾂｪﾝ

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0

AntipastoMisto

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1

Tempus Cava Brut

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0

AntipastoMisto

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1

Tempus Cava Brut

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0

AntipastoMisto

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0

Tempus Cava Brut

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0

Arancia Rossa e Limone alla Costa Azzura

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0

Custoza Linea Litro 2018

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0

Arancia Rossa e Limone alla Costa Azzura

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0

Custoza Linea Litro 2018

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0

Salsciccia e N'duja(sempre casalinga)al Calabrese

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0

Dom. Virant Terroir Rosé

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0

Dom. Virant Terroir Rosé

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1

N'duja

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0

La Vie Pinot Noir

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1

Salsciccia e N'duja(sempre casalinga)al Calabrese

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0

La Vie Pinot Noir

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0

I Sassi Matera Primitivo DOP 2018

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1

Salsciccia e N'duja(sempre casalinga)al Calabrese

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0

I Sassi Matera Primitivo DOP 2018

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0

フリーフローリスト

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1

Neuf du Pape

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2021/02訪問10回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥5,000～￥5,9991人

感動のあり得ないフリーフロー…『Neuf du Pape』

2月13日の深夜に起きた震度6強の福島･宮城地震の翌日の昨日2月14日は予定を急遽､変更して八戸のホテルを早朝にチェックアウトして午前9時過ぎには盛岡へ無事移動完了｡幸い盛岡の単身赴任先のマンションの部屋の中は特に被害等はなく先ずは安堵｡ランチは花巻産の『仔羊(ｺﾋﾂｼﾞ)』を使い造られたラム肉のスパイス生ソーセージ『メルゲーズ』と『クスクス』の料理と『アニメッラ（リード･ヴォー）』と『車海老(ｸﾙﾏｴﾋﾞ)』の白ワイン煮込みの手打ちパスタと『白トリュフ』を使った贅沢なティラミスのSpécialitaな料理とオーナー伊東拓郎BOSSの絶妙なワインのペアリングを求めて『Neuf du Pape』さんへ再訪させていただきました｡お気に入りのいつものカウンター席に席を取らせいただき早速お目当ての花巻産仔羊(ｺﾋﾂｼﾞ)の『メルゲーズ』と『クスクス』のコースをオーダー｡料理の前にはワインを呼ぶアンティパストミストが供され､その内容は花巻の耕野さんのベビーリーフを使った『インサラータヴェルデ』に同じく花巻石黒農場産のホロホロ鳥の『生ハム』､奥中山高原三谷牧場産のジャージー牛の『ゴールデンミルク』を使い作られた自家製『カッテージチーズ』の『ブルスケッタ』にひよこ豆の粉を使い焼かれた『ファリナータ』､短角牛(ﾀﾝｶｸｷﾞｭｳ)のアキレス腱の『アスピック』､真鯖(ﾏｻﾊﾞ)を塩とビネガーで締めた『マッカレッロマリナータ』､大好きな『タルティーヴォ』､自家製の鱈子(ﾀﾗｺ)とドライトマトを使い作られた『ゼッポリーニ』にポルチーニ等の茸をソテーしたFunghi al funghetto(ﾌﾝｷﾞｱｯﾗﾌﾝｹﾞｯﾄ)、フォカッチャに切りだしたプロシュットの盛合せとともに合わせられた伊東BOSSの最初の一杯はリグーリア州の土着種ピガートで造られた『Punta Crena Ca da Rena』からスタート｡続いて花巻産の仔羊(ｺﾋﾂｼﾞ)のブロードを使い作られた『仔羊(ｺﾋﾂｼﾞ)のスープ』､そして松橋シェフお手製の『アリッサ』､『クスクス』と赤パプリカ､玉ねぎ､グリーンアスパラのイタリアントリコロールカラーに黄色のパプリカ､更には『仔羊(ｺﾋﾂｼﾞ)』の肉で造られた自家製ソーセージの『メルゲーズ』が横たわったメインの皿が順番に目の前に並べられました｡先ずは『仔羊(ｺﾋﾂｼﾞ)』のブロードで作られたスープをいただきます｡仔羊(ｺﾋﾂｼﾞ)の肉や骨から抽出された『仔羊(ｺﾋﾂｼﾞ)』旨味がしっかりと感じられる濃厚で激ウマのスープ､最初は『スープ』と『クスクス』と『メルゲーズ』を別々に味わい次に『クスクス』の器に『スープ』を注ぎ一緒に味わい更には『アリッサ』をたっぷりと加え一度で三つの味変化を伊東BOSSセレクトのマルベック主体の『Château Les Hauts d'Aglan』とともに愉しませていただきました｡更には『乳飲み仔牛(ﾁﾉﾐｺｳｼ)』の胸腺肉(ｷｮｳｾﾝﾆｸ)の『アニメーレ(リード･ヴォー)』と『車海老(ｸﾙﾏｴﾋﾞ)』の白ワイン煮込みのパスタへと繋がれます｡『アニメーレ(リード･ヴォ―)』はフワッとして柔らかく滑らかな食感と繊細な味わいがあり大好きな食材のひとつ｡『車海老(ｸﾙﾏｴﾋﾞ)』のプリッとした食感とのコントラストが妙味｡手打ちパスタとの組合せで更に味わいが昇華された一皿をアルザスの『Rieflé Pinot Blanc』とともに味わい｡ドルチェは前回いただいて驚いた『白トリュフ』のティラミスと『Château La Rayre Bergerac Blanc Sec』の身震いを覚える程のドンピシャのマリアージュを堪能させていただいた料理と伊東ボスのワインで満たされた口福な時間｡

2

メルゲーズとクスクス

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2

仔羊のスープ

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2

アリッサ

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1

メルゲーズとクスクス

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1

ﾘｰﾄﾞ･ｳﾞｫｰと車海老のﾊﾟｽﾀ

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1

白ﾄﾘｭﾌのﾃｨﾗﾐｽ

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1

白ﾄﾘｭﾌのﾃｨﾗﾐｽ

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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1

仔羊のスープ

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0

アリッサ

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1

メルゲーズとクスクス

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1

ﾘｰﾄﾞ･ｳﾞｫｰと車海老のﾊﾟｽﾀ

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0

白ﾄﾘｭﾌのﾃｨﾗﾐｽ

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0

Punta Crena Ca da Rena

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1

ｱﾝﾃｨﾊﾟｽﾄﾐｽﾄ

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0

Punta Crena Ca da Rena

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1

自家製ｶｯﾃｰｼﾞﾁｰｽﾞのﾌﾞﾙｽｹｯﾀ

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0

仔羊のスープ

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0

アリッサ

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0

Château Les Hauts d'Aglan

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0

メルゲーズとクスクス

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0

Château Les Hauts d'Aglan

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0

ﾒﾙｹﾞｰｽﾞとｸｽｸｽ､ｽｰﾌﾟとｱﾘｯｻ

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1

ﾘｰﾄﾞ･ｳﾞｫｰと車海老のﾊﾟｽﾀ

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0

Rieflé Pinot Blanc

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ﾘｰﾄﾞ･ｳﾞｫｰと車海老のﾊﾟｽﾀ

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0

Rieflé Pinot Blanc

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1

ﾘｰﾄﾞ･ｳﾞｫｰと車海老のﾊﾟｽﾀ

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0

白ﾄﾘｭﾌのﾃｨﾗﾐｽ

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0

Château La Rayre Bergerac Blanc Sec

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1

白ﾄﾘｭﾌのﾃｨﾗﾐｽ

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1

Château La Rayre Bergerac Blanc Sec

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1

Neuf du Pape

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2021/02訪問9回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥5,000～￥5,9991人

