Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable to slightly expensive, good value.
Strong points: Interesting wine list. Great use of local products.
The seasons change and excellent gastronomy follow the same seasons!
It is the season for eggplants/aubergines in Japan and Shizuoka Prefecture!
This is the first of two creations I have just savored for lunch at Pissenlit: Eggplants/Aubergines and Crab Terrine!
For once I will start from the bottom:
The tomato sauce is made with “mateta” tomatoes organically grown by Mr. Ishitani in Hamamatsu City!
As the terrine was warm, the colder sauce made for more a combination than a contrast contributing just enough sweetness to the aubergines!
As for the terrine itself the aubergines organically grown by Mr. Hirokawa in Mishima City were very probably first grilled and then peeled before being placed into a terrine dish with the snow crab/suwagani. The terrine was served warm (not hot) for a very pleasant soft touch on the palate!
As for the sauce with its beautiful golden color it was conceived with olive oil and curry powder.
When you realize that aubergines originally come from India, it is only natural to serve them in a manner reminiscent of the gastronomy of their birthplace!
Some garam masala powder added an artistic touch as well another spicy contribution to the whole dish!
The crown of the dish consisted of two unctuous gnocchi made with “kujyukuri kabocha/九十九里” (from Hokkaido) that Italians would kill for!
To be continued…
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Credit Cards OK
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Must-see tasting websites:
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2 thoughts on “French Gastronomy: Eggplants and Crab Terrine at Pissenlit!”
thanks for another great semi-veg recipe idea!
You are most welcome! More coming!