La Brasserie

La Brasserie is said to have been closed for a long time due to the corona. I visited there because it finally resumed in November last year! More menus and systems than before? Etc. have changed a little. Toast with champagne ☆ 彡 I didn't make a note of the sake, so I don't know the details (￣ ▽ ￣;) You can cook either course or a la carte. The course packed with traditional menus was also attractive, but I was also curious about the new menu, so I asked for it a la carte. First of all, Terrine Tradition. Rattle and terrine come by wagon service ° ˖✧◝ (⁰▿⁰) ◜✧˖ ° ·chicken ・ Venison ・ Salmon and lobster seafood ・ Pate de Campagne ·vegetable 5 types of terrines are lined up ✨ Chicken uses whole chicken, It seems that you can get 1/4 of the vegetables you need in a day with this one vegetable. Well, what should I do ... There were three people, so let's share it. Agree \ (^ o ^) / Greedily, each vegetable terrine was cut into three equal parts, venison and pate, and made into a platter (^ _-)-☆ Garnish with nut chutney, mushroom pickles, red cabbage, and pickles. Venison has a wild taste that is typical of Jibie. The putty is said to be stable and delicious. And I really like the vegetable terrine! It is good that each vegetable has a different taste and texture ◎ Bread is also homemade baked in the hotel. Plain baguette and honey-kneaded bread. And the traditional food of the Imperial Hotel: shrimp and tonguefish gratin Queen Elizabeth style! Speaking of gratin, I imagined that gratin on a gratin plate, so I was surprised at the unexpected appearance (゚ д ゚)! Big prawns with Dawn and two tails! It's quite an impact. A historic dish created by Chef Nobuo Murakami at a dinner party when Queen Elizabeth came to Japan. The prawns are wrapped in tongue and sprinkled with Hollandaise sauce and baked. A rich shrimp Americaine sauce is attached. This sauce is rich and delicious! First, just as it is. Bling shrimp! The tonguefish that gently wraps it creates a kindness like a futon ← What are you saying? Lol Next, I put the sauce on ... but once I put the Americaine on it, I can't go back anymore (´ 艸 ｀) Another menu of shrimp. Shrimp garlic parsley saute. In contrast to the elegant taste of Queen Elizabeth-style shrimp, this shrimp is guts and garlic! Bass machi rice is also added. It is an elongated rice like Thai rice, not sticky like Japanese rice, and is parapara. It's a junk feeling to eat with bass machi rice entwined with the remaining sauce (oil with the taste of shrimp?)! Next is pepper steak of beef fillet and roast beef. I couldn't squeeze the main, so I asked for various things and shared it. \ (^ O ^) / The multiparous cow used here seems to be re-fat the cow that was Holstein. It is said that Holstein is not delicious if it is eaten as it is, so it is a multiparous beef that has been evaluated poorly until now, but by re-fat, the meat quality will improve and it will be delicious. With this menu revision, it seems that ingredients and cooking methods of such sustainable efforts have been added. The vegetable terrine at the beginning is also taken into consideration so that no scraps are produced while maintaining its deliciousness. Recently, I was very impressed by the fact that other sushi restaurants were made to think about how to avoid waste and how to cherish the ingredients. However, the essential taste is also important ... bite. Oh! not bad! Rather, I feel the meatiness in a nice way. The meat quality is not too hard while having good elasticity. Maybe because I heard Holstein, I feel milky aftertaste ...? I think it is recommended for people who like lean meat rather than marbling. And speaking of the Imperial Hotel, roast beef! !! This is also divided into three equal parts and shared ♬ Even though it's roast beef, it's thick like a steak and has an outstanding presence. And I was looking forward to this too \ (^ o ^) / Ichibo tartar sauce cooked at low temperature. It finishes in front of you while putting a lot of spices in the plate ✨ First, mix the mustard, egg yolk shallot, pickles, and gang. ?? ?? ?? Add sauce, tabasco and finally olive oil, mix well and emulsify. I will put the meat in the place where everything is integrated. The meat is like coarse diced. Add fried meat, capers, and onions, mix well, and add vegetables to complete. \ (^ O ^) / A nice scent drifts from the middle of making, and it is appetizing ✨ It would have been difficult to do because I saw it very close (￣ ▽ ￣;) The finished tartar has various textures, spices are effective, and it is entwined with the tongue. It looks delicious even if you put it on toast with garlic! !! Baguette, I asked for it! I regretted ... The last is Desert Wagon ° ˖✧◝ (⁰▿⁰) ◜✧˖ ° Why is the wagon service so exciting? You can choose from four types of cake: banana, chocolate, berry, and millefeuille. Isn't it popular because Millefeuille was the most left? On the contrary, it was popular and replaced with a new one. If you hear that, you'll have to choose it ... I chose banana because I wanted to eat another one. I don't know if Millefeuille was originally or intended, but isn't it a bit like a tiger? Lol The crispy texture and the almonds on the sides are good ◎ And banana cake! !! This is unexpectedly delicious and surprising (ﾟ д ﾟ)! We are maximizing the deliciousness of bananas! !! It looks like a lot of cream, but it wasn't too much and it was delicious anyway ~ ♡ And another dessert ... The crepe suzette is also hard to throw away, but wasn't this day? So, please give me a cherry jubilee. Roll large dark cherries brilliantly on a frying pan, roast the kirsch, light it, and pour it into a frying pan with cherries. Blue flame waterfall! !! Fantastic and beautiful ✨ I was shown a wonderful technique ♬ With cherry sauce, the melted ice cream is thick like custard. Oh yeah! At the time of dessert, the topic of cutlery was exciting. The silverware (silver containers and tools) used at the current Imperial Hotel is engraved with the year! * Some stores do not have a stamp. Do you have your own year of birth? !! I'm excited ♡ Furthermore, it seems that there was a time when gold-plated "goldware" was used instead of silverware. It was recently found in the vault! !! I also used this, but what is surprising is its beauty. The design is simple yet sophisticated Since it was used less frequently, it has few scratches and is shiny. The elegantly shining gold also raises the tension. And although it may be a matter of mood, the mouthfeel is very smooth and pleasant. Perhaps the difference in thickness is also a factor, but I fell in love with its delicacy ♡ Hmm ... I had a very good experience ♡