Served at
TrompetteA French-style bistro in Matsue, Japan, known for its hearty dishes and generous portions. It reopened in April after renovations and previously operated in Tokyo.
A large and varied appetizer platter served at Trompette, featuring local fresh vegetables, prosciutto, pickles, terrine, liver pâté baguette, and confit.
A charcuterie board is a serving of appetizers, typically presented on a wooden board or stone slab. Originating from France, the term historically referred to cold meats. In North America, it has evolved to commonly feature a selection of preserved foods, including cured meats, pâtés, cheeses, and crackers or bread.
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A French-style bistro in Matsue, Japan, known for its hearty dishes and generous portions. It reopened in April after renovations and previously operated in Tokyo.
Head chef and owner of Where There’s Smoke in North Yorkshire, offering culinary advice on using leftover wine.
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