bistria quatre（ビストリアカトレ）

~Menu~

· Appetizer

First bonito and grapes

Mozzarella cheese

Grilled eggplant and sea urchin

·soup

Broad beans and new potatoes

Pottage soup

·pasta

White shrimp and dried mullet roe

Peperoncino

·fish

Sautéed Spanish mackerel

Clams and chrysanthemum in green sauce

·Frozen dessert

Plum wine granita

·Meat

Roasted veal with herb breadcrumbs

Madeira wine sauce

·Bread

·dessert

Mango and cream cheese

Terrine

Banana gelato

· Coffee or tea

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--This is Chef Kakizawa from Cattrell.

Commitment 1

・First bonito season!

This time, it's an ensemble of bonito, fruit, and mozzarella cheese.

Bonito is high in protein and low in calories, and has the highest niacin content of any fish. It is also rich in vitamins and is said to have the effect of regulating skin turnover.

Since spring is coming to an end, I've tried to incorporate spring vegetables throughout the recipe, so be sure to check it out!

Commitment 2

The menu is created with these three themes in mind: (Feel the season) (Color) (Enjoy the food) (What would you want to eat this season?) (How would it taste if you combined this ingredient with this ingredient?)

We would like to entertain our customers with sometimes adventurous dishes while thinking about the future.

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