Aux Delices de Hongo (オ・デリス・ド・本郷)

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Back again! (see tag)
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Marlin and sardine salad. Lamb couscous. Both fantastic!
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Lamb chop, merguez sausage, lamb skewer and roasted chicken. The lamb chop and sausage were so good! I got sooooooo full that I could only eat one piece from the skewer and couldn’t even touch the roasted chicken.
Profiterole with vanilla ice-cream and praline cream. Warm chocolate sauce on the side.
Aux Delices de Hongo

Aux Delices de Hongo (オ・デリス・ド・本郷)

Back again!(See tag) The same French-food-loving friend set up everything well in advance so I had been really looking forward to this meal for weeks.

060620 048.jpgMarinated salmon, with Caponata and Anchovy sauce. The salmon is fat rich and delicious enough on its own. Even better is to break the quail egg and eat the salmon with the yoke, or with the vegetables stew, or with the anchovy sauce.

060620 051.jpgWhisked fennel cream and sea urchin, bottom layer is fennel flan, the sauce on top is made from prawn heads. This is so delicious!! At first I thought sea urchin would be the main thing for this dish, but the taste and smell of the prawn is much stronger than the sea urchin. A very very heavenly dish nonetheless. In fact it is so impressive that even after many days I still crave to have it once more.

060620 057.jpgSummer organic vegetables, with summer truffle dressing. There are so many different kinds of vegetables, every single one is delicious. It is such a big plate too! Though you don’t get tired til the end.

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“Loup en croûte, sauce Choron”, a traditional dish that very few restaurants make it apparently. My friend made a special request and the chef made once before to try and this is his second attempt. Basically it is sea bass pie, sandwiched between the fish meat is scallop mousse. The Choron sauce is like hollandaise sauce, colour is pink because of the tomato puree, also added are shallot and white wine and egg yoke, the taste is slightly sour and light and matching the fish well. One slice is big and everyone was full by that time, but it was so light that everyone finished easily.

060620 069.jpgFruit salad with apple mango sorbet. Again many many different kinds of fruits and each spoon is a delight: peach sweet, rhubarb sour, medlar sour and melon sweet again…

The wine are all fantastic, especially the white, I don’t know anything about wine but the white wine I have in this restaurants are unlike anything I had before, not just a complement to the meal but outstanding on its own!

An amazing meal! Thank you Sinp-san!

Aux Delices de Hongo

Aux Delices de Hongo (オ・デリス・ド・本郷)

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Have come here before(see tag). This time is also arranged by the same friend who loves this place so much that I think he wants to live upstairs of the kitchen(^^;;).
Cold green pea soup, ham gougere. The 3 drops on top are mint oil.
The highlight of today’s menu – tomato prepared in 4 different ways(confit, sorbet, jelly and simple small cut), with mascarpone cheese at the bottom and zuwai crab. This is absolutely delicious!! Each spoon is a whole different experience from the last when you try different combination! No wonder my friend had it 3 times!!
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Pan-fried Alfonsino, in basil sauce. Top with sakura shrimp and zucchini blossoms fritter, bottom with ratatouille. The wonderful smell and the multi-flavours kept my senses so busy that I was unable to talk – actually conversation was dead for a few times during the meal because everyone was too concentrated on eating. ^^;;
Grilled chicken, paprika sauce. The natural sweetness of the sauce comes from vegetables, and the side vegetables are quite unique.
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The pudding, my god, is a mind-blowing treat! Rich and smooth and creamy egg pudding, sided with liquer-flavoured whipped-cream, and fruits like lychee, cherry, pineapple, orange…
The champagne , the white and the red were all good that I was so dead-happy full and drunk that I collapsed to bed once I hit home and was unconscious for 14 hours straight…^^;;
Aux Delices de Hongo

Aux Delices de Hongo (オ・デリス・ド・本郷)

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White asparagus confit. Very good.
Terrine of pig feet, ear, tongue, and cow stomach, with hotspring egg. Somehow it tastes Chinese but very good too.
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フォアグラのフラン トリュフ風味。
プーラルド ドゥミ ドゥイユ。
Flan of foie gras with truffle. Unbelievable! *o*!! Can never look at chawanmushi the same way again.
Poularde demi-deuil(for 4 people). Wow~~.
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My god, never eaten so much truffle in my life! The sauce is rich and the chicken tender and soft. Plus truffle truffle all over, a huge bubble of heavenly smell engulfed me during the time I enjoyed this dish~. How I didn’t want it to end!
竹の子。Grilled bamboo shoot. Never tried it before. Just used our hands to tear the skin off, tasted really great on its own.

060305 130.jpg紅玉の温かいパイ、バニラアイス添え。Warm apple pie with Vanilla ice-cream. Very crispy and not too sweet, super yummy. I went with someone who knows the chef and the sommelier well and we were served special menu and each dish came with a glass of specially chosen wine to match the dish. I didn’t take pictures but the 2 glasses of white wine I had with the terrine and foie gras were sooooooo good that I was in awe throughout the entire meal. So nice to go with someone who is true gourmet, X-D!!
Aux Delices de Hongo

Aux Delices de Hongo (オ・デリス・ド・本郷)

冷たいコーンスープ。フォアグラ コンフィ。コチ、貝のだしとバターで作ったソース。子牛の骨付き焼き。ココナッツのプリン、柑橘のジェリーとパッションフルーツのシャーベット。
Chilled corn soup. Foie gras confit. Coci with shellfish stock and butter sauce. Grilled bone-in veal with bread crumbs. Coconut pudding with grapefruit and orange jelly and passion fruit sherbet. Food is great.