【北海道旅飯】本当は教えたくない札幌の隠れ家ビストロ！肉マニアのフレンチシェフがお手頃価格で本格料理を提供。最大30種類のワインビュッフェ／北海道グルメ
店名：肉×ワインビュッフェ Bistro CinqCes ビストロサンクシー
場所：〒060-0062 北海道札幌市中央区南2条西6丁目17番2 トシックス2・6ビル1F
https://maps.app.goo.gl/a2h4BoYXKEHNjhXK7
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【旅飯 – Gourmet Travel Hokkaido -】は、北海道の地元民に人気の飲食店のみ紹介しています
Recommended are meat dishes! A close look at “Bistro Cinq Ces” , where the French-born chef, who is a meat enthusiast, offers authentic cuisine at affordable prices! The wine buffet with up to 30 types is also very popular, catering to a wide range of people and age groups, from individuals to groups .
Walk along Tanukikoji in the center of Sapporo, Hokkaido. If you walk for about 1-2 minutes towards Sapporo Station between Tanukikoji 6-chome and 7-chome, you will arrive at “Bistro Cinq Ces”. The sous chef is on duty. Turn on the lights and start preparing.
It is the store manager’s job to put up signs. It’s very skillful. This is the exterior of the store. The French flag is the landmark. A popular bistro where you can enjoy authentic cuisine at affordable prices. There is also a takeout menu.
Now, let’s take a look at the food preparation and opening preparations. The owner chef is on duty. We prepare dishes using various types and parts of meat. Simmer for 3-4 hours to soften, then chop into pieces to make patties. Cut the vegetables used for the sauce.
Make American sauce using a large amount of shrimp heads and shells. On this day, wild sea bass arrived, so we removed the scales and processed it. First, remove the head and grate it cleanly. After removing the skin from the flesh, wrap it in kelp and let it rest.
Keep the fonds de veau, Américaine sauce, and pâté pots on the fire all the time. Add tomatoes and simmer further. The store is also ready. We use a lot of potatoes anyway. Potatoes, such as fries and purees, are great. Prepare the caster while checking the reservation status.
Next is the preparation of the wine buffet. Chill white wine, sparkling wine, homemade sangria, etc. with ice. Peel and cut the potatoes and cook in a convection oven. Prepare vegetables, meat, etc. Rub the chicken with herbs and spices to infuse the flavors. Just before the store opened, things started to get hectic.
We will communicate with you to confirm reservation status, etc. The fond de veau, which will be the base of the sauce, is now ready. On this day, the owner/chef prepared meals for us. Pasta with garlic and oil. The potatoes caught fire.
We carefully consider the ingredients when making our dishes so that no ingredients are wasted. It’s finally time to open. Wine buffet with up to 30 types. It’s fun to choose. Make potato puree. Cut the meat to place on the platter. Add seasonings and fresh cream to the melted butter and add the potatoes.
Add the potatoes and blend with a blender until smooth. Confirm your reservation and prepare the course appetizer. Assorted meat only! Don’t worry, there is also a fish menu. The potato puree is ready. The special green onion sauce is mainly used for cold meat dishes. Prepare for carpaccio. Preparation of foie gras.
Cut to a size that stands out. Season and prepare. The dessert of the course meal can be changed to a “dessert plate with a message” by making a reservation in advance. It is written very carefully and in beautiful handwriting. Prepare meat for signature menu items.
Check out the pot for the patties. feel well. The American sauce is almost finished. The filtering process seems to require a lot of effort. Cut vegetables for pickles, salads, and garnishes. This is Saumur liquid for homemade bacon. Customers who have reserved drool chicken for appetizer are coming to our store one after another.
Lentil Vinegar Salad The vegetables have been cut. Our signature menu item and the most ordered item is “Bistro 3 Meat – Assortment of 3 kinds of satisfying steaks.” After browning the surface, slowly heat the dish in a convection oven. Thicken and smooth the strained American sauce.
If you tell the staff your preference, they will choose the recommended wine for you. A hearty meat platter! Angus beef sagari, Sangen pork shoulder loin, and homemade herb chicken ! A huge parade of meat! ! Meat-filled bolognese lasagna
An original dish made with par-boiled soft potatoes, béchamel sauce, meat-filled bolognese, and topped with cheese. We have an extensive drink menu that you can enjoy to go with your food. In addition to beer and wine, we also have a wide selection of cocktails and soft drinks.
Low-temperature-cooked beef tongue sushi is one of our most popular menu items. The most ordered “Bistro 3 Meat” fresh fish carpaccio salad with a huge amount of vegetables! The carpaccio, which took a lot of effort to season with kelp, and the beautiful colorful seasonal vegetable salad are completed.
An assortment of popular charcuterie such as liver pate and pate de campagne. Fish dishes are also available upon request. The fresh fish purchased that day is grilled until the skin is crisp and the flesh is tender. Today’s fresh fish poélé beurre blanc sauce is complete. Bolognese Garlic Rice
Limited Time Recommended Menu “Low-Cooked Ezo Deer Liver Sashimi” is exquisite! ! The meat plate is very popular. Anchovy garlic potatoes are the perfect combination of salty anchovies and garlic flavor. Foie gras x beef cheek Rossini is a specialty dish. The red wine and fond de veau sauce is definitely delicious.
This is horse sashimi yukhoe. Beef tongue sashimi cooked at low temperature is eaten with lemon and sesame oil sauce. Rich Americana pasta with shrimp and large clams Take it out once so it doesn’t get too hot. The Américaine sauce, made from clam stock with the flavor of shrimp, will whet your appetite.
Add the pasta to the thickened sauce. The scent of shrimp is amazing! A very luxurious pasta is completed. Warm the beef cheeks in red wine, fond de veau sauce, and foie gras sauce, then place on top of sweet potato puree and pour the sauce over.
The popular menu since our founding, “Foie Gras x Beef Cheek Rossini” is now complete! The meat dishes will still explode. Brown the surface and put it in the convection oven. “Bistro 5 Meat Plate” with 5 types of meat, full of volume.Slightly heat the oysters and shrimp and then take them out.
Spread the soup stock with bouillon and combine with rice and Américaine sauce. Make risotto by adding seasonings, fresh cream, and cheese. Finish by adding oysters and shrimp. Let’s make a French-style pizza called “Porcini Mushroom Cream Tart Flambée”. Spread porcini mushroom cream on the dough, sprinkle with cheese and bake in the oven.
The tarte flambée has been baked. The aroma of fragrant cheese and porcini goes very well with red wine. “Bistro Thanksy” is loved by people of all ages!