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Takeda","writer_category":{"term_id":6,"name":"Food","slug":"food","term_group":0,"term_taxonomy_id":6,"taxonomy":"category","description":"","parent":0,"count":1586,"filter":"raw","term_order":"5","link":"https://wp2022.casabrutus.com/category/food"}}],"cooking_expert_cat":[],"cooking_tag":[],"cityguide_cat":[],"primary_category":{"term_id":6,"name":"Food","slug":"food","term_group":0,"term_taxonomy_id":6,"taxonomy":"category","description":"","parent":0,"count":1586,"filter":"raw","term_order":"5","cat_ID":6,"category_count":1586,"category_description":"","cat_name":"Food","category_nicename":"food","category_parent":0,"disable_ads":false},"custom_fields":{"keyVisual":{"id":0,"alt_text":false,"caption":"フランスミシュランでアジア人初の3つ星シェフ、小林圭と老舗和菓子店〈とらや〉がタッグを組み、1月30日、静岡・御殿場にフレンチレス…","description":"","media_type":"file","media_details":{"sizes":{}},"post":null,"source_url":false},"altKeyVisual":null,"layoutKeyVisual":null,"magdata":"","creditText":"January 30, 2021 | Food | casabrutus.com | 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Nishikawa","subtitle":"フランスミシュランでアジア人初の3つ星シェフ、小林圭と老舗和菓子店〈とらや〉がタッグを組み、1月30日、静岡・御殿場にフレンチレストラン〈メゾンケイ〉をオープンした。","tableOfContents":null,"tableOfContentsTitle":null,"page":[{"pageTitle":"","section":[{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","subBody":"レストラン界にビッグニュースが舞い込んだ！　今、最も注目されるシェフのひとり小林圭が手がける店が初めて日本に、しかも〈とらや〉と始めた世界唯一のレストランとあって、すでに予約が殺到しているという。\r\n\r\n「料理は素材ありき。場所が変わっても、素材が第一という思いは変わりません。ただ、御殿場はパリと違って食材の生産地が近い。その利点を生かし、地産地消と地域の活性化を目指しています。ここでしか食べられないものをつくっていきたいですし、この店でも世界一を目指したいと思っています」（小林）\r\n\r\n料理は昼夜コースのみ。価格はなんと、昼3,500円〜、夜4,800円〜と3つ星シェフが手がける店としては、かなりリーズナブルな設定だが、価格を抑えても常に満席であれば、安定的に質の高い食材を調達でき、生産者との信頼関係も深まる。また、スタッフのモチベーションも上がって、いい循環が生まれるというのが小林の信条だ。","image_set":[{"image":{"id":172990,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1104,"height":736,"file":"2021/01/0129maison-kei01_1104.jpg","sizes":{}},"post":172989,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2021/01/0129maison-kei01_1104.jpg"},"caption":"シェフ、小林圭。1977年、長野生まれ。パリ〈アラン・デュカス・オ・プラザ・アテネ〉でのスーシェフを経て、2011年にオーナーシェフとしてパリ〈Restaurant 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md:py-6","dangerouslySetInnerHTML":{"__html":"フランスミシュランでアジア人初の3つ星シェフ、小林圭と老舗和菓子店〈とらや〉がタッグを組み、1月30日、静岡・御殿場にフレンチレストラン〈メゾンケイ〉をオープンした。"}}],["$","$L42",null,{"page":[{"pageTitle":"","section":[{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","subBody":"レストラン界にビッグニュースが舞い込んだ！　今、最も注目されるシェフのひとり小林圭が手がける店が初めて日本に、しかも〈とらや〉と始めた世界唯一のレストランとあって、すでに予約が殺到しているという。\r\n\r\n「料理は素材ありき。場所が変わっても、素材が第一という思いは変わりません。ただ、御殿場はパリと違って食材の生産地が近い。その利点を生かし、地産地消と地域の活性化を目指しています。ここでしか食べられないものをつくっていきたいですし、この店でも世界一を目指したいと思っています」（小林）\r\n\r\n料理は昼夜コースのみ。価格はなんと、昼3,500円〜、夜4,800円〜と3つ星シェフが手がける店としては、かなりリーズナブルな設定だが、価格を抑えても常に満席であれば、安定的に質の高い食材を調達でき、生産者との信頼関係も深まる。また、スタッフのモチベーションも上がって、いい循環が生まれるというのが小林の信条だ。","image_set":[{"image":{"id":172990,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1104,"height":736,"file":"2021/01/0129maison-kei01_1104.jpg","sizes":{}},"post":172989,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2021/01/0129maison-kei01_1104.jpg"},"caption":"シェフ、小林圭。1977年、長野生まれ。パリ〈アラン・デュカス・オ・プラザ・アテネ〉でのスーシェフを経て、2011年にオーナーシェフとしてパリ〈Restaurant KEI〉をオープン。"