The background in this one was beautiful. And everything looked amazing! I liked the big bowl with the small dessert, just the look, not the fact the dessert was small! Great video!
The main dish #1 (steak with fries/chips) is representative of French bistro cooking. It looks like cafeteria food, and, at most, will have a simple sauce, but everything is perfectly cooked.
Great video Eric it looked like very nice weather for outside eating the food looked so fresh. The steak was a bit over done for me is the spicy mustard as spicy as English mustard because I love having mustard seeds as a texture but English mustard is very smooth keep up the great work
I find international versions of other international dishes to be very interesting. I tried pizza in the Dominican recently, and it was surprisingly solid!
The university of Toronto has a lovely dining restaurant. Very gourmet but the atmosphere is the killer. High ceilings, dark wood everywhere and it overlooks one of the classrooms. I haven’t been there for ages but it’s a treat. Such old buildings are so romantic to me. I might feel differently if I had attended U of T but as a visitor, I loved it. It’s called the Gallery Grill in Hart House. Google it and book a trip to Toronto. ❤❤
The food on the Tokyo U campus gave me an idea Eric, maybe some Japanese colleges or schools have culinary arts programs with dining for the public? It'd be interesting to try out the student chef cooked food. They have a few community colleges around me that have a student staffed restaurant open to the public for lunch. It's a good opportunity to try some good (hopefully) food for a cheap price.
Glad the steak tastes better than it looks! I remember one Eric video.. I think at Komeda’s Eric ordered a steak and sent it back, that was a Ericsurf6 first!
The eggplant dish looked delicious. I am a big fan of eggplant and ratatouille like dishes. I think would have enjoyed that one.😋 The dessert really made me laugh. It looked great but the size of it compared to the size of the plate was a little...😂😅 But I know that fancy dishes are always served in small portions and on a giant plate.
The food looked amazing Eric hello from Torrington Connecticut USA the atmosphere was great very soothing atmosphere and delicious food can't wait for the next adventure you're going to take us on
Look around in your area because French cuisine does not necessarily mean expensive. There was a small local French restaurant called Cafe Monet in Parker, Colorado, that had excellent lunch specials for $8.50 or so (making it less expensive than going to McDonald's). Unfortunately, it closed during COVID.
I thought it was Italian at first! Yea here in Europe they use aubergine egg plant and it has to be moist and mushy that’s how its prepared, otherwise it is like cardboard. By the way if you haven’t earlier check out this Polish foodie presenter he usually travels europe and does his vids for tv but has a phenomenal you tube channel since Covid, Robert Makłowicz
When I was taking French classes in high school (many, many, many moons ago) both of my teachers mentioned that most French folks would eat the salad after the main course. I wonder if that is still true?
During the last 5 years, Japanese wine importers reduced amount of wine imported from France by 15-20%. This has limited the overall availability of French wines in Japan. As a result, other wines (such as Italian, Australian, and U.S.) are being served when certain French wines are unavailable. As of the first quarter of 2024, French wine exports to Japan have begun increasing again, but it may take additional time for availability to normalize.
During the past 5 years, Japanese wine importers have reduced the amount of wine imported from France by 15-20%. This has limited the overall availability of French wines in Japan. As a result, other wines (such as Italian, Australian, and U.S.) are being served when certain French wines are unavailable. As of the first quarter of 2024, French wine exports to Japan have begun increasing again, but it may take additional time for availability to normalize.