あり得ないフリーフローを満喫…『Neuf du Pape』

11 febbraio 2021(2月11日)は建国記念日で仕事はOFF｡休日の昼下がりはオトナの愉しみを求めてBossこと伊東拓郎オーナーが率いられる『Neuf du Pape』さんへ再訪させていただきました｡全6種の用意された泡を全て開栓口開けにて楽しませていただきました｡料理はランチ限定で供されている『前菜盛合せ(Antipasto Misto)』＋Primo Piatto(ﾌﾞﾘﾓ･ﾋﾟｱｯﾄ)の『パスタ(Pasta)』のセットがオドロキの1,000yenという安価な値段で供されており､その『パスタランチ』に追加する形でSecondo Piatto(ｾｺﾝﾄﾞ･ﾋﾟｱｯﾄ)にローマ風の『牛テールの煮込(Coda alla vaccinara)』にドルチェ(Dolce)に『白トリュフのテラミス』を追加してのミニコース仕立の料理をグラス片手に堪能させていただきました｡Primo Piatto(ﾌﾞﾘﾓ･ﾋﾟｱｯﾄ)の『パスタ(Pasta)』は松橋シェフが當日イチオシの『豚バラ肉と厚岸産の浅蜊(ｱｻﾘ)のアーリオエオーリオ』をいただきました｡先ずは『Tempus III Cava Brut Reserva』で渇いた喉を潤し､ひと息ついたところでAntipasto Misto(ｱﾝﾃｨﾊﾟｽﾄ･ﾐｽﾄ)が松橋シェフの手によって運ばれてきました｡その内容は白金豚(ﾌﾟﾗﾁﾅﾎﾟｰｸ)のPaté di Campagna(ﾊﾟﾃ･ﾃﾞｨ･ｶﾝﾊﾟｰﾆｬ)にCrostini con Baccala Mantecato(ﾊﾞｯｶﾗ･ﾏﾝﾃｶｰﾄのｸﾛｽﾃｨｰﾆ)､野菜のテリーナ(Terrina di verdure)､ひよこ豆の粉を水で溶き焼きあげたファリナータ(Farinata)､新玉葱(ｼﾝﾀﾏﾈｷﾞ)のTorta di Salata(ﾄﾙﾀ･ｻﾗｰﾀ)､自家製のパン(Pane)にナポリの郷土料理のザッポリーニ(Zeppoline)に切りたてのプロシュット(Prosciutto)にグリーンリーフにラディッキオ･キオッジャ(Radicchio Chioggia)を使ったサラダ(Insalata di verdure)です｡この前菜盛合せとともに『Monte delle Vigne Lambrusco Amabile』に『François Sehedic Séhédic Cidre Brut』のグラスを合わせいただきました｡そして『豚バラ肉と厚岸産の浅蜊(ｱｻﾘ)のアーリオエオーリオ』には『Closerie des Lys Crémant de Limoux』とともに愉しませていただきました｡この『Pasta aglio e olio(ｱｰﾘｵ･ｴ･ｵｰﾘｵ)』はローマ名物のパスタ『カチョエペペ(Cacio e pepe)とシチリア名物のパスタ『Vongole(ﾎﾞﾝｺﾞﾚ)』双方の味の融合を感じました｡日本ではたぶん『Neuf du Pape』さんでしか味わうことが出来ぬPasta(ﾊﾟｽﾀ)かもしれません｡イタリアには北から南まで20の州があり､其々の地に郷土料理があります｡オリーブの木が育つ地方はオリーブを常用し乳製品を大量に産する土地はバターの使用頻度が高くなる傾向にあることは周知の事実｡一般的には北イタリアの油脂はバター､南イタリアはオリーブオイル､そしてイタリア中部の油脂はラードと言われており､このパスタはローマ風に油脂は『ラード』の代わりに柔らかく煮込まれた『豚バラ肉』が使われ造られた『ボンゴレ(Vongole)』です｡一瞬､ミスマッチな組合せに思われるかもしれませんが目からウロコの美味しさでした｡ローマ風の『牛テールの煮込(Coda alla vaccinara)』は隠し味にチョコレートが使われた一品｡これもなかなか美味しいものであり思わずライスが欲しくなる濃厚な一品でした｡そして食後のドルチェは『白トリュフ』に包まれたティラミス｡これは食べれば解る激ウマなドルチェです｡真っ昼間から松橋ワールドを満喫させていただき伊東Bossが直々にサーヴしてくれた泡で超気持ち良くしていただき身も心もお腹も満たされた休日の昼下がり｡このクオリティの料理が1,000yen､1,500yenで味わえる機会なんて滅多に無いことと思います｡『Neuf du Pape』さん｡今､行かずにして何時行くの？とても一度では味わい尽くすことが出来ぬほど魅力的なメニューが揃えられています｡

3

ﾛｰﾏ風牛ﾃｰﾙの煮込み

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3

豚ﾊﾞﾗ肉と浅蜊のｱｰﾘｵ･ｪ･ｵｰﾘｵ

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3

前菜盛合せ

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3

白ﾄﾘｭﾌ風味のﾃｨﾗﾐｽ

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1

Tempus III Cava Brut Reserva

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1

前菜盛合せ

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1

Tempus III Cava Brut Reserva

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1

前菜盛合せ

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0

Monte delle Vigne Lambrusco Amabile

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0

前菜盛合せ

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0

Monte delle Vigne Lambrusco Amabile

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0

豚ﾊﾞﾗ肉と浅蜊のｱｰﾘｵ･ｪ･ｵｰﾘｵ

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0

François Sehedic Séhédic Cidre Brut

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豚ﾊﾞﾗ肉と浅蜊のｱｰﾘｵ･ｪ･ｵｰﾘｵ

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François Sehedic Séhédic Cidre Brut

