[Maxim's de Paris Maxim de Paris] in the basement of Ginza Sony Building
From 1966, the interior of the store, which reproduces the main store in Paris, has a solid and elegant space.
The wall of the lounge, which also has a waiting bar, is painted with Lotrek pictures.
Further downstairs ... Art Nouveau's spiral staircase railing is a valuable "peacock" that is no longer available at the Paris main store.
This event took place in the "Rose Room" with gentle colors and decorations like a part of the palace, rather than the main dining room.
・・・ Amuses include "sea urchin mousse" and "smoke salmon" that seems to be melting ...
The theme was an introduction of wine by a certain "wine sales company" and a collaboration of a special dish of [Maxim de Paris].
There were 16 to 18 kinds of carefully selected red and white wines and champagne.
The hors d'oeuvres using "abalone", "foagra", "Omar", etc., which are also on the grand menu of "Maxim de Paris", are served on a plate and served in an easy-to-eat size.
And whereas the amusement, hors d'oeuvres, and Poisson (fish dish) continue, which wine goes well with these dishes! I'd like to announce the explanation.
Next, Vian Do (meat dish) ... This is also "Buffbroginillon (simmered beef)" or pork ... dishes have been brought one after another.
In the explanation of the wine, there is a one that fits "curry rice" ... "curry? You don't serve curry with maxim, right? If you think about it.
Finally, curry rice was served as if the spiciness was mild and creamy, but the umami of the ingredients was condensed. Anyway, it was delicious, and I was a little surprised, saying, "Maxim is delicious and curry rice is also delicious."
At the time of "Yeah, I'm hungry!"
The dessert spatesharite "Napoleon pie (not "strawberry millfuille" in Maxim)" was lined up with coffee after meals! !
In addition, "Granmanier-flavored chocolate cake", "beiked cheese cake", "fruit mousse", etc.
The Grand Maison cuisine, which continues to be instructed by Gurumans all over the world, is still really delicious. Even the sauce that is served with fish and meat dishes is a bit deep!
It seems that there is no future plan for such an event ...
If it is well received, I may plan it again ... That's why I've asked sommeliers and wine companies to say, "I'm sure to plan the next time!"
And on October 16 (Sun), I was a little impressed by the chance to try "curry rice" (the types of curry may differ)!
From the bottom: honey-flavored clambrulele, peach kiwi strawberry, hibiscus tea jelly, and sugar crystalase on top.
The recommended way to eat is to "divide the above crystalase, put the spoon to the bottom, and all layers at once ..."
(I thought it could only be purchased for delivery.)
It seems that you can take it out from one (I'm happy~)!
