"Meat of France" exhibition held at Shinjuku Isetan. Secret recipes of Gilles Verrot, one of Paris' top three meat artisans, are recreated for the first time in Japan!（12/18）
Charcuterie (processed pork food) (photo is for illustrative purposes only)
La Boucherie du Boupa's "Five Varieties of Charcuterie"
(Left) Fromage de Tête by Gilles Verot x Metzgereiksuda, (Right) Charcuterie Plate by Gilles Verot x Metzgereiksuda
Bellota Bellota's Iberian ham
Couture's "Hand Drip Coffee" and "Croissant à la Rose"
Poilane Tartine Bar's Salmon Tartine
Rituel's "Escargot Chocolate Pistachio"
Yoshinori Asami's "Plantanier"
Saint-Marcellin and Bigorre Pork Tartine from Poilane Tartine Bar
Macaron Dobouleh's "Macaron"
La Boucherie du Boupa's "Dry-aged Beef Pan-fried with Cafe de Paris Butter"
Gilles Verot x Metzgereiksuda Charcuterie Plate
Pierre Oteiza salami selection, Bayonne Ham
Charcuterie and wine pairing (photo is for illustrative purposes only)
(Top left) Sturia Caviar Bar's "Artichoke and Spring Shellfish Coriander Jelly with Sturia Caviar (Supervised by Chef Christophe Poco of Lugdunum Bouchon Lyonnais)" (Bottom right) Sturia Caviar Bar's "Magic Caviar Surprise: Crab and Asparagus Under a Plen
"Exotic" by Asami Yoshino
Yoshinori Asami's "Surije"
Isetan Shinjuku French Week logo
