L'ETERRE. Kagurazaka. Counter French. Second Visit.Chef Yoshiyoshi Ito honed his skills at the Hiramatsu Group and served as head chef at Hiramatsu in Paris before becoming independent in Paris. L'ETERRE is a sister restaurant located in Tokyo. The head chef here is Akira Tagasumi, who worked alongside Chef Ito during his training in France and previously served as head chef at Hiramatsu Kodai-ji in Kyoto.Due to the impact of the typhoon, we couldn't enjoy fish from Sasuemaeda Fish Shop this time. Chef Akira Tagasumi's commitment to using seafood from other regions contributes to the creation of delicious dishes.Every dish was delightful. The plates maximized the potential of the ingredients, showcasing simple and honest flavors. While based on classic techniques, the use of charcoal, straw, and firewood for cooking was exceptional.The most impressive dishes included corn soup, fried horse mackerel, surf clams, pork shoulder, lemon pasta, and three types of desserts. The bread was also extraordinary! The course was quite filling, leaving us completely satisfied. It was a great meal. Thank you very much.Menu:1. Corn Soup with Tomato Essence2. Tart of French Young Pigeon Breast, Quail Egg, Onion3. Fried Awaji Horse Mackerel, Mayonnaise, Mimolette Cheese4. Aomori Flatfish (Grilled with Straw), Kumamoto Red Eggplant, Citrus, Caviar, Cream Cheese5. Surf Clams, White Asparagus, Hollandaise Sauce, Vegetables Sautéed with Garlic and Chives6. Bread (Kagurazaka Famous Bread de Philosophe), Fermented Butter from Normandy, France7. Katsuura Kinmedai (Steamed) with Potato Purée, Wild Asparagus8. French Bigorre Pork Shoulder (Grilled with Charcoal), Manjanji Pepper Purée, Capers, Mustard, Harp Sauce9. Finishing Dish: Sakura Shrimp Lemon Cream Pasta10. Young Ginger, Pineapple, White Cheese11. American Cherries, Vanilla Beans12. 30-Month Aged Comté Cheesecake13. Financier, Truffle Chocolate
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