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0

Closerie des Lys Crémant de Limoux

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豚ﾊﾞﾗ肉と浅蜊のｱｰﾘｵ･ｪ･ｵｰﾘｵ

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0

Closerie des Lys Crémant de Limoux

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豚ﾊﾞﾗ肉と浅蜊のｱｰﾘｵ･ｪ･ｵｰﾘｵ

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0

ﾛｰﾏ風牛ﾃｰﾙの煮込み

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0

骨までしゃぶり尽し

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0

Antech Crémant de Limoux Alliance Brut Rosé

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ﾛｰﾏ風牛ﾃｰﾙの煮込み

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0

Antech Crémant de Limoux Alliance Brut Rosé

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1

ﾛｰﾏ風牛ﾃｰﾙの煮込み

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骨までしゃぶり尽し

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白ﾄﾘｭﾌ風味のﾃｨﾗﾐｽ

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0

Braida Moscato d'Asti Vigna Senza Nome

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0

Braida Moscato d'Asti Vigna Senza Nome

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1

白ﾄﾘｭﾌ風味のﾃｨﾗﾐｽ

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1

Neuf du Pape お気に入りのｶｳﾝﾀｰ席

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1

Neuf du Pape

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2021/02訪問8回目

3.9

料理・味-
サービス5.0
雰囲気3.5
CP3.9
酒・ドリンク5.0

￥8,000～￥9,9991人

食は人を良くし人を良くするのに欠されぬ飲み…『Neuf du Pape』

『食』は『人』を『良』くする｡そして『人』を『良』くするのに『欠』かすことの出来ぬ『飲』むという行為｡という名言の主でもある通称BOSS(ﾎﾞｽ)こと伊東拓郎オーナーが営まれる『Neuf du Pape』さんへと久しぶりに再訪させていただきました｡「ワインを飲むということは､そのワインの持つ歴史､地理､記憶の全てを身体に摂り込むこと」というBOSS(ﾎﾞｽ)の言葉は自分には些かハードルが高過ぎますが少しでも語ることが出来るようなカッコ良い『漢(ｵﾄｺ)』になりたいもの｡さて､いつものお気に入りのカウンター席に腰を下ろさせていただいた瞬間にサンタさんではありませんが『アニョードレ』を担いで「いらっしゃいませ｡お待ちしておりました｡今夜のメインはコレを！」という言葉とともに登場されたシェフの姿にビックリです｡アペリティーヴォにBOSS(ﾎﾞｽ)が選んでくれた一本は『Quadra Franciacorta QZero Extra Brut』を料理はヒヨコ豆の粉で作られた『ファリナータ』のストゥッツキーノからスタートです｡アンティパストは少量多皿構成で前半､中盤には三陸宮古産の『鰯(ｲﾜｼ)のマリネ』ストックホルム風と同じく三陸普代産の『蛸(ﾀｺ)』のガルシア風の海の幸のアンティパスト｡後半には自家製『コッパ』､『モンタデッラ』､『ビアシンケン』､『フライッシュケーゼ』のシャルキュトリーの盛合せを味わいました｡料理とともにBOSS(ﾎﾞｽ)の絶妙なワインのペアリング｡「わっかるかなぁ〜､解かんねーだろうな〜」の心の声を聞きつつ味わいました｡プリモピアットには日本一のジェノヴェーゼPastaを作られる松橋ひらくシェフのもうひとつの魅力的なジェノヴェーゼのひと皿『ジェノヴェーゼリゾット』です｡更にはスモークした『鰹(ｶﾂｵ)』と『タジャスカ・オリーヴ』のリグーリア風の『アーリオ・エ・オーリオ』とともにグラスを傾けてメインは花巻産『仔羊(ｺﾋﾂｼﾞ)の骨付き背肉のアッロースト』です｡絶妙な火入れ加減で仕上げられ供された『Costatinadi agnello』はミルキーでシルキーな味わい｡この繊細な味わいの肉に合せられたソースは2色のパプリカベースのコクのある味わいのソース｡まるで柔らかな肉に添え寝するかの如し｡江刺の梁川羊(ﾔﾅｶﾞﾜﾋﾂｼﾞ)を凌駕する味わいに味蕾と五感が悦びます｡骨の髄までシャブリ尽くしいただきました｡そしてドルチェには『ズッパイングレーゼ』をいたたき身も心もお腹も満たされた最高の料理＋最高のワイン＝口福な時間に感謝｡

1

花巻産仔羊の背肉のアッロースト

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1

絶妙な火入れ加減

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2

鰹とﾀｼﾞｬｽｶ･ｵﾘｰﾌﾞのｱｰﾘｵ･ｴ･ｵｰﾘｵ

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2

ジェノベーゼのリゾット

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1

蛸のガルシア風

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1

鰯のマリネストックホルム風

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1

ファリナータ

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1

ｺｯﾊﾟ､ﾓﾝﾀﾃﾞｯﾗ､ﾋﾞｱｼﾝｹﾝ､ﾌﾗｲｯｼｭｹｰｾﾞ

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1

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1

ズッパイングレーゼ

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0

ファリナータ

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0

鰯のマリネストックホルム風

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0

蛸のガルシア風

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0

ｺｯﾊﾟ､ﾓﾝﾀﾃﾞｯﾗ､ﾋﾞｱｼﾝｹﾝ､ﾌﾗｲｯｼｭｹｰｾﾞ

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0

ジェノベーゼのリゾット

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0

鰹とﾀｼﾞｬｽｶ･ｵﾘｰﾌﾞのｱｰﾘｵ･ｴ･ｵｰﾘｵ

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0

花巻産仔羊の背肉のアッロースト

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0

ズッパイングレーゼ

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0

Quadra Franciacorta QZero Extra Brut

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0

ファリナータ

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0

Quadra Franciacorta QZero Extra Brut

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0

鰯のマリネストックホルム風

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0

Domaine Saint Préfert Châteauneuf du Pape Blanc

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0

蛸のガルシア風

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0

Domaine Saint Préfert Châteauneuf du Pape Blanc

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0

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0

ｺｯﾊﾟ､ﾓﾝﾀﾃﾞｯﾗ､ﾋﾞｱｼﾝｹﾝ､ﾌﾗｲｯｼｭｹｰｾﾞ

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0

St. Pauls Lagrein Kretzer

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1

ｺｯﾊﾟ､ﾓﾝﾀﾃﾞｯﾗ､ﾋﾞｱｼﾝｹﾝ､ﾌﾗｲｯｼｭｹｰｾﾞ

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0

St. Pauls Lagrein Kretzer

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0

ジェノベーゼのリゾット

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0

Benjamin Leroux Meursault Narvaux

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0

鰹とﾀｼﾞｬｽｶ･ｵﾘｰﾌﾞのｱｰﾘｵ･ｴ･ｵｰﾘｵ

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0

Benjamin Leroux Meursault Narvaux

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0

鰹とﾀｼﾞｬｽｶ･ｵﾘｰﾌﾞのｱｰﾘｵ･ｴ･ｵｰﾘｵ

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0

Caven La Priora Valtellina Superiore Sassella

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1

花巻産仔羊の背肉のアッロースト

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0

Caven La Priora Valtellina Superiore Sassella

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0

花巻産仔羊の背肉のアッロースト

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0

ズッパイングレーゼ

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0

店名の由来はこのﾜｲﾝから

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1

Neuf du Pape

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0

仔羊を担いで登場の松橋ひらくシェフ

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2021/01訪問7回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP3.9
酒・ドリンク4.5

