Légumeさんが投稿したローブリュー（東京/表参道）の口コミ詳細 [食べログ]

この口コミは、Légumeさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

ローブリュー表参道、広尾/フレンチ

3回

夜の点数：5.0
- ￥10,000～￥14,999 / 1人
- 料理・味 5.0
  
  |サービス 3.7
  
  |雰囲気 4.0
  
  |CP 3.5
  
  |酒・ドリンク 4.0

3回目

2019/04 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス3.7
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.0 ］
￥10,000～￥14,999

/ 1人

バスク風味満載の骨太フレンチ

しばらくぶりに、ローブリューへ。やはり4人くらいいないと、こちらの骨太料理は楽しめない。

まずは、ハウスワインのデキャンタでオリーブをつまむ。

メニューのボードから、食べたいものを選んで、量の感じを聞く。

前菜は、田舎風パテと、のど肉と皮のパテ。

魚のスープ、Soupe de Poissonは絶対外せない。

メインは、カスレ、ガリシア栗豚の肩ロースのコンフィ、スネ肉のコンフィにした。

これでたぶん皆んないっぱいだろう。

久しぶりに食べる２つのパテの感じ。おいしいよな、これ。いきなりワインが進んで、アナザーボトル。

Soupe de Poissonは、そのまま数口飲んでから、アイオリソースとチーズをバゲットにたっぷりのせて、スープにディップ。パリで出会って以来、忘れられないこの味。

メインが到着。

カスレは、味付け濃いめながら、豚肉と白インゲン豆の組み合わせが、最高に好きだ。

スネ肉のコンフィは、皮のぷりぷりした部分と、下の蒸された肉をいっしょに食べるとおいしい。横のシューもおいしい。

ガリシア栗豚の肩ロースのコンフィは、柔らかで、とても美味。トマトのソースもついているが、いらないくらい。

ここで、かなりの満足感。しかし、こちらでデザートを食べずに帰るわけにはいかない。

お気に入りのヌガーグラッセ、ローズマリーのアイスクリーム、プロフィトロール。

ヌガーグラッセは、変わらずおいしい。アイスクリームは、ローズマリーがスキッとしていいね。プロフィトロールは初めてだったが、とても濃厚。

変わらない骨太フレンチは、今日も素晴らしかった。

お店

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お店

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オリーブ

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ホワイトアスパラガス

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メニュー

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ハウスワイン

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ホワイトアスパラガス

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ホワイトアスパラガス

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オランデーズソース

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パン

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ホワイトアスパラガス

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ホワイトアスパラガス

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田舎風パテとのど肉の皮のパテ

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田舎風パテとのど肉と皮のパテ

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アイオリソース

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アイオリソース

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Soupe de Poisson

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Soupe de Poisson

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Soupe de Poisson

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ガリシア栗豚の肩ロースのコンフィ

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ガリシア栗豚の肩ロースのコンフィ

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カスレ

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カスレ

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カスレ

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スネ肉のコンフィ

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スネ肉のコンフィ

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スネ肉のコンフィ

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デザートメニュー

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ヌガーグラッセ

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ヌガーグラッセ

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ミントティー

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2019/04/17 更新

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2回目

2017/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス3.7
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.0 ］
￥10,000～￥14,999

/ 1人

人数集めてダイナミックに味わう豚のフレンチ

久しぶりにローブリューで食事をしようということになり、飲んで食べられるメンバーを厳選（！？）して、7人になった。お店に予約したら、ふだんはやっていないが、コースにもできるということ。確かに、7人がアラカルトで頼むと、お店も大変だし、こちらの料理は時間もかかるので、では、ということで、こちらで食べたいものを入れてコースでお願いした。その内容は、前菜にパテドカンパーニュを入れ、スープを魚のスープにして、メインは、豚のグリルというもの。

時間通り始まって、ビールを飲まない人は、PICOULET Sélection Rouge 2015 マグナムボトルでスタート。このハウスワインのマグナムを開けてもらうことで、まず盛り上がる。