}]},{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","subBody":"そんな発想のもと、パリでも人気の野菜のスペシャリテ「ジャルダン・ドゥ・レギューム・クロッカン」が、御殿場サーモンと呼ばれるマスの燻製をはじめ、静岡産中心の食材を用いて供される。\r\n\r\n「素材が季節で変わる、その土地の『庭園風サラダ』です。甘味や酸味、苦味などの味わい。生のままのパリパリ、サクサク、火を通してやわらかくなったものなど、いろんなテクスチュアや香りの要素が入っています。ひと口ごとに変化するテイストを感じてほしいですね」（小林）","image_set":[{"image":{"id":172993,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1104,"height":736,"file":"2021/01/0129maison-kei04_1104.jpg","sizes":{}},"post":172989,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2021/01/0129maison-kei04_1104.jpg"},"caption":"料理はすべて今の時期のコースより。「ジャルダン・ドゥ・レギューム・クロッカン」。硬水で育つフランスの野菜より、軟水育ちの静岡産の野菜は繊細だとか。色とりどりの野菜を特別ソース、レモンの泡、オリーブのクランブルでよくかき混ぜていただく。"}]},{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","subBody":"メニューはその日の仕入れによって変わる。海外のレストランからも注文がくる焼津〈サスエ前田魚店〉の金目鯛を皮パリパリ、身がしっとりのポワレや桜海老を一面にトッピングしたリゾットなど、駿河湾で揚がる魚介類が大活躍。肉料理は蝦夷鹿のロティやホロホロ鳥のパイ包み焼きなど、静岡産以外のものも登場するが、どの料理からも素材の魅力がしっかり感じられる。","image_set":[{"image":{"id":172994,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1104,"height":736,"file":"2021/01/0129maison-kei05_1104.jpg","sizes":{}},"post":172989,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2021/01/0129maison-kei05_1104.jpg"},"caption":"「桜海老のリゾット」。旨味の深い甲殻類の出汁で御殿場産コシヒカリを炊き上げたリゾットは、米の粒感がしっかり！"},{"image":{"id":172996,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1104,"height":736,"file":"2021/01/0129maison-kei07_1104.jpg","sizes":{}},"post":172989,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2021/01/0129maison-kei07_1104.jpg"},"caption":"技術習得のために年間100頭の鹿を捌いたこともある小林にとって、ジビエの扱いはお手のもの。内臓を使った赤ワインベースのシベソースを添えた「蝦夷鹿のロティ」はフレンチの王道。"}]},{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","subBody":"そしてデザートにもパリでもスペシャリテの「バシュラン」が。ただし、こちらもやはり御殿場仕様にアレンジ。柚子ソルベやメレンゲに〈とらや〉特製あんこのピュレやソースを合わせている。\r\n\r\n「あんこの可能性を追求した一品です。こんな風に〈とらや〉のあんこをレストランで食べられるのもここだけ」（小林）","image_set":[{"image":{"id":172995,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1104,"height":736,"file":"2021/01/0129maison-kei06_1104.jpg","sizes":{}},"post":172989,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2021/01/0129maison-kei06_1104.jpg"},"caption":"栗の代わりにあんこを主役にしたデザート「バシュラン」はモンブランの構成にヒントを得たとか。"}]},{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","subBody":"レストラン開業の準備は5年前から。10年以上前に〈とらや〉18代、黒川光晴がパリ勤務中に小林と出会い、そのストイックな姿勢と溢れるパワーに触発されたことで始まったプロジェクトだ。\r\n\r\n店舗はロケーションも含めて気持ちがいい。御殿場は〈とらや〉と縁が深く、限定商品の販売や喫茶室のある〈とらや工房〉近くの、緑豊かな場所である。客席から大きな富士山をが見える。そして食卓に並ぶ食材は富士山水系が流れ込む畑や海で育ったものばかり。\r\n\r\n「野菜は土から。魚は海や川、湖からやってくる。ひとつの皿にたくさんの命が詰まっています。そんなことを感じていただけたら」（小林）\r\n\r\n食べるとは何か。命とは何か。「おいしい」「きれい」だけじゃない。小林の料理にはそんな根源的な問いかけが潜んでいる。","image_set":[{"image":{"id":172992,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1104,"height":736,"file":"2021/01/0129maison-kei03_1104.jpg","sizes":{}},"post":172989,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2021/01/0129maison-kei03_1104.jpg"},"caption":"テーブル14卓（40〜50席）、うち半個室2、個室1。春先は庭に植えた桜が満開になる予定。"},{"image":{"id":172999,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1104,"height":737,"file":"2021/01/0129maison-kei10_1104.jpg","sizes":{}},"post":172989,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2021/01/0129maison-kei10_1104.jpg"},"caption":"設計は〈とらや工房〉と同じく内藤廣。今年4月にリニューアルオープンを目指すパリの〈Restaurant 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