Menu with $110 dirt: Ne Quittez Pas French cuisine uses high-quality black dirtBy Alex Jusi Madlangbayan on Jan 26, 2013 in Asia, Business, Food, Lifestyle, Recipes, World •
A menu with $110 dirt was unveiled by a French restaurant in the Gotanda district of Tokyo, Japan.
Rocketnews24 reported that Ne Quittez Pas now offers a French cuisine that uses actual dirt as a key ingredient.
Reports say that the unique ingredient is a special black soil taken from the Kanuma, Tochigi Prefecture.
The French restaurant reportedly assures its customers that the high-quality black dirt, supplied by Protoleaf, has been tested for safety and do not really taste like dirt.
Ne Quittez Pas‘ idea of using dirt in their menu started when Chef Toshio Tanabe won a TV cooking contest with his signature dirt sauce. Tanabe, a former professional boxer, trained in France and worked at several Michelin-starred restaurants. He reportedly opened Ne Quittez Pas in 1994.
The $110 dirt menu is made up of three courses and a dessert that include the following:
- First course: potato starch and dirt soup
- Second course: salad with “vegetables like eggplant, tomato and turnips grilled and served with a dressing made from dirt and a fine powder made from ground popcorn”
- Main course: aspic made with oriental clams and the top layer of sediment, and a dirt risotto with sauteed sea bass and burdock root
- Dessert: dirt ice cream and dirt gratin followed by dirt mint tea
To avail of the Ne Quittez Pas’s dirt course, reservations must be made at least one week in advance.
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