My Go-To Café: Bistro Quatre Avril – Visual Lunch Diary, Part Two ♪
Plump, Thick-Cut Steak with a Generous Serving of Vegetables
A hearty steak made from thick, energetic cuts of beef—always cooked to perfection and served with a sauce that changes every time and never fails to impress. Instead of fries, the chef pairs it with tender roasted potatoes, a small touch that shows his care for balance and well-being.
One of the desserts that day was a cake made with 夏みかん (natsumikan), a Japanese summer citrus fruit. The chef always works with seasonal ingredients, creating desserts that are both original and full of character.
Juicy Tomato Farcie (Stuffed Tomato) with Rice and Vegetables
One of the restaurant’s signature dishes, the Tomato Farcie (Stuffed Tomato), is a traditional dish from southern France. It combines the gentle acidity of tomatoes with minced meat—fresh, comforting flavors, paired here with rice for a delightful twist. A little taste of luxury in everyday life.
It was a lovely strawberry bavarois, with a soft cake base and a bright, sweet-tart sauce that made the plate look as beautiful as it tasted.
How was it? I’ll keep sharing my Quatre Avril Visual Lunch Diaries, so stay tuned! If you missed the previous one, take a look here: Visual Lunch Diary: 3 Main Plate Highlights from Bistro Quatre Avril
◆ Quick Update ◆
I recently upgraded my gear—now using a new MacBook Air M4 and a Galaxy S25. The S25 isn’t fully supported yet by Biglobe Mobile (my mobile carrier), so a few functions are still acting up, but I’ll see how it goes. Can’t wait to get comfortable with both and make them a natural part of my life.
