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あん肝のカルヴァドスとポルト酒のマリネ リンゴのジャム
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あん肝のカルヴァドスとポルト酒のマリネ リンゴのジャム
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猪のリエット
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猪のリエット
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猪と鹿と鴨レバーのパテ・ド・カンパーニュ
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猪と鹿と鴨レバーのパテ・ド・カンパーニュ
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鰆のマリネのスモーク カラスミとカブのピューレ
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鰆のマリネのスモーク カラスミとカブのピューレ
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米沢牛のシンタマのタルタルのパニプリ
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米沢牛のシンタマのタルタルのパニプリ
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香箱蟹 根セロリのムース キャビア
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香箱蟹 根セロリのムース キャビア
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雉のもも肉のコンフィとコンソメ
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雉のもも肉のコンフィとコンソメ
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自家製の全粒粉パンと糠バター
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猪の赤ワイン煮込みとフォアグラ 新蕎麦のクレープ 菊芋のチップス
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猪の赤ワイン煮込みとフォアグラ 新蕎麦のクレープ 菊芋のチップス
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キハタの鱗焼き ゴボウとゴボウを発酵させたワイン・ソース
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キハタの鱗焼き ゴボウとゴボウを発酵させたワイン・ソース
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仏・ラカン産の鳩の胸肉と笹身のロースト パテと砂肝とレバー串
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仏・ラカン産の鳩の胸肉と笹身のロースト パテと砂肝とレバー串
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瓶ビール
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白ワイン
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赤ワイン
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赤ワイン
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秋映(あきばえ)のタルト・タタン アール・グレイのアイスクリーム
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秋映(あきばえ)のタルト・タタン アール・グレイのアイスクリーム
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カヌレ
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カヌレ
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フレッシュのハーブ・ティー
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シンプル・モダンな店
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シンプル・モダンな店
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再 訪(22.12月)
笹川シェフお得意のジビエを柱に据えたコースをリクエストして。
そんなリクエストなのに
魚介もあん肝に香箱蟹の贅沢さも嬉しい。
くだんのジビエは猪に鹿、雉などの皿がラインナップ、
メインは鳥インフルエンザの影響でジビエでは無かったが、
仏・ラカン産の鳩だったので全く文句なし(笑)
大満足のディナーだった‥
◆今回のお品書き
あん肝のカルヴァドスとポルト酒のマリネ リンゴのジャム
猪のリエット
猪と鹿と鴨レバーのパテ・ド・カンパーニュ
鰆のマリネのスモーク カラスミとカブのピューレ
米沢牛のシンタマのタルタルのパニプリ
香箱蟹 根セロリのムース キャビア
雉のもも肉のコンフィとコンソメ
自家製の全粒粉パンと糠バター
猪の赤ワイン煮込みとフォアグラ 新蕎麦のクレープ 菊芋のチップス
キハタの鱗焼き ゴボウとゴボウを発酵させたワイン・ソース
仏・ラカン産の鳩の胸肉と笹身のロースト パテと砂肝とレバー串
秋映(あきばえ)のタルト・タタン アール・グレイのアイスクリーム
カヌレ
フレッシュのハーブ・ティー
+瓶ビール1本、白ワイン1杯、赤ワイン2杯
(夜)16400円/人
※以下は店の基本情報なので、初訪の内容と重複するも再掲載。
◆この店の楽しみ方
<プロフ>
広尾のレストランマノワでシェフをされていた笹川慎平さんと
パティシエの智香さんのご夫婦が営むカウンター・フレンチ。
現在ミシュランのビブグルマンに輝く。
<注 文>
今回注文のジビエお任せコースは12000円。
ドリンクはワインのグラス1300円より、
ペアリング3杯3300円より、ボトル6600円より、
ビール、日本酒、焼酎共に880円より。
別途チャージ料が666円かかる。
<雰囲気>
駅から直ぐのカウンター6席のみのシンプル・モダンな店。
こじんまりした店は夫婦で営むほっこり感が漂う。