つまみのオリーブで待っている間に、ふと見ると、いつもの豚の置物に、14歳と書いてある。ローブリューは 14周年なんだね。すごいことだ。我々も年を取るわけね。

前菜4種が出てきた。お願いした、田舎風パテ、パテドカンパーニュに、自家製生ハム、レンズ豆のサラダに、マッシュルームのサラダ。パテはもちろん、どれもとてもおいしい。これに、ポロネギがあれば、最高のところ。

魚のスープは、はじめての人が多く、みんな感動的だったようだ。このビスクのような濃い味に、甲殻類が使われていないと聞いて、二度驚くことになる。しかも、アイオリとチーズをバゲットにのせて、ディップすると、さらに感動する。このアイオリが気に入って、最後までパンで食べた人もいた。

ここで、マグナムが空き、ハウスワインをボトルでもらう。このボトル、豚のマークでかわいい。

メインのグリルは、天城黒豚骨付きロースグリエ。静岡の天城の豚。ちょっとピンク気味の肉は、これも最高。豚の骨で取ったソースをつけても、塩で食べても、どちらもおいしい。いっしょに添えられた、押し麦のようなのもおいしい。

ここで、最初に頼んでおいた、追加のメニューを出してもらう。

まず、すね肉のコンフィ。これは、毎回必ず注文しているひと品。でーんと出てきて、みんなびっくりする。皮の部分からコラーゲンのかたまりで、肉の部分はアイスバインのよう。これは、こしょうのつぶをふって。添えてある、ザワークラウトもおいしい。

カスレは、ハーフにした。塩味がきつく、お酒がすすむ。白いんげん豆とソーセージ、豚肉のコンビネーションがうまい。

そして、猪の赤ワイン煮。猪は、個人的にはワイルドにそのまま食べたほうが好みかな。もっと脂のある豚のバラのワイン煮の方が好きだな。

デザートは、コーヒー、紅茶、エスプレッソなどをもらって、ガトーバスクとヌガーグラッセの盛り合わせ。我々には説明不要だが、どちらもバスクの名物デザート。特に、ヌガーグラッセは、初めて食べる人にはけっこうな感動。

コースは、一人7000円でやってくれたのだが、大量のワインと、追加メインで、倍くらいの会計になった。でも、みんな、とても喜んでくれた。それはもう、満足度の高いコメントばかりで、こちらにお連れしてよかった。

昔ほど無茶はできなくなったが、1年に一度は、ここで思いっきり豚料理とワインを堪能したい。

PICOULET Sélection Rouge 2015 マグナムボトル

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本日のメニュー

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オリーブ

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14周年！

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PICOULET Sélection Rouge 2015 マグナムボトル

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パン

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前菜4種

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前菜4種

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魚のスープ

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アイオリとチーズ

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魚のスープ

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魚のスープ

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魚のスープ

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ハウスワイン

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天城黒豚骨付きロースグリエ

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天城黒豚骨付きロースグリエ

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すね肉のコンフィ

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すね肉のコンフィ

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カスレ

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猪の赤ワイン煮

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猪の赤ワイン煮

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ガトーバスクとヌガーグラッセ

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ガトーバスクとヌガーグラッセ

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ダブルエスプレッソ

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メニュー

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2017/02/19 更新

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1回目

2014/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス3.5
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.5 ］
￥10,000～￥14,999

/ 1人

満足度の高い豚料理専門のフレンチ

青山通りから骨董通りを歩いて行き、ちょっとわかりにくい路地にある「ローブリュー」。こちらは、フレンチであるが、スペインとフランスの国境料理という感じ。素材はほとんど豚一色の豚料理屋さんといってよい。料理も大判なので、しっかりおなかをすかせて行くことが条件である。

