CHARCUT
シャルキュ
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 11/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
Dernières informations
A bistro where you can enjoy French regional cuisine and charcuterie
Évaluation
Avis
Photo
Menu
Assorted blackboard appetizers ・Marinated onions ・Carrot rapé ・Lentil salad ・Sauerkraut (cold) ・Sand liver confit etc
Head cheese is a cold cut that originated in Europe. It is a terrine or meat jelly made with flesh from the head of a calf or pig, and often set in aspic.
Provençal Caillettes (pork stomach, pork liver, and spinach pâté from the Provence region)
Pressed chicken liver foie gras (rich and creamy chicken foie gras)
Pâté de Campagne (Country-style pâté, the most standard charcuterie)
Assortment of 3 types of charcuterie
Assorted homemade salami
Pâté en croûte (a terrine of foie gras and meat wrapped in pastry)
Boudin aux deux pommes (blood sausage and potato puree, apple cream stew) - Depending on the season, Boudin Saint-Germain (green pea puree)
Charcuterie salad with chicken liver, heart, and potatoes
Burgundy butter with escargots
Pork offal stuffed in intestines
A dish made by combining fish puree with panade dough, served with Americaine sauce and creme
Pan-seared duck breast with green peppercorn sauce
Veal Kidneys
Pork Confit (Pork slow-cooked with six spices)
Lamb crepinette
Various cheeses starting from 440 yen
Crème brûlée, baba, white cheese, etc.
We focus on French regional cuisine and charcuterie (processed meat products made mainly from pork, such as ham, pate, sausage and terrine. We offer dishes with an emphasis on charcuterie (pork-based meat products such as ham, pâté, sausage, terrine, etc., all handmade and with an excellent taste). The menu is not a course, but rather a plate to be shared.
Various blackboard snacks ・Marinated onions ・Carrot salad ・Lentil salad ・Sauerkraut (cold) ・Gizzard confit etc.
Head cheese (a dish made by simmering a pig's head until tender, then cooling and solidifying it in a mold. It is set using only the gelatin from the head.)
Provençal caillettes (a pâté made with pork neck, pork liver, and spinach from the Provence region)
Pressed chicken white liver (chicken foie gras, rich and creamy)
Pâté de Campagne (rustic pâté, the most standard charcuterie)
Assiette de Charcuterie (assorted charcuterie, three types)
Homemade salami platter
Pâté en croûte (a terrine of meat with foie gras wrapped in pastry and baked)
Boudin aux Deux Pommes (blood sausage with potato purée and apple cream) - depending on the season, Boudin Saint-Germain (green pea purée)
Salad with charcuterie (chicken liver, heart, potatoes)
Burgundy butter escargot
Pork intestine sausage
A mixture of fish paste combined with a panade, served with a sauce Américaine and cream.
Duck breast with green pepper sauce
Rognons de Veau
Pork confit (slow-cooked pork with six types of spices)
Lamb crepinette
Homemade Saint-Chalcutin (Saint-Marslan) and various cheeses
Crème brûlée, baba, fromage blanc, etc.
2558__##
AutoReserve
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
