Attending the dinner event of the Flower Misty Club, coincidentally on my birthday. It was a long time since I last participated in such an event. It's a pity that such events are becoming less common these days. But it's a welcome return to this tradition after a long absence.
This time, let's talk about this French cuisine expert restaurant.
Since the restaurant and a church are located together, many people use it for both weddings and bridal parties.
This time, we had lunch with a performance by Okalina.
The drinks cost 1000 yen each, separate from the membership fee... I chose beer.
A bottle and a glass were placed on the table, and I reflected on my choice.
The dishes are served in a course-based format.
One bite of oodle. In a capuchino-style flavor, the foam contains large pieces of scallop flesh.
Norwegian salmon fillet and autumn vegetables in Terine.
The presentation is also simple, making it enjoyable for both eyes.
Mushroom warm porridge.
It has a very rich taste, and there is a distinct sense of pumpkin in it.
Natural tuna, eggplant, pork tenderloin, roasted tomatoes, and tapenade sauce
Despite having a thick, meaty texture, the meat is overall plump.
Red wine braised beef, polenta risotto.
Although there was a limited amount of risotto, it was extremely delicious!
The dessert was served with sorbet made from shiin mascarpone and mascalpoine mousse.
After eating, a coffee. This place offers coffee as delicious as that in a hotel.
Bread and coffee were available for additional orders.
The dishes are beautiful and delicate, just as they always have been.
If I have the chance, I really want to visit the famous restaurant of the French "Iron Man" Mr. Sakai. This time, I participated in a special lunch event that included a talk show by the owner, Mr. Sakai Hiroshi.
The restaurant is designed in a classic style, with its second floor serving as an exhibition space. The interior also exudes a sense of luxury, typical of a grand restaurant.
As I sat down, the captains were arranged on the table. When I opened the book with the cover depicting the city from which it originated, I found a recipe for the soup and the menu for the day.
And soon, with the appearance of the owner, Mr. Sakai Hirohiko, the audience became extremely enthusiastic.
He comes from Kyushu (Kagoshima) and aspired to become a chef. He shared some behind-the-scenes stories during the filming of "The Chef's Iron Man TV" (the most lively part). For today's recipe of potato soup, he brought out the ingredients from the kitchen and explained everything about the dish. Those who wished could even take photos with him.
Now, let's begin the dinner gathering.
First of all, an appetizer. It's a mousse made with red peppers. It's served in a cocktail glass, and both the color and the taste are very vivid. The red peppers retain a slightly sweet flavor.
A variety of appetizers, pâté made from foie gras, duck, seasonal vegetables, and four other dishes. Among the seasonal vegetables (top left) is radish. When the radish is removed, there is cabbage below, which is also wrapped in another type of vegetable. This is a carefully crafted presentation that offers great enjoyment.
This is a soup made with jagga yuba. It's not a bisi wazo; it's a warm soup. The leek is added to the soup, and then it's combined with cream and milk. The result is a delicious dish that retains its rich texture.
The bread was an original French bread baked at the restaurant. We also received a white table wine.
真鯛の春キャベツ包みア・ラ・ヴァプール 魚旨味ソースに香草風味。柔らかい春キャベツの中に、しっかりとした身をもつのは九州産の真鯛です。熊本産のトマトは、わざわざ乾燥させて甘さも倍増させています。
Beef crepinet roast served with seasonal vegetables and sauce shaved ice. The tenderloin is wrapped around pork loin. The sauce, made from a mixture of mawel (a type of beef bone marrow) cooked with shallot, white wine, and foie de veau, pairs well with the accompanying vegetables.
This red wine has a full-bodied structure, making it suitable for spicy sauces.
The dessert Brânmanje features cherry jelly over a strawberry mousse. It combines the sweet and sour strawberry mousse from Fukuoka-grown strawberries with exquisite cherry jelly.
Along with coffee, the "Dessert Combo" that is not listed on today's menu was served. It included a Yabe tea sorbet, two desserts made with Italian black oranges, and a taste that was both sour and refreshing. The wine also complemented the dish perfectly, providing a great experience.
The small desserts were placed in golden small boxes and served for takeaway. As a final greeting, Chef Sakai appeared once more.
This time, as part of the promotion for selling original products at the restaurant, I purchased roll cakes and almond jam.
The small desserts are cinnamon-flavored cookies and orange peel. They were served with coffee at home.
This time, as it was a special lunch event, there were quite a number of customers who ate slowly. We also provided personalized service to each individual customer. It was a bit chaotic during that time, so I hope we can have a more leisurely experience next time.
