“Feed game meat to the bone.”
Recently, recognition of wild game has increased, and more and more meat, mainly wild boar and venison, is being sold on the market. On the other hand, since wild game is a wild ingredient, the process from catching it to processing it, as well as the cooking method, can make a big difference in its impression. As a result, the image of ``gibie'' is largely unstable.
Also, aside from the delicious and edible game, there are dozens of types of wild game, so the world of wild game is unknown to most people, and it is usually difficult to get a glimpse of it.
I would like to recommend this restaurant to those who are full of intellectual curiosity and taste curiosity.
Our store, which looks like a vintage boutique, is located in a quiet alley between Roppongi and Roppongi 1-chome, up a slight hill. A teal will welcome you.
The inside of the shop feels like it was carved out of a cave. Candlelight and dim darkness create a cozy atmosphere and a slight sense of tension.
The chef at La Chasse is also a hunter, and his wife is involved in the procurement of ingredients, so he has a wealth of knowledge about game ingredients. There is a philosophy of savoring the bones of the prey, and in fact, the bones of the prey are taken from the bones and used as the base of the dish.
From acquisition to cooking, the whole story is brought to you on your plate.
This time's order is a course of 5 dishes selected by the chef + dessert and an after-meal drink.
1. Peach soup
When you use a peach as a bowl and open the lid, you will be greeted with a rich peach soup. It is like a tablecloth that allows the ingredients you are about to eat to land softly in your stomach.
2. Gibier pate
The meat is a mix of different types and parts, allowing you to enjoy a variety of textures. While adding variety with the crunchy accents of walnuts, carrot wrappers, and seasonal vegetables.
3. Roasted teal
Divide the equivalent of one head between two people. I'm happy to be able to enjoy every inch of her small body. Although it is small, it has a wild power within it, and even though it is a bone-in part that can be eaten in one bite, it has a strong flavor that spreads through your mouth.
4. Grilled natural eel pie
They will serve you the eel that was seasoned that day. If you exclude the SNS account, you can also see how they caught wild eel.
The crispness of the pie crust, the moistness of the patty, and the juiciness of the eel. The dense layers instantly melt in your mouth.
We also recommend dipping the creamy sauce on bread!
5. Charcoal-grilled brown bear
Today's main brown bear. It seems to be about 3 years old and was caught in Hokkaido. Experience rare meat that is charcoal-grilled to maintain a balance of juiciness and tenderness. I've eaten bear meat before, but the meat itself is often quite tough when cooked in yakiniku or hot pot dishes, so I think this restaurant is unique in that you can enjoy this well-balanced dish.
When I eat the meat with the seasonal vegetables scattered around, I can imagine brown bears running around in their active season in the summer.
6. Dessert
It refreshes your palate after the course with just the right amount of sweetness and sourness. It has a decent amount of volume and is very satisfying.
When I asked questions about ingredients and hunting, he was very thorough and explained the details, making it a wonderful night that satisfied not only my stomach but also my curiosity. I would like to find the opportunity to visit you again.
C’était très bon!
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