【LUNCH】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
【DINNER】AU FIL DU TEMPS L’ÉTÉ 2025 ¥65,000
- AMADAI AND OSCETRA CAVIAR
- MARINATED THEN ‘COOKED’ LIKE A TARTARE, THE SCALES SERVED CRISPY
CREAMY CUCUMBER,FINGER LIME , DRIED CAVIAR PETALS
LIME OLIVE OIL EMULSION - WILD BLACK ABALONE FROM CHIBA
- COOKED IN ITS SHELL AND THEN IN SOFT BUTTER
CREAMY RICE YUKITSUBAKI FROM NIIGATA WITH SAGA SAFFRON, SEA URCHIN
GREEN VEGETABLES , SANSHO LEAVES
SHISO BROTH - BLUE LOBSTER
- IN MEDALLIONS, GREEN RAVIOLI, MARIGOLD
VEGETABLE NAGE WITH A MILD SHELLFISH SAUCE - KUMAMOTO AKAUSHI BEEF
- HEART OF TENDERLOIN, MANGANJI, CARAMELISED SHALLOTS
AROUND CORN “GRILLED THEN STUFFED WITH CHANTERELLES”, WARM VELOUTÉ
BLACK TRUFFLE JUICE - THE FRESHNESS OF RED FRUITS
- SOUFFLE VERBENA/MINT
- FRUIT JELLY, PEACH SORBET
- SWEET DELICACY TROLLEY
- COFFEE
OUR MATURED CHEESES SELECTION ¥5,000~
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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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