Lunch｜A French restaurant in Ginza, Tokyo

: AMUSE-BOUCHE
SEKIAJI FROM SAGASEKI: MARINATED, COOKED AT LOW TEMPERATURE THEN LIGHTLY SMOKED, “ZEN” GARDEN OF CONDIMENTS
POTATO MOUSSELINE WITH SAGA SAFFRON, ROCKET COULIS
FOAM OF A CONSOMMÉ WITH LIME ZEST
PIGEON ROYAL: ROASTED SUPREME, BULGUR WITH FRESH HERBS
LEG STUFFED, SWEET AND SOUR EGGPLANT
MANGETOUT WITH GIROLLE MUSHROOM
“RICH” JUICE
: PRE DESSERT
CHERRY AND TARRAGON
: SWEET DELICACY TROLLEY
: COFFEE

: AMUSE-BOUCHE
SHRIMP SHIMAEBI FROM HOKKAIDO: JUST MARINATED WITH BLACK LEMON AND OLIVE OIL FROM OVERDE, OSCETRA CAVIAR
PANISSE POWDERED WITH “DRIED HEADS”, FENNEL CREAM, ARTICHOKE
MILD SHELLFISH SAUCE WITH HERB OIL
UWAJIMA AMADAI: WITH CRISPY SCALES SPICED UP WITH TIMUT PEPPER
RED TURNIP RIBBON WITH MIYAZAKI GRAPEFRUIT
TURNIP MOUSSELINE WITH BHUTAN TURMERIC
JUICE OF CARAMELIZED BONES
LOZÈRE LAMB: ROASTED WITH HERBS, STUFFED ZUCCHINI FLOWER, CRUSTED TOMATO
HINT OF KYOTO BLACK GARLIC AND PRESERVED LEMON
LAMB JUICE
: PRE DESSERT
THE POD “CHOCOLATE/MINT”
: SWEET DELICACY TROLLEY
: COFFEE

: OLIVIER CHAIGNON OFFER THIS MENU PREPARED WITH SEASONAL PRODUCTS
THIS MENU IS ONLY AVAILABLE FOR ENTIRE TABLE
TO START: VEGETABLE COCKTAIL, “GREEN” SORBET
VEGETABLE BROTH JELLY INFUSED WITH “GETTO”
HINT OF FERMENTED COCOA PULP
MINI GARDEN 2025: AROUND RAW, COOKED, GRILLED, MARINATED VEGETABLES...
RED BELL PEPPER “FLOWERS”, STUFFED TOMATO
COULIS WITH RIPE FRUITY OLIVE OIL
CHIBA WILD BLACK ABALONE: COOKED IN ITS SHELL
CREAMY NIIGATA “YUKITSUBAKI” RICE WITH SAGA SAFFRON, BAMBOO
ABALONE LIVER SAUCE, CONSOMMÉ FOAM
BLUE LOBSTER: COOKED IN COURT BOUILLON, FINE ONION ROYALE WITH GREEN ASPARAGUS POWDER
WHITE ASPARAGUS STUFFED WITH MUSHROOMS
LOBSTER JUICE WITH YELLOW WINE
THE FRESHNESS OF A FRUIT AND VEGETABLE NAGE: EGGPLANT/RUM SORBET, HERB JELLY, GRAPEFRUIT CREAM
“CITRUS, CARROT”: 3 SORBETS “SAGE/PINEAPPLE”, “PURPLE CARROT/GIN”, “PASSION/GINGER”.
SWEET DELICACY TROLLEY
COFFEE
OUR MATURED CHEESES SELECTION　¥5,000~