お店はそれほど広くないので、予約が必要だろう。豚の置物などが飾ってあり、店内の感じもよい。今日のお薦めがボードに書いてあり、それを見て注文する。

前菜でのお薦めは、各種パテ。田舎風パテが基本でとてもおいしいが、のど肉と皮を使ったパテや、頭肉のテリーヌなどもあり、人数が入れば、食べ比べも楽しい。このように、豚の部位を味わえるのが楽しい。

唯一といってよい魚料理だと思うが、魚のスープ（スープ・ドゥ・プワソン）もお薦め。アイオリソースとチーズをたっぷりのせたバゲットをスープに付けて食べると、至福。私はこれが必須アイテムである。

メインは、当然、豚。豚のグリルは、毎週、いろいろな産地の豚肉が使われているようだ。しかし、せっかく来たのだからと思うと、ひとひねりしたものを頼んでしまう。お薦めは、すね肉のコンフィ。人の腕が置いてあるような大きさで驚くが、これがとてもおいしい。アイスバインのような感じで、塩味に胡椒をふって、ザワークラウトといっしょに食べる。豚足のパン粉焼きもおいしい。付け合わせに出るじゃがいもが、また、おいしい。

他には、南仏のカスレもおいしい。肉とソーセージとインゲン豆をオーブンで焼いたシチューのようなカスレは、なかなか食べられない。

デザートは、クレームブリュレ、ヌガーグラッセ、ガトー・バスクのいずれかがお薦め。

ワインは、ハウスワインを自分の好みの量でついてもらうのがよい。

味も食べごたえも十分の、豚肉料理である。

2012年2月：　今日は、4人で訪問。これだけいると、好きなものを一通り食べられるので、楽しみにしていた。

注文するものは、私のおすすめでよいことになり、頼んでみたら、前回来たときとほとんど同じものになった。

ポロネギの温菜からはじめて、3種類のパテは、それぞれの部位の違いで食感も味もちがい、楽しめる。

魚のスープも相変わらずおいしい。アイオリソース・チーズとの相性も抜群である。

途中で、アニスのお酒、パスティスをみんなで味見。なかなか独特。これに水を加えると、白く濁る。

メインは、やはり今週の豚のグリルとすね肉のコンフィ。この２つは外せない。

もつのソーセージともいうべき、アンドウイエットに、さらにカスレもしっかり味見して食事は終了。

今日は4人いるので、デザートも食べ比べ。いつものヌガーグラッセ、クリームブリュレ、ガトー・バスクに、ローズマリーのアイスクリームとプロフィットロールのチョコがけまで5種類も頼んでしまった。

ものすごく満足度が高いディナーだった。

2014年6月：　2年半ぶりくらいに訪問。こちらはしょっちゅう行きたいのだが、食べごたえがありすぎるので、最低3人は集めないときつい。ということで、３人集めて訪問。

飲み物は、ハウスワインの赤でスタート。フルボトルで2回とったので、マグナムでよかったが。

料理は、豚のかたまりをグリルしているのが見えたので、これが今日のお薦めかなと思っていたが、やはりそうだった。

前菜は、白アスパラガスを見せてくれ、お薦めということで、温製の白アスパラガスを一人１本ずつ、クレソンのサラダ、田舎風パテに、魚のスープを注文。

メインは、すね肉のコンフィをハーフにして、お薦めのキントア豚の肩ロースのグリエと、カスレにした。

秋田産というクレソンのサラダは、酸味のきいたドレッシングでとてもおいしい。白アスパラガスは、生でそのまま食べたいところだったが、出されたソースがとてもおいしく、これは当たりだった。

田舎風パテは、いつも通りかみしめると味がじわーとくる感じで、おいしい。そして、魚のスープは、アイオリソースとチーズをバゲットにのせて、いつものようにつけて食べる。これは、本当に最高。パリのビストロで何度も食べて忘れられない一品がこちらで食べられるのは、とてもうれしい。

メインは、お薦めのキントア豚の肩ロースが、みずみずしくて、最高においしかった。そのままでも十分すぎるおいしさだが、豚の骨でつくったというソースをかけると、これがまたすごくおいしい。

