To commemorate the 30th anniversary of the alliance with the French three-star restaurant "Troisgro", a special menu will be offered from October 2nd at "Cafe Troisgros" on the 8th floor of the main building of Odakyu Department Store Shinjuku. I have actually eaten the fascinating taste of arranging the menu offered in Troisgros, France, for Japan.


Troisgros operates three restaurants in France, including "Maison Troisgros" (hotel restaurant). Among them, Maison Troisgros is a famous restaurant that has been awarded three Michelin Guide stars for 46 years since 1968. Currently, the owner and chef is the founder's grandson Michel Troisgros.

In 1984, Odakyu Department Store first introduced a boutique that sells prepared foods. After that, Cafe Troisgros opened at the Shinjuku main store. Since 2009, the location has been moved to the 8th floor of the main building, and the menu is centered around the prefix menu where you can choose appetizers and main dishes.

The special menu offered this time is also a style that you can choose from 4 kinds of appetizers, 4 kinds of mains, and 2 kinds of desserts. At the tasting party with Mr. Michelle, the En-eating editorial department had an appetizer "pastoral salad", a main course "Today's fresh fish, Bouillon Koshihikari", and a dessert "Tart Shukuru".


The idyllic salad is a simple dish that uses fruits, leaf vegetables, seasonal vegetables, and prosciutto. Dressing with yogurt, mustard and walnut oil is applied. You can feel the faint aroma of walnut in the acidity of yogurt, and it goes well with sweet vegetables and fruits as well as bitter vegetables.


Today's fresh fish, Bouillon Koshihikari, is a menu that was inspired by Japanese ingredients. Steamed fresh fish (which was a sea bream on that day) is placed on top of vinegared rice, and just before eating, the soup made from kelp and kelp is mixed with white wine to finish.


The acidity of vinegar is a little strong, but the aroma of the soup stock is comparable to that. The mustard drawn between the vinegared rice and the sea bream is also an accent, tightening the taste. "Vinegared rice + soup stock" is a mysterious dish with a French scent, even though it has a taste familiar to Japanese people. It is also very popular in France's Maison Troisgros.


And the dessert tart shukuru is literally "sugar tart". It is a specialty that is also popular with Maison Troisgros, which is made by pouring casonade (brown sugar) apareil into tart dough and baking it moistly. Served with vanilla ice cream, shredded apples with lemon, and dried olives. Apples and dried olives enhance the sweetness of the tart's sugar.


These special menus can be enjoyed for both lunch and dinner until early December (excluding some menus). Appetizer + main or main + dessert from 1,950 yen (lunch only), appetizer + main + dessert from 2,500 yen, appetizer + main 2 types + dessert or 2 appetizers + main + dessert from 3,400 yen. Both courses include bread and coffee or tea.

According to Michelle, the "sourness" is inherited by the Troisgros family. It seems that acidity is added to both cooking and dessert as a role to support the taste. Mr. Michelle says that "Umeboshi is my boom" now. "It's amazing that Japanese ingredients are not only delicious, but also made by craftsmen." The day when Umeboshi will appear in his French may be near.