Set within the sophisticated elegance of Jolie Brasserie, a modern French brasserie where classical French cuisine is reinterpreted through a contemporary lens, this exclusive one-night collaboration welcomes Chef Christophe Paucod, owner-chef of Lugdunum Bouchon Lyonnais in Kagurazaka, Tokyo, which has been featured in the Michelin Guide for 16 consecutive years. Together with Jolie Brasserie Chef Keiji Tsutsumi, the two chefs will present a singular collaborative tasting experience.
Rooted in the convivial spirit of Lyon’s celebrated bouchon culture — where regional cuisine and local wines bring people together around the table — Lugdunum Bouchon Lyonnais has long embodied the warmth and authenticity of Lyonnais gastronomy in Japan. Through sincere dedication to tradition and a welcoming atmosphere inspired by the bouchons of Lyon, the restaurant continues to captivate discerning gourmands.

For this special event, Chef Christophe Paucod’s deeply rooted understanding of Lyonnais culinary traditions and regional food culture will be reimagined through a contemporary perspective, forming a thoughtfully composed course menu. While honoring the richness, comfort, and generosity inherent in traditional regional cuisine, each dish will be elevated with finesse, lightness, and modern refinement, revealing new expressions throughout the evening.

A dialogue between inherited culinary memory and contemporary creativity.
We invite you to discover a one-night-only gastronomic experience where the traditions of Lyon meet modern sensibilities in perfect harmony.

Christophe Paucod Owner-Chef, Lugdunum Bouchon Lyonnais
Born in Vénissieux, France, Chef Christophe Paucod was raised in Lyon with family roots in both Lyon and Normandy. Inspired to pursue the culinary arts at the age of fifteen, he began his training at the Michelin two-starred restaurant GILL in Rouen. He later refined his craft at renowned establishments throughout Normandy and Paris, mastering the techniques and philosophy of classical French cuisine.
After arriving in Japan in 1998, Chef Paucod served as an instructor at Le Cordon Bleu Tokyo before leading the restaurant Provence at Sofitel Tokyo as Executive Chef. In 2007, he opened Lugdunum Bouchon Lyonnais in Kagurazaka, regarded as Japan’s first authentic Lyonnais bouchon, where he established a distinctive style that harmonizes the culinary traditions of Lyon with Japanese ingredients and seasonality.
His cuisine, faithfully recreating authentic Lyonnais gastronomy while infused with a contemporary sensibility, has been highly acclaimed and earned a Michelin star in 2011. He has also played a significant role in advancing classical French cuisine and charcuterie culture in Japan.
In addition, Chef Paucod serves as President of the Japanese Charcuterie Association (ACFJ), and has chaired and judged numerous gastronomy competitions, including the Pâté-Croûte World Championship Asia.
Guided by the philosophy of bringing “true Lyonnais cuisine to Japan,” Chef Christophe Paucod continues to honor the techniques and spirit of classical French cuisine while pursuing refined and contemporary expressions of gastronomy, establishing himself as one of the leading figures in modern French cuisine today.

Keiji Tsutsumi Chef, Jolie Brasserie
Chef Keiji Tsutsumi began his culinary journey in traditional Japanese kappo cuisine, where he developed a profound respect for ingredients and acquired the techniques and spirit of Japanese gastronomy. He later transitioned into the world of French cuisine, gaining comprehensive experience across all areas of the kitchen — from appetizers to desserts — while also earning certification as a sommelier, deepening his understanding of the relationship between food and wine.

Seeking further refinement, he traveled to France, where he trained at a Michelin one-starred auberge in Burgundy. There, immersed in a culture where cuisine and wine are deeply woven into everyday life, he cultivated a sensibility rooted in regional authenticity and classical French technique.
Upon returning to Japan, he served as chef at several French restaurants before joining the luxury hospitality sector, where he further broadened his expertise at the all-day dining restaurant of W Osaka.
Today, as Chef of Jolie Brasserie at Waldorf Astoria Osaka, he pursues a philosophy of Cuisine Nature, drawing together the essences of Japanese and French culinary cultures while expressing the intrinsic beauty of each ingredient with clarity and refinement.

