MENU DÉJEUNER ¥20,000
- AMUSE-BOUCHE
- HOKKAIDO KEGANI CRAB
- NATURAL CRAB MEAT SERVED ON A MOUSSELINE OF TURNIP
PHYSALIS AND WHITE GRAPES LIGHTLY VINEGARED
SHELLFISH CREAM, TURNIP LEAF FOAM - ROYAL PIGEON
- ROASTED BREAST BULGUR WHEAT WITH FRESH HERBS
CONFIT LEG, BLACK FIGS, GRATED LEMON
PIGEON BLACK PUDDING WITH CELERY AND BEETROOT
SIMPLE GRAVY - PRE DESSERT
- AROUND THE APPLE
- SWEET DELICACY TROLLEY
- COFFEE
MENU « LES BELLES GOURMANDES » ¥25,000
- AMUSE-BOUCHE
- AROUND THE SHELLFISH « AKAGAI, MIRUGAI AND HOKKIGAI »
- VICHYSSOISE CREAM, EMULSION OF A CHAMPAGNE SAUCE WITH SAGA SAFFRON, POINT OF OSCETRA CAVIAR
IODINE JELLY, SEA ASPARAGUS AND AICHI LEMON CAVIAR - KINKI
- COOKED ON AROMATIC HERBS, CARROT RIBBON WITH ORANGE
GREEN VEGETABLE RAVIOLI SPICED WITH TIMUT PEPPER
JUICE FROM CARAMELISED FISH BONES WITH PRESERVED LEMON - YAMAGATA KINKATON PORK
- ROASTED RIB, CRISPY SWEET POTATO, ROYAL BLACK PUDDING
SUCRINE « RAVIGOTE »
SAGE JUICE - PRE DESSERT
- PEARS AND KAGOSHIMA CHASTE TREES
- SWEET DELICACY TROLLEY
- COFFEE
WHITE TRUFFLE “TUBER MAGNATUM” …2025 ¥55,000
- 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
