フロマージュデュテット(豚の頭の煮凝り)グリビッシュソース。
Aubergine puree and tomato sauce. Pork head jelly with Gribiche sauce(made from egg and mustard), hmm, kinda tasteless.
カボチャの冷製ポタージュ。スズキのポワレ、バターソース。
Cold pumpkin soup, very sweet, had some curry taste and a few drops of pistachio oil on top. Pan-fried Sea bass, not bad but…isn’t the portion a bit stingy?(That day the fish market was closed for obon holiday so that could be the reason…)
仔羊背肉のポワレ スパイス風味。カルダモンのクレームブリュレ。
Lamb chop, with spice. The meat was soft, the first two bites were great, but half of it was plain fat and overall very oily, felt a bit sick halfway. Not sure where the spice was. The other choice for the main dish was not tempting to me so I ended up choosing the lamb again(last time I had lamb too). Cardamon creme brulee and raspberry sorbet. So mediocre….
I have come here before(see tag) and it was not mind-blowing impressive but each dish was quite good and the whole course was well balanced. This time was a disappointment…though this time we chose the 2900yen course, cheaper than the 3900yen course last time, that could be the reason too…
Hommage
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