Champagne / White wine / Red wine - one glass each

5 wines paired with the dishes

For one evening only, Jolie Brasserie welcomes an extraordinary collaboration between Chef Hiroshi Kawashima, Owner Chef of the two-Michelin-starred restaurant akordu in Nara, and Masataka Tsuchiya, Executive Sous Chef of Waldorf Astoria Osaka.

Together, the two chefs present an exclusive tasting course where their individual philosophies, techniques, and creative perspectives intertwine to create a singular dining experience.

The name akordu, meaning "memory" in Basque, reflects Chef Kawashima's culinary philosophy. Beyond ingredients themselves, he captures the memories held within them—the dedication of producers, the passage of time, and the history of the land from which they come. Each dish quietly tells the story of people and place through refined and thoughtful cuisine.

For this special collaboration, the chefs draw inspiration from the subtle transition between late summer and early autumn. Through carefully selected seasonal ingredients, they express the landscapes, cultures, and memories that have shaped their respective culinary journeys. Their distinct backgrounds and regional identities resonate in harmony, creating a course that offers a lasting impression found only on this evening.

To complement the cuisine, Jolie Brasserie will also transform for the occasion, creating an atmosphere thoughtfully designed to enhance the storytelling behind each dish and elevate the overall dining experience.

We invite you to discover an unforgettable evening where two culinary philosophies meet, leaving a lasting impression long after the final course.

Hiroshi Kawashima Owner Chef, akordu
After graduating from Osaka Tsuji Culinary Institute, Hiroshi Kawashima began his career at Hotel Seiyo Ginza in Tokyo before gaining experience with Hotel Okura Restaurant Service. He further refined his craft at renowned hotels and restaurants across both the Kanto and Kansai regions, including Aso Garden in Kanagawa and Kyoto Century Hotel.
At the age of 34, driven by a desire to pursue a new culinary direction, he moved to Spain, where he trained at the internationally acclaimed restaurant Mugaritz in Spain's Basque Country. The restaurant's philosophy profoundly influenced his own approach to gastronomy.
Together with his wife, Yuki, who oversees the pastry program, he opened akordu in June 2008.
Following the closure of the original restaurant in 2014 due to the aging of its historic Taisho-era building, akordu reopened in 2016 in Suimon-cho, within Nara Park near the former grounds of Todaiji Temple, where it continues to welcome guests today.
Chef Kawashima also oversees the restaurant TOKi at Mahoroba-kan, the official Nara Prefecture brand center in Tokyo's Shinbashi district.

Masataka Tsuchiya Executive Sous Chef, Waldorf Astoria Osaka
After graduating from Kyoto Culinary Art College, Masataka Tsuchiya spent thirteen years at Hotel Okura Kyoto, mastering the foundations of classical French cuisine.
In 2020, he was selected to represent Japan in the S.Pellegrino Young Chef Academy Asia, an international competition recognizing the world's most promising young chefs. In 2022, he was named runner-up in the Bocuse d'Or Japan National Selection, further establishing his reputation as one of Japan's leading contemporary French chefs.
He subsequently broadened his experience through culinary appointments overseas, including in New York.
As Executive Sous Chef of Waldorf Astoria Osaka, Chef Tsuchiya continues to refine his culinary vision by combining the precision of classical French techniques with contemporary creativity, always placing seasonal ingredients at the heart of his cuisine.
In 2026, he was once again selected as a finalist in the Bocuse d'Or Japan National Selection, continuing his pursuit of culinary excellence on the international stage.

For one evening only, Jolie Brasserie welcomes an extraordinary collaboration between Chef Hiroshi Kawashima, Owner Chef of the two-Michelin-starred restaurant akordu in Nara, and Masataka Tsuchiya, Executive Sous Chef of Waldorf Astoria Osaka.

Together, the two chefs present an exclusive tasting course where their individual philosophies, techniques, and creative perspectives intertwine to create a singular dining experience.

