Bistro Bonne Femme - Minato City

Both food and service are highly satisfying. As for the service, it was a friendly yet polite customer service as it was crowned with a bistro.

A historic shop in Akasaka, a restaurant rather than a bistro. This store, which is close to the Tameike intersection, has been a famous store with many embassy officials and foreign-affiliated companies since the 1980s. When I was a student, I also enjoyed the lunch of the previous chef. After that, after becoming the current Toyama chef, I occasionally visited for lunch and dinner. Chef Toyama's cuisine preserves the taste of the previous chef, but also offers a casual route in terms of price, and I feel that he wants a wide range of people to enjoy French cuisine. The chef history of this restaurant has become quite long, and it is one of the long-established French restaurants in Akasaka. It can be said that it is a Bonne Femme with Chef Toyama. This time, the couple visited for lunch on a heavy rainy day affected by the typhoon. I ordered a great lunch where you can enjoy the appetizer, main fish and meat in small potions. Appetizer with crab gratin. I stew escargot in ratatouille, and the shellless escargot fillet matches the tomato flavor and is easy to eat. It has a gentle taste. I also like the burgundy style of escargot with shells, but I think it's easy for people who are resistant to escargot to eat when cooked and served like this. The main fish is black sea bream salad. Green vegetables are laid under the black sea bream whose surface is crispy and eaten with vinaigrette. Easy to eat. good. It's a dish that makes you feel the compatibility of vinegar and fish. The main dish on the second dish is duck breast red wine sauce. This is also familiar with red wine sauce without any taste and odor that makes you think of such ingredients at lunch, and mashed potatoes are laid in a sauce shape under the duck meat. In addition, with truffle service, eat the sauce mixed with this red wine sauce on the duck meat. A delicious harmony with the scent of truffles. I felt the real thrill of French cuisine with the sauce for the first time in a while. All the desserts you can choose with the wagon service are as patisserie cakes It is a condition that can be issued alone. The crispy texture of fig tart and the bittersweet taste of coffee and caramel mousse. The rich taste of Yubari melon tart and mangomus that incorporates the goodness of fruit. It was a lunch course that made me feel the joy of eating French food. The ceiling with beams and the calm interior suitable for Bonfam (lady) are still the same, and you can feel the style of the years. Although it was a bad weather and the weather was bad, it was crowded with reserved guests at lunch time. It is a store that I want you to overcome this situation and continue for a long time. My younger brother, who is most pleased with the lifting of the ban on alcohol, will treat him to French for the first time in a long time. This time, I enjoyed Chef Toyama's food at dinner. I got a great deal on wine and ordered B for a course dinner. The appetizer is the classic vegetable terrine. A cold hors d'oeuvre that traps the flavor of vegetables. Next, we recommend the mussel soup from Mont Saint Michel. A gentle taste that is familiar with small mussels and soup. Bread and butter are still good and good. The first dish of the main dish is the poele of the sea bream, the garnish and the brown sauce, and the supporting role that makes the main sea bream delicious is clear, and the white meat of the sea bream and the exquisite harmony are just right. The second dish is venison poele, this time Honshu deer instead of Yezo deer. Rare roasting is exquisite, soft and has no habit. I forget to take a photo. As for dessert, ice cream is 3 kinds of cakes apart from sorbet. Mango mousse, caramel and coffee mousse, this shop's classic fruitcake diplomat. As usual, it is the best dessert attack for the sweet tooth. I'm satisfied with the rich vanilla ice cream, and the sorbet of Ruparb has a refreshing mouth and the acidity is irresistible. And finish with espresso. My brother is Remy Martin for digestif. Recently, I often went to casual Italian food, but I enjoyed the French orthodox course for the first time in a while. Of course, we recommend a great lunch, but for an anniversary dinner, we definitely recommend a good dinner course at Bonfam's cospa.

I used it for my child's birthday because of an acquaintance's introduction. The name of the restaurant is bistro, but I think it's a good restaurant. I am very satisfied with the taste, hospitality and cost performance. The number of nice shops that I want to visit again has increased.