Lunch menus 30thNov ~ 06Dec

Please click below to read our lunch menus !

「227menu_10_15_nov.pdf」をダウンロード

menu a la carte from November 10th to December 25th

Please click here to read our menu a la carte from November to December

「menu_game_meat_le_preverre.pdf」をダウンロード

ALSACE TRADITIONNAL CUISINE

Ｐｌｅａｓｅ　click below to read informations about our culinary event of  october !

「alsace_event_pre_verre.pdf」をダウンロード

Monthly thematic menu : Bresse Poultry

Every month the Pre Verre propose you a thematic menu about one product or one area dishes

Monthly thematic menu

June 5th ~21th

BRESSE POULTRY

Starters

Bresse poultry breast carppaccio, beets and ginger

Foie Gras Bresse poultry jelly, lemongrass flavour

Main courses

Black cardamone flavoured Bresse style knucke

Basque style Bresse poultry fricassee, Ras el Hanout flavours

To know more about the specificities of the Bresse poultry please click here

http://www.pouletbresse.com/ang.pdf

on coming Pre Verre Annual Event !

    Pre Verre annual EVENTS

　　　　            　    FROM  MAY 15^th to 24^th

LE PREVERRE WELCOMES Mr SYLVAIN SENDRA THE YOUNG TALENTED CHEF OF THE PARISAN       

                       RESTAURANT ITINERAIRES

                                                 Chefs a l’ardoise

The association “chef a l’ardoise” grouping chefs using blackboard as a mean to write menus, welcomes  Sylvain Sendra at Le Pre Verre Tokyo.

The vocation of the association is the international exchange : to unify under a blackboard the different trends of contemporary or traditional bistrot cuisine and to promote the quality of products made in the respect of natural ethics from  food to wine .

www.chefs-alardoise.com/

Chefs  à

L’ardoise

                          -ITINERAIRES - (Itineraries)                              

                     A  shortcut toward immediate pleasure

The restaurant is ran by the young couple Sarah  and Sylvain Sendra whose happiness and desire to make people happy shows through the entire restaurant  from food to decoration.

This one is made of raw stone and wooden pieces  of furniture is simple and soothing and is the perfect reflexion of the Sylvain’s culinary confidence and Sarah’s warm and breezy service.

                          Far from the beaten path

Creative and dynamic, the Itineraires cuisine has a modern French base with Mediterranean influences and is also largely opened to the world through the using of ingredients from different countries.

Tasty, it offers surprising harmonies with unexpected ingredients always perfectly  combined in order to astonish and give much pleasure like, for instance, “Cauliflower and mango crab cappuccino”, or the “Vanilla flavoured celery and Scallops”…

Its apparent simplicity and its accuracy to the ingredients make of it a source of surprises and fun .

                           The itinerary of a talented kid

                                   The background

After graduating school Sylvain has followed a way which brought him from perfumed and spiced Mediterranean flavours at for instance the Relais et Chateaux “La Chevre d’Or” (2 star restaurant in Ezes, Provence), then he turned to a vegetables and season products oriented cuisine at the London restaurant “Roussillon” (1 star Michelin ).as rotating kitchen section chef

In 2001, He definitely went in for seeking of new savors through working in “fusion-food” restaurants like the Very Parisian Café Puce and the restaurant Gusto Paris 11^th district) specialized in high class gourmet Tapas that he co-founded in 2002 and directed the kitchen..

From 2004 to 2007 he ran with his wife, a 26 seat small bitrot like restaurant called “Le Temps au Temps”. There he asserted his model based on a healthy modern French cuisine including unusual elements of taste

For two years now he peacefully goes  along with an itinerary taking shape day after day ….

Some of his last awards

2008 winner of the Contest “ Rising stars of g astronomy “organized by Champagne Jacquart

2009 elected best bistro of the 5^th district of Paris by the famous restaurant guide Gault & Millau .

     Elected as Best Bistro of the year by the American Gourmet Magazine

Le Pre Verre will be delighted to have you discovering Mr Sendra’s sensational cuisine, the characteristics of which meet those of the Preverre  :

                                     originality and friendliness.

