ɹəuəllıʍ ʇɐb Posted July 20, 2007 Report Share Posted July 20, 2007 Having a famous chef – André Pachon – as father is a good starting point. And another long-time French chef in Tokyo – Bernard Anquetil, founder of Brasserie Bernard – running the kitchen is a great asset. But interestingly, Patric Pachon’s charming Le Petit Bedon (03-5457-0086) in Hachiyama-cho is still not widely known. When we entered the basement restaurant we felt immediately relaxed, and remained so during the entire evening. After being served our flûte of Champage, Patric explained today’s specials. Having been born in Tokyo, he is completely fluent in Japanese and French, as well as English. We can either choose from the à la carte menu, where most dishes can be ordered as a regular or small portion, or select the ¥5,000 Petit Bedon menu, or the ¥12,000 Menu Dégustation. We opted for the lighter version, which allows a choice of appetizer, soup, main course, and dessert from the grand menu. We started on delicate leeks with tomato tartar and truffle dressing, and today’s crab ravioli. The soup was a deep-tasting consommé with pot-au-feu ravioli, and a wonderful Marseille-style fish soup. Turbot from today’s offer, and roasted lamb made our main course. Dessert surprised us with two of the most interesting flavors in recent history: a red bellpepper-raspberry sherbet, and a calvados sherbet. Who can think of such a combination is a pure genius! A wide variety of French wines are available, sorted by region, starting from around ¥5,000. All menus and wine list are accessible on the website www.pachon.co.jp Quote Link to comment Share on other sites More sharing options...
Watchful Posted July 20, 2007 Report Share Posted July 20, 2007 Not my taste and a bit too far to travel :D Quote Link to comment Share on other sites More sharing options...
andsome Posted July 20, 2007 Report Share Posted July 20, 2007 I must admit, that for my taste food can become to fussy and over prepared. For me you can't beat a decent portion of honest to goodness basic and fresh ingredients, with the minimum of tarting about. The French wines are definitely a no no. Since the farmers set fire to lorries containing live British lambs, I have avoided French produce.Maybe I'm a Philistine. :lol: Quote Link to comment Share on other sites More sharing options...
-pops- Posted July 20, 2007 Report Share Posted July 20, 2007 Hmmmm.......Interesting bell pepper and raspberry combination. I will be worth trying when (if) my crop of peppers materialises - the weather is so awful for them this year and the bought (supermarket) ones forced in Dutch greenhouses lack all trace of flavour so I don't buy them. Quote Link to comment Share on other sites More sharing options...
Watchful Posted July 20, 2007 Report Share Posted July 20, 2007 I don't like French cuisine either. Italian food is my favourite with all fresh ingredients. I love peppers either raw in salads or char-grilled.Like andsome, plain and wholesome B) Quote Link to comment Share on other sites More sharing options...
andsome Posted July 20, 2007 Report Share Posted July 20, 2007 I don't like French cuisine either. Italian food is my favourite with all fresh ingredients. I love peppers either raw in salads or char-grilled.Like andsome, plain and wholesome B)CORRECTION. I am NOT plain and wholesome. I am gorgeous and wholesome. :D Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.