MENU DÉJEUNER ¥20,000
- AMUSE-BOUCHE
- SCALLOP FROM SANRIKU
- JUST MARINATED IN OVERDE OLIVE OIL AND BLACK LEMON, « JARDIN MARIN »
DELICATE SEA URCHIN ROYALE, HINT OF PASSION FRUIT JELLY
VELVETY WHITE PUMPKIN WITH FINGER LIME FROM AICHI - VENISON FROM TOTTORI
- ROAST WITH FERMENTED CAMBODIAN PEPPER, BRAISED SHOULDER WRAPPED IN GREEN PASTA, SALSIFY
BLACK BERRY, BEET LEAF, RED CABBAGE
BLACKCURRANT SAUCE - PRE DESSERT
- APRICOT AND LAVENDER
- SWEET DELICACY TROLLEY
- COFFEE
MENU « LES BELLES GOURMANDES » ¥25,000
- AMUSE-BOUCHE
- KEGANI CRAB FROM HOKKAIDO
- CRABMEAT AU NATUREL, ZUCCHINI BAVAROISE WITH MINT, SPAGHETTI SQUASH WITH BASIL
CRISPY LACE, TWO “FRESH” TOMATO SAUCES... - KUE FROM NAGASAKI
- IMAGE OF A GREEN MAKI, CRUSHED BROCCOLI WITH LEMON AND SHELLFISH
PALET FONDANT WITH OSCIÈTRE CAVIAR
IVORY CHAMPAGNE SAUCE - GIN NO KAMO DUCK FROM AOMORI
- ROAST ON CHEST, LEG CONFIT, BUTTERNUT CALISSON
PEACH « MIRO » FLOWER WITH VERBENA BERRY, RHUBARB PULP
CARDAMOM SAUCE - PRE DESSERT
- RED FRUIT NAGE THREE SORBETS...
- SWEET DELICACY TROLLEY
- COFFEE
A WINK TO SUMMER 2025 ¥40,000
- OLIVIER CHAIGNON OFFER THIS MENU PREPARED WITH SEASONAL PRODUCTS
THIS MENU IS ONLY AVAILABLE FOR ENTIRE TABLE - CORN FROM AOMORI
- VELOUTÉ AND ICE CREAM, VERBENA VEIL, CHESTNUT HONEY CORN COOKIE
- WILD BLACK ABALONE FROM CHIBA
- COOKED IN ITS SHELL, THEN REHEATED IN SOFT BUTTER, ZUCCHINI MOUSSELINE WITH MINT
SUMMER VEGETABLE GARDEN, SPICY TOMATO WATER EMULSION
CARAMELIZED BARD JUICE - OKOZE FISH
- COVERED WITH MOUSSE AND SCALLOP PETALS THEN POACHED IN A BOUILLABAISSE STOCK
“ORIGAMI” OF SAFFRON MAY QUEEN, SHIMAEBI SHRIMP MARINATED LIME - BRITTANY VEAL
- THICK GRILLED SLICE, SPAGHETTI SQUASH, MANGANJI COULIS
FRICASSEE OF SWEETBREADS AND GIROLLE MUSHROOMS
YELLOW WINE JUICE - THE FRESHNESS OF RED FRUITS
- AROUND THE PEACH...
- LEMONGRASS SORBET
- SWEET DELICACY TROLLEY
- COFFEE