The name akordu, meaning "memory" in Basque, reflects Chef Kawashima's culinary philosophy. Beyond ingredients themselves, he captures the memories held within them—the dedication of producers, the passage of time, and the history of the land from which they come. Each dish quietly tells the story of people and place through refined and thoughtful cuisine.

For this special collaboration, the chefs draw inspiration from the subtle transition between late summer and early autumn. Through carefully selected seasonal ingredients, they express the landscapes, cultures, and memories that have shaped their respective culinary journeys. Their distinct backgrounds and regional identities resonate in harmony, creating a course that offers a lasting impression found only on this evening.

To complement the cuisine, Jolie Brasserie will also transform for the occasion, creating an atmosphere thoughtfully designed to enhance the storytelling behind each dish and elevate the overall dining experience.

We invite you to discover an unforgettable evening where two culinary philosophies meet, leaving a lasting impression long after the final course.

Hiroshi Kawashima Owner Chef, akordu
After graduating from Osaka Tsuji Culinary Institute, Hiroshi Kawashima began his career at Hotel Seiyo Ginza in Tokyo before gaining experience with Hotel Okura Restaurant Service. He further refined his craft at renowned hotels and restaurants across both the Kanto and Kansai regions, including Aso Garden in Kanagawa and Kyoto Century Hotel.
At the age of 34, driven by a desire to pursue a new culinary direction, he moved to Spain, where he trained at the internationally acclaimed restaurant Mugaritz in Spain's Basque Country. The restaurant's philosophy profoundly influenced his own approach to gastronomy.
Together with his wife, Yuki, who oversees the pastry program, he opened akordu in June 2008.
Following the closure of the original restaurant in 2014 due to the aging of its historic Taisho-era building, akordu reopened in 2016 in Suimon-cho, within Nara Park near the former grounds of Todaiji Temple, where it continues to welcome guests today.
Chef Kawashima also oversees the restaurant TOKi at Mahoroba-kan, the official Nara Prefecture brand center in Tokyo's Shinbashi district.

Masataka Tsuchiya Executive Sous Chef, Waldorf Astoria Osaka
After graduating from Kyoto Culinary Art College, Masataka Tsuchiya spent thirteen years at Hotel Okura Kyoto, mastering the foundations of classical French cuisine.
In 2020, he was selected to represent Japan in the S.Pellegrino Young Chef Academy Asia, an international competition recognizing the world's most promising young chefs. In 2022, he was named runner-up in the Bocuse d'Or Japan National Selection, further establishing his reputation as one of Japan's leading contemporary French chefs.
He subsequently broadened his experience through culinary appointments overseas, including in New York.
As Executive Sous Chef of Waldorf Astoria Osaka, Chef Tsuchiya continues to refine his culinary vision by combining the precision of classical French techniques with contemporary creativity, always placing seasonal ingredients at the heart of his cuisine.
In 2026, he was once again selected as a finalist in the Bocuse d'Or Japan National Selection, continuing his pursuit of culinary excellence on the international stage.

For one evening only, Jolie Brasserie welcomes an extraordinary collaboration between Chef Hiroshi Kawashima, Owner Chef of the two-Michelin-starred restaurant akordu in Nara, and Masataka Tsuchiya, Executive Sous Chef of Waldorf Astoria Osaka.

Together, the two chefs present an exclusive tasting course where their individual philosophies, techniques, and creative perspectives intertwine to create a singular dining experience.

The name akordu, meaning "memory" in Basque, reflects Chef Kawashima's culinary philosophy. Beyond ingredients themselves, he captures the memories held within them—the dedication of producers, the passage of time, and the history of the land from which they come. Each dish quietly tells the story of people and place through refined and thoughtful cuisine.

For this special collaboration, the chefs draw inspiration from the subtle transition between late summer and early autumn. Through carefully selected seasonal ingredients, they express the landscapes, cultures, and memories that have shaped their respective culinary journeys. Their distinct backgrounds and regional identities resonate in harmony, creating a course that offers a lasting impression found only on this evening.