￥5,000～￥5,9991人

マニア垂涎もののワインを嗜む…『Neuf Du Pape』

20 gennaio 2021(2021年1月20日)この頃から足繁に通わせていただいているBOSSこと伊東拓郎オーナーが率いられる『Neuf Du Pape』さんへ中三日間で再訪させていただきました｡今回の訪問は店内での飲食が目的というよりも三日前にいただいた美麗なる『〆鯖(ｼﾒｻﾊﾞ)』を用いたプリプリの歯応えで旨みが際立つ『鯖(ｻﾊﾞ)棒のずし』の感動的な味が忘れられず事前にお願していたテイクアウト品の引取りに寄せていただいたのが主たる目的でありましたが､そのまま品物を受け取って帰るのも何なので軽くワインをいただいて帰るべくお気に入りのいつものカウンター席へと腰を下ろさせていただきました｡そんな自分に伊東オーナーがセラーの中より用意してくれた至極の一本はマニア垂涎ものの『BEAU PAYSAGE TSUGANE la montagne 2009』です｡この山梨のメルローに合わせて供してくれた料理は目にも美しい野菜のテリーナ『Terrina Vegetale』からスタートし茹でソーセージ(Brühwurst)のひとつ『フライシュケーゼ(Fleischkäse)』､ローマ発祥の豚の首肉で作る生ハム『コッパ(Coppa)』､ソーセージの王様とも称される角切り肉とピスタチオが入った『ビアシンケン(Bier Schinken)』の自家製シャルキュトリー(Charcuterie)の3種盛に『モッツァレラ(Mozzarella)』にフォカッチャ(Focaccia)にブリオッシュ(Brioche)に丸パンのPane(ﾊﾟﾝ)を片手に1時間余りワイングラスを傾けさせていただきました｡そして『鯖(ｻﾊﾞ)の棒ずし』をテイクアウトして帰宅し早速､造りたての『鯖(ｻﾊﾞ)の棒ずし』をいただきました｡使われている鯖(ｻﾊﾞ)は鮮度抜群の1kgアップの極上の伊勢志摩産の『真鯖(ﾏｻﾊﾞ)』を使い造られたもので身の厚みや脂のノリも素晴らしいものであり『鯖(ｻﾊﾞ)』と『舎利(ｼｬﾘ)』との結着具合も上々であり『 r 』の描線も目に美しく視覚と味蕾を存分に楽しませてくれるものでした。

3

Terrina Vegetale

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3

Fleischkäse,Coppa,Bier Schinken

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3

Mozzarella

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3

Pane.Focaccia,Brioche

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1

Terrina Vegetale

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2

Fleischkäse,Coppa,Bier Schinken

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1

Mozzarella

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2

Pane.Focaccia,Brioche

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0

BEAU PAYSAGE TSUGANE la montagne 2009

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1

Terrina Vegetale

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0

BEAU PAYSAGE TSUGANE la montagne 2009

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1

Fleischkäse,Coppa,Bier Schinken

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1

Mozzarella

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2

Pane.Focaccia,Brioche

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2

お気に入りのｶｳﾝﾀｰ席

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2

テイクアウトの鯖の棒ずし

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2

鯖の棒ずし

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2

テイクアウトの鯖の棒ずし

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2

笹の葉に包まれ

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2

『 r 』の描線が目に美しい

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2021/01訪問6回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP4.0
酒・ドリンク5.0

￥8,000～￥9,9991人

鯖の棒ずしとのマリアージュも楽しめちゃう…『Neuf du Pape』

16 gennaio 2021(2021年1月16日)盛岡で過ごすこととなった週末の土曜日の夜はBOSSこと伊東拓郎オーナーが率いられる『Neuf du Pape』さんへ再訪させていただきました｡いつものカウンター席に席を取らせていただき先ずはアペリティーヴォには『Quadra Franciacorta QZero Extra Brut』を料理は茹でソーセージ(Brühwurst)のひとつ『フライシュケーゼ(Fleischkäse)』､ローマ発祥の豚の首肉で作る生ハム『コッパ(Coppa)』､ソーセージの王様とも称される角切り肉とピスタチオが入った『ビアシンケン(Bier Schinken)』、日本国内ではボローニャソーセージと呼称されている『モルタデッラ(Mortadella)』の自家製シャルキュトリー(Charcuterie)の4種盛のアンティパストミスト(AntipastoMisto)からスタートです｡そして足を向けるきっかけとなったBOSSこと伊東オーナーがFacebookに投稿された「美麗なる〆サバを用いたプリプリ歯応えで旨みが際立つサバ寿司！」をリクエスト｡その『サバ寿司』は2切/5切をそのままの『棒ずし』として味わい残りの3切/5切は皮目を炙り脂の旨味を引出した『炙り棒ずし』として楽しませていただきました｡『サバの棒寿司』は京都の⭐️⭐️⭐️で供されるソレとは一線を画すもの｡イタリアンのシェフらしく『ChampagneVinegar(ｼｬﾝﾊﾟﾝｳﾞｨﾈｶﾞｰ)』と『Sale(塩)』で上質な『真鯖(ﾏｻﾊﾞ)』を〆使われた『棒ずし』にはノルマンディーの『シードル(Cidre)』を合わせ『炙り棒ずし』にはピエモンテの『バルベーラ(Barbera)』とともに堪能させていただきました｡そして手打ちPasta(ﾊﾞｽﾀ)は全3皿をハーフサイズにて供していただきました｡最初にラザニア生地でキャンディ型に造られた『カラメッレ(Caramelle)』を『ホロホロ鳥』のブロード(Brodo)で味わうひと皿｡リピエノ(Ripieno)にはフォンティーナチーズ(Fontina)､生地の緑の部分はスピナッチ(Spinaci)≒『菠薐草(ﾎｳﾚﾝｿｳ)』｡鯖(ｻﾊﾞ)の棒ずしを食べた後だからでしょうか？ブロードの中に『昆布(ｺﾝﾌﾞ)』のニュアンスを感じました｡２皿目は『鱈子(ﾀﾗｺ)とフレッシュトマトとバジリコのタリオリーニ(Tagliolini)』です｡使われている『鱈子(ﾀﾗｺ)』も自店で造られた自家製とのこと｡『鱈子(ﾀﾗｺ)』の絶妙な塩加減とフレッシュトマトの程良い酸味とバジリコ(Basilico)の爽やかな香味が三位一体となる味わいに舌鼓を打ち締めのひと皿には『アニメッラ(Animella)』と『車海老(ｸﾙﾏｴﾋﾞ)』の白ワイン煮込み(Brasato)､全粒粉のパッパルデッレ(Pappardelle)です｡アニメッラ(Animella)はフランス語の『リードヴォー(Ris de veau)』≒『仔牛(ｺｳｼ)の胸腺(ｷｮｳｾﾝ)』でミルキーな風味が愉しめます｡ソテー(Saltare)され表面をパリッと仕上げられた『アニメッラ(Animella)』はねっとりと舌に絡み付きます｡更には車海老(ｸﾙﾏｴﾋﾞ)の旨味が加味されることで正に筆舌に尽くし難い美味しさでした｡プリップリの車海老(ｸﾙﾏｴﾋﾞ)と肉とも内臓ともつかない柔らかさの仔牛(ｺｳｼ)の胸腺(ｷｮｳｾﾝ)の食感のコントラストの妙味を楽しませていただき暫しその余韻に浸りドルチェ(Dolce)には『イチゴ』を詰めて焼かれたナポリ名物の『スフォリアテッラ(Sfogliatella)』をいただき締めさせていただきました｡

