French Gastronomy: Organic Eggplants, Foie Gras and Organic Burdock Root Sauce

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.
Entirely non-smoking!

As I said yesterday the seasons change and excellent gastronomy follows the same seasons! Fortunately it’s not all about the heavy rains we have been treated with these days!
It is the season for eggplants/aubergines in Japan and Shizuoka Prefecture!
This is the second of two creations I have just savored for lunch at Pissenlit: Eggplants/Aubergines, Foie gras and Burdock Root Sauce!

Incidentally, all the vegetables used in this recipe are organic and were grown by Shizen no Chikara Garden in Shizuoka City!

The eggplants/aubergines, a variety callled bei-nasu/美茄子, were first fried and then baked to allow them to basorb back their own juices while protecting the shape of their cuts and juicy tenderness!
They made for a soft bed for the foie gras whose strong taste they balanced so well!

For all the succulent calories it was also a very well-balanced healthy dish with the fibers and vitamins provided by the lettuce!

The foie gras!
It was simply sauteed/”poele” before its juices and fat were reduced with Madeira and Port wine and added to the burdock root sauce.

As for the burdock root, not only it was a true beauty but it was also a mystery!
Chef Touru Arima would only tell me that it consisted of finely chopped burdock root, a short and white variety, olive oil and juices of whatnot…
To think that such a simple root can be turned in the perfect sauce makes you the humbler for it!

To be continued…

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


With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

4 thoughts on “French Gastronomy: Organic Eggplants, Foie Gras and Organic Burdock Root Sauce”

  1. Very interesting… I have never thought of pairing aubergine with foie gras… Accidentally I have a foie gras in the fridge and am planning to do this half-fried and half will make a terrine. O should think of serving the fried one with aubergine.


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