L’Artemis Petillante (ラルテミス・ペティアント)

Posted on January 19, 08 by seat

5250yen 4-course dinner has the choice of either: 2 appetizers+main+dessert, or appetizer+fish+meat+dessert. I had the later. There is also a 3990yen course which is the basic 3-course meal: 1 appetizer, 1 main and 1 dessert. The portion for each dish is slightly bigger for the 3 course dinner compared to the 4-course one.

フォアグラのポワレといちじくのロースト（＋６３０円）。
Chilled corn soup.
Foie gras and roasted fig(+630yen).

本日の魚のポワレ（カレイ）丸ナスの厚切りローストとシェリーヴィネガーとケッパーのソースで。
フランス産小鴨のヘーゼルナッツ焼き（＋６３０円）。
Pan-fried “karei” flat fish, roasted aubergine, sherry vinegar and caper sauce.
Grilled baby duck with hazelnut(+630yen).

本日のスフレ（洋ナシ）。
Pear Souffle and pear sorbet.

The food is not impressive but not bad in general. The roasted fig is really nice though the duck could be better. Many of the tempting choices in the menu have additional charges, like the foie gras and the duck. But the boring-sounding options without additional charges actually look good too so maybe it is best to stick to the basic options for better value. Tax is included and the service charge is 7%. Unfortunately the service is far from great – try to get the manager to explain the menu cos the waitress is not so helpful. Glass wine is less 800~900yen. Location is a bit inconvenient – about 10 mins from Harajuku station if you don’t get lost.

Menu(J): 1, 2, 3, 4.
L’Artemis Petillante
Add: 2-31-7 Jingumae, Shibuya-ku
Tel: 03-5786-0220

Chocolatier Palet D’or (ショコラティエ　パレドオール)

Posted on July 16, 07 by seat

Chocolate tart is rich yet not too sweet. Very nice! Herb tea “Spice” is good too.

Dessert plate with nut souffle(in the cup) and chocolate souffle. The chocolate is not as rich as I had expected, and the souffle is not that fluffy. Tried the other herb tea “Fruit”. I like “Spice” better. This place is a chocolatier and the menu offers chocolate chaud drink(about 1300yen) and you can also pick the chocolates from the showcase and eat in the cafe. Prepare to pay at least 2000yen for a dessert and a drink though. The shop is inside Shimaru building.
Chocolatier Palet D’or

Cote d’Or（コートドール）

Posted on February 26, 07 by seat

赤ピーマンのムース。
冷製季節の野菜の蒸し煮コリアンダーの香りをつけて（野菜のエチュベ）。
Red bell pepper mousse, with tomato sauce.
Steamed vegetables with coriander.

黒トリュフのかき卵ワインソース。
牛のしっぽの煮込み赤ワインソース。
Scrambled egg with truffle, red wine sauce.
Braised ox tail in red wine sauce, pumpkin paste.

北海道白糠産仔羊のローストポテトのグラタン。
Roasted lamb with potato gratin.

桑の実シャーベット。
青森産赤いリンゴのタルトダイスケ風。
Mulberry seed sorbet. Apple tart.

小田原ミカンのスフレ。
Mandarin orange souffle.

The chef’s 10 famous dishes are:
01 赤ピーマンのムース (Red bell pepper mousse)
02 えいとキャベツ (Ray fish with cabbage)
03 季節の野菜のエチュベ (Steamed vegetables with coriander)
04 トリュフのかき卵 (Scrambled egg with black truffle)
05 牛尾の赤ワイン煮 (Braised ox tail in red wine sauce)
06 仔羊のロースト (Roasted lamb)
07 しそのスープ (Shiso soup)
08 おこぜのポワレ (Pan-fried Stonefish)
09 ソーモンのタルタルモンブラン (Salmon Tartare Mont Blanc )
10 根セロリとリ・ド・ヴォーの煮込み (Celery root and Lamb sweetbreads)
Book here.

I have tried 1 and 2 during my first lunch visit(see tag). Came back again with a few friends and tried 3, 4, 5, 6. We basically picked from the a la carte menu, and have them arranged into a lunch course. Not cheap to order from the a la carte, but gosh the “scrambled egg with truffle” is worth everything….you can smell it miles away! So much truffle in it! Every spoon is truffle truffle truffle~~~absolutely heaven! The server said to eat it quick, at the most 5-6 minutes, otherwise the egg will harden. But it was just too mind-blowingly delicious that I was reluctant to finish the last mouthful. ^^;; Everything else is so good. You won’t go wrong in this restaurant. Though as personal preferences, I do like the Ox tail more than the lamb(pictures for the meat courses show half portion only), and I like the souffle included in the lunch course(which is the same as my last visit) more than the apple tart(which we shared) from the al la carte. In terms of value, the 4500yen lunch course is probably better, but exquisite experience comes with a price….my friend said later that she couldn’t help thinking how much each spoon of that truffle was while eating it…^^;;
A la carte menu(J): 1, 2.
Cote d’Or

Château Restaurant Joël Robuchon

Posted on February 4, 07 by seat

Restaurant is on the second floor of the gorgeous “château”.

We couldn’t decide for a long time but finally opted for the more luxurious 12,000yen lunch course. The cheaper one is 7000yen.
Amuse-bouche is a spoonful of carrot jelly, blood orange sorbet and coriander foam.

特選生雲丹甲殻類のジュレになめらかなカリフラワーのクレーム。
Uni and crustacean(prawn or crab?) jelly with cauliflower cream. A big chunk of fresh uni at the bottom which is super sweet. A memorable dish!

