We had a family dinner at Restaurant RPR in Urawa. This is a French restaurant where my mom and sister go to regularly. I enjoy eating at this neighbor French place every time I come back to Urawa, because the food is very authentic modern French (run by a talented young chef who has won different international awards) and their sommelier, Fujishima-san, is very nice.
Pictures of some of the dishes we had this evening...
Amuse-bouche...Boudin Noir really hit my spot.
This is the wine we byob'ed; Veuve Fourny & Fils, Champagne Extra Brut, Rose "les Rougesmonts" 1er Cru (Vertus). I was so excited to taste this special rose. Only 1,800 bottles were made. The wine is from the village of Vertus of Cote des Blancs, where you can find premiun Chardonnay. Instead, this wine is made from 100% Pinot Noir from a single vineyard, "les Rougesmonts" (red mountain), which is on the steep slope with the great sun-exposure. Deep rose color with the deep aroma of berry, fresh ripe tomato, minerals, etc. The attack was fresh with the distinctive acidity and elegant complexity. The finish was extremely dry. Amazing wine which went perfectly with the amuse-bouche as well as the first course.
Tarte friand a la crabe sauce coralline (crab and tomato tart with shell fish sauce).
Ravioli, and pumpkin soup (forgot all the special details...!).
Bar farci au fenouil sauce noilly prat (sea bass farci with fennel sauce)
Cotelettes de pigeonneaux a la nesles (pigeon, stuffed with foie gras and veal)
Dessert...Mont Blanc.
1998 Chateau Capbern Gasqueton (Cru Bourgeois Superieur, Saint-Estephe). This chateau is owned by Ch. Calon-Segur. 60% Cabernet Sauvignon, 30% Merlot, 10% Cabernet Franc. We had this wine with both the fish and the pigeon courses and it worked with both so well. Obviously, it went even better with the pigeon and I was so elated by the pairing. I wanted to say the pairing was perfect with no error margin.
We had such a happy dinner. The dishes were so special, and the wine pairing was great! I kept revisiting the flavors every dish in my head in the taxi on our way back home.
