北区赤羽とは文化が違う「北赤羽駅」近くにある秀逸なフレンチ店です♪ : Bistro Tanto

[b: Thursday, April 8, 3rd year of Reiwa, 2847th case in Tokyo] [B: Akabane] has been covered by various [B: media] and [B: A little famous], but [B: Kita-Akabane Station next door] is a station where the platform is on the Shingashi River, and [B: Akabaneguchi is Akabane Kita, Kita-ku], and [B: Ukimaguchi is Kita-ku, Ukima], and the atmosphere is different even at the same station. I've been down to Ukimaguchi several times, but this is the first time I've landed at the opposite Akabaneguchi. The only ones that stand out are the major chain stores [b: CoCo Ichibanya, Hidakaya, Tori Noble, Mac, etc.]. A 30-second walk from the station is not an exaggeration, but it is a Bistro based on [b: French cuisine] that is tucked away in the apartment building restaurant behind Mac. First of all, I will write [b: The cooking method follows the French cuisine technique]. There are many people with small children, so there is [b: Pasta and risotto are also available]. [b: The following is what we ate for two people (all sharing fees excluding tax) Cuisine ・ Clam chowder / Passage (backward calculation / @300×2) ・Iwate shelled raw Oyster (@500×2) ・ Tant style pate (¥ 650) ・ White asparagus and Prosciutto (backward estimate ¥800?) ・Squid and mushroom Ajillo (¥650) ・Baguette(@350×2) ・Roasted lamb with bones (¥1800) ・Assorted cheese (¥850) Alcoholic beverages ・Draft beer (@550×2) ・PIERLANT (¥4200) ・California Red / SMOKING LOON (550×2) Subtotal ¥13450 Consumption tax 10% ¥1345 Total payment ¥14795] [B: First of all, service] ・・ Glasses look good [B: Yumi Karahashi] [B: (Did you know?) The service of a neat and clean woman who resembles Mr. [B: Sommelier with a white shirt and black "tablier"] was wonderful ♡, and the atmosphere recommended that we choose the amount that would almost fill the two of us. [b: A slight scent of spring reeds] and milk and croutons floating on the potatoes warmed my stomach because it was early April and the cold had returned a little. After the beer, [B: Van Moussou] is on the wine list for this night, and it is decided--[B: It is a well-known fact that champagne cannot be called champagne except for French Champagne], but it is also true ♪ that it is not inferior to [B: Champagne at a low price in other production areas with the same production method] just because the French region is different [B: ¥4200] I think the price is appropriate! [B: Iwate shelled raw Oyster is a classic with chopped shallots and red wine vinegar], and [b: sourness that goes well with raw Oyster] is also delicious with lemon, but I think my personal best is [B: red wine vinegar] -- even so, it was a large, rich-tasting raw Oyster. [b: Foam advances ♪] [b: Tant-style pâté] is a so-called [b: pâté de campagne], but the meat is densely packed and the [b: fusion of meat, offal, and fat] is unbearably delicious. The accompanying [B: pickled vegetables] was also [B: soft acidity] and tasted perfect for refreshing the mouth. [b: Dejon mustard served with two types with and without grains] and [b: pink pepper] so I was able ♪ to enjoy it in various ways [b: Grilled fresh white asparagus and Prosciutto salad] was a wonderful dish. [b: Lightly boiled] and then [b: grilled cooked] [b: Seasonal white asparagus] and [b: Prosciutto] are eaten with the yolk of a half-boiled egg・・・[b: There is no reason to taste bad ~~] [B: Squid and mushroom Ajillo] is [B: Garlic] with [b: Typical fat stew] and [b: baguette baked for this restaurant] The chemistry was outstanding. [B: Squid season is spring], so I thought the chef was the right chef to identify the ingredients. I chose [B: B-in roasted lamb with gorgonzola sauce] as the main dish. This is a big hit~~ I probably roast and cut two bones without cutting them, but [b: "rare" with excellent grilling] and wonderful umami and light saltiness and pepper alone are delicious, but [b: blue moldy gorgonzola cheese] and [b: brown sauce] is a good taste~ [b: The pleasure of grabbing the meat near the bone with your hands] I tasted it. Sheep is delicious meat. [b: Unlike the mutton that grew, lamb had no smell at all] and felt noble even if there was a slight scent. On this day, I was hoping for a very sweet port or Madera wine with [French cuisine ♪ b: blue mold "Gorgonzola"] and [b: white mold type "From Dambert"], but there was no stock, so I asked for [b: Calforinia red with a sweet nuance (not sweet...)]. It is mainly Cabernet Sauvignon, but the body is firm and it was a wonderful response to blue mold and white mold cheese. It was a restaurant that I wanted to go to [b: after reading A's review more than 2 years ago], [b: The cooking technique follows the French cuisine classics] and there is a kind of [b: Excellent Bistro with a casual feel]. [b: I want to know ♬ the owner & chef] [B: And I want to go to the restaurant because the service is excellent...]