季節のキノコ活帆立貝と合わせ、生姜の香るキノコのブイヨンを注いで。
Mushroom and scallop, with hot bouillon soup of mushroom and ginger poured (by the server).

宇和島産真鯛特選カラスミと共にグラチネして、ヴァンジョンヌ風味のサバイヨンを添えて。
Gratiner of red seabream and karasumi, with sabayon(foamy sauce made from egg). The crispy layer of “gratin” tastes of cheese, very nice!
Bread are all great, with many different kinds to choose from. I like the basil(green one) and the little croissant with anchovy the most.

仔羊パストラル風にローストし、ハーブのサラダを添えて。
Roasted baby lamb Pastoral style, with herb salad. Perfectly cooked, very tender and juicy. The black bits are truffle.
Avant dessert: Coffee jelly with amaretto and cocoa.

洋梨のスープ仕立てスフレを浮かべてアプリコット風味のソルベと共に。
Marron souffle in pear soup, with apricot sorbet. This is so good! I tried a bit of my friend’s chocolate mousse but I like the souffle more.

The whole course is perfect. Just 100% PERFECT!! Every dish delicious without exceptions. I am seldom impressed by the fish course in French restaurants but I love the way they cook the fish. The lamb is easily one of the best(if not the best) I have ever eaten. Gosh I can see myself comparing lamb chops in other restaurants to this one from now onwards…

Service is very professional but not snobby. The interior is gorgeous of course. Unfortunately we were a big group and had to sit at the table right in the middle, which made us feel a little “exposed”. The sofa seats next to the windows look much more comfortable~. Ladies get free French bread with nuts and dried fruits as souvenirs.
Joël Robuchon

Cote d’Or（コートドール）

Posted on January 10, 07 by seat

赤ピーマンのムース。生牡蠣、下仁田葱ソース。
Red bell pepper mousse, with tomato sauce.
Raw oyster with shimonita leek sauce.

エイのキャベツ添え。口直し：天然キウイ。
Ray fish with cabbage. Natural kiwi.

みかんのスフレ。
Mandarin orange souffle.
Macarons and chocolate.
Lunch course plus a glass of champagne, 7000yen.

Absolutely lovely food! Every dish looks simple but tastes perfect. Staff are very friendly and sweet. The red bell pepper mousse is a signature dish and I tried to request for it when I phoned to book, but I was told politely that it was not available during winter season. But when we went on the day, red pepper mousse was on Today’s Lunch menu! Apparently they remembered my request and made an exception. Ray fish with cabbage is also another signature dish and even though I didn’t request it, I was happy that it was available too. The food, the service, the ambience are all just so great that the minute I walked out of the restaurant, I already felt like going back again.
Cote d’Or

Toshi Yoroizuka

Posted on August 6, 06 by seat

Creme Brulee Pistache, with lavender ice-cream. It is very good!! The pistachio cream(cold) is very rich, and the surface is grilled crispy. Only thing is the cream is quite heavy and it is so big that it is surprisingly hard to finish. I wish the ice-cream were bigger and the creme brulee were smaller, then it would be perfect. When I went on a weekday lunchtime, the eat-in space was full(only 6 seats) and 2 people before me were waiting. I had to wait for about 20 minutes, but after me….people kept coming and coming and I counted 11 people waiting…-o-;;;

Bought lots to take away: galette(round cookie), financier plain and financier Earl Grey(rectangular), Amande(almond, rich with egg and butter, my favourite!) and chocolate cake with walnut(very rich too).

栗と洋梨、チョコレートとピスタチオ、ラムの効いたケーキ。
Chestnut and pear. Chocolate and pistachio. Rum and something I forgot…

チョコレートスフレ（フランボワーズソース付き）、１０００円。
Chocolate Souffle with raspberry sauce.

クレープの巾着包み、１０００円。赤いフルーツのスープとピスタチオのアイス、１０００円。
Crepe wrap(?). Fruit soup with pistachio ice-cream.

栗とチョコレートのモンブラン、ラム酒風味アイス添え、洋梨ソース。
カシス（イチジク入り）。
Chestnut and chocolate Mont Blanc with rum ice-cream and pear sauce. Cassis cake with fig.
Toshi Yoroizuka

Point de depart (ポワン・ドゥ・デパー)

Posted on November 24, 05 by seat

Dinner course. Chicken liver mousse and Platinum pork rillettes. First appetizer: Lobster consomme gelee, hair crab and cauliflower bavarois, organic spinach sauce. Second appetizer: Iberico pork ravioli, red wine sauce. Main: Roasted Col-vert duck, mushroom and potato on the side. Dessert: Marron souffle. I chose gibier(wildlife animal) for my main dish and ordered wine so it came up to over 11000yen…^^;;; Very nice though! The pork dumplings were wonderful too. And gosh, I had two souffles in a day….but this one is chestnut flavour with chestnut ice-cream….I can never resist chestnut!
アミューズ：鶏白レバーのムース、白金豚のリエット。
前菜第１皿：オマール海老のコンソメジュレ、毛蟹とカリフラワーのババロワ･有機ほうれん草のソース。
前菜第２皿：イベリコ豚を使った自家製ラビオリ・酸味の利いた赤ワインのソース。

青首鴨のロースト・内臓のソース。

茨城産・特選栗の渋皮煮のスフレ。自家製のプティフール。
Point de depart

pig out diary

tokyo food blog

Tag Archives: souffle

L’Artemis Petillante (ラルテミス・ペティアント)

Chocolatier Palet D’or (ショコラティエ　パレドオール)

Cote d’Or（コートドール）

Château Restaurant Joël Robuchon

Cote d’Or（コートドール）

Toshi Yoroizuka

Point de depart (ポワン・ドゥ・デパー)