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青森県産鴨肉の低温調理、鴨肉とフォアグラのパイ包み焼き
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太刀魚のミルフィーユ仕立て
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駿河湾牡丹海老、ガスパチョのソース、フランボワーズ
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帆立貝のポワレ、お花に見立てたグリーンアスパラ
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甘鯛のヴァプール、ブイヤベースのソース
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入口付近
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シャンパーニュから
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マイィ グラン・クリュ ロゼ ド マイィ
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アミューズ
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フォアグラ、黒ゴマ、ピスタチオ、チェリーキャンディ
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アーモンドチップ
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グリーンピースの冷製スープ
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美しい緑色。ミントの葉が散らされていて爽やかさもプラス。
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白いものは新玉ねぎのブルーテ。下にはビーフコンソメ、蟹の身が隠れています。
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渾然一体のスープは味わい深く、美味しいです。
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全粒粉のバケット
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駿河湾牡丹海老、ガスパチョのソース、フランボワーズ
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美しき赤色のソースはガスパチョにフランボワーズを加え、フルーティーな酸味が心地よく美味しいものです。
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牡丹海老の上にはキャビア、フランボワーズ、ハーブ、フラワーで飾られています。
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牡丹海老はひらいて、中にタルタルクリームが包まれています。
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ロゼシャンパーニュととっても良く合います。
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海老の旨味にフルーティーで程よい酸味が良く合うとっても素敵なお料理です。
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太刀魚のミルフィーユ仕立て
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太刀魚の上にはブラックオリーブのピュレ、オレガノ、マジュラム。
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太刀魚は低温で火入れされて、柔らかく、しっとりです。
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太刀魚の下にはパート ド フィロで2層に仕立て
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甘くソテーした玉葱、セミドライトマトがサンドされています。
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味わいと食感のコントラストが見事。
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白いソースは魚の旨味をベースにヴァンジョーヌを合わせたクリームソース。このソースで複雑性が増します。
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白ワインを
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ブシャール ペール エ フィス プルミエ・クリュ ボーヌ デュ シャトー 2018
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帆立貝のポワレ お花に見立てたグリーンアスパラガス
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蛤と帆立のエキスを泡立てたソースにシブレットとピンクペッパーが飾られて綺麗です。
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アスパラも美しく並べられています。
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肉厚な帆立貝は繊維が程よく、甘味をたっぷり感じて美味しいものです。
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帆立の下にはフレゴラというパスタとクスクスが敷かれ、食感のコントラストを楽しめます。
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貝の旨味がシャルドネにピッタリ。
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甘鯛のヴァプール ブイヤベースのソース
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ソースがかかり完全します。
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添えてあるのはディルの風味が付けられたムール貝のフリット。
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甘鯛の下にはパプリカやグリーントマト。フェンネルの花や根の飾り付けもされています。
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蒸された甘鯛はふっくらとして、ほろほろと崩れる感じが好きでした。
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ぎゅっと濃縮されたブイヤベースのソースと甘鯛の風味の余韻が長く続き、美味しいお魚料理でした。
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赤ワインを
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シャトー サン・ピエール 2013
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青森県産鴨肉の低温調理 鴨肉とフォアグラのパイ包み焼き ジュ ド カナール フランボワーズ
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ソースがかかり完全します。
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艶やかなソースは鴨の出汁にフランボワーズで風味が付けられています。
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綺麗な3点盛り。
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鴨肉は低温でゆっくり火入れされて、肉汁が詰まっている感じ。
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皮目はカリッと焼かれ、タスマニアペッパーで風味が付けられています。
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添えられたサラダはチコリ、マッシュルーム、チェリーでトリュフの風味のヴィネグレットで味付けされています。
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鴨肉とフォアグラと鶏肉のミンチのパイ包み焼きに赤キャベツのマスタードが添えられています。
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綺麗な鴨のお料理という感じでした。
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ピーチパインとオリーブのアイス
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デザートプレゼン前
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ヨモギの瞬間冷却のアイスのプレゼンで完全です。
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チーズとヨモギのデザート
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チーズのスフレ、河内晩柑、河内晩柑のムース、ヨモギのチップスの構成。
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涼やかな感じとチーズのコク、ヨモギの風味が美味しいデザートです。
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デザートも満足。
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コーヒー
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ミニャルディーズ
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ロビーラウンジの飾り
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綺麗なお花がいっぱい。
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店内中央にも綺麗なお花。
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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
六本木のアジュール45さん。
リッツ・カールトン東京のメインレストランでランチを頂きました。
45階のロビー階にあり、
レストランのタワーズの奥に位置していて、
青色を基調とした落ち着いた空間と
45階からの眺めが素敵なレストラン。
エレガントな接客でおもてなしされ、
そんな中で頂くフレンチは格別です。。
ワインはシャンパーニュ、ブルゴーニュ白、ボルドー赤と頂き、その質感にうっとり…
料理は美しさ…から印象付けられ、
味わいもしかり…
美味しさから素敵な余韻が続くものばかりでした。
“あゝ幸せ”という思いに包まれ
良き、良き時間を過ごせました。
美しき
エレガントなレストラン
アジュール45さん。
また新たな料理を頂きたく思います。
ごちそうさまでした。
………………………………………………………………………………
◎ランチグランドメニュー
【AMUSE-BOUCHE 】
フォアグラ、黒ゴマ、ピスタチオ、チェリーキャンディ
アーモンドチップ、チーズクリーム
【ENTREE 】
グリーンピースの冷製スープ
【ENTREE 】
駿河湾牡丹海老、ガスパチョのソース、フランボワーズ
【ENTREE 】
太刀魚のミルフィーユ仕立て
【ENTREE 】
帆立貝のポワレ、お花に見立てたグリーンアスパラ
【POISSON 】
甘鯛のヴァプール、ブイヤベースのソース
【VIANDE 】
青森県産鴨肉の低温調理、鴨肉とフォアグラのパイ包み焼き、ジュ ド カナール、フランボワーズ
【DESSERT 】
ピーチパイン、オリーブのアイス
【DESSERT 】
チーズとヨモギのデザート
【CAFE AU THE MIGNARDISES 】
オレンジのフィナンシェ、和紅茶を使ったガナッシュ
※コメントは画像に添えました。