Nestled quietly in Aomori City, Petit Restaurant Bouquet de France showcases a deep commitment to local ingredients, which is consistently evident throughout the entire course.The first dish that left an impression was the tuna tartare paired with Parmesan cheese. The oceanic aroma of the tuna and the richness of the cheese complemented each other perfectly, making it an excellent introduction to the meal. Next, the sea urchin from Shimokita, combined with a hidden layer of French sauce, was exceptional, with the sweetness of the sea urchin expanding richly with each layer.The mid-course featured marinated flatfish, a risotto with blue crab and fava beans, and scallops from Mutsu Bay, all beautifully representing the abundance of Aomori's sea. A dish of abalone from Mutsu Bay paired with koshiabura highlighted the fragrance of wild vegetables, subtly enhancing the umami of the seafood and emphasizing the seasonal aspect.The sweetfish from Deepura Town was served as Matsukasa-yaki, with the crispy texture of the raised scales harmonizing beautifully with the depth of the crustacean sauce.The main course was a steak of horse tenderloin from Kanagi Town in Goshogawara City. The beautifully finished cut, with its deep reddish-purple hue, conveyed the rich flavor of the lean meat directly. To conclude, a dessert of frozen Basque cheesecake layered over mascarpone and finished with strawberry sauce was light yet lingering.It was an evening that carefully connected the sea, mountains, and land of Aomori. This restaurant will be remembered not for its flamboyance, but for its sincerity.
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