穴場感たっぷりのカジュアルフレンチ : Bistrot Queue Leu Leu

The minimum temperature on this morning was 24.5 ° C, which was not a tropical night. It's been a long time since we've had a tropical night for more than a month. However, due to the influence of the tropical depression of Typhoon No. 12, it has been raining since the morning, and the humidity is high, so it was not a refreshing morning as high as the temperature. The temperature did not reach 30 degrees Celsius at lunchtime, but it was a cloudy sky and damp, and it was far from comfortable and cheerful. On a day like this, I would like to change my mood with a slightly luxurious lunch, so I will try the shop in the alley on the east side of Ochanomizu Naka Street, which I have been intensively attacking recently. This alley is a place where there are many astringent shops, but our shop is located at the end of the alley, along the Surugadai Highway Irrigation Road, which is famous for the Otahime Shrine and the smell of late-blooming cherry blossoms. Our shop was founded in April 2012 (Heisei 24) according to Tabelog restaurant information, but it was originally run by French cuisine Restaurants near Umegaoka Station on the Odakyu Line, and it seems that it has been relocated from there. (Shop ☞ before relocation [A:13141472, Bistro Kruru]) The name of our store is the same as before the relocation, "Bistro Kruru", but officially, it seems that the name "Hanazawa Shoten" will be attached before that, and it is a casual French cuisine Restaurants run by the owner Mr./Ms. and his wife Mr./Ms. named Mr./Ms. Hanazawa. The two of them are from the Tohoku region, and the husband has trained at "[A:13002113, Roa Bush]" (now closed) in Aoyama, and his wife has also been active as a sommelier Mr./Ms.. This place has just entered its 12th year, and it seems that it has already established itself as a hidden gem in Surugadai Province, but an acquaintance said, "This is a restaurant that doesn't have to be so highly rated in Tabelog, etc. I was also introduced to the effect, so I visited the store with high expectations. The meaning of the store name Krull = "Queue leu leu" is explained on our website, and it seems that it is an old French word that is rarely used now. The original meaning is "wolf's tail", "wolf pack", "community of fate", etc., but it seems that it was once used in the shout of "Get in line!" in Boy Scouts. As for why they chose it as the name of the restaurant, the owner and his wife (I don't know which one) had a warm and gentle image of this word, such as "a gathering of gluttonous people" and "a community of like-minded people", and it seems that there was some overlap with the concept of creating the restaurant. You can make a reservation for lunchtime, but this time I visited around 11:40 without making a reservation. It is a simple store, but the cute red sign is impressive. The inside of the restaurant is small, and there are counter seats on the left and three table seats on the right. The original number of seats seems to be about 15 seats, 4 counter seats and 11 table seats, but from the number of tableware placed, it seems that the counter seats are 2 seats and the table seats are 3 tables for 4 people, 3 people, and 2 people, and the actual capacity is about 11 seats. There were four people in one group at a table for four people. I will be guided to a counter seat. There is a menu book with lunch menus on the table, and each menu item is accompanied by a very careful explanation, which is probably a sign of the couple's personality that tries to face the customers sincerely. Basically, it is a course meal, and the casual course is also known as a French excursion lunch, and it is a choice of main dishes, and comes with salad, soup, and bread. The price is @ 1,870 yen ~ @ 3,190 yen depending on the type of main dish, and a drink with tea sweets @ 250 yen ~ @350円で付けることが出来ます. In addition to this, there are also courses @ 3,850 yen and @ 6,380 yen, but the time required for each course is also included, which shows the personality of the couple. This time, I made it a casual French excursion lunch, and the dish was Japanese black beef brace. It will be a lunch @ 2,200 yen. After about 5 minutes of waiting, we were served a plate with seasonal soup and homemade vinaigrette oil salad, which is common to lunch courses. The seasonal soup is a chestnut pumpkin pottage soup from Shimonita. I was surprised because I only had an image of green onions and konjac when I thought of Shimonita, but it was a pumpkin soup with a mellow and rich flavor, although I didn't feel so sweet, and it was very delicious. The salad with homemade vinaigrette oil is written on the menu with a commitment to vinaigrette oil. According to it, it is made only with natural oils such as walnut oil, grapeseed oil, extra virgin olive oil, several types of wine vinegar, and natural ingredients such as French Camargue rock salt, and it certainly has a slightly complex taste. It has a refreshing flavor and a pleasant mouthfeel, and together with the sprinkled Parmesan cheese, it enhances the taste of the salad. This was also quite tasty. The garnish is natural yeast bread, which contrasts perfectly with the chewy crumbs and crispy crust. It was very delicious, but as expected, it was not free to replace, and it seems to be +100 yen. This time I put up with one. The main Japanese black beef braise was served in about 9 minutes after the soup and salad were served. Brézée is a method of cooking in which the meat is grilled and hardened on top of stir-fried vegetables, and the thick broth of fond de beau and red wine is poured over it to steam it. The meat part is around the shoulder loin neck or shin meat. It has a texture similar to corned beef that splits along the fibers, but this is probably achieved by choosing collagen-quality and relatively fatty meats. The surface is roasted crispy, so you can enjoy its texture. Young corn, roasted sweet potato, and edamame Garrettes are used as accompaniments, and black rice risotto makes its presence felt under the meat. These side dishes are also particular about the ingredients, and it seems that they can compete in the genre of French cuisine, which is gentle on the body. I was able to enjoy the special dishes that can be said to be exquisite. Among French cuisine, the fact that the bresse, which is classified as a technically difficult dish, is firmly mastered is proof of the owner's high technical ability. Our shop was a wonderful shop as expected. In addition to the high level of food, as mentioned above, I could see that it was a restaurant that was firmly facing customers in all aspects, and I could easily understand that it was a hole-in-the-wall restaurant that I didn't want to tell my acquaintances. However, in this review, I've taught people a lot, so I'm a little worried that it's going against the wishes of people I know.