すね肉のコンフィは、肉の部分も皮の部分も、女性陣があっという間にほぐして食べてしまい、ハーフにした意味なし。フルで注文すべきだった。塩こしょうをちょっとかけると、またおいしい。

カスレは、今日はちょっと塩分が強めだったので、バゲットとともに食べてみた。ここで、なんとなく物足りなさが残り、アンドゥイエットのグリエを追加。このあたりでかなり混んできて、３０分待ちとなったが、マッシュとあわせて食べた。

デザートは、ヌガーグラッセとクレームブリュレをシェア。毎回同じように食べるが、おいしい。

今晩も、大満足で終了。やはり、もう一人いると、余裕をもって楽しめるかな。

2014年11月：　前回のメンバーがまた行きたいと言い出し、メンバーを募って6名で訪問。

先に二人が早く着いてしまったので、食前酒を飲んで待つことに。私はスーズのソーダ割り、もうひとりはデュボネをロックで。スーズはりんどうのお酒で苦味が食欲をもよおす。デュボネはワインベースなので、この後の赤ワインとの相性がいいだろうということで。

なかなか残りが来ないので、オリーブをつまみに、ハウスワイン赤のマグナムを飲みだす。PICOULETという、スペイン国境に近い地方の軽めの赤でいい感じ。

やっと全員そろって、料理を注文。今日は6人なので、いろいろ頼めるので、楽しみ。

ポロネギはセルクル1つ分ずつ、マッシュルームのサラダ、田舎風パテ、豚のど肉と皮のパテをハーフで盛り合わせてもらい、温菜の
豚頭のテリーヌだけ一皿取ることに。

ポロネギは、やわらかいネギをさっぱりとしたビネガーの感じでまとめていて、前菜にぴったり。田舎風パテはレバーが入っていてねっとり感があり、豚のど肉と皮のパテは違った感じでおいしい。豚頭のテリーヌは、部位の食感を楽しむ感じ。

魚のスープは、前回メンバーの推薦で、全員がハーフで行くことに。アイオリソースとチーズとバゲットがあっという間になくなっていく。予想以上の好評。今日の魚は、ほうぼう、かさご、あなごだそうで、いい魚を使っている。えびやかにを使わずに、これだけのコクを出すのはさすが。ここでこれを食べると、いつもパリで食べたSoupe de Poissonを思い出す。

ここで、ワインをハウスワイン白のマグナムに切り替え。

メインは、今日のお薦めの鹿児島黒豚のグリエ、カスレに、すね肉のコンフィ、豚足のパン粉焼きのコラーゲンセット。

今日の黒豚のグリエは、とろける感じの柔らかい肉で、とてもおいしかった。豚骨で作ったというソースをちょっとかけてみる。カスレは、前回は塩気が強かったのだが、今回はばっちり。女性陣が楽しみにしていた、すね肉のコンフィは、胡椒をふって、豚足の方は
黄色いソースがついて、これも試してみる。今回も、コラーゲン系はあっという間に、骨だけになってしまった。

デザートは、ヌガーグラッセ、ローズマリーのアイスクリーム、ガトー・バスク、クレームブリュレに分かれた。飲みものは、私だけ
ペルノをストレートでもらって、水で割って白濁させて楽しんでから飲んだ。このアニスの味は、けっこうやみつきだ。

やはり、こちらの料理は、4-6人くらいいると、少しずつ楽しめてよいかも。毎回、楽しく飲んで、おいしく食べて、最高だ。

2015年9月：　けっこう間が空いてしまった。一度行きたいという友人と5人で訪問。

ワインはセレクトできる人が一人いたので、その方のチョイスでDomaine Cauhapé Chant des Vignes 2013でスタート。JurançonのSecで、ぶどうはCamaralet de Lasseube。さっぱりしているが、ちょっと変わった香りがする。