For this occasion the menu will change for the following dishes

Starters

Lemon clam and mushroom carpaccio

Soft-boiled egg, sweet corn cream and grilled bacon

Green asparagus and foie gras French dressing

Sardine rillettes, gherkin sorbet

Cauliflower and mango crab cappuccino

Pistachio chicken pie

Main-courses

Duck breast ,  beets and raspberries

Vanilla flavoured celery and Scallops

Beef cheeks cooked in two textures, French frites

Chicory sea bream, coriandre and beets

Porc filet mignon , Swiss chard polenta

Guinea fowl fricassee, sweet potato croquette, mustard zabaglione

Desserts

Passion fruit and cucumber surprise meringue

Itineraire personal interpretation of Mont Blanc

Pistachio raspberry macaron

Chocolate millefeuille, vanilla and rhubarb

CHARCUTERIE FESTIVAL from February 27th to March 8th

CHARCUTERIE FESTIVAL
Le Restaurant Le Preverre 　welcomes From February 27th to march 8th
The most prized French Charcuterie (Porc Products)maker
The Taste of real stuff　　　　　　　　　　　　　　　 　
THE WAY TOWARD PERFECTION
Mr Siegler began his career in the city of Munster ( Alsace) where He learnt the basic knowledge and rigor to make Alsacian delicatessen. That is also where he learnt some of the fabrication secrets he uses now.
At 21 he comes to Paris and works successively for two delicatessens, both directed by former MOF (Best French Crafstman)Millot in Vanves for 4 years and Couesnon, where he directed 20 persons at the “laboratory” for 3 years. After being himself to the final level of the MOF contest he opens his own delicatessen shop in the Loire area and starts to study the local charcuterie that he manages to master to the point of being prized seven times in the regional professional contest. In 1990 he settles in Angers city located on the riverside of the Loire and begin to cumulate national as well as international professional prices and trophies.
　　　　　　　
TO TAKE THE BEST FROM THE INGREDIENTS
Mr Siegler thinks that no modern technique can respect and fully express the qualities of the ingredients as well as the hand of man can do. He uses, with the full consciousness of their accuracy, the traditional French values in the processing in order to keep the genuine characteristics of his high quality material. According to this way of thinking the cooking time can be 18hours , Andouillettes are hand stuffed in order not to destructurate its content, bouillons bases are made with real bones, all are home made…..
The quality of his ingredients and his high creativity fed with his never ending quest of new savors brought him toward tasty genuine creations as the vegetables black pudding (boudin) , green tea white pudding , oyster and tofu layers with fresh lemongrass soy bean cream pudding, sardines bases “healthy” terrine….
The acknowledgment of professionals and individuals for his talent will be very easy for him to demonstrate from February 27th to march 8th
For this occasion Mr Siegler will prepare us his original dishes based on charcuterie and others inspired by the Preverre and its spices. The menu a la carte main courses will change for the following dishes :

Starters
Sardine and eggplant terrine, five different ( garlic sausage, dry sausage, chickenliverterrine, ham fried in breadcrumbs, Gogue (large sausage))
Muzzle in jelly salad, french dressing
Guinea fowl galantine (pate) with pieces of foie gras
One hundred year stock
Egg and meat pie, sate flavored rouille
Brittany style meat pie, walnut bread

Main
Stuffed pig feet, chickpeas puree
Three meat beackehoffe pie
Alsacian style flaky pastry meat pie, creamy cumin sauce, green cabbage
Ham and, apple and bacon gratin
Sate pudding and white pudding , smoked mashed potatoes
Foie Gras stuffed salmon , red rice,
Lorraine meat pie , fenugreek flavored vegetable stew

Pre Verre Big Wine Testing

The Pre Verre
Annual natural wine Salon

Like last year in January we hold a Natural Wine Salon in order to give you the opportunity to have a good time tasting natural flavours and have a better understanding of the nature wine making process and philosophy through direct dialogue with vitners.
Height in those we have a long acquaintance and friendship are here in japan to share their experience and emotions toward wine in the friendly atmosphere of the Pre Verre.
Translations in japanese and english for vitners in trouble with foreign languages

January 24th 2009 Saturday
15h17h30
Wine Testing afternoon
\1000 charge including Pre Verre apetizers

18h00
Diner with the vitners
Fixed menu including free wine 7500yen
[ 6500 yen for persons who have been to the afternoon wine testing ]

January 25th Sunday 11h30-15h00
Wine testing lunch
Wine testing (all wines, free quantity ) 1800yen
[1500 for persons having lunch ]
Lunch course from 1950 yen
Our Bakery Kayser and our cheese provider will be here for our complete pleasure

The Vitners
Alsace Domaine Barmes Buecher Francois et genevieve Barmes Buecher
Loire Sancerre et Coteaux du Giennois DomaineBalland Emile Balland
Vouvray Domaine Champalou Didier Champalou
Anjou et Coteaux de l’Aubance Domaine Richou Catherine et Didier Richou
Sud Ouest Fronton Chateau Plaisance Marc Penavayre
Bourgogne Chablis Domaine Moreau Naudet Virginie et Stephane Moreau Naudet
Pouilly Fuisse et Vire Clesse Domaine Jeandeau Denis Jeandedau
Rhone Cotes du Rhone Domaine Saladin Elisabeth Saladin
Languedoc Coteaux du Languedoc St Georges d’Orques Domaine Henry Francois Henry