穴熊料理に舌鼓を打つディナー : Vivienne

The chef at Bistro Vivienne seems to like Game Meat Dishes, so during the season there are several types listed on the blackboard depending on the availability. There are two types of Game Meat Dishes on this day's menu: Ezo deer, mallard duck, and foie gras baked in pie wraps, or Bizen Anaguma served as a Sive Royale. Both are 6800 yen. Both are main Meat Dishes, so I'm worried about it for a while. I took on the challenge of making Anaguma Chivé Royale, which I have never eaten before. It seems that Sive Royale is generally made with wild rabbit, but what about Anaguma? By the way, as an appetizer, I will be waiting while having a Lyon-style salad of Notokko shiitake mushrooms and gizzard confit. It seems that the farmer in Noto, who is a trading farmer, also suffered severe damage to his greenhouse during this earthquake. Thick, juicy shiitake mushrooms are grilled with aromatic garlic and parsley, and the salad is rich with gizzard confit. The main character, Anaguma-chan, appears in front of you in a splendid form. This dish is so amazing that my vocabulary and knowledge can't keep up with it, so I'll just tell you what I feel. The beautiful round shape is topped with a glossy and rich sauce, with smooth mashed potatoes on the bottom and plenty of French black truffle on top. It seems that minced Anaguma meat and foie gras are wrapped in Anaguma belly meat and simmered in red wine. With its rich sauce, sharp acidity, and strong foie gras aroma, it goes well with a glass of marsannay wine. No one would expect such a dish to be served at Bistro! ? I wonder how much the customers who come to this store notice. There are incredible Grand Maison-level dishes lurking on the menu, and even though it's currently a Bib Gourmand restaurant, it might even get a Michelin star someday. Thank you for the meal

I arrived late today, so I ordered fewer items than usual. The aperitif was beer.I forgot to take a photo, but tartar with Scottish homemade smoked salmon and French caviar 3,600 yen Ezo shika and foie gras pâté en croute 3,800 yen A luxurious dish with foie gras making its presence felt in the middle. And for the beautiful main dish, I thought about ordering Wagyu beef cheek braised in red wine, but it was sold out and it wasn't on the menu, but the chef said he could prepare it if it was braised calf blanquette from Brittany. I asked for the secret menu. The photo was divided into two servings. The quality is quite reasonable for 5,000 yen for two people^_^ The presentation is also beautiful: fresh green peas, fava beans, fresh morel mushrooms, and classic butter rice. The sauce is rich yet light, but has a firm creaminess. Sancerre, which can be enjoyed twice by dipping it on bread, is also on the way. I didn't have dessert today because I had to work early tomorrow, but the dessert was of a high standard for a one-off operation. On that day, Crepes suzette, strawberry tiramisu, and chocolate fondant were written on the blackboard. The Napoleon pie I received last time was also presented, although in limited quantity. The food is generally solid, so if you're looking for dessert, order to leave some room in your stomach. 1 bottle, 2 beers, 3 dishes for 2 people, 20,000 yen for 2 people (tax included, service charge is separate) The quality of the food is conscientious. I think they are doing their best to not raise prices too much even though the cost of materials has been rising considerably. Next time, I would like to order French white asparagus because it was written on the blackboard. Thank you for the meal.