お通し代りのオリーブは変わらない。前菜は食べたいものを盛り合わせにしてくれるので、パテ類は全部食べようということで、田舎風パテ、豚のど肉と皮のパテとマッシュルームのサラダをそれぞれに盛り合わせてもらった。そして、温菜の豚頭のテリーヌだけは別皿で。

田舎風パテはスタンダードな豚のパテで、のど肉と皮のパテは部位の食感が感じられ、パンとともに食べるとおいしい。豚頭のテリーヌは、もっと食感が感じられて、けっきょくこの3つはいつも外せない。マッシュルームも、大きなピースで香りもよい。前菜はビネガーが効いたものが多くていいね。

今日は混んでいて、ゆっくり目に食事が出てきたので、ワインが進み、もう2本目。Manouches Zélige-caravent。Languedoc-Roussillonのワインで、ぶどうは、Alicante。これは南仏っぽい味。

ここで、魚のスープが登場。アイオリソースとチーズとバゲットが出てきて、これだけでもおいしいのだが、魚のスープにディップして食べると最高。豚料理を満喫したいのだが、これだけは絶対に外せない一品。ビスクに似ているが、甲殻類を一切使っていないのがこちらの特徴。

このあたりで、恒例！？にしている、パスティスをストレートでお願いする。今日はぺルノではなく、リカールにしてみた。ペルノよりも茶色が濃い。お水で割って白く濁らせて飲む。アニスの香りが強烈。これで南仏気分を出して、ここからメイン。

まずは、米の娘（こめのこ）豚骨付きロースのグリエ。部位のせいかもしれないが、さっぱりした肉質。骨で取ったソースもついている。

それと比べて、鹿児島黒豚肩ロースのコンフィは、しっかりしたコクがあって、私はこちらの味が気に入った。

バスク風と名がついた料理を食べたいとのリクエストで頼んだ、豚の血のソーセージ。血を固めたというが、切ってみると意外にぱさぱさっとしている。

今日とてもおいしいと思ったのは、豚足のパン粉焼き。ひづめまでしっかりついている。付け合わせのポテトがまたおいしい。

南仏の料理ということで、カスレも注文。これは私のお気に入り煮込み料理。ご飯と食べたいくらい。

最後にデザートタイム。ここでも南仏からスペインにかけてのデザートを味わう。クレームブリュレ、ガトーバスク、ソルベ、ヌガーグラッセを注文。ヌガーグラッセは、自分のお気に入り。飲み物は、ダブルエスプレッソですっきり。

今日はハウスワイン以外のワインを楽しみながら、いつもの通り豚料理を堪能させて頂いた。やはり5人くらいいると最高だ。

今日のメニュー

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Domaine Cauhapé Chant des Vignes 2013

