As we move further into spring, the ingredient we welcome at this time of year is one with a light bittersweet flavor. Its gentle fragrance invites us to wake after the long winter, and is full of the nutrients we need to strengthen our body and soul to help get us through the hot summer to come.
This month we would like to present you with an unusual mushroom that is at its peak in spring named Morchella (also called morel) and new potatoes.
In Japanese, Morchellas are called amigasatake, which literally translates to “net umbrella mushroom.” As this translation suggests, the caps of these mushrooms look like tiny umbrellas with a mesh-like surface that can be called nothing less that “cute.” When they are cooked, a sophisticated yet mellow fragrance is released, and their presence on the table is almost like a centerpiece. The season for Morchella is short, and with artificial cultivation impossible, this ingredient is truly precious.
The other featured ingredient for this month is new potatoes. Their moist but firm texture reminds of us spring. It is said that most of the nutrients in vegetables are right under the skin. Since the thin skins of new potatoes are left on to eat, their nutrients are easily absorbed by our bodies, making them a healthy choice as well. At Benoit, we roast the potatoes with the skins on for simple side dish that allows you to enjoy their true flavor.
Green Asparagus and Morchellas Steamed in Arbois Wine 2,800 yen
(This can be ordered as the appetizer for the prefixed menu for an additional 1,000 yen.)
Fresh Morchellas from France are quickly sautéed in butter with shallots, which complements the mushrooms exquisitely and then lightly simmered in chicken broth.
Arbois wine is added for fragrance. Also called “vin jaune,” this wine is characteristic of the Jura region in France. The aromatic mixture forms a rich broth that brings out the umami of the Morchellas. They are then combined with sweet and vivid green asparagus for a specialty dish that can only be enjoyed now. We hope you will enjoy!
Reservation Click here >>
2000 Louis Latour Puligny-Montrachet 1er Cru Sous le Puits
1,600 yen/glass
Produced with Chardonnay grapes, this white Burgundy wine comes from a Premier Cru vineyard with great popularity. With the fragrances of white peaches and nuts, this wine is moderately tart. Its rich minerality is typical of the Puligny-Montrachet commune, while its fruit flavors are rich and firm.
This rare 2000 vintage is an excellent year, and it is ready to drink now. We invite you to take this opportunity to sample this precious wine.
Reservation Click here >>
Chocolate and Lemon Tart
The base of the tart is baked after being drizzled with lemon juice so that both the tartness and the fragrance of the lemon are prominent in the crust. Ganache that has been prepared extra smooth and soft is then poured over the crust. Made from highly aromatic cocoa and toffee, a crunchy tuile forms a lid over the ganache. Lemon zest confit and its sauce garnish the dish, and a scoop of chocolate sorbet is added on the side.
This dessert features all of the points emphasized by the Alain Ducasse group in dessert-making including contrasting sweet, sour, and bitters flavors, an interesting texture, and differing temperatures. You will also certainly enjoy the harmony of the highly aromatic chocolate with a lemony punch.
Somewhat different from the collection of rich chocolates of the winter, this dessert feels like spring.
Reservation Click here >>
We will offer a cooking workshop presented by Chef Takahiro Noguchi.
Seasonal dishes taken from the current Benoit menu will be introduced.
In this fun interactive workshop, you can get unique professional tips and learn about a variety of ingredients. You can also enjoy tasting at key points during the preparation process with all your questions answered.
Following the lecture, you can chat while enjoying a lunch course, which will include the dish featured in the workshop. We hope you will take this opportunity to savor the esprit of Alain Ducasse through his recipes.
| Date and time |
: | May 14 (Tues) 9:30~ Lesson from 9:30–11:30 Lunch from 11:30 |
| Price | : | 10,000 yen (incl. tax and service charge) *Price includes lesson fee, meal, aperitif and post-meal drink. |
Theme: Bordeaux
It goes without saying that Bordeaux is famous for its red wines. However, there are also plenty of captivating wines from the region beside red wine.
Bordeaux is also home to refreshing white wines produced from Sauvignon Blanc and Sémillon grapes, as well as Sauternes, the world’s finest dessert wine.
We hope you will join us for this month’s seminar as we introduce the hidden charms of Bordeaux.
| Date and time | : | May 27 (Mon) 19:00~ |
| Price | : | 10,000 yen (incl. tax and service charge) *Price includes wine and meal |
We offer a special plan to the members of Diners Club, an official partner of Benoit.
Official Diners Club website >>
