Lunch｜A French restaurant in Ginza, Tokyo

: AMUSE-BOUCHE
OKINAWA KURUMAEBI SHRIMP: CAULIFLOWER MOUSSELINE, GREEK-STYLE FLOWERS, SHREDDED COCONUT
GREEN APPLE JELLY, POINT OF OSCETRA CAVIAR
SHELLFISH VINAIGRETTE WITH REIMS VINEGAR
TSUSHIMA CHICKEN FROM NAGASAKI: TENDER BREAST, CONFIT OF LEGS, PISTACHIO WHITE SAUSAGE
TURNIP STUFFED WITH CHICKEN LIVER ROYALE, APPLE CHUTNEY
SAUCE SUPRÊME, ROASTED JUICE
: PRE DESSERT
AROUND THE CITRUS
: SWEET DELICACY TROLLEY
: COFFEE

: AMUSE-BOUCHE
SANRIKU SCALLOP: FARMED AND LIGHTLY SMOKED OVER BEECH WOOD, JERUSALEM ARTICHOKE MOUSSE
PUFFED BREAD STUFFED WITH TARTARE, POINT OF OSCETRA CAVIAR
DELICATE « RED » ONION JELLY
SEA WATER VINAIGRETTE WITH DILL OIL AND AICHI LEMON CAVIAR
KINMEDAI FISH: GENTLY STEAMED, CAULIFLOWER TOP WITH ROCK SEAWEED
« ORIGAMI » OF SLIGHTLY TANGY TURNIP
FOAMY SEA URCHIN BROTH
HOKKAIDO VENISON: ROASTED FILLET WITH FERMENTED CAMBODIAN PEPPER
PARMENTIER-STYLE LEGS, RED BEET FLOWER WITH SHERRY
MADAGASCAR WILD PEPPER SAUCE
: PRE DESSERT
CHESTNUT AND BLACKCURRANT
: SWEET DELICACY TROLLEY
: COFFEE

: Olivier Chaignon offers this white truffle menu.
To maximise your dining experience, this menu is for the enjoyment of the entire table.
TO START SAGA EGG AND ZUWAIGANI CRAB: CREAMY SCRAMBLED EGGS, CRAB MEAT, TENKEIKO
CEPE MUSHROOM INFUSION FOAM
BLUE LOBSTER: CRISPY CHESTNUTS, STEAMED ROOT VEGETABLES, CELERY PETALS AND BUTTERNUT SQUASH
MILD CORAL SAUCE
HOMAGE TO TRADITION WITH BRETAGNE VEAL: THE BREAST COOKED LIKE A BLANQUETTE THEN COATED WITH GREEN LEAVES
YUKITSUBAKI RICE FROM NIIGATA, VEGETABLE BALLS
« MILLÉNAIRE » SORBET: PEAR, CRUMBLE
GOURMET...: « CHESTNUT, ROASTED TEA, WHITE TRUFFLE » TARTE
SWEET DELICACY TROLLEY
COFFEE