Special｜A French restaurant in Ginza, Tokyo

: OLIVIER CHAIGNON OFFER THIS MENU PREPARED WITH BLACK TRUFFLE
THIS MENU IS ONLY AVAILABLE FOR ENTIRE TABLE
TO START: VELOUTÉ OF SPRING ONIONS, SORBET OF A POMEGRANATE REDUCTION LIGHTLY SEASONED WITH VINEGAR
« AKAGAI, MIRUGAI, HOKKIGAI » SHELLFISH WITH CONDIMENTS
OSCIÈTRE CAVIAR, WHITE AND GREEN ASPARAGUS: 3 SAUCES...VELOUTÉ ARGENTEUIL, EMULSION VIOLINE, CHAMPAGNE WITH FINGER LIME
BLUE LOBSTER: SERVED AS MEDALLIONS, BROCCOLI AND LEMON BONBON
AROUND MOREL MUSHROOMS « CREAMY, STUFFED, INFUSION MOUSSE »
LOBSTER JUICE WITH YELLOW WINE
MILK-FED LAMB FROM PYRÉNÉES: ROASTED WITH HERBS, GOURMET SPRING TART, HINT OF KYOTO BLACK GARLIC
HERB-CRUSTED STUFFED TOMATO
SIMPLE ROAST JUICE WITH MARJORAM
AROUND THE CHERRY BLOSSOMS
SOUFFLE GRIOT CHERRY: SAGA SAFFRON PANNA COTTA, ALMOND MILK, MORELLO CHERRY SORBET
SWEET DELICACY TROLLEY
COFFEE

“AKAFUJI’’ TROUT AND OSSETRA CAVIAR: COOKED AT MILD TEMPERATURE AND THEN SMOKED WITH CHERRY WOOD
WHITE ASPARAGUS FROM LOIRE VALLEY
3 SAUCES...
WILD ABALONE: JULIENNE OF VEGETABLES WITH ABALONE LIVER SAUCE
IODINE EMULSION « SPINACH /SHISO »
BLUE LOBSTER: MORELS STUFFED WITH A CRUSTACEAN MOUSSE
GREEN ASPARAGUS « ALL WHITE »
« MARBLED » CRUSTACEAN JUICE WITH YELLOW WINE
“AKAUSHI” WAGYU BEEF FROM KUMAMOTO: ROASTED FILET
SPRING PIE, TOMATO/STUFFED
RICH JUICE WITH FRESH HERBS AND COGNAC
AROUND THE CHERRY BLOSSOMS
SOUFFLE GRIOT CHERRY: SAGA SAFFRON PANNA COTTA, ALMOND MILK, MORELLO CHERRY SORBET
SWEET DELICACY TROLLEY
COFFEE

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Our menu may change without advance notice. Thank you in advance for your understanding.
Consumption Tax is included.A discretionary service charge of 15% will be added to your bill.
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