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この日はもはや日本のフレンチ最高峰として大御所となったカンテサンスへ。
お任せ一種類、メニューは白紙です。それにワインペアリングでお願いしました。
ナスのスリ流しにイカはガスパチョ的なもので美味しいです。
シグネチャーのババロアの後はモン・サン・ミシェルのムール貝に静岡のアサリの逸品。
穴子やフリットを挟んで甘鯛のグリル、ラムそしてデザートへテンポ良く流れていきます。
フレンチの技法ではあるものの、和食材の活用、和食の技法も取り入れて見事な「岸田フレンチ」です。
季節を変えて再訪したいお店です。