2

ｶﾗﾒｯﾚﾎﾛﾎﾛ鳥のｲﾝﾌﾞﾛｰﾄﾞ

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1

ｷｬﾝﾃﾞｨ型のｶﾗﾒｯﾚ

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2

ﾀﾗｺ､ﾌﾚｯｼｭﾄﾏﾄとﾊﾞｼﾞﾘｺのﾀﾘｵﾘｰﾆ

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2

ﾘｰﾄﾞｳﾞｫｰと車海老のﾊﾟｯﾊﾟﾙﾃﾞｯﾚ

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1

鯖の棒ずし

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1

鯖の棒ずし

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1

鯖の棒ずしの炙り

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1

鯖の棒ずしの炙り

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0

ﾌﾗｲｼｭｹｰｾﾞ､ｺｯﾊﾟ､ﾓﾙﾀﾃﾞｯﾗ､ﾋﾞｱｼﾝｹﾝ

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1

ｽﾌｫﾘｱﾃｯﾗ

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0

ﾌﾗｲｼｭｹｰｾﾞ､ｺｯﾊﾟ､ﾓﾙﾀﾃﾞｯﾗ､ﾋﾞｱｼﾝｹﾝ

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1

鯖の棒ずし

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0

鯖の棒ずしの炙り

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0

ｶﾗﾒｯﾚﾎﾛﾎﾛ鳥のｲﾝﾌﾞﾛｰﾄﾞ

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0

ﾀﾗｺ､ﾌﾚｯｼｭﾄﾏﾄとﾊﾞｼﾞﾘｺのﾀﾘｵﾘｰﾆ

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0

ﾘｰﾄﾞｳﾞｫｰと車海老のﾊﾟｯﾊﾟﾙﾃﾞｯﾚ

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0

ｽﾌｫﾘｱﾃｯﾗ

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0

Quadra Franciacorta QZero Extra Brut

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0

ﾌﾗｲｼｭｹｰｾﾞ､ｺｯﾊﾟ､ﾓﾙﾀﾃﾞｯﾗ､ﾋﾞｱｼﾝｹﾝ

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0

Quadra Franciacorta QZero Extra Brut

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0

St. Pauls Lagrein Rosé

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0

St. Pauls Lagrein Rosé

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0

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0

Francois Sehedic Cidre Gwennic

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0

鯖の棒ずし

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0

Francois Sehedic Cidre Gwennic

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1

鯖の棒ずし

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0

鯖の棒ずし＆ Francois Sehedic Cidre Gwennic

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0

Braida Montebruna Barbera d'Asti

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鯖の棒ずしの炙り

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0

Braida Montebruna Barbera d'Asti

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1

鯖の棒ずしの炙り

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0

鯖の棒ずしの炙り＆Braida Montebruna Barbera d'Asti

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0

鯖の棒ずしの炙り

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0

鯖の棒ずしの炙り

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0

鯖の棒ずしの炙り

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0

ｶﾗﾒｯﾚﾎﾛﾎﾛ鳥のｲﾝﾌﾞﾛｰﾄﾞ

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0

ﾀﾗｺ､ﾌﾚｯｼｭﾄﾏﾄとﾊﾞｼﾞﾘｺのﾀﾘｵﾘｰﾆ

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0

Kusuda Riesling

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0

ﾘｰﾄﾞｳﾞｫｰと車海老のﾊﾟｯﾊﾟﾙﾃﾞｯﾚ

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0

Kusuda Riesling

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0

ﾘｰﾄﾞｳﾞｫｰと車海老のﾊﾟｯﾊﾟﾙﾃﾞｯﾚ＆Kusuda Riesling

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0

ｽﾌｫﾘｱﾃｯﾗ

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0

Punta Crena Ca da Rena

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1

ｽﾌｫﾘｱﾃｯﾗ＆ Punta Crena Ca da Rena

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0

Punta Crena Ca da Rena

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1

Opus One

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1

Neuf du Pape

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2020/12訪問5回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP3.9
酒・ドリンク5.0

￥6,000～￥7,9991人

黒トリュフの香味とワインに酔いしれる幸せ…『Neuf du Pape』

Noëlの翌日､12月26日のDînerはBossこと伊東拓郎オーナーが率いられる『Neuf du Pape』さんへ友人とともに再訪させていただきました｡目の前に『OpusOne』の瓶がズラリと並べられるお気に入りのいつものカウンター席に席を取らせていただきアンティパストには三陸宮古産の『秋刀魚(ｻﾝﾏ)のマリナード』ストックホルム風をオーダー｡ワインは伊東Bossの「リグーリアのピガートから行きましょう〜」の言葉を受けて2015『Punta Crena Ca da Rena』からスタートです｡クローブ&オールスパイスを効かせ造られたと思しき『秋刀魚(ｻﾝﾏ)のマリナード(Marinato)』と麦藁色(ﾑｷﾞﾜﾗｲﾛ)に輝くリグーリアのワインは海に近いワインらしく仄かな塩味を感じピーチの様な甘い果実感に包まれます｡鳴り物入りで就任されたシェフの料理はコロナ感染抑止の視点から自分達の手で取分けをする事なく全ての料理を半分に取り分けていただき供していただきましたので通常の盛付けや見栄えとは異なりますこと予めお知り置きください｡次の料理は旬の味わいの『ズワイガニ』と『帆立貝柱(ﾎﾀﾃｶｲﾊﾞｼﾗ)』と鱸(ｽｽﾞｷ)のすり身で造られた『海の幸のテリーナ(Terrina)』とサボイアで包まれた舞茸(ﾏｲﾀｹ)､椎茸(ｼｲﾀｹ)等の茸(ｷﾉｺ)と人参(ﾆﾝｼﾞﾝ)にフルーツトマト等の彩り野菜を使い造られた『山の幸のテリーナ(Terrina)』を皿に流されたオリーブオイルとFrenchのオランデーズソース風の『Salsa olandese』とともに味わいました｡更にフランス料理の古典的な料理の王道である『パテ･アンクルート(Pâté en croute)』に合わせた伊東Bossの一本は『Daniel Crochet vigneron a bue』です｡そしてお目当てのパスタへと移ります｡パスタは多皿構成で前半には『スカンピ(ﾃﾅｶﾞｴﾋﾞ)』と小麦粉と卵とたっぷりの卵黄で造られた手打ちパスタのタヤリンをサフランソースとともに味わいます｡一皿に対してスカンピ海老(Scampi)を一尾使いの贅沢なパスタ､後半には『烏賊墨(ｲｶｽﾐ)』を練り込んだパスタに仕上げにたっぷりと削り掛けられたピエモンテ産の香り高き『黒トリュフ』です｡今年も色々な店で『トリュフ』を味わいましたが香り､質､味ともに2020年度で一番のトリュフでした｡烏賊墨(ｲｶｽﾐ)のパスタに『トリュフ』という組合せは一見､味と香りが相殺されてしまいそうにも思いますが烏賊墨を和えたパスタではなく烏賊墨を生地に練り込んだパスタゆえに成立する組合せと思います｡そして敢えて厚めに削られた『トリュフ』と硬派な食感のパスタが醸し出す食味は頭の中で考える味を軽く超越するものでした｡更にはシャドークイーン､ノーザンルビー､メークイーンの3色のニョッキを絶品のフォンティーナクリームソースを再びピガーテのヴィンテージ違い2018『Punta Crena Ca da Rena』､シラーの『Dom. Bernard Gripa Saint Joseph Rouge』とともに味わいドルチェは焼きたての『シュトゥゥルーデル(Strudel)』をいただき〆た口福な時間｡

