BISTRO TROIS QUARTS

Country-style pâté (similar to meatloaf) using domestic pork. Characterized by its rich meat umami and spice aroma. Enjoy on bread with marinated vegetables.

Assortment of homemade ham. Enjoy the natural meat flavor and moist texture. Served with a tangy carrot salad (carrotラペ).

Terrine made by simmering and jellied pork ears, cheeks, tongue, and feet. Features a chewy texture and rich gelatinous flavor. Enjoyed as a cold appetizer.

Salad of smoked duck breast and goat cheese with seasonal fruits and walnuts. Harmonizes the smoky aroma, richness of the cheese, and sweetness of the fruit.

Tasmanian salmon marinated and smoked with dill. Served with boiled egg mayonnaise sauce (oeufs mayonnaise).

Tasmanian salmon cooked to a mi-cuit (medium-rare) state. The melt-in-your-mouth texture is complemented by a piquant green pepper sauce.

Assortment of classic French deli items. A plate where you can enjoy various tastes and textures in small portions.

Assortment of processed meat products such as homemade ham, pâté, and sausages. Strong saltiness and meat umami, perfect with wine.

Main dish using fresh fish sourced daily. Served with the chef's recommended preparation method, so the taste varies daily.

Roasted and smoked shoulder loin of the brand pork "Kamui Pork". Characterized by its smoky aroma and the sweetness of its juicy fat.

A traditional French dish of duck leg confit, slowly simmered in low-temperature oil. The skin is crispy and fragrant, and the meat is so tender it falls off the bone.

Smoked and roasted Hungarian duck breast. Enjoy the rich flavor of the firm red meat and the smoky aroma.

Roasted bone-in lamb loin. Tender and juicy, with a distinct lamb flavor. Pairs well with red wine.

Domestic beef slow-cooked in red wine for a long time. The meat is so tender it can be cut with chopsticks, coated in a rich sauce. Eaten with smooth potato purée.

A bistro classic: steak of beef skirt (bavette) served with french fries. Enjoy the simple, chewy flavor of the red meat.

Onion soup caramelized until golden brown, topped with bread and cheese and baked. Hot and rich flavor.

A rich soup made by simmering and pureeing seafood. Characterized by its creamy texture and strong seafood umami (dashi).

A simple appetizer of boiled eggs topped with homemade mayonnaise sauce. A classic bistro snack in France.

Olives and sun-dried tomatoes pickled in oil and vinegar. The acidity and saltiness pair well with wine.

Salad of shredded carrots dressed with vinaigrette sauce. Features a crisp texture and refreshing acidity.

Salad made with fresh leafy greens. Seasoned with a simple dressing, perfect as a palate cleanser.

Western-style pickles of cucumber and celery. The acidity and crisp texture of the vegetables are refreshing.

Slices of smoked salmon. Has a smoky aroma and concentrated fish flavor.

Country-style pâté made with pork. Smaller portion than a main appetizer, suitable as a snack.

Homemade ham. Moist texture, perfect as an accompaniment to wine.

Assortment of cheeses imported from France. The types vary depending on the season and can be enjoyed with wine.

Homemade ice cream. A cold and sweet dessert, good for refreshing the palate after a meal.

Rich pudding made with white chocolate. Served with rum-soaked raisin ice cream for an adult flavor.

Dessert with pistachio-flavored custard with a caramelized surface. The crisp surface, smooth cream, and sweet and sour cherry sorbet are a perfect match.

A French pastry made of brioche dough soaked in plenty of liquor-infused syrup. A juicy and fragrant adult dessert.

Warm soufflé made with kumquats. Enjoy the contrast between the fluffy, oven-baked dough and the cold ice cream.

Assortment of cheeses to enjoy after a meal. Can be enjoyed with wine instead of a sweet dessert.