Tonight, enjoy the takeout menus of "Bistro Bolero" in Nakameguro.
The red wine to match is 2012 Pinot Noir from Paul Hobbs Winery, Sonoma Russian River Valley.
Mr. Paul Hobs seems to have started his own winery after taking charge of the brewing departments at Mondavi, Opus One and Simi. The name of Russian River comes from the settlement of Russians in the 19th century. Learned that in the cool climate where the cold breeze flows from the sea, the grapes grow slowly and maintain good acidity, and the wine is beautifully burgundy style as expected.
Dijon mustard (left) and mayonnaise with truffles (right). The large mustard bottle was bought at a grocery shop nearby, and the truffles mayo was purchased at the Maille shop in Dijon. Truffles mayo is from Cahors though.
Vegetable first, a simple salad of tomatoes and cucumbers from Kagawa. Homemade dressing features grated garlic and onions from Aomori.
Next is Au Bon Vieux Temp's pate de campagne. Enjoy with Dijon Mustard.
Homemade potage of Yukinoshita (kept under snow) carrots from Hokkaido. The sugar content is twice as high as normal carrot. Although do not dislike it, the carrots have no bitterness peculiar to carrots and the only seasoning of soup is salt.
From Bistro Bolero in Nakameguro, acqua pazza with fresh fish clams. It becomes even more delicious with mayonnaise with truffles.
The main dish is stewed Wagyu beef in red wine. The side dish is Komatsuna vegetable.
The last, Gouda cheese bought at a cheese shop in the basement of Matsuya department store in Ginza. It is made by farmers in holland. Only 2% of the cheese products are made by farmers and have a rich scent, the cheese is so different from ordinary Gouda.
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