Official
Ginza Mitsukoshi Cafe Noiset ★Chef's visit to Japan Commemorative Lunch Course
The cafe Noiset on the 12th floor of Ginza Mitsukoshi
Chef Thierry Blankki came to Japan.
Last year at Nijubashi Square in Marunouchi.
Opened the restaurant "Bour Noiset Tokyo"
I came to Japan to commemorate the opening.
This year, I came to Mitsukoshi's shop for one day.
The chef's visit to Japan was offered.
I've been interpreting with a customer when the chef came to Japan since last year.
I think it's better to eat that menu.
This year, I went to lunch with my friend on the first day.
First of all, there is an amusement of pig feet.
The appetizer is "with the 24-hour marine beets declinezone of sardines."
Three kinds of beets are used to make them fresh.
There's a lot of sesame oil.
The beets are cheap and delicious, and look beautiful.
It seems that it is often used in French restaurants recently.
The soup is "Itoshima Onion Vreute, Fukuoka Prefecture"
It was called the loyal of foiegras."
This is supported by most customers.
It was one dish that I thought was the most delicious.
Gorgeous taste with fragrance of foiegra spreading to your mouth.
The main one is fish or meat
"From Hakata Nagahama Port today's fresh fish poire sauce buoyer base" (upper left photo) and
You can choose from "Pure of Loti Ginseng of Lamb Loth wearing herbs" (upper right in photo).
I chose fish.
This day was quee, and the buoyer base sauce was wonderful.
For customers who chose meat dishes
The mixture of lamb sauce and carrot puree is exquisite.
There were many voices saying that it was very delicious.
The dessert is "Sorbe of Chestnut Vashran Brad Orange"
The black one is a thin baked cookie with chocolate.
The white one is meringue. The compatibility with chestnuts was also perfect.
This is 4400 yen (sa, tax included) with small sweets and after-meal drinks.
Usually the lunch course starts at 2700 yen and the dinner course starts at 5500 yen.
It's a price that can be easily reached.
The staff were very full of hospitality.
The customers seemed to be comfortable.
After training at Tour Jardin and Rudyan, the chef has been trained.
I opened my own shop 18 years ago in the 15th ward of Paris.
It is very important to use seasonal ingredients and seasonal vegetables.
As a result, it is said that it has no longer been possible.
Even though I listen to the story, I have a passion for cooking.
He is a very calm and gentle person when he is talking to him.
The serious eyes when cooking in the kitchen seem to be another person.
This time, at the restaurant in Mitsukoshi, it was only November 10th.
Those who come for the purpose of meeting the chef,
There are many people who can come for birthdays, etc.
Everybody took a picture with the chef at the end.
I was delighted that it was a very good memory.
I will come to Japan next year at the same time in November.
Personally, I expect it to be around 6.7.8 on the Fridays of November.
Please check the website around October next year!
Cafe Noisette Paris Cafe Noisette
Ginza Mitsukoshi 12F
06-6228-6913