3

ｲｶｽﾐのﾊﾟｽﾀにたっぷりの黒ﾄﾘｭﾌ

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3

3色のﾆｮｯｷﾌｫﾝﾃｨｰﾅｸﾘｰﾑｿｰｽ

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3

ｽｶﾝﾋﾟのﾀﾔﾘﾝｻﾗﾗﾝｿｰｽ

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3

パテ･アンクルート

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1

海の幸のテリーナ

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1

山の幸のテリーナ

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1

秋刀魚のマリナード

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1

シュトゥゥルーデル

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0

秋刀魚のマリナード

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0

山の幸のﾃﾘｰﾅと海の幸のﾃﾘｰﾅ

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0

パテ･アンクルート

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0

ｲｶｽﾐのﾊﾟｽﾀにたっぷりの黒ﾄﾘｭﾌ

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0

ｽｶﾝﾋﾟのﾀﾔﾘﾝｻﾗﾗﾝｿｰｽ

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0

3色のﾆｮｯｷﾌｫﾝﾃｨｰﾅｸﾘｰﾑｿｰｽ

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0

シュトゥゥルーデル

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0

Punta Crena Ca da Rena

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0

秋刀魚のマリナード

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0

Punta Crena Ca da Rena

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0

秋刀魚のマリナード

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0

秋刀魚のマリナードとPunta Crena Ca da Rena

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0

山の幸のﾃﾘｰﾅと海の幸のﾃﾘｰﾅ

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1

海の幸のﾃﾘｰﾅと山の幸のﾃﾘｰﾅ

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0

Daniel Crochet vigneron a bue

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0

パテ･アンクルート

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0

Daniel Crochet vigneron a bue

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1

パテ･アンクルート

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0

Punta Crena Ca da Rena

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0

ｽｶﾝﾋﾟのﾀﾔﾘﾝｻﾗﾗﾝｿｰｽ

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0

Punta Crena Ca da Rena

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1

ｽｶﾝﾋﾟのﾀﾔﾘﾝｻﾗﾗﾝｿｰｽ

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0

ｽｶﾝﾋﾟのﾀﾔﾘﾝｻﾗﾗﾝｿｰｽとPunta Crena Ca da Rena

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0

黒トリュフを削る松橋シェフ

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0

Punta Crena Ca da Rena

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1

ｲｶｽﾐのﾊﾟｽﾀにたっぷりの黒ﾄﾘｭﾌ

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1

3色のﾆｮｯｷﾌｫﾝﾃｨｰﾅｸﾘｰﾑｿｰｽ

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0

Dom. Bernard Gripa Saint Joseph Rouge

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1

ﾉｰｻﾞﾝﾙﾋﾞｰのﾆｮｯｷ

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0

Dom. Bernard Gripa Saint Joseph Rouge

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0

ﾒｰｸｲｰﾝのﾆｮｯｷ

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0

Dom. Bernard Gripa Saint Joseph Rouge

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ｼｬﾄﾞｰｸｲｰﾝのﾆｮｯｷ

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0

シュトゥゥルーデル(Avant)

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0

シュトゥゥルーデル

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1

シュトゥゥルーデル(Après)

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1

シュトゥゥルーデル

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1

Neuf du Pape

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2020/10訪問4回目

3.9

料理・味-
サービス4.5
雰囲気3.5
CP3.9
酒・ドリンク5.0

￥5,000～￥5,9991人

Cucina Liguria e pasta deliziosa…『Neuf du Pape』

Bossこと伊東拓郎オーナーが率いられる盛岡の名門中の名門『Neuf du Pape』さんへ友人二人とともに再訪させていただきました｡鳴り物入りでエグゼクティブシェフに就任された新加入のシェフの作られるジェノヴェーゼのパスタは日本一と謳われておりパスタ好きの友人達のリクエストで再訪させていただくこととなった當日｡アンティパストに『短角牛(ﾀﾝｶｸｷﾞｭｳ)』で造られたフィレンツェ名物の『ランプレドット(Lampredotto)』と『Vignoble du Rêveur Artisan』のオレンジワインからスタートです｡そしてお目当てであるトンナレッリの『パスタジェノヴェーゼ(Tonnarelli alla genovese)』にペンネリガーテの『ホロホロ鳥のラグー(Penne al ragu' di Faraona)』､リングイネの『海老のトマトクリーム(Linguine al sugo e panna con gamberetti)』をオーダーし三人でシェアしてワインとともにいただきました｡トンナレッリはタリアテッレに近い幅広の手打ちパスタで造られ供されましたがフレッシュバジルの鮮烈さを存分に発揮された『ジェノヴェーゼ』の香味に食欲中枢が刺激され『ホロホロ鳥』のラグーはレバー等も使われた滋味深い味わいを楽しみ『海老のトマトクリーム』はトマトの酸味とクリームの円やかさのバランスを愉しませていただきました｡他店ではなかなか味わうことが出来ぬであろう本場仕込みのペストジェノヴェーゼに舌鼓を打たせていただき取敢えず目的は達成｡パスタとともにいただいたワインはリストの中か『Vignoble du Rêveur Artisan』､『Le Lolo de l'Anhel』､『Charles Noëllat Bourgogne Chardonnay』､『Cointes Grenache Côtes de Prouilhe』に酔いしれた口福な時間に感謝｡

