White Armor Plate: Sauce Chevreuil is a dish that Eishi Tsukasa cooked during the 5th Bout of the Régiment de Cuisine. It is also Eishi Tsukasa's specialty.


By using the salt crusting method, Eishi was able to concentrate the delicate flavors, juices and blood of the venison to its most delicious form. The dish is so beautiful, that it made Anne hesitate to eat it. With the consumer eats this dish, the flavor echoes across the mouth and nose, resulting in the deliciousness attacking every sensory organ in the human body. And when combined with Rindō Kobayashi's Mushroom Mille-Feuille~Stuffed with Duxelles~ it can take the consumer to The Gourmet Eden!


  • Venison Roast
    • Salt Crust (White Armor)
      • Salt
      • Egg Whites
      • Flour
  • Garnishes
    • Cloud Ear Mushrooms (Dried)
    • --TBA--

Gallery Edit

Real FactsEdit

  • Venison is the meat of a deer. Venison can be used to refer to any part of the deer, so long as it can be consumed, including the flesh and internal organs. Venison, much like beef, is categorized into specific cuts, including roast, sirloin, and ribs.[1]
  • Salt Crust Baking refers to a technique wherein salt mixed with egg whites is used to envelop and encrust something before baking. It prevents the juices of an ingredient from escaping, and concentrates its deliciousness. It is said that Toyotomi Hideyoshi would always eat sea baked sea bream before leaving on a military expedition to ward off corruption among his ranks.
    • The salt crust ensures heat is presented to the ingredients ever so slowly and gently, similar to caressing hands.The deliciousness of the juices inside also quietly builds and right before serving the dish, cracking the crust completes the experience.

Trivia Edit

  • Chevreuil is Deer in French, so in other words it's translated name is "White Armor Plate: Deer Sauce".


  1. Wikipedia Page on Venison
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