柿と鴨とフォアグラのテリーヌ。
Persimmon and duck and foie gras terrine. Sweet and very good! Bread is hot.
豚ロースのロースト エピスソース。ヨーグルトのムース、キャラメルアイスと柿添え。
Roasted pork loin in épice sauce. The pork is rather dry.
Yogurt mousse, caramel ice-cream and persimmon. The ice-cream is good.
Lunch course is 1890yen.
Tipsy’s
Tag Archives: terrine
Brasserie Gus (ブラッセリー・グー)
フォアグラのテリーヌ。ウズラのバターライス詰め。
Foie gras terrine. A thin slice but very rich foie gras taste. The salad, especially the asparagus is so good.
Roasted quail stuffed with butter rice. My friends said the rice tasted like pilaf in yoshoku place. ^^;; The quail is tender, the vegetables are plenty and very tasty, the sauce is not too heavy.
ヌガー・グラッセ。
Nougat Glace. Lots of nuts and dried fruits, nice too.
Full course dinner(not including coffee) is only 2980yen, so cheap! Such a feminine restaurant – the staffs and the customers are 100% female. The food is mild and healthy tasting and lots of veggy, yet the portion is not too small. Though the wine-based cocktail I ordered was mainly just plain soda, and the glass wine was not a generous amount….better to order a bottle of wine instead. I have come here for lunch before (see tag) and I had the 2100yen lunch and it was wonderful. Very popular place so must book in advance.
Brasserie Gus
Hommage(オマージュ)
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
七條 (Shichijo)
ディナーコースは４５００円。
前菜：皮を焼いた本マスのマリネ、野菜のエチュベ添え（＋２００円）。
Can’t recall what the amuse bouche was, some meat terrine.
Appetizer is trout(I think), marinated and skin lightly grilled. Not my favourite kind of fish but this is quite good, and MASSIVE like a main course.
エビフライ。プチポテトグラタン。
Fried prawn and small potato gratin that come with the course. Both are yummy!
メイン：仔羊背肉のロースト、黒オリーブソース（＋４００円）。ミルフィユ。
Roasted lamb, in black olive sauce. It was shockingly horrible….too rare and bloody, yet rough and hard. I asked the waitress if it was undercooked but she said it was the intended “rare” condition….I felt rather sick halfway. My friend who ordered roasted beef complained it was too red and yet not tender at all. Now I recall, I have had roasted lamb in this restaurant before and it was just as bad! I completely forgot about that otherwise I wouldn’t have ordered it again. Roasted beef/lamb are bad choices, the safest is probably “yoshoku” type of menu, like stewed beef, hamburger, croquette, which I have tried before and were very good. Well this place is more yoshoku than French anyway.
La Pitchouli de Loulou(ラ・ピッチョリー・ド・ルル)
The food is great! The taste is heavy but it is very cold outside, and rich-tasting meat dishes go with wine. The waitors are all smiley and friendly. 2 of us shared all the food, 2 glasses of wine each, and coffee at the end too. We were really stuffed.
Sausages as amuse. Organic vegetables.
お通しの腸詰。
山梨県産有機温野菜の盛り合わせ。
Boudin Noir – pig blood sausages. Foie gras and shiitake mushroom terrine.
プータンノワール（豚血のソーセージ）。
フォアグラと椎茸のテリーヌ仕立て。
Coq au vin: Chicken in red wine stew. Grilled pork shoulder meat.
コックオーヴァン（鶏もも肉の赤ワイン煮）。
薫製イベリコ豚肩ロースのグリエ。
Crepe Suzette and apple tart.
クレープシュゼット。リンゴタルト。
１人８０００円ぐらい（グラスワイン２杯）。
La Pitchouli de Loulou
Casa Vinitalia (カーザ・ヴィニタリア)
5500yen course.
菜園風 季節野菜のカーザ・ヴィニタリア風スタイル。ソースはヴァーニャカウダとゴルゴンゾーラ２種類。
Bagna Cauda and Gorgonzola sauce.
処女牛とフォアグラのテリーヌ。
タラバ蟹、毛蟹、ワタリ蟹のリゾピラフ。
Beef and foie gras terrine. Risotto pilaf with three types of crab meat.
お魚料理： クエ、わかめとこんぶの包み蒸し。
Steamed “Kue” wrapped in wakame and Konbu. Served with seafood sauce.
焼きセロリ。アーリオ・オーリオ・ペペロンチーノ。量は３０ｇ、６０ｇ、１００ｇの中から選べる。
Grilled celery(looks like an onion!). Aglio Olio e Peperoncino – can choose from 30g, 60g and 100g. I had 100g!
イチジクのオーブン焼き。 巨峰とジェラート。
Oven-grilled fig. Kyoho grape and ice-cream.
パンナコッタ。プラリネのセミフレッド 温かいチョコラータソース添え。
Panna Cotta. Praline semifreddo in warm chocolate sauce.
Very good Italian restaurants. Difficult to book.
Casa Vinitalia
Olivier （オリヴィエ＠学芸大学）
オリーブとプレーンのパン。秋刀魚と茄子のテリーヌ。
From 2600yen lunch course. Sanma and aubergine terrine.
マッシュルームスープ。豚バラ肉の煮込み。
Mushroom soup. Simmered pork belly.
友人のお魚料理。デザートのイチジクアイス、桃のスープ、柑橘のジュレ。
My friend’s fish course. Peach soup with fig ice-cream and citrus jelly.