Specials

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  [Weekly] Ratatouille and shrimp spaghetti

  1600 yen(Tax included)

  Uses high quality French olive oil.Ratatouille, a country dish from Nice.It is a typical French stew dish, but the ratatouille that I encountered on a trip to Monaco during my training days differed in the amount of olive oil used.Rather than simmering the vegetables in tomatoes or wine, we use oil to evaporate the moisture from the vegetables, concentrating their flavor.

  1/10

  

  [Weekly] Ratatouille and shrimp spaghetti

  1600 yen(Tax included)

  Uses high quality French olive oil.Ratatouille, a country dish from Nice.It is a typical French stew dish, but the ratatouille that I encountered on a trip to Monaco during my training days differed in the amount of olive oil used.Rather than simmering the vegetables in tomatoes or wine, we use oil to evaporate the moisture from the vegetables, concentrating their flavor.

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  Homemade bacon quiche (1/6 cut)

  900 yen(Tax included)

  Bacon is made from pork belly marinated with spices and aged for 14 days.The flavor of bacon spreads throughout the quiche.Reservations are required for the hall.(1 hole 5,200 yen)

  1/10

  

  Homemade bacon quiche (1/6 cut)

  900 yen(Tax included)

  Bacon is made from pork belly marinated with spices and aged for 14 days.The flavor of bacon spreads throughout the quiche.Reservations are required for the hall.(1 hole 5,200 yen)

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  [Limited] French curry course amuse (small dishes), curry, dessert, after-meal drink

  4500 yen(Tax included)

  This course is a reproduction of the French curry that was served at a two-star restaurant near the Opéra Garnier in France in the 1960s.The meat used is carefully selected local chicken.Instead of combining all the ingredients in one pot and simmering them as is the case with regular curry, each ingredient is stir-fried and combined with a sauce made from the stock.An elegant and creamy curry that brings out the flavors and textures of the ingredients.

  1/10

  

  [Limited] French curry course amuse (small dishes), curry, dessert, after-meal drink

  4500 yen(Tax included)

  This course is a reproduction of the French curry that was served at a two-star restaurant near the Opéra Garnier in France in the 1960s.The meat used is carefully selected local chicken.Instead of combining all the ingredients in one pot and simmering them as is the case with regular curry, each ingredient is stir-fried and combined with a sauce made from the stock.An elegant and creamy curry that brings out the flavors and textures of the ingredients.