BUVONS

Original method based on Pate de Campagne

A fragrant terrine made with a base of pork and chicken, blended with three types of alcohol, burdock, and sansho.

Pâté made with duck and pork marinated in tea liqueur, mixed with plenty of dried fruits and walnuts.

A terrine inspired by the South of France, Provence. The refreshing taste of olives and the rich aroma of charred peppers create a pleasant terrine.

Assorted Pâté of 3 Types for 1 Person / 1,700 and up

Loin ham inspired by the gentle cooking of a Percheu after being salted for 3 weeks

Ham made from pork shoulder that is salted, smoked, and then cooked

Thick sausage ham served cold and sliced

Ham Assortment of 3 Types for One / 1,320 and up

A simple coarse sausage made with a balanced mix of pork shoulder and pork belly, seasoned only with salt and pepper.

Spicy smoked sausage made with cumin

Sausage made with salt-preserved lemons from Wakayama's Zenbei Farm, blended with parsley, basil, and sage in a silk-style sausage.

Macaroni gently cooked in a white sauce that tightly seals in the flavors of crispy baked bacon and mushrooms. Generously topped with three types of cheese: Gouda, mozzarella, and mimolette, and baked to a fragrant finish.

100g - A popular cut known as 'onglet' in France. It is finished with a rich blend of butter mixed with garlic, parsley, and walnuts. Be sure to order some baguette to wipe up the sauce and enjoy.

Tenderly simmered beef tripe, finished crispy. A classic dish in bistros of Lyon. The sauce is a special dressing made instead of tartar mayonnaise, prepared as a ravigote sauce. I love the combination of tomato and shiso so much that I used shibazuke as an accent instead of pickles. Squeeze plenty of the accompanying lemon on top.