To complement the cuisine, Jolie Brasserie will also transform for the occasion, creating an atmosphere thoughtfully designed to enhance the storytelling behind each dish and elevate the overall dining experience.

We invite you to discover an unforgettable evening where two culinary philosophies meet, leaving a lasting impression long after the final course.

Hiroshi Kawashima Owner Chef, akordu
After graduating from Osaka Tsuji Culinary Institute, Hiroshi Kawashima began his career at Hotel Seiyo Ginza in Tokyo before gaining experience with Hotel Okura Restaurant Service. He further refined his craft at renowned hotels and restaurants across both the Kanto and Kansai regions, including Aso Garden in Kanagawa and Kyoto Century Hotel.
At the age of 34, driven by a desire to pursue a new culinary direction, he moved to Spain, where he trained at the internationally acclaimed restaurant Mugaritz in Spain's Basque Country. The restaurant's philosophy profoundly influenced his own approach to gastronomy.
Together with his wife, Yuki, who oversees the pastry program, he opened akordu in June 2008.
Following the closure of the original restaurant in 2014 due to the aging of its historic Taisho-era building, akordu reopened in 2016 in Suimon-cho, within Nara Park near the former grounds of Todaiji Temple, where it continues to welcome guests today.
Chef Kawashima also oversees the restaurant TOKi at Mahoroba-kan, the official Nara Prefecture brand center in Tokyo's Shinbashi district.

Masataka Tsuchiya Executive Sous Chef, Waldorf Astoria Osaka
After graduating from Kyoto Culinary Art College, Masataka Tsuchiya spent thirteen years at Hotel Okura Kyoto, mastering the foundations of classical French cuisine.
In 2020, he was selected to represent Japan in the S.Pellegrino Young Chef Academy Asia, an international competition recognizing the world's most promising young chefs. In 2022, he was named runner-up in the Bocuse d'Or Japan National Selection, further establishing his reputation as one of Japan's leading contemporary French chefs.
He subsequently broadened his experience through culinary appointments overseas, including in New York.
As Executive Sous Chef of Waldorf Astoria Osaka, Chef Tsuchiya continues to refine his culinary vision by combining the precision of classical French techniques with contemporary creativity, always placing seasonal ingredients at the heart of his cuisine.
In 2026, he was once again selected as a finalist in the Bocuse d'Or Japan National Selection, continuing his pursuit of culinary excellence on the international stage.

【June to August】Summer — Été × Provence
Bathed in radiant summer sunlight, a season abundant with fresh, vibrant bounty unfolds.
Inspired by the landscapes of Provence in the South of France—where azure skies meet the richness of the land—we are pleased to present this seasonal experience.

Semi-Buffet Selection
We offer fine cheeses, carefully selected charcuterie, seasonal fruits, a selection of freshly baked pastries, and a selection of desserts.

Hot Dish
You can choose one hot dish per person. It will be brought to your table fresh.
<Menu>
・Eggs Benedict, Kuroge Wagyu Beef Tartare
・Summer Truffle Carbonara
・Brick Pastry Wrapped Pork And Ashiaka Prawn
・Roasted Kuroge Wagyu Beef Salad
・Nanatani Duck Daube
・Grilled Lamb
・Herbes De Provence

Free Flow Drinks
Enjoy free flowing Soft drinks for 90 minutes.
NON-ALCOHOLIC SPARKLING WINE
・Pierre Zero Blanc de Blancs (France)
MOCKTAILS
・Apéritif Rouge 
Hollinger Aperitivo, Orange, Strawberry, Lime, Soda
・Tropical Pearl Éclat
Hollinger Limoncello, Coconut, Passion Fruit, Cranberry, Soda
・Jolie Royale
Hollinger Mojito, Guava, Lime, Pierre Zéro
FEVER TREE SELECTIONS
Premium Indian Tonic Water, Premium Ginger Ale, Premium Ginger Beer
COFFEE & TEA
Espresso, Double Espresso, Americano, Caffè Latte, Cappuccino, Flat White
English Breakfast, Earl Grey, Peppermint, Chamomile
Free Flow Drinks

【June to August】Summer — Été × Provence
Bathed in radiant summer sunlight, a season abundant with fresh, vibrant bounty unfolds.
Inspired by the landscapes of Provence in the South of France—where azure skies meet the richness of the land—we are pleased to present this seasonal experience.

