On a sunny afternoon, went to "Le Gentilhomme", a long-established French restaurant with a 30-year history in Sapporo. The owner chef was trained at several three-star restaurants in France and worked as a chef at a bistro in Tokyo before opening his own restaurant in Sapporo.
Red (Bordeaux Blend) and white (Chardonnay) wines by the glass.
The amuse was a small sandwich of pate de campagne and salmon.
Appetizer 1: Crab wrapped in phyllo and vegetable beignets. Crispy spring rolls served with Americain sauce. This was excellent.
Appetizer 2: Scallops and persimmons. Carrot mousse. The scallops were cooked perfectly. The sweetness of the scallops was enhanced with persimmons.
Main fish dish: poached sea bream with burdock sauce. It was fluffy on the inside and crispy on the outside. The burdock accents kept coming back for more.
Here asked another glasses of red wine. Bordeaux blend (left) and Pinot Noir (right).
Main meat dish 1, beef cheek braised in red wine.
Have had various cheeks braised in red wine at various places, but the most notable thing about Gentilhomme's was the texture. The texture was soft and silky. It was so delicious that want to close the eyes.
Main meat dish 2, duck confit. This confit looked like the model of French cooking. The underneath tasted like Nanking beans, the combination was like a cassoulet. The accompanying vegetables were also very flavorful.
And the dessert wagon to look forward to, of course, as many cakes as like. Sorbet, tarte tatin, Basque-style cheesecake, crème brûlée, and so on. The apple tart was especially delicious this time of year. The Basque style cheesecake was also excellent.
Petit fours with coffee at the end.
Traditional French cuisine. French food faithful to the basics was still delicious. Thank you for the meal.
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