Steak Frites in the Four Seasons Hotel !

by Kazu

After "the Amuse",  steamed mussels followed. It was named "Moules Marinieres".  It was a pity that the mussels were not from Hokkaido but the quality of the them were what I had craved for. It was so delicious. 

The chef showed his high degrees of skill with the top-quality beefsteak.The sauces were peppercorn sauce,Hollandaise and Cafe de Paris Butter. I thought Hokkaido also needed this level of art culinary delights.

To be surprised, the steak was Hokkaido DairyCow Ribeye Steak! We were so pleased to see the top-quality Hokkaido beef was artistically cooked and it made other guests so happy too.