Semi-Buffet Selection
We offer fine cheeses, carefully selected charcuterie, seasonal fruits, a selection of freshly baked pastries, and a selection of desserts.

Hot Dish
You can choose one hot dish per person. It will be brought to your table fresh.
<Menu>
・Eggs Benedict, Kuroge Wagyu Beef Tartare
・Summer Truffle Carbonara
・Brick Pastry Wrapped Pork And Ashiaka Prawn
・Roasted Kuroge Wagyu Beef Salad
・Nanatani Duck Daube
・Grilled Lamb
・Herbes De Provence

Free Flow Drinks
Enjoy free flowing champagne and soft drinks for 90 minutes.
CHAMPAGNE & WINE
・Telmont Réserve Brut
・Moët & Chandon Imperial（additional charge +￥2,000）
・Red Wine - La Croisade Reserve Cabernet Syrah
・White Wine - La Croisade Reserve Sauvignon Blanc
NON-ALCOHOLIC SPARKLING WINE
・Pierre Zero Blanc de Blancs (France)
MOCKTAILS
・Apéritif Rouge 
Hollinger Aperitivo, Orange, Strawberry, Lime, Soda
・Tropical Pearl Éclat
Hollinger Limoncello, Coconut, Passion Fruit, Cranberry, Soda
・Jolie Royale
Hollinger Mojito, Guava, Lime, Pierre Zéro
FEVER TREE SELECTIONS
Premium Indian Tonic Water, Premium Ginger Ale, Premium Ginger Beer
COFFEE & TEA
Espresso, Double Espresso, Americano, Caffè Latte, Cappuccino, Flat White
English Breakfast, Earl Grey, Peppermint, Chamomile
Free Flow Drinks

【June to August】Summer — Été × Provence
Bathed in radiant summer sunlight, a season abundant with fresh, vibrant bounty unfolds.
Inspired by the landscapes of Provence in the South of France—where azure skies meet the richness of the land—we are pleased to present this seasonal experience.

Semi-Buffet Selection
We offer fine cheeses, carefully selected charcuterie, seasonal fruits, a selection of freshly baked pastries, and a selection of desserts.
<Menu>
・Eggs Benedict, Kuroge Wagyu Beef Tartare
・Summer Truffle Carbonara
・Brick Pastry Wrapped Pork And Ashiaka Prawn
・Roasted Kuroge Wagyu Beef Salad
・Nanatani Duck Daube
・Grilled Lamb
・Herbes De Provence

Free Flow Drinks
Enjoy free flowing Coffee & Tea for 90 minutes.
Espresso, Double Espresso, Americano, Cafè Latte, Cappuccino, Flat White
English Breakfast, Earl Grey, Peppermint, Chamomile

【June to August】Summer — Été × Provence
Bathed in radiant summer sunlight, a season abundant with fresh, vibrant bounty unfolds.
Inspired by the landscapes of Provence in the South of France—where azure skies meet the richness of the land—we are pleased to present this seasonal experience.

Semi-Buffet Selection
We offer fine cheeses, carefully selected charcuterie, seasonal fruits, a selection of freshly baked pastries, and a selection of desserts.

