On the way back from a trip to Shinjuku, went to the famous "Marcussin" restaurant in Gokokuji.
Going to get the takeout that the chef had started at Corona Peril, but since the state of emergency had been lifted, the chef had shifted to a conditional dinner service. Asked for a takeout of braized beef cheek in red wine and chicken white liver mousse.
The wine paired it with was a Bordeaux white. This was one of the six bottles bought in the combination set. Took a break from Chardonnay and Riesling for a while because tend to drink too much. The Bordeaux blend of Sauvignon and Sémillon is refreshing and perfect for early summer and the rainy season, and the acidity keeps from drinking too much.
Bruschetta has become a regular menu over the past three weeks. There are three key points. Baking the bread to a crisp before topping it with the ingredients, grating the delicious garlic and tomatoes, and tossing it with chili olive oil to make it tangy.
Eggplant moussaka. Gouda cheese slices on top.
Carrot Rape with walnuts.
The red wine was the usual Rhone Guigal.
Two dishes from Marcussin. The favorite dish 1, chicken white liver mousse.
For the main course, had the favorite dish 2, beef cheek stewed in red wine. Felt like had more than usual in volume.
It looks like Le Marcussin is back open for dinner, but only until 7:00 p.m. due the city regulations, and only for two people per party. Hope that they will return to normal soon and continue to offer takeout menus as well.
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