Events at Le Pré Verre Tokyo

A lot animation at Le Pré Verre Tokyo !

Itinéraires at Le Pré Verre

Le Pré Verre welcomes Sylvain Sendra, the young talented Chef of parisian restaurant Itinéraires at Paris, for a week of discovery.

From May 15th to 24th

The association « Chefs à l'ardoise » grouping chefs using blackboard as a mean to write menus, welcomes Sylvain Sendra at Le Pré 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.

The restaurant Itinéraires

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 Châteaux “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 11th 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 Sarah, 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 5th district of Paris by the famous restaurant guide Gault & Millau.
• Elected as Best Bistro of the year by the American Gourmet Magazine

Le Pré Verre will be delighted to have you discovering Sylvain Sendra's sensational cuisine, the characteristics of which meet those of Le Pré Verre : Originality and friendliness

For this occasion the menu will change

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, The Taste of real stuff

Le Restaurant Le Pré Verre　welcomes from Fébruary 27th to March 8th, yhe most prized French Charcuterie (Porc Products) maker

The way to 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.
Diplomas and qualifications

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

Special menu "Charcuterie festival"

For this occasion Mr Siegler will prepare us his original dishes based on charcuterie and others inspired by Le Pré Verre and its spices. The menu a la carte main courses will change for the following dishes :

Starters

• Sardine and eggplant terrine
• Five different delicatessen, (garlic sausage, dry sausage, chicken liver terrine, 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 sauce cumin cremee 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

Annual Natural Wine Salon

Saturday, January 24th, 2009

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 le Pré Verre.

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The Vintners

• Alsace : Domaine Barmès Buecher François et geneviève Barmès Buecher
• Loire : Sancerre et Coteaux du Giennois Domaine Balland Emile Balland
• Vouvray : Domaine Champalou Didier Champalou
• Anjou et Coteaux de l’Aubance : Domaine Richou Catherine et Didier Richou
• Sud Ouest : Fronton Château Plaisance Marc Penavayre
• Bourgogne : Chablis Domaine Moreau Naudet Virginie et Stéphane Moreau Naudet
  Pouilly Fuissé et Viré Clessé Domaine Jeandeau Denis Jeandeau
• Rhône : Côtes du Rhône Domaine Saladin Elisabeth Saladin
• Languedoc : Coteaux du Languedoc St Georges d’Orques Domaine Henry François Henry

To know more about our wine growers on the web site Chefs à l'Ardoise [fr]

Download this program in japanese, french and english on format Adobe pdf Natural Wine Salon [ja-fr-en]

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Edith Piaf at Le Pré Verre

On November 1st, Le Pré Verre Tokyo blew its first candle

Omotesando is in emotion, Already one year ago the restaurant is opened in Tokyo !

To celebrate this first birthday, the singer Clara Quennefranc, one of the interpreters of the film "La Môme", comes to sing us Piaf, from October 29th till November 1st.

See all the photos in the pictures gallery of Le Pré Verre Tokyo

"Her soprano's stamp touches you in its cherub of Mozart's interpretation as much as when she sings Kurt Weill of Jenny Seeräuber's sight. In spite of her university singing and her music group, Clara feels most at home when she sings in streets.
When you go to "Coquelicot" ("Poppy"), the legendary bakery on the Hill of Montmartre, you can have the privilege to appreciate Clara's performance in the corner of the street of Abbesses and street of Ravignan..."

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L'Avant-Goût

The club "A l'Ardoise", the Franco-Japanese Club of the chefs who present their bistronomic cuisine menu on a blackboard, is organising its 1rst event in Tokyo.
The club is handing the keys to the kitchen of the restaurant Le Pré Verre Tokyo [ja] over to Christophe Beaufront of L'Avant-Goût in Paris [fr] from May 16th to 25th 2008

You can read the narrative of this adventure : Christophe Beaufront in Tokyo [fr], or, the spécial page Club à l'ardoise [ja-fr].

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