Hot Dish
You can choose one hot dish per person. It will be brought to your table fresh.
<Menu>
・Eggs Benedict, Kuroge Wagyu Beef Tartare
・Summer Truffle Carbonara
・Brick Pastry Wrapped Pork And Ashiaka Prawn
・Roasted Kuroge Wagyu Beef Salad
・Nanatani Duck Daube
・Grilled Lamb
・Herbes De Provence

Free Flow Drinks
Enjoy free flowing champagne and soft drinks for 90 minutes.
CHAMPAGNE & WINE
・Telmont Réserve Brut
・Moët & Chandon Imperial（additional charge +￥2,000）
・Red Wine - La Croisade Reserve Cabernet Syrah
・White Wine - La Croisade Reserve Sauvignon Blanc
NON-ALCOHOLIC SPARKLING WINE
・Pierre Zero Blanc de Blancs (France)
MOCKTAILS
・Jolie's Garden (Apple, Elderflower, Lemon, Cucumber, Mint, Soda)
・Shizuku Peach (Peach, Yuzu, Jasmine, Honey)
・Fête des Fraises (Cranberry, Strawberry, Lemon , Soda)
COFFEE & TEA
Espresso, Double Espresso, Americano, Caffè Latte, Cappuccino, Flat White
English Breakfast, Earl Grey, Peppermint, Chamomile
Free Flow Drinks

【June to August】Summer — Été × Provence
Bathed in radiant summer sunlight, a season abundant with fresh, vibrant bounty unfolds.
Inspired by the landscapes of Provence in the South of France—where azure skies meet the richness of the land—we are pleased to present this seasonal experience.

Semi-Buffet Selection
We offer fine cheeses, carefully selected charcuterie, seasonal fruits, a selection of freshly baked pastries, and a selection of desserts.

Hot Dish
You can choose one hot dish per person. It will be brought to your table fresh.
<Menu>
・Eggs Benedict, Kuroge Wagyu Beef Tartare
・Summer Truffle Carbonara
・Brick Pastry Wrapped Pork And Ashiaka Prawn
・Roasted Kuroge Wagyu Beef Salad
・Nanatani Duck Daube
・Grilled Lamb
・Herbes De Provence

Free Flow Drinks
Enjoy free flowing Soft drinks for 90 minutes.
NON-ALCOHOLIC SPARKLING WINE
・Pierre Zero Blanc de Blancs (France)
MOCKTAILS
・Jolie's Garden (Apple, Elderflower, Lemon, Cucumber, Mint, Soda)
・Shizuku Peach (Peach, Yuzu, Jasmine, Honey)
・Fête des Fraises (Cranberry, Strawberry, Lemon , Soda)
COFFEE & TEA
Espresso, Double Espresso, Americano, Caffè Latte, Cappuccino, Flat White
English Breakfast, Earl Grey, Peppermint, Chamomile
Free Flow Drinks

【June to August】Summer — Été × Provence
Bathed in radiant summer sunlight, a season abundant with fresh, vibrant bounty unfolds.
Inspired by the landscapes of Provence in the South of France—where azure skies meet the richness of the land—we are pleased to present this seasonal experience.

Semi-Buffet Selection
We offer fine cheeses, carefully selected charcuterie, seasonal fruits, a selection of freshly baked pastries, and a selection of desserts.
<Menu>
・Eggs Benedict, Kuroge Wagyu Beef Tartare
・Summer Truffle Carbonara
・Brick Pastry Wrapped Pork And Ashiaka Prawn
・Roasted Kuroge Wagyu Beef Salad
・Nanatani Duck Daube
・Grilled Lamb
・Herbes De Provence

Free Flow Drinks
Enjoy free flowing Coffee & Tea for 90 minutes.
Espresso, Double Espresso, Americano, Cafè Latte, Cappuccino, Flat White
English Breakfast, Earl Grey, Peppermint, Chamomile

SUMMER MENU from 15th June
■HORS-D’OEUVRE
・QUICHE BASQUAISE
・JOLIE’S FAVORITE KALE SALAD
・TOMATO FARCI WITH CRAB AND BARLEY FROMAGE BLANC SAUCE+￥1,000
・FROMAGE DE TÉTE GRIBICHE SAUCE

■SOUPE
・SOUP DU JOUR

■ENTRÉE
・POACHED SEA BASS COTRIADE STYLE
・JAPANESE PORK SHOULDER CARBONADE
・VEGETABLES CHOU FARCI
・JOLIE’S TRUFFLE CARBONARA
・KUROGE WAGYU BEEF SIRLOIN STEAK +￥3,500
・JOLIE’S CHEESEBURGER +￥2,000

