Margotto BOX
So that everyone in the country can easily enjoy Margot's cuisine at home
"Margot BOX" is now on sale.
All dishes are for 2 people and are vacuum packed and frozen for each person.
It is a content that even one person can enjoy.
Margot Box
Japanese black beef hamburger
Wagyu cheek meat stewed in red wine,
Stewed pork ribs in beer,
Eel Kabayaki from Mikawa Ishiki,
Nara Prefecture Haibara beef consomme soup
¥ 22,000 (tax included and shipping not included)
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Margot Box
* The food in the photo is an image of serving. There is no food garnish.
* The expiration date is stated on the back of the pack for each dish.
Cooking in the microwave is not possible
Japanese black beef hamburger steak
Japanese black beef hamburger
Kumamoto beef, Awa Hana beef, and Kobe premium pork are blended with Margot's original composition to make minced meat.
How to make: Since it is vacuum packed with homemade demiglace sauce, boil water in a pan and heat it in a vacuum packed frozen on medium heat for about 12 to 15 minutes.
How to eat: We recommend that you take out the hamburger steak on a plate and put a fried egg on it.
Pairing: Good varieties such as Grenache and Syrah with condensed fruit.
Braised beef cheeks in red wine
Beef cheek meat boiled in red wine
It is a dish of Japanese beef cheek meat stewed with flavored vegetables and plenty of red wine.
How to make: Frozen, put in vacuum packed in hot water and warm for about 12 to 15 minutes.
How to eat: You can enjoy it as it is, but with mashed potatoes and delicious toast.
Pairing: It goes great with full-bodied red wines like Cabernet Sauvignon.
Simmered pork belly in beer
Boiled pork rose beer
Slowly stewed domestic pork ribs with onions, bouillon, deglazing, and beer.
How to make: Frozen, put in vacuum packed in hot water and warm for about 12 to 15 minutes.
How to eat: Warm it up and take it out on a plate, then sprinkle it with plenty of black pepper.
Pairing: Young Burgundy red wines, Chardonnay solid California white wines go well, and of course beer!
The aroma of eel and sansho --japanese pepper
The scent of grilled eel and Japanese pepper
The eel from Mikawa Ishiki is applied so that you don't feel the bones, steamed plumply, and then baked with Kishu Bincho charcoal.
How to make: Frozen, put in vacuum packed in hot water and heat on medium heat for about 5 minutes.
How to eat: Place it on top of freshly cooked hot rice, make it an eel bowl, and enjoy it hot.
Pairing: Even beer in liquor sake, you intention and the like Ju shake Chambertin of it's red wine Burgundy is fit well.
Consomme Soup of Haibara Beef
Nara Prefecture Haibara beef consomme soup
It has been a specialty since the opening of Margot. Because I make a consomme using the Kunshan cloth soup, sure to eat in your soup sense of a bowl of Japanese cuisine.
How to make: Frozen, put in vacuum packed in hot water and heat on medium heat for about 5 minutes.
How to eat: When it gets warm, transfer it to a large wine glass and enjoy the aroma. Here in Masu enjoy all the same style as Margot the addition of black Toryu marks or white truffle. Please wait a while now so you will be able to be delivery of the truffle.
Consomme soup is very nutritious , so it's great for when you have no appetite or have a hangover!
Pairing: Vodka and aged sherry.
You can also enjoy pairing at Margot with either of these two .
It's full of volume, so even if you enjoy it one by one,
Even if your family enjoys several kinds at once.
May everyone's dining table be brilliant and smile at the Margot BOX.
* The food in the photo is an image of serving. There is no food garnish.
* The expiration date is stated on the back of the pack for each dish.
Cooking in the microwave is not possible