ジャガイモと白身魚、トマトソース。
Cream made from potato and fish, with tomato sauce.
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.
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.
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
うう~、美味しそうだわ~
行けなくて残念でした、、、
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!
いいね~2千円でガッツリ!!連れてって下さい♪
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!!!!
Haha yeah the foam is a nice touch~
Have been having luxurious French too often recently…need to cut down on my weekday lunches~ ^^;;