■DESSERT
・COCONUT BLANCMANGE
・SEASONAL FRUITS

■CAFÉ OU THÉ

SUMMER MENU from 15th June
■HORS-D’OEUVRE
・QUICHE BASQUAISE
・JOLIE’S FAVORITE KALE SALAD
・TOMATO FARCI WITH CRAB AND BARLEY FROMAGE BLANC SAUCE+￥1,000
・FROMAGE DE TÉTE GRIBICHE SAUCE

■SOUPE
・SOUP DU JOUR

■ENTRÉE
・POACHED SEA BASS COTRIADE STYLE
・JAPANESE PORK SHOULDER CARBONADE
・VEGETABLES CHOU FARCI
・JOLIE’S TRUFFLE CARBONARA
・KUROGE WAGYU BEEF SIRLOIN STEAK +￥3,500
・JOLIE’S CHEESEBURGER +￥2,000

■DESSERT
・COCONUT BLANCMANGE
・SEASONAL FRUITS

■CAFÉ OU THÉ

SUMMER MENU from 15th June
■HORS-D’OEUVRE
・FROMAGE DE TÉTE GRIBICHE SAUCE
・SEARED SALMON
・TOMATO FARCI WITH CRAB AND BARLEY FROMAGE BLANC SAUCE +￥1,800
・ROASTED KUROGE WAGYU BEEF SALAD +￥1,800
・MIE ESCARGOTS Á LA BOURGUIGNONNE +￥2,000

■SOUPE
・FRENCH ONION SOUP
・GAZPACHO JAUNE

■ENTRÉE
・GRILLED KINMEDAI FISH WITH CRISPY SCALES, BOUILLABAISSE SAUCE
・FRIED LOBSTER WITH KADAIF
・ROASTED LAMB
・DAUBE STYLE NANATANI DUCK LEG
・KUROGE WAGYU BEEF SIRLOIN STEAK +￥2,500
・KUROGE WAGYU BEEF TENDERLOIN ROSSINI +￥6,000

■DESSERT
・JOLIE’S SIGNATURE CHEESECAKE
・JAPANESE MELON PARFAIT +￥1,000
・SEASONAL FRUITS

■CAFÉ OU THÉ

SUMMER MENU from 15th June
■HORS-D’OEUVRE
・FROMAGE DE TÉTE GRIBICHE SAUCE
・SEARED SALMON
・TOMATO FARCI WITH CRAB AND BARLEY FROMAGE BLANC SAUCE +￥1,800
・ROASTED KUROGE WAGYU BEEF SALAD +￥1,800
・MIE ESCARGOTS Á LA BOURGUIGNONNE +￥2,000

■SOUPE
・FRENCH ONION SOUP
・GAZPACHO JAUNE

■ENTRÉE
・GRILLED KINMEDAI FISH WITH CRISPY SCALES, BOUILLABAISSE SAUCE
・FRIED LOBSTER WITH KADAIF
・ROASTED LAMB
・DAUBE STYLE NANATANI DUCK LEG
・KUROGE WAGYU BEEF SIRLOIN STEAK +￥2,500
・KUROGE WAGYU BEEF TENDERLOIN ROSSINI +￥6,000

■DESSERT
・JOLIE’S SIGNATURE CHEESECAKE
・JAPANESE MELON PARFAIT +￥1,000
・SEASONAL FRUITS

■CAFÉ OU THÉ

SUMMER MENU
■HORS-D’OEUVRE
・TOMATO FARCI WITH CRAB AND BARLEY FROMAGE BLANC SAUCE
・MIE ESCARGOTS Á LA BOURGUIGNONNE +￥2,000