4

Linguine al sugo e panna con gamberetti

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4

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4

Penne al ragu' di Faraona

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4

Lampredotto

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1

Linguine al sugo e panna con gamberetti

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1

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1

Penne al ragu' di Faraona

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1

Lampredotto

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1

Lampredotto

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2

Vignoble du Rêveur Artisan

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1

Lampredotto

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1

Vignoble du Rêveur Artisan

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1

Lampredotto

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1

Charles Noëllat Bourgogne Chardonnay

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2

Linguine al sugo e panna con gamberetti

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1

Charles Noëllat Bourgogne Chardonnay

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1

Tonnarelli alla genovese

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1

Le Lolo de l'Anhel

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2

Tonnarelli alla genovese

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1

Le Lolo de l'Anhel

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1

Cointes Grenache Côtes de Prouilhe

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2

Penne al ragu' di Faraona

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1

Cointes Grenache Côtes de Prouilhe

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2

Penne al ragu' di Faraona

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2020/10訪問3回目

3.9

料理・味-
サービス5.0
雰囲気3.5
CP3.9
酒・ドリンク5.0

￥5,000～￥5,9991人

日本一と謳われるペストジェノヴェーゼ…『Neuf du Pape』

伊東拓郎オーナーが率いられる『Neuf du Pape』さんへ久しぶりに再訪させていただきました｡鳴り物入りでエグゼクティブシェフとして就任されたシェフは日本橋の『FЁA DOMA』さんからの『Corviera』さんや紀尾井町の『Ristorante incantina』池尻大橋の『La Bitta』さん等を渡り歩かれて来た方なのだとか？｡しかし何れの店も現存していない｡そのシェフの作られるジェノヴェーゼのパスタは日本一とメニューにも謳われていることから今回はワインとともにその日本一の『ジェノヴェーゼパスタ』をいただくために寄せていただいたのでありました｡アンティパストに三陸普代産の『蛸(ﾀｺ)の燻製(ｸﾝｾｲ)』をいただきお目当ての日本一の『ジェノヴェーゼのパスタ』をいただきました｡メニューにはパスタは『トンナレッリ(Tonnarelli)』と記載されておりましたが供されたのは『パッパルデッレ(Pappardelle)』｡フレッシュバジルの鮮烈さをいかんなく発揮された『ジェノヴェーゼ』の香味に食欲中枢が刺激され替え玉ならぬパスタのおかわりです｡おかわりは『キタッラ(Chitarra)』にてお願いしました｡同じジェノヴェーゼペーストを使われているのに明らかに『パッパルデッレ((Pappardelle))』の味とは違います｡他店ではなかなか味わうことが出来ぬであろうペストジェノヴェーゼ(Pesto Genovese)をいただきました｡ワインはリストの中から自分で呑みたいものを選び『Neuf du Pape』さんの店名の由来となった『Château Neuf-du-Pape 』と『Vignoble du Rêveur Artisan』のオレンジワインとともに料理に酔いしれ適度にホロ酔いとなり寝城へ帰城したのでありました｡

3

Pesto Genovese(Chitarra)

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3

蛸の燻製

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3

Pesto Genovese(Pappardelle)

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3

蛸の燻製

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1

Pesto Genovese(Pappardelle)

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1

Pesto Genovese(Chitarra)

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1

Vignoble du Rêveur Artisan

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1

蛸の燻製

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1

Vignoble du Rêveur Artisan

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1

蛸の燻製

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1

Château Neuf-du-Pape

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1

Pesto Genovese(Pappardelle)

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2

Château Neuf-du-Pape

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1

Pesto Genovese(Pappardelle)

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1

Château Neuf-du-Pape

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2

Pesto Genovese(Chitarra)

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1

Château Neuf-du-Pape

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2

Pesto Genovese(Chitarra)

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2

Opus Oneが並ぶｶｳﾝﾀｰ席

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2018/02訪問2回目

4.2

料理・味4.5
サービス5.0
雰囲気3.5
CP3.9
酒・ドリンク5.0

￥20,000～￥29,9991人

ムッシュ･ポールへのオマージュ…『Neuf du Pape』

昨年の夏に『銀座レカン』を退社されたスーパーシェフ『高良康之』氏とのコラボによる盛岡の『Neuf du Pape』さんでのスペシャルディナー｡高良さんとの再会は約一年ぶりのこと｡再会を祝しハグこそしなかったもの互いの両の手でガッチリと堅い握手｡アペリティフのchampagneで渇いた喉を潤し､ひと呼吸措い絶妙なタイミングで鳥のブイヨンを炊き込んだ『蕪のブラマンジェ』と『蕪の葉のジェラート』と一瞬､デセールと勘違いしてしまいそうな洗練されたアミューズの皿から順にオードブルには『グリーンアスパラガスとズワイガニのマルブレ』､スープは王道である『スープ･ド･ポワソン』でチーズ､ルイユを使い皿の中での味の変化を3度楽しんだ後､ポワソンには本年1月20日に他界された高良シェフのフランス時代の師でありフランス料理界の神様的存在の三ツ星シェフのポール･ボキューズ氏の下で良く作られたという師に捧げる料理『鱸(ｽｽﾞｷ)のパイ包み焼ショロンソース』｡そしてヴィアンドも同じく師の下で作られたという『野兎(ﾉｳｻｷﾞ)のパロティーヌ仕立ポワラードソース』｡デセールには日本人のDNAを呼び起こすパフェスタイルの『イチゴミルク』という渾身のコース料理の数々｡テーブルを共に囲んだのは岩手が誇る日本料理界､イタリア料理界､フランス料理等のトップシェフの面々｡高良シェフの料理のサポートには當店『Neuf du Pape』の料理長である『中村昌』シェフや田野畑の『ロレオール』の『伊藤勝康』シェフがあたりワインは『Neuf du Pape』のオーナーであるヌッフのオーナーがセレクトしたワインとのマリアージュを存分に愉しませていただきました｡

