Hommage(オマージュ)

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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.
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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…)
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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

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