Archives: Travel Post

The brasserie of the French culinary heavyweight Mr. Paul Bocuse. Enjoy Orthodox French cuisine in a casual atmosphere and affordable prices. Lunch set is from 2970 yen. The exhibition special course, which is offered for a limited time, is also popular and remains open after the museum closes. Dinner course 4620 yen ~.

Philippe Mille, head of the two-star restaurant at the Domaine-les-Crayère, a historic chateau nestled in the Champagne region. At the age of 38 a weak crown, the National Outstanding Artisan Award (M.O.F.) and a talented chef called "Grand Cuisine's Great Star of Hope" opened in Tokyo Midtown, Roppongi for the first time in Japan. The dishes that match the Champagne make the most of the taste of the ingredients, cherish the seasons of the four seasons, and bring out the producer's thoughts firmly.

Chef Ryosuke Sudo is a master of finishing classic French with a refined flavor that fits the delicate taste of the Japanese. My specialty is French duck thigh confit and homemade sausage made with a rocky pork, and a southwesterly French national dish of cassoulet, which is a good taste of white kidney beans from the country. The texture of salting and meat fibers crumbling and crumbling is irresistible.

French restaurant with organic vegetables and seasonal ingredients. The vaunted vegetables are grown on their own plantations in Oita Prefecture, and they are as good as the main dishes of seafood and meat. There is also an à la carte menu where you can enjoy plenty of vegetables such as salads of fresh vegetables. There are many drinks that go well with the dishes, and red and white wine, champagne and sparkling wine are also offered in glasses. The inside of the store, which is based on orange, also supports the rent-up of up to 20 people.

On the second floor of a multi-story building, one of the main boulevards, the moment you open the door, you are amazed by the atmosphere of the Parisian bistro. The shock surpassing that has become synonymous with the store's super-thick steak. Red meat from beef, whose origin varies with the day, is baked in sunflower oil and served simply with salt and pepper only. If you surround the meat with a large number of people with selected natural wines, you will escape to Paris.

ザ・リッツ・カールトン東京の45階に位置し、東京スカイツリー(R)が眺められることからその名がつけられた「タワーズ」。眺望豊かで寛いだ空間の中、上質な食材をフランス料理の伝統的な技法で、丁寧かつシンプルに仕上げる本格的美食メニューの数々を厳選ワインとともに提供する。

A restaurant where three-star chef Kei Kobayashi, who is active in Paris, supervises everything from cooking to service to tableware and space. From Kobayashi's desire to connect ''Heritage = French cuisine'' created by the French as a dish that leads to the world to the next generation, and to become an opportunity to get people interested in French cuisine, it offers traditional Orthodox French cuisine with a modern update. The courses are four types of lunch: 18,800 yen, 17,800 yen, 24,800 yen and 36,000 yen, and two types of dinner: 24,800 yen and 36,000 yen (including tax and service charges).

Chef Koji Shimomura, whose motto is "French that makes use of the original flavor and color of the ingredients," has many dishes that do not use butter or cream at all. A light frit of a sea bream wearing a cadaif is one of them. Savor fried sea bream wrapped in a slanter-shaped dough made with flour with broccoli couri and lemon confiture. The balance between sweetness and sourness maximizes the pale taste of the snapper.

The flagship store of "Artisan de la Truffe Paris", which has its main store in the popular department store BHV [Bae Ash Ve] in the Marais area of France, the destination of the trend. Depending on the season, mainly in Europe, you can enjoy dishes using high-quality truffles. Spacious open terrace seating is popular, and the shop will sell truffle salt, truffle oil, truffle honey, truffle pasta sauce, etc.

Menu is more than 50 species. For those who are worried about choosing, but want to eat in various ways, Ogoshi bento is 1700 yen (Take out is 1600 yen) filled with hamburgers, fried shrimp and kakuni. A set of hamburgers and thick spaghetti boiled in a light and bittersweet demiglass sauce is also popular.