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オリーブ

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パン

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田舎風パテ・豚のど肉と皮のパテとマッシュルームのサラダ

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田舎風パテ・豚のど肉と皮のパテとマッシュルームのサラダ

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田舎風パテ・豚のど肉と皮のパテとマッシュルームのサラダ

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田舎風パテ・豚のど肉と皮のパテ

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マッシュルームのサラダ

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豚頭のテリーヌ

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豚頭のテリーヌ

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Manouches Zélige-caravent

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アイオリソースとチーズとバゲット

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アイオリソースとチーズとバゲット

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魚のスープ

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魚のスープ

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アイオリソースとチーズとバゲットをつけて

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アイオリソースとチーズとバゲットをつけて

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パスティス（リカール）

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パスティス（リカール）

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パスティス（リカール）の水割り

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米の娘豚骨付きロースのグリエ

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米の娘豚骨付きロースのグリエ

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鹿児島黒豚肩ロースのコンフィ

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鹿児島黒豚肩ロースのコンフィ

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鹿児島黒豚肩ロースのコンフィ

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バスク風豚の血のソーセージ

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バスク風豚の血のソーセージ

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豚足のパン粉焼き

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豚足のパン粉焼き

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豚足のパン粉焼き

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カスレ

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カスレ

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クレームブリュレ

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ガトーバスク

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ガトーバスク

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ソルベ

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ヌガーグラッセ

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ヌガーグラッセ

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ダブルエスプレッソ

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看板

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お店

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デュボネ

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スーズソーダ割り

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オリーブ

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ハウスワイン赤マグナム

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ハウスワイン赤マグナム

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ポロネギ

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ポロネギ

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パン

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前菜3種

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前菜3種

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マッシュルームのサラダ

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田舎風パテ・豚のど肉と皮のパテ

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豚頭のテリーヌ

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豚頭のテリーヌ

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アイオリソースとチーズとバゲット

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アイオリソースとチーズとバゲット

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魚のスープ

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魚のスープ

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アイオリソースとチーズとバゲットをつけて

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ハウスワイン白マグナム

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ハウスワイン白マグナム

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鹿児島黒豚のグリエ

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鹿児島黒豚のグリエ

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カスレ

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カスレ

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豚骨のソース

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すね肉のコンフィ

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すね肉のコンフィ

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豚足のパン粉焼き

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豚足のパン粉焼き

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豚足用のソース

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ヌガーグラッセ

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ヌガーグラッセ

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ローズマリーのアイスクリーム

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ローズマリーのアイスクリーム

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ガトー・バスク

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クレームブリュレ

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クレームブリュレ

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ペルノ

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ペルノ

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ペルノ水割り

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ペルノ水割り

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豚足の取っ手

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お店

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看板

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メニュー

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白アスパラガス

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ハウスワイン赤

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オリーブ

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グリル

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バゲット

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アスパラ用のソース

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温製ホワイトアスパラガス

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温製ホワイトアスパラガス

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温製ホワイトアスパラガス

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クレソンのサラダ

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クレソンのサラダ

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田舎風パテ

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田舎風パテ

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魚のスープ

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アイオリソースとチーズとバゲット

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魚のスープ

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魚のスープ

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魚のスープにつけて

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ハウスワイン白

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今日のメイン3種

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豚骨からつくったソース

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キントア豚肩ロースのグリエ

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すね肉のコンフィ・ハーフ

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すね肉のコンフィ・ハーフ

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カスレ

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カスレ

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カスレ

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アンドゥイエットのグリエ

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アンドゥイエットのグリエ

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アンドゥイエットのグリル

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クレームブリュレ

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ヌガーグラッセ

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コーヒー

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お店

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お店

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オリーブ

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ポロネギ

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豚のど肉と皮のパテ

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豚頭のテリーヌ

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田舎風パテ

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生マッシュルームのサラダ

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赤ワイン

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魚のスープ

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アイオリソースとチーズとバゲット

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魚のスープにつけて

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パスティス

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アンドウイエット

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豚ロースのグリエ

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豚すね肉のコンフィ

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カスレ

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クレーム・ブリュレ

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ローズマリーのアイスクリーム

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ガトー・バスク

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ヌガーグラッセ

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プロフィットロールのチョコがけ

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エスプレッソダブル

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ローブリューは6歳

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温製ポロネギ

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野菜のマリネ

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豚のど肉と皮のパテ

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田舎風パテ

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豚頭のテリーヌ

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魚のスープ

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アイオリソースとチーズとバゲット

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魚のスープにつけて

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カスレ

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豚すね肉のコンフィ

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骨付きロースのグリエ

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豚足のパン粉焼き

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肉料理の付け合わせのじゃがいも

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クレーム・ブリュレ

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ヌガーグラッセ

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ガトー・バスク

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2015/09/19 更新

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Légumeさんが投稿したローブリュー（東京/表参道）の口コミ詳細

ローブリュー表参道、広尾/フレンチ

ジャンルから探す

予算

営業時間

Légumeさんが投稿したローブリュー（東京/表参道）の口コミ詳細

ローブリュー表参道、広尾/フレンチ

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備