Cuisine of Niigata
Sautéed Veal Fillet with braised Oyster Mushrooms and Echigo Chardonnay Wine Sauce and Truffle and Basil accents
The tender and moist veal fillet is accompanied by white kidney beans stewed with tomatoes and vegetables. It is served with an Echigo white wine and font de veau based sauce, which features a delicate hint of saffron and the aroma of truffle oil and Provence olive oil.
Conger Eel and Foie Grois Millefeuille with caramelized Niigata Le Lectier Pears
This dish features layers of grilled conger eel that have been marinated with nine spices and pan-fried foie grois. It is served with caramelized Le Lectier pears, a Niigata Prefecture specialty.