This is my third visit. This is a 2024 Tokyo Michelin Bib Gourmand restaurant. Congratulations on being featured for the second year in a row! This chef is Chef Takada, who previously worked as sous chef at Ginza Lecan, a long-established French French cuisine in Ginza. It's a small, compact Bistro run by two people, including the owner, a sommelier, but the wine selection is mainly Burgundy wine, with a wide selection of wines from all over France, but no natural wines. When you look at the wine list at Grand Vin, you will find that the wine list is more reasonably priced than other places. The chef's menu consists of about 30 dishes, mainly charcuterie, en croute, and meat roasted in large chunks. There is. This time: Bresse chicken pâté en croute 3,800 yen Porcini mushroom omelet 3,000 yen Scallop quenelle and milt gratin 3,300 yen Grilled mountain pigeon and foie gras pie 6,800 yen I forgot to take a photo, but endive and blue cheese salad 2,200 yen Dessert The Napoleon pies change daily.I forgot the price.They are all of Grand Maison quality.The pâté en croute has a crumbly texture around it, and the pate inside is the perfect marriage of the flavor of the blessed chicken and the oil of the foie gras. Great job. The omelet is a fluffy omelet made from lots of porcini, and the sauce is a cream sauce with sweetness and sourness that makes it drinkable ^_^ The sauce is as expected from Lecan. Subtle technique ^_^ Judging from the cross section, the mountain pigeon pie looks like it's made with a single bird, making it a very luxurious pie, but since it has a suppressed odor typical of wild game, both of us enjoyed it. There was an explanation that the sauce was Luanaise. Is Napoleon Pie Chef's Ojako? The appearance is exactly what you would call maximum. After all, this is also the reason why he is from Lecan. I think it's too cheap for this high quality meal for two people, including wine. I think Bib Gourmand is a given. These days, last-minute reservations are mostly booked up, so you have to make a reservation a week in advance to get in, but it goes without saying that this is a little-known French cuisine restaurant in Ginza. Thank you for the meal

久しぶりのビストロヴィヴィエンヌさんへ会社の同僚とディナーです。
以前、伺った時からしばらくぶりだったのでメニューが夏の食材を使った物が多い印象でした。
自分の好きな食材の料理ばかり選んだので偏ってますが、どれもハイクオリティで味つけ(塩気)も優しいながらも素材の引き立てかたが美味すぎる絶妙なテイスト！！流石シェフは元銀座レカンスーシェフです。基本がしっかりしつつ、ビストロ以上の仕事をしてます
今回頂いたお料理
ゴールドラッシュのパリソワール風　1500円
自然な甘味を最大限前に出しつつ生クリームをしっかり使ったコクのある冷たいポタージュに自家製のコンソメゼリーがゴロゴロ！！贅沢に入ってます。
これを2人でシェアしても量があります。

赤ピーマンのムースと完熟トマトのジュレ、蟹添え　1000円
お通し変わりに２つ注文！！シャンパンと共に☺️
赤ピーマンのムースの甘味とトマトの酸味はやはり鉄板ではないでしょうか。間違えなし！！

明石産穴子と黒米のパイ包み焼き、赤ワインソース
3800円
私は穴子、うなぎは大好きなのでこちらをオーダー。
もうひとつのお魚料理の太刀魚のカダイフ巻きフリットも気になりつつ‍♂️
穴子はびっくりするくらいふんわりしてて、パイはサクサク。中に入ってるキノコ入りの黒米リゾットも良い感じ。穴子は赤ワインの香りがしたのでパイで包む前に赤ワインでにてるのでしょうか。勝手な素人推理ソースも穴子の出汁の効いた赤ワインソースで重厚感溢れる王道といったところでしょうか。
しかもなかなかボリュームありながらも、お肉料理やデザートを食べれる余力を残してくれるちょうど良い量感はシェフはそこまで計算？してるやるではないか‍♂️
皆さんも是非一度メニュー変わる前に食して下さい。

仔羊背肉のロースト3800円
写真はキッチンで取り分けていただいたものです。
ふた皿にわけてこの量はコスパ良いのでないですか。
火入れは当たり前に絶妙。文句なし、肉の塩気もチョイ濃いめではあるが、グラスで頂いたボルドーの赤ワインとのマリアージュは良かった。

総評としては
これだけ食べても料理は2人で11500円プラスパン代450円(150円✖︎3個)
飲み物シャンパン２杯
グラスワイン４杯
1人一万円チョイでかなり楽しめてしかもハイクオリティ。
席があまりないのですぐ満席になってしまう店ですが、予約してまた伺います。
ごちそうさまでした。