ビストロボルドー

Nagasaki Kurosaki 1958

● Cooking at Oehara Hospital

● Snack cafe "Koma"

● Steakhouse "Izumi"

● Restaurant "Copen"

● Restaurant Maruzen

● Wedding hall “Royal”

● Restaurant "Alpine"

60 years ago, when our chef's father was working at an officer club called `` Silverdara '' in Kobe, in front of foreigners to serve cold rice, `` Pirau '' in Turkey We devised a dish "Turkish-style rice" that resembles the dish.

Initially, the wine was colored with saffron in the wine, but it was colored with turmeric because it smelled saffron.
However, it is said that it is powdery this time, and it is delicious if it is colored with curry powder.
Next, he said he wanted a side dish and added spaghetti and tonkatsu.

The dish “Turkish-style rice”, designed to resemble the “Pirau” in Turkey, is the root of the original Turkish rice.

To Nagasaki in 1958. After a while, I became friends with Chief Matsubara of the restaurant “Maruzen”.
Nagasaki told me that when Mr. Matsubara was hospitalized and our chef's father worked as a help chief, the manager of Restaurant Maruzen asked me if there were any interesting dishes. It will be a chance to spread.

After Matsubara's discharge, “Turkish-style rice” will appear on the menu of the restaurant “Maruzen” for the first time.
At that time, the dry curry and spaghetti were halved, a tonkatsu was placed, and the cocktail sauce and demiglace sauce were hung.

“Turkish-style rice” devised by our chef's father is an original cooking method, arranged in bistro Bordeaux original. As one of Nagasaki's special products, we have devised a wide variety of Turkish rice so that customers all over the country can come to Nagasaki.

Please enjoy the "Turkish-style rice" packed with the thought and history of our chef's father.
We look forward to welcoming you.