Served at
TROIS VISAGESA French restaurant located in Tokyo's Ginza area, known for its emphasis on seasonal ingredients, local food culture, and the 'three faces' concept involving guests, staff, and producers.
Consommé made from old hen, highlighting umami from potentially discarded parts.
Consommé is a type of clear soup, distinguished by its clarification process. It is made from richly flavored stock or broth, traditionally clarified using egg whites or, in a later technique, gelatin filtration, to remove fat and sediment. While often prepared with beef or veal, chicken, fish, and game variants are recognized in French cuisine. This soup can be served hot or chilled on its own, or utilized as a base for other soups, sauces, and stews.
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A French restaurant located in Tokyo's Ginza area, known for its emphasis on seasonal ingredients, local food culture, and the 'three faces' concept involving guests, staff, and producers.
running chef of TROIS VISAGES
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