BISTRO L'Assiette

Swiss semi-hard cheese is melted in a special oven and served over potato gratin or fried eggs. This dish is an exquisite delight with the rich flavor of gooey melted cheese.

Homemade ham and terrine (country-style pâté and cheese), liver mousse, seasonal escabeche, seafood marinated with carrot salad and marinated red cabbage, etc.

Such as flounder, sole, salmon, and sea bream

Slowly cooked at an exquisite temperature, using flavorful domestic beef from the thigh.

Tender and moist cheek meat wrapped in a crispy pie with a rich buttery aroma, served with a truffle-flavored red wine sauce...

The giraffe, simmered for several hours, has no odor and a melt-in-your-mouth texture.

Flank steak (equivalent to the harami at yakiniku restaurants) is rich in flavor, has a strong umami taste, is tender, and does not become overwhelming even when eaten in large quantities.

Zabuton (the core part of the chuck) is a precious cut that can only be obtained from one cow in amounts of 3 to 4 kg. It corresponds to the loin at a yakiniku restaurant. It is characterized by its thickness, tenderness, and fine texture.

Can be changed to long pasta.

A rich demi-glace sauce developed over several days, with chunky vegetables and red beef brisket (low in fat, strong in flavor, not greasy) that is very hearty. You won't be able to stop eating the baguette.