Les Enfants Gâtés is a French restaurant located between Daikanyama and Shibuya. It is nestled in a really quiet street, away from the hustle and bustle of Shibuya’s hectic crowd. The restaurant’s specialty is terrine, which is a dish made by layering and cooking meat, fish or vegetables in a ceramic pot.
The Atmosphere
The outside of the restaurant is misleadingly simple. Once you step in, you realize that the place is actually fancier than it looks. It is not like the interior is all marble and white, but the way the staff greets you in impeccable suits does set the tone. Les Enfants Gâtés can be translated as ‘The Spoiled Kids’, and you can immediately tell that this is how the restaurant wants to make you feel.
I took this picture before the beginning of the service, it usually gets full!
The atmosphere is quite intimate. Most tables seat two or four, so I would recommend going there for a special date or gathering. There are only 24 seats, so it is better to book a table beforehand. My boyfriend took me for lunch on my birthday. It was nice but very quiet at times, which made me feel slightly uncomfortable at first, but I got over it pretty quickly.
The Food
Les Enfants Gâtés is run by Chef Matsuzawa. It has been awarded one Michelin star for the past 13 years. For lunch, you have two options. We chose the 6 course meal ‘Menu Bonne Terrine’ (6,400 yen), but there is also a more affordable 3 course meal called ‘Menu Terrine’ (3,000 yen).
As you may know, Japan gets pretty serious when it comes to its 4 seasons. Every season comes with its specific activities, trees, flowers and dishes. As a foreigner, it is one of the things I really love about this country. Obviously, great chefs always hunt for seasonal, fresh and local ingredients. But I think it is fair to say that great Japanese chefs are even more intense when it comes to seasonality, and Chef Matsuzawa is no exception.
Amuse-bouche
Taro and Lotus Root Cromesquis topped with Scallop Tartare
I went to Les Enfants Gâtés in October and the amuse-bouche was incredibly beautiful. Its meticulous presentation with red autumn leaves was a great seasonal statement. It was both a visual and gustatory experience. I really liked the scallop tartare, but I found the cromesquis (small croquette) a bit bland despite their deep black color.
Petite Terrine
Shiitake Mushroom, Autumn Swordfish and Yam small Terrine served with Smoked Cream and a Green Pepper and Onion sauce
The Petite Terrine was another visual delight. The way each ingredient was layered made it very easy to taste how fresh and savory each bite was. The sauce and cream paired perfectly with the mushrooms and the swordfish. The pink pepper pleasantly accentuated the flavors of the terrine.
Terrine
Smoked Deer from Nagano, Foie Gras and Nut Chutney Terrine served with Rhubarb, Ruby Onion and Pomegranate
Terrine
Warm Duck Leg Confit and White Beans Terrine
I had the Smoked Deer and Foie Gras Terrine and my boyfriend had the Warm Duck Leg Confit Terrine. They both tasted amazing, but I have to say that I was rather impressed by the warm terrine and I probably would have enjoyed it more. I found the foie gras a bit mild, however, the rhubarb and pomegranate were absolutely divine and blended very well with the terrine.
Main
Roasted Black Pork Shoulder from Kagoshima served with Violet Mustard, Chanterelle and Peanuts
The main course was amazing. I would like to say that my favorite dish was one of the terrines, but the Roasted Pork Shoulder stole the show. The meat was perfectly cooked, tender and juicy. The peanuts added the right amount of crunchiness to balance with the softness of the meat. I would gladly have had more!
Dessert
Ginger Bread and Banana Mousse Terrine topped with Cacao, Coffee and Honey Truffle
The dessert was the perfect closure to a delightful meal. It also came presented as a terrine and the balance of each ingredient was on point. The banana mousse was light and paired well with the ginger bread layered at the bottom. The honey truffles were subtle but added a nice crispy touch. The chocolate ice cream was flavorful, yet not overpowering. Even though I am not so much of a dessert person, I truly enjoyed this Ginger Bread and Banana Mousse Terrine.
For drinks, we had a glass of champagne as an aperitive, which went very well with the cromesquis. We enjoyed the rest of our lunch with a glass of red Bordeaux. The entire meal was fantastic and the service flawless. The menu ‘Bonne Terrine’ also comes with a soup before the main and some migniardises (bite-sized sweets) served with coffee or tea after dessert.
Overall
I really liked how beautiful each dish looked and how the flavor combinations were carefully considered in order to bring out the best of each ingredient. I would highly recommend Les Enfants Gâtés to whoever wants to experience high quality cuisine at a reasonable price.
Les Enfants Gâtés
Opening hours: closed on Mondays (or Tuesdays if Monday is a public holiday), open from 12:00 to 14:00 and 18:00 from 21:30
Website: click here
Address: 2-3 Sarugakucho, Shibuya City, Tokyo 150-0033
Telephone: 03-3476-2929
