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.
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
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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4 thoughts on “French Gastronomy: Organic Eggplants, Foie Gras and Organic Burdock Root Sauce”
very nice. thanks for sharing.
You are most welcome!
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.
I can assure you they balance each other perfectly!