「二日酔い」なのに、繊細なビストロ : La gueule de bois

About 7 minutes walk from Nakameguro Station. It's only two streets away from the main street, so it's quiet. The store name logo is on the glass door. Inside the store, there are long counter seats at the back. It is operated by a chef and two staff members. The chef previously worked at Restaurants Ishida in Ginza for about three years, and also trained in Nice. The name of the restaurant comes from a memory of being late for lunch the next day due to a ``hangover'' from drinking with colleagues in Paris in the middle of the night. Rather than the formal name of the restaurant, he thought it would be nice to have a little fun. There are course and a la carte options, and since it was my first time, I chose the course. It costs 8000 yen and the seat fee is 1000 yen. You might think it's Bistro cuisine, but it turns out to be a very delicate French cuisine. You could call it a French cuisine restaurant. Now for the content. 1. Amuse ・Burdock potage ・Juniper berry and green pepper focaccia ・Panis Fried chickpea paste. with curry powder. The smoothness of the burdock potage shines. 2, Ufumayo Original Ufumayo. Soft-boiled eggs are soaked in pickling liquid, and fermented fresh cream is used instead of mayonnaise. With abruga (smoked herring eggs). It's a refreshing ufumayo. 3. Foie gras terrine from Hungary. It is made in a cylindrical shape. Caramelize and puree with birthsnip and vanilla. Kumquat compote with 13 year old balsamic vinegar and beetroot powder. It's amazing that they serve foie gras for a course at this price. 4. Falafel During his stay in Nice, there were many staff from the Middle East, which influenced him. It's a chickpea Croquette, but it's made with Kaga lotus root, which has a similar moisture content. Moreover, it is Kaga lotus root by Takafumi Kawabata. The sauce is tahini. sesame seeds and yogurt. This is innovative and delicious. 5. Poiled pheasant grouper from Nagasaki The skin is crispy and the flesh is plump. Steamed potatoes, charred cabbage, fennel, and fon blanc. 6. Bizen Shamo “This is Bizen Shamo from Okayama,” says the chef. Since it's from Okayama, I thought it was Bizen gamecock, but it wasn't. Although it is a gamecock, the meat quality is similar to that of local chicken. The skin of the breast meat is crispy and the meat is fluffy. Turn the chicken wings into fried chicken. The sauce is fond and cognac. 7. Nougat glacé Accompanied by a glass of white wine. There were 3 types of suggestions, including 2 types of homemade Ugni Blanc bread from southwest France.・Apple yeast baguette ・Whole wheat bread de campagne He was a very nice chef. The content of the course is also original and enjoyable. However, the amount per plate is small. I was intrigued by the à la carte lineup, which looked delicious. If it's nearby, it might be convenient to have two or three dishes with wine.