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2016年4月30日。訪問
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The World’s 50 Best Restaurants で2015年度9位でした。
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店内
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座席から厨房も見えます。
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OPTIMUSというブラジル食材を楽しめるTASTING MENU（wine paring）でお願いしました。
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この日のメニュー
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まずはシャンパンで乾杯！Fleury Pere & Fils Champagne Brut Jean-Pierre Fleury
1999
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自家製パン
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バター・ニンニクペースト・サワークリーム
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リキュール
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塩のアイス
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（右）Vinho Sanjo Núbio Sauvignon Blanc 2013＆（左）炭酸水・サンタカタリーナ
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amuse
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Oyster,cupuacu,whiskey and mango
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Watermelon,jatai honey,baru（Brazilian nuts）and cheese
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Dinavolino 2013
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Smoked mackerel,onion cream and bar potato
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Tapioca Biscuit and botarga
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TARA Pinot Noir（Chile's Atacama）
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Pirarucu（Amazonian fish）with acai berry and "pimenta de cheiro"
（aromatic chilli）
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Pirarucu skin,banana puree and aviu（micro shrimp）
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Pirarucu skin,banana puree and aviu（micro shrimp）
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Taylor's Chip Dry White Port
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Vegetables with emulsion of tucupi
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EGGO Filoso Pinot 2013
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Quail with chocolate from Combu Island
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Huaso de Sauzal, Chilena
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肉料理2品目
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Ribs with canjiquinha（savory maize porridge）and kale
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Aligot
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The amazonic ant
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The amazonic ant
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Yarden Galilee-Galilaä
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Cinnamon zobaione cheese ice cream strawberry syrup
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Espresso
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Mignardises
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キンジン＆ケイジャジーニャ＆パート・ド・フリュイ＆マカロン＆ヌガー
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ピーナッツのおかし
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シェフのAlex Atalaさんと。
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
2016年4月30日。
20時の予約で サンパウロの『D.O.M.』でディナーを頂く
事になりました。
※インターネット予約システムがなく、サンパウロの友人
にお願いして、電話で予約を入れて頂きました。
（何度も電話を入れてくれたそうです。感謝）
『D.O.M.』ですが、 The World’s 50 Best Restaurants
で 2015年度 9位、ミシュラン☆☆と、ブラジルの中でも
とても有名なお店みたいです。シェフのAlex Atalaさんは
ブラジル版「料理の鉄人」で、コメンテーターとして出演
しているのだとか。（サンパウロの友人談）
※ちなみに現在、ブラジル（サンパウロ・リオのみ）版の
ミシュランには☆☆☆はなく、 ☆☆もこちらのお店1軒
だけだそうです。
ホテルからタクシーでレストランに向かい 予約時間の5分
前に到着したのですが、友人は既に到着していたみたいで、
既に店内のウェイティングバーで 1杯ひっかけてましたｗ
今回は厨房近くのテーブル席に案内され、まずシャンパン
で乾杯。ボトルで Fleury Pere & Fils Champagne Brut
Jean-Pierre Fleury 1999をお願いしました。
料理ですが、『OPTIMUS』というブラジル各地の食材を
楽しめる Tasting Menu（wine paring）を注文しました。
この日の『OPTIMUS』は以下のような内容でした。
☆Amuse：リキュール・塩のアイス
☆Oyster,cupuacu,whiskey and mango
牡蠣に干しマンゴーとクプアス（フルーツ）を合わせた
もの（とても好みの味でした。さっぱり♪）
☆Watermelon,jatai honey,baru and cheese
スイカと 蜂蜜・baru（ブラジルのナッツ）・チーズを
合わせたもの
◯Vinho Sanjo Núbio Sauvignon Blanc 2013＆炭酸水
☆Tapioca Biscuit and botarga
タピオカを練ったものにカラスミを合わせたもの
☆Smoked mackerel,onion cream and bar potato
鯖の燻したものに紫タマネギのペーストを合わせたもの
◯Dinavolino 2013
☆Pirarucu（Amazonian fish）with acai berry
and "pimenta de cheiro"（aromatic chilli）
アマゾンのピラルクにアサイーと唐辛子を合わせたもの
☆Pirarucu skin,banana puree and aviu
揚げたピラルクの皮に小エビとバナナのパテを合わせた
もの
◯TARA Pinot Noir（Chile's Atacama）
☆Vegetables with emulsion of tucupi
トゥクピはブラジル東北地方のソースで、辛味と酸味が
特徴。マンジョッカ芋の根っこのエキスの泡がかかって
いました。
◯Taylor's Chip Dry White Port
☆Quail with chocolate from Combu Island
ベレンという町のCombu島のチョコのソースをかけた
ウズラ。 火の通りもちょうどよくて、表面は香ばしく
中はやわらか、ジューシーでした。
◯EGGO Filoso Pinot 2013
☆Ribs with canjiquinha（savory maize porridge）
and kale
トウモロコシの粒を一粒ずつ乾燥させ更に細かく砕いて
肉と一緒に煮込んだものをカンジキーニャというそう。
ミナス・ジェライス州の代表的な料理なんだとか。
ほんのり甘めで個人的に好みの味でした。
◯Huaso de Sauzal, Chilena
☆Aligot
もっちりとした食感ののび～るチーズ料理。基本的には
フランスのオーブラック地方の郷土料理みたいです。
☆The amazonic ant
デザートでアマゾンの蟻が登場。『noma』で出てきた
小粒の蟻が沢山という感じでなく、巨大アリでパリパリ
食感でしたｗ
☆Cinnamon zobaione cheese ice cream
strawberry syrup
◯Yarden Galilee-Galilaä
☆Mignardises
キンジン
ケイジャジーニャ
パート・ド・フリュイ
マカロン＆ヌガー
☆Espresso
料理ですが、日本で見たこともない珍しい食材が多々出て
きましたが、全体的に繊細で優しい味付けで、とても好み
の皿が多かったです。 ピラルクや鶉など、火の入れ方も
絶妙でワインが進みましたｗ
ブラジルでしか味わえない素材を、より美味しく頂けたと
いう点で、とても満足度の高いディナーとなりました！
帰る前に、シェフのAlex Atalaさんと一緒に写真を撮って
頂きましたよん。（ミーハーですから。）
今までに行ったThe World’s 50 Best Restaurantsの中で
個人的には一番お気に入りかも。（味・雰囲気等の面で）
ごちそうさまでした♪
この後、ご機嫌さんでタクシーでホテルに帰りました。
予約とってくれた友人に感謝せねば。Muito Obrigado！