6

野兎のパロティーヌ仕立ポワラードソース

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6

鱸のパイ包み焼

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6

鱸のパイ包み焼

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6

鱸のパイ包み焼ショロンソース

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3

スープ･ド･ポワソン

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3

グリーンアスパラガスとズワイガニのマルブレ

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3

蕪のブラマンジェと蕪の葉のジェラート

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3

バゲット

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3

バゲットとルイユ

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3

パフェスタイルのイチゴミルク

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2

Champagne

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3

蕪のブラマンジェと蕪の葉のジェラート

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3

Champagne BUUNO PAILLARD

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3

グリーンアスパラガスとズワイガニのマルブレ

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2

Chateau du Coing de St. Fiacre Muscadet 2015

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3

スープ･ド･ポワソン

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2

バゲット

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1

Dom.Rieflé Rosé Zéro Complexe

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1

チーズ

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1

チーズとバケット

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1

ルイユ

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2

鱸のパイ包み焼

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1

Fernand & Laurent Pillot Chassagne Montrachet Morgeot 1er Cru

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1

鱸のパイ包み焼ショロンソース

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1

Fernand & Laurent Pillot Chassagne Montrachet Morgeot 1er Cru

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2

野兎のパロティーヌ仕立ポワラードソース

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1

J.L CHAVE SELECTION HERMITAGE Farconnet 2012

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1

Dom.Chantal Lescure Clos de Vougeot GRAND CRU 1997

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2

パフェスタイルのイチゴミルク

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1

Dom.Loew Gewurztraminer Westhoffen blanc 2016

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2017/10訪問1回目

4.4

料理・味4.5
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク5.0

￥20,000～￥29,9991人

ワイン好きの聖地…『Neuf du Pape』

自分が知る限り岩手県いや東北六県で最もワインのストック数が豊富なのが當店『Neuf du Pape』さんではないでしょうか？東京六本木にも支店を構えるこちらの本店が盛岡にあり多くのワイン好き方で夜な夜な賑わっています。通称『ヌッフ』の名で呼称される正に東北を代表するワイン好きの聖地でもある當店には数え切れぬ程､幾度と足を運んでおります｡多い時には週に二回程度のペースで通っていた時期もありました｡満を持しての初投稿であり恐らくこの先､余程のことが起こらぬ限りレビューを更新することも多分無いでしょう｡目は口ほどに物を言う｡薀蓄御託は並べません｡見る方が見れば御理解戴ける筈｡クオリティの高いコース料理とペアリングにて戴いたワインの数々､アペリティフの泡からはじまり料理に合わせて七杯の最高のマリアージュを満喫させて戴きました｡料理は『八幡平サーモンの菊菜のクーリー』と『野田産の活帆立のポワレシードルソース』のアミューズブーシュから順に『宮古産ムール貝のスープサフラン仕立』､『岩手県産鴨とホロホロ鳥のパテアンクルート』､『種市産鮃のヴィエノワーズヴェルモットソース』､黒毛和牛種の『門崎丑のランプのロースト』と『岩泉短角牛のランプのロースト』の食べ比べ､『チーズのムース』､『岩手県産そば茶のブラマンジェと宮古の塩アイス』､珈琲にて當日のフルコースの料理はひと通りです｡最高の料理と最高のワイン､見る方が見ればきっとお判り戴ける筈､呑み放題だけぢゃないんです対価に見合った楽しみ方が出来るのが『Neuf du Pape』さんの魅力かと｡

7

門崎丑のランプのロースト

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8

岩泉短角牛のランプのロースト

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8

種市産鮃のヴィエノワーズ　ヴェルモットソース

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7

岩手県産鴨とホロホロ鳥のパテアンクルート

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6

宮古産ムール貝

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7

ムール貝のスープサフラン仕立

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7

八幡平サーモンの菊菜のクーリー

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6

野田産の活帆立のポワレシードルソース

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6

ムール貝のスープサフラン仕立

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7

岩手県産鴨とホロホロ鳥のパテアンクルート

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7

種市産鮃のヴィエノワーズ　ヴェルモットソース

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6

門崎丑と岩泉短角牛のランプのロースト

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6

チーズのムース

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7

そば茶のブラマンジェと宮古の塩アイス

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7

MAURICE VESSELLE Brut Reservee GRAND CRU

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6

MUSCADET SEVRE ET MAINE SUR LIE 2009

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6

FAUGERES CISTUS 2014

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7

CHASSAGNE-MONTRACHET 1ER CRU 2014

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7

NUITS SAINT GEORGES LES DAMADES 2012

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5

CLOS DU JAUGUEYRON MARGAUX 2012

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6

Coteau du layon Premier Cru 2011

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7

SAINTE CROIX DU MONT Traditionnel 2013

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店名	移転ヌッフ・デュ・パプ（Neuf du Pape）移転前の店舗情報です。新しい店舗はヌッフ・デュ・パプをご参照ください。
ジャンル	ダイニングバー、ヨーロッパ料理、居酒屋
住所	岩手県盛岡市大通2-4-22 サンライズタウン 4F 大きな地図を見る周辺のお店を探す
交通手段	JR盛岡駅から徒歩10分、映画館通り沿いの大通りと中央通りの中間に位置する１階にお花屋さん「花東」のある「ニッカツゴールデンビル」の４Fです。タクシーならば「大通のニッカツビルまで！」でほぼ通じます！上盛岡駅から884m
営業時間	■営業時間営業時間を変更いたしますディナー営業 17:30 〜 23:00ラストオーダー　＊＊業況により変更いたします ■定休日新型コロナ感染拡大につき予告なく休業、もしくは繰上げ閉店の場合がございます。ご了解ください。
予算	￥4,000～￥4,999 ￥1,000～￥1,999
予算（口コミ集計）
支払い方法	カード可（VISA、JCB、Master、AMEX、Diners）電子マネー可
サービス料・チャージ	なし

席数	90席（120席を間引き、ディスタンス確保で９０席としております）
最大予約可能人数	着席時 90人、立食時 120人
個室	有（10～20人可）完全個室ではありませんが最大10名までと、最大20名まで可能な大・小の小上がり席がございます
貸切	可（20人～50人可）
禁煙・喫煙	全席禁煙喫煙専用室あり：感染対策のため同時に３名以下、短時間のご利用を
駐車場	無近隣にコインパーキングあり
空間・設備	オシャレな空間、落ち着いた空間、席が広い、カウンター席あり、スポーツ観戦可

利用シーン	家族・子供と｜知人・友人とこんな時によく使われます。
サービス	2時間半以上の宴会可、お祝い・サプライズ可
お子様連れ	子供可親子３代に渡ってご利用いただいているお客様もいらっしゃいます。お小さいお子様でもちゃんと座っていられるのであれば大丈夫です！　ただし、保護者の方はお子様から目を離さないようにお願いします。
ホームページ	http://www.neufdupape.com
公式アカウント	https://www.facebook.com/neufdupape/
オープン日	1995年9月20日
備考	なしアメックスが使えます（情報提供元：アメックス）
お店のPR	真に美味しい岩手を究めて２６年！あり得ないランチもスタート！岩手の希少で純正な食材をヌッフ流の料理に昇華して、豊富なワインやドリンクとのペアリングを提案いたします！　全国的にも貴重な赤身肉の『いわて短角牛和牛』や花巻石黒農場の『ホロホロ鳥』高源精麦『白金豚』盛岡育ち『佐々恵農園』の地元野菜、ほうれん草一筋３０年！『岩本農園』のほうれん草と枚挙にいとまがありません！絶品のいわて食材を堪能ください！！ ...
その他リンク	ホットペッパーグルメ
初投稿者	ysatoez（5）

ニツカツビルでの営業は10月末で終了…『Neuf du Pape』 : ヌッフ・デュ・パプ

ヌッフ・デュ・パプ

店舗情報（詳細）

店舗基本情報

席・設備

メニュー

特徴・関連情報

周辺のお店ランキング

食べログ限定企画

店舗運営者の方へ

コース	飲み放題
ドリンク	日本酒あり、焼酎あり、ワインあり、カクテルあり、日本酒にこだわる、ワインにこだわる
料理	野菜料理にこだわる

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