サバとハト : Furansuryouri tammoa

Even though I had eaten a full course the night before, I was crazy to go out for lunch at French cuisine without any remorse. Maybe that's what being a gluttonous person is. So, Nogizaka. Naturally, I made a reservation and went. The shop the day before was relatively large, but this one is a little small, with 2 tables + a few counter seats. It seems that each month has a theme, but this month's theme is "Tail Mail" (earth, sea). The concept is to combine the blessings of the earth and the blessings of the sea on a plate. I chose the lunch course. Amuse, brioche, appetizers, fish dishes, Meat Dishes comes, déserres and petit fours. Compact tailoring. The dinner course is +2 dishes. Meat Dishes is optional. I was attracted to the unimaginable Kanji dish of pigeon and mackerel, and at the end of the day, I was attracted to the unimaginable dish of combining American sauce and green curry, and I paid an additional fee for a pigeon dish. My honest impression is that it is interesting! While there is a kind of easy-to-understand idea on one side, such as wrapping ricotta cheese with flounder to make ravioli, on the other side pigeon and mackerel are pitted against each other with a ring of American sauce and green curry arranged in the style of Thai Cuisine, and when you eat it while excitedly wondering if it is established as a dish, a surprising world is established French cuisine However, when you try it, there is a line drawn that makes you think, "This is within the realm of French cuisine." Although it may be somewhat Bistro culinary. The comments on the menu (I think there are likes and dislikes, but I think it's an ant as a way of expressing oneself at the restaurant) may also play a role as a guide. I also choose my pairings well. From beginning to end, when trying to pair the wines, the dishes are unique and difficult, but all of them are soothing, sometimes giving discipline to the dishes, sometimes enveloping them, and the pairing is established. Moreover, I was surprised twice that I didn't go for 15,000 yen with this content. It's an interesting restaurant, and the chef and service are pretty good, so I'd like to see a little bit of an opportunity and put it in my list of candidates to go to. Below, as usual, unnecessary notes & impressions. (1) Amuse: New onion, sea urchin, chicken chauffroy (2) Brioche, chicken and cod rillette (3) Appetizers: squid and mino sausage, smoked beef heart, salted cream Wine: Krone, Borealis Brut, 2021 (South Africa) Each dish is exciting. For amuse, I tried using sea urchin sabayon, onion veloute and chicken consomméjulee. 　The rillette is also delicious with a slightly unique taste. And as I eat the sticky butter-soaked brioche, I realize that this chef likes butter. 　The appetizer is also squid, a dish called motu, and a sauce made with salted squid. This is filling and delicious. 　Each of the dishes, such as sea urchin and salted squid, is difficult to pair with wine, but South African sparkling accepts this. I don't make a claim to it, but it has a strong core, and it's the kind of wine I've been looking for for a long time. (4) Fish dish: Flounder de ravioli, bacon soup Wine: Vigna Amala, Rubicone, Famoso, 2022 (Italy) Spread the spinach underneath and wrap the prosciutto cot and ricotta cheese in flounder for ravioli. The soup is bacon dashi. 　Fruity Italian wines are your partner. It has a ripe taste like melon without a refreshing feeling. (5) Meat Dishes: Charcoal-grilled French pigeon fillet, mackerel and Thai-style shrimp sauce, confit thighs and chicken wings, green curry sauce Wine: Gerard Bertrand, An560, Cotes du Roussilon Villagaes Tautavel, 2018 (France) The pairing I chose was "A", but I chose it for an additional fee Meat Dishes I chose a "B" wine for it, so I had it switched only here. (Some people may say that it's natural for them to make such a suggestion without saying it properly, but I think it's clever and honestly good.) The food itself is a surprise. Marinated mackerel and charcoal-grilled pigeon are layered, but when you eat them together, it is a strange world. Strong personalities collide to create a taste that has never been experienced. The source is also a crook. 　The wines that go with it are not a big deal, but a blend of Grenache, Syrah and Carignan. All of them have a strong argument and are also wild. It's strange that this disparate assertion and wildness seem to bridge the cuisine that seems to be a clash of personalities and personalities. (6) Deserre: Fermented butter and sea salt Wine... Liqueur: Dovela (Spain) Buttery, warm Crepes on top. Salt accents. 　The liqueur made by soaking strawberries in rosé wine goes hand in hand with the strawberries used as a base and the brandy used for flavoring. (7) Tea confectionery: Appearance tail mail Tea confectionery that imitates an island floating in the blue sea.