French Cuisine: Veal and Macha Creme Brulee at Pissenlit!

Time to visit one the very best French restaurants in Shizuoka Prefecture: Pissenlit!
In this particular case I just barged in on Sunday for lunch and looked at the specialties of the day board!

For once I couldn’t drink alcohol and opted for Chef Arima’s delicious ginger ale made with real ginger roots!

To help me wait for my order (after all, all good food is slow food!) I was offered rillettes made with wild boar hunted in Noda, Shimada City! I could have ordered it!LOL

The appetizer was a delicious salad of udo and bamboo shoots. They had been lightly steamed/boiled before being served with a succulent vinaigrette. Udo/Aralia Cordata is a kind of sansai/山菜/Wild mountain vegetables. This particular one was found up Abe River in Shizuoka City. The bamboo is also grown in Shizuoka Prefecture.

A vegetarian delight!

And now for the main dish: veal!
Veal is not easy to find bred in Japan and even more difficult bred in Shizuoka Prefecture!
This extravagant meat comes from a one-month old 120 kg calf bred in natural environment with its herd.
Chef Arima shared half it with Matsuki Bio Farm’s Restaurant in Fujinomiya City where the calf hed been raised.

The veal was pan-fried/oven-roasted before being seasoned with a beautifully soft Dijon mustard seed sauce. The perfect marriage!

It was presented atop an extraordinary pancake made with potatoes/seri (セリ/Chinese celery or Japanese parsley) and cheese! I garantee you that pancake alone is worth ordering!

As usual the vegetables were all organic from Hirokawa Garden in Mishima City!

I never tire of looking at (and tasting) them!

Always cooked to perfection for maximum enjoynment of their true savors and tastes!

The veal is a beautiful pink with juices oozing instead of the unhealthy dry white samples imported to this country!

And now a real Shizuoka dessert: matcha creme brulee!

Shizuoka-grown Benihoppe/Red Cheeks strawberries!

It is just a pleasure to crack the caramel open and to delve into the cream below!

And the more you delve, the more matcha!

To be continued…

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
no-smoking-logoentirely non-smoking!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

RECOMMENDED RELATED SITES:
With a Glass,
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

2 thoughts on “French Cuisine: Veal and Macha Creme Brulee at Pissenlit!”

  1. I have matcha (never used!), I have a perennial experience of the traditional crème brûlée… I don’t see why I wouldn’t make a matcha crème brûlée! What’s more photo would go well with my asparagus maki 🙂 (and probably look less clumsy).

    Like

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