Bistro relume is a hidden French restaurant located quietly next to the lush Benten Park along the Miyagawa River in Shimoyoshida, Fujiyoshida City, Yamanashi Prefecture. Opening on April 2024, 4, the orange awning stands out against the chic black exterior.

After taking off your shoes, you will find a small space with 5 counter seats where you can stretch your legs and 4 table seats facing the wall. The cozy atmosphere overturns the concept of "French" in a good way, making you feel at home.
The menu written on the blackboard includes country and local cuisine from all over France, as well as a wide selection of wines, beers, craft gins, and more!

The French cuisine created by Chef Misaki Chaya, a native of Otsuki City who worked at an auberge for many years, takes you into the world of regional French cuisine where you can feel the terroir cultivated in each region. One of them is this putty. Chef Chaya learned this recipe from his grandmother who took care of him when he lived in the south of France, and he named it ``Pate de Grand Mer'' (*Grand Mer means grandmother in French) out of respect.
Pair with Pommard Les Combes by female winemaker Agnès Paquet. Its bright aroma and strong flavor are perfect for pate.

I wanted to eat pâté de grand mer, but since it was lunchtime, I chose the hamburger steak, which is said to be the strongest starter, from the lunch menu where you can choose a main dish♪

Lunch includes an assortment of appetizers and today's soup! ...Isn't this appetizer a bit too luxurious?

Oh my God! This is Paté de Grand Mer!! Yay!
It's smooth but has a firm texture, and although it's simple, it's a masterpiece that clearly shows the personality and skill of the maker, and you can't help but fall in love. Kyoeido's K23FY red is a rare pairing that may be the last.
``The main dish for lunch is not limited to French cuisine, but rather Western dishes such as hamburgers, hashed rice, and curry, on a whim.However, to compensate for this, we make sure that appetizers allow you to experience local French cuisine in a small way,'' says Chef Chaya. The content changes from time to time, but that's part of the fun.

The hamburger steak is topped with plenty of homemade demi-glace sauce. We adjusted the simmering time to make it easy to eat and refreshing, and added miso as a secret ingredient. This is the exquisite sauce that has impressed many gourmets at Auberge.

The hamburger steak is plump and glossy, and no spices are added to prevent the taste of the meat from disappearing. Keep it as simple as possible and make it as meaty as possible...The skill of making the most of the ingredients shines through.

"Bistro relume" is an extension of everyday "meal" without having to worry about it. It's no wonder it's crowded with locals who come here on foot. Come here to experience France's rich food culture, where terroir is as much a part of the food as it is the wine.