■SOUPE
・FRENCH ONION SOUP +￥500
・GAZPACHO JAUNE

■ENTRÉE
・GRILLED KINMEDAI FISH WITH CRISPY SCALES, BOUILLABAISSE SAUCE
・HOMARD POÊLÉ, BOUILLABAISSE SAUCE +￥1,500
・ROASTED LAMB
・KUROGE WAGYU BEEF SIRLOIN STEAK +￥3,800
・KUROGE WAGYU BEEF TENDERLOIN ROSSINI +￥6,800

■DESSERT
・JOLIE’S SIGNATURE CHEESECAKE
・JAPANESE MELON PARFAIT +￥1,000

■CAFÉ OU THÉ

SUMMER MENU
■HORS-D’OEUVRE
・TOMATO FARCI WITH CRAB AND BARLEY FROMAGE BLANC SAUCE
・MIE ESCARGOTS Á LA BOURGUIGNONNE +￥2,000

■SOUPE
・FRENCH ONION SOUP +￥500
・GAZPACHO JAUNE

■ENTRÉE
・GRILLED KINMEDAI FISH WITH CRISPY SCALES, BOUILLABAISSE SAUCE
・HOMARD POÊLÉ, BOUILLABAISSE SAUCE
・ROASTED LAMB
・KUROGE WAGYU BEEF SIRLOIN STEAK +￥3,800
・KUROGE WAGYU BEEF TENDERLOIN ROSSINI +￥6,800

■DESSERT
・JOLIE’S SIGNATURE CHEESECAKE
・JAPANESE MELON PARFAIT +￥1,000

■CAFÉ OU THÉ

<Plan Detail>
・Glass of champagne for toasting

• French Dinner Course
　5 courses: Appetizer, Soup, Fish Dish, Meat Dish, Dessert

・Strawberry shortcake with message plate / 12cm whole cake

<Plan Deatil>
• French Dinner Course
　5 courses: Appetizer, Soup, Fish Dish, Meat Dish, Dessert

• Sommelier-selected Wine Pairing (3 glasses)

• Anniversary Dessert with Message Plate

• Table Flower Decoration (Can be changed to a bouquet)

<Plan Details>
・Welcome sparkling wine (1 glass per person)

・French dinner course
　5 courses: Amuse Bouche, Appetizer, Soup, Main Dish, Dessert

・Free Flow Drinks (90 minutes)
　Red wine, White wine, Beer, Soft drinks

<Plan Details>
・Welcome sparkling wine (1 glass per person)

・French dinner course
　5 courses: Amuse Bouche, Appetizer, Soup, Fish, Meat, Dessert

・Free Flow Drinks (90 minutes)
　Red wine, White wine, Beer, Soft drinks

Enjoy fresh salads, fruits, freshly baked bakery items, cold cut selections, and more, served buffet-style.
Please choose one main dish and one side dish from the list below.

THE EGGS
All served with Potato Lyonnaise, Ratatouille, Watercress
・TWO EGGS YOUR WAY
・FRENCH OMELETTE
・AVOCADO TOAST WITH POACHED EGG
・KYOTO EGGS BENEDICT OSAKA MISO HOLLANDAISE SAUCE

COMFORT
・BRÛLÉE FRENCH TOAST

JAPANESE BREAKFAST
・FISH SET
Grilled Fish of the Day
Osaka Miso Soup
Dashi Rolled Omelette
Steamed Hachidaime Gihey Rice from Kyoto
Osaka Iseya Pickles
Wakayama Pickled Plum
Seasonal Japanese Side Dishes

Enjoy fresh salads, fruits, freshly baked bakery items, cold cut selections, and more, served buffet-style.
Please choose one item each from the egg dishes, comfort menu, and Japanese set meal below.

THE EGGS
All served with Potato Lyonnaise, Ratatouille, Watercress
・TWO EGGS YOUR WAY
・FRENCH OMELETTE

COMFORT
・HOT OATMEAL

JAPANESE BREAKFAST
・FISH SET
Grilled Fish of the Day
Osaka Miso Soup
Dashi Rolled Omelette
Steamed Hachidaime Gihey Rice from Kyoto
Seasonal Japanese Side Dishes