November 01, 2006
Bistro Chez AZUMA （シェ・アズマ）
オニオングラタンスープ。仔羊肩ロースのロースト・ドライトマトソース。
Onion gratin soup. Roasted lamb in dried tomato sauce. Both were very good! My friend ordered guinea fowl and gave me a bite to try, very yummy too. The waitress was very friendly.
生姜風味のブランマンジェとチョコレートのムース。
Ginger Blanc manger and chocolate mousse. The dessert is a bit weak, compared to the good quality of previous courses. Lunch menu is surprisingly large to give more variety than most French restaurants offer at lunch. Price ranging from 1000yen to 2800yen. Took a bunch of friends who were rather broke but wanted good food, so the 1000yen lunch was my original plan. But once I said the onion soup was very good here, and only the 2800yen lunch included that...plan changed immediately. ^^;;
Old entry here. I wanted the same onion soup but I completely forgot that I had lamb last time and ordered lamb again....even the sauce was the same! Damn! ^^;; Oh and you don't have to split from big plates yourself at lunch time. Great for lazy butts like me!
Chez AZUMA
[ french food | 渋谷・恵比寿・代官山 ]
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地元だと都心よりもうちょっと安いだろうからまだましかも。
私池袋で食べた時、腹立つぐらい高かった（笑）
seat | November 4, 2006 07:21 PM
旦那君は北海道行くと毎回食べてるから、文句言い言い食べてたよ＾＾；
地元にあるお店で前回行ったときも文句言ってたのに、
やはり、周期的に来るジンギスカン欲求には勝てないみたい
やっこ | November 4, 2006 07:08 PM
５人前！！豪快だね～！
ジンギスカン、最近食べてないな。
北海道の、安くて美味しいジンギスカン食べた以来、
東京のはＣ＆Ｐが悪いから、あまり行く気にならないよ～
seat | November 4, 2006 06:23 PM
そっか、前回はディナーに行ったんだね～
ここも行きたいのに行けてないお店だわ＾＾；
ラム肉美味しそう～
最近身体が肉を欲していて、
この前ジンギスカンでラム肉いっぱい食べてきたよ
(旦那君と２人でトータル５人前のお肉オーダーした！！)
やっこ | November 4, 2006 11:21 AM
Same here, I always order lamb...sometimes pork or duck when lamb is not available. Never chicken or fish which I think taste better in chinese style cooking, and never beef either which tastes better as simple yakiniku. ^^;;;
seat | November 3, 2006 12:54 AM
Roasted Lamb chop is something I don't mind ordering again and again in a classic French place (instead of trying something new...that's because I don't like cooked fish much so that'd leave me either beef, pork to chooose from ^^:;;).
Freda | November 2, 2006 03:47 PM
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