June 22, 2006

Hommage(オマージュ)

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ジャガイモと白身魚、トマトソース。
Cream made from potato and fish, with tomato sauce.
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ホワイトアスパラの冷製スープ、ズッキーニのピュレ、松の実。
フォアグラと仔うさぎのテリーヌ、イチジクと杏、ビネガーであえた野生アスパラ。
Cold white asparagus soup, with zucchini puree and pine nuts.
Terrine of foie gras and hare, semi-dried fig and apricot on the bottom, asparagi selvatici(wild asparagus) with vinegar on top.
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真鯛のポワレ、下にナスのピュレ、パルサミコとピスタチオのオイル、プチトマト。
仔羊のロースト、鶏の出汁にバターとアンチョビで仕上げたソース。
Pan-fried bream, with aubergine puree at the bottom, balsamico vinegar and pistachio oil, petit tomato.
Roasted lamb, sauce made from chicken stock, butter and anchovy.
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ローストアーモンドのムース、グレープフルーツとアボカドのソルベ。
チャイのムース、ジンジャー風味のミルク。
Dessert: roasted almond mousse, grapefruit and avocado sorbet.
Petit fours: Chai mousse and Ginger milk, also fresh chocolate(not in pictures).
Everything is included in the lunch course, 3990yen. Other than the dessert which is a bit boring, every dish is delicious, especially the fish dish with its appetite-arousing sauce.
Hommage

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Comments:

Haha yeah the foam is a nice touch~
Have been having luxurious French too often recently...need to cut down on my weekday lunches~ ^^;;

seat | June 23, 2006 08:32 PM

even though you always have foie gras pate but this one looks particularly amazing~ *O* the lamb sauce is so interesting (foamy, the lamb's having a bath~ ^^;;) Incredible lunch!!!!

Freda | June 23, 2006 03:37 PM

いいね~2千円でガッツリ!!連れてって下さい♪

やっこ | June 23, 2006 02:51 PM

行こうよ!
2000円のランチの方がガッツリでお得って聞いたから、
もう一回行ってそれ食べてみたい!

seat | June 23, 2006 12:27 AM

うう~、美味しそうだわ~
行けなくて残念でした、、、

やっこ | June 22, 2006 09:32 PM