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Jardin / Four Seasons Hotel Osaka
ジャルダン / フォーシーズンズホテル大阪
SpendFrench, All-Day Breakfast, Bistro
530-0003 2-4-32 Dojima, Kita-ku, Osaka-shi, Osaka(278m from Watanabebashi Station)View map
All-time bistro in a relaxed indoor-outdoor setting
Experience a taste of France in the heart of Osaka at our vibrant all-day bistro, where you can enjoy an array of flavours in the airy dining room or on the adjoining landscaped terrace.
Featured menu
Plat-du-jour (Salad/Soup/Main/Tea or Coffee)
~ Plat du Jour ~
Today's Lunch Menu
・Green salad
・Vegetable soup
・Today's main dish selected by the chef (The main dish will be delivered to your seat as soon as it is ready.)
・Coffee or tea
Today's Lunch Menu
・Green salad
・Vegetable soup
・Today's main dish selected by the chef (The main dish will be delivered to your seat as soon as it is ready.)
・Coffee or tea
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"Lunch" Voyage Culinaire (3-course)
*Please note that the images used are for illustrative purposes only and may differ from the actual dishes. We ask for your understanding.
*Seats are limited to 2 hours.
*Menu items may change without notice depending on the availability of ingredients.
~Bread is carefully baked daily at Farine, next door to Jardin, and you can enjoy as much as you like during your meal. Please feel free to ask our staff for any questions.
【September–November VOYAGE CULINAIRE VOL. 10 LYON】
■ENTRÉES
SALADE LYONNAISE
Soft-boiled egg, lardon, brioche crouton, bacon powder, bacon oil, red wine vinaigrette
OR
COQUILLES SAINT-JACQUES À LA SAVOYARDE
Scallops, white wine sauce, gruyère cheese
OR
SOUPE DE CHÂTAIGNE ARDÉCHOISE
Chestnut, puff pastry, truffle foam
■LE PLAT
PAN-SAUTÉED SEASONAL FISH
Seasonal Setouchi fish, white fish quenelles, spinach, sauce Nantua
OR
GRILLED PORK WITH POMME PAILLASSON
Pork loin, seasonal mushrooms, French potato galette, sauce lyonnaise
■DESSERT
TARTE AUX PRALINES
Pink praline, caramelized almond, buttery pastry crust
*Seats are limited to 2 hours.
*Menu items may change without notice depending on the availability of ingredients.
~Bread is carefully baked daily at Farine, next door to Jardin, and you can enjoy as much as you like during your meal. Please feel free to ask our staff for any questions.
【September–November VOYAGE CULINAIRE VOL. 10 LYON】
■ENTRÉES
SALADE LYONNAISE
Soft-boiled egg, lardon, brioche crouton, bacon powder, bacon oil, red wine vinaigrette
OR
COQUILLES SAINT-JACQUES À LA SAVOYARDE
Scallops, white wine sauce, gruyère cheese
OR
SOUPE DE CHÂTAIGNE ARDÉCHOISE
Chestnut, puff pastry, truffle foam
■LE PLAT
PAN-SAUTÉED SEASONAL FISH
Seasonal Setouchi fish, white fish quenelles, spinach, sauce Nantua
OR
GRILLED PORK WITH POMME PAILLASSON
Pork loin, seasonal mushrooms, French potato galette, sauce lyonnaise
■DESSERT
TARTE AUX PRALINES
Pink praline, caramelized almond, buttery pastry crust
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"Lunch" Voyage Culinaire (4 -Course )
*Please note that the images used are for illustrative purposes only and may differ from the actual dishes. We ask for your understanding.
*Seats are limited to 2 hours.
*Menu items may change without notice depending on the availability of ingredients.
~Bread is carefully baked daily at Farine, next door to Jardin, and you can enjoy as much as you like during your meal. Please feel free to ask our staff for any questions.
【September–November VOYAGE CULINAIRE VOL. 10 LYON】
■ENTRÉES
SALADE LYONNAISE
Soft-boiled egg, lardon, brioche crouton, bacon powder, bacon oil, red wine vinaigrette
OR
COQUILLES SAINT-JACQUES À LA SAVOYARDE
Scallops, white wine sauce, gruyère cheese
OR
SOUPE DE CHÂTAIGNE ARDÉCHOISE
Chestnut, puff pastry, truffle foam
■LE PLAT
PAN-SAUTÉED SEASONAL FISH
Seasonal Setouchi fish, white fish quenelles, spinach, sauce Nantua
OR
GRILLED PORK WITH POMME PAILLASSON
Pork loin, seasonal mushrooms, French potato galette, sauce lyonnaise
■DESSERT
TARTE AUX PRALINES
Pink praline, caramelized almond, buttery pastry crust
*Seats are limited to 2 hours.
*Menu items may change without notice depending on the availability of ingredients.
~Bread is carefully baked daily at Farine, next door to Jardin, and you can enjoy as much as you like during your meal. Please feel free to ask our staff for any questions.
【September–November VOYAGE CULINAIRE VOL. 10 LYON】
■ENTRÉES
SALADE LYONNAISE
Soft-boiled egg, lardon, brioche crouton, bacon powder, bacon oil, red wine vinaigrette
OR
COQUILLES SAINT-JACQUES À LA SAVOYARDE
Scallops, white wine sauce, gruyère cheese
OR
SOUPE DE CHÂTAIGNE ARDÉCHOISE
Chestnut, puff pastry, truffle foam
■LE PLAT
PAN-SAUTÉED SEASONAL FISH
Seasonal Setouchi fish, white fish quenelles, spinach, sauce Nantua
OR
GRILLED PORK WITH POMME PAILLASSON
Pork loin, seasonal mushrooms, French potato galette, sauce lyonnaise
■DESSERT
TARTE AUX PRALINES
Pink praline, caramelized almond, buttery pastry crust
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"Lunch" Voyage Culinaire (5 -Course )
*Please note that the images used are for illustrative purposes only and may differ from the actual dishes. We ask for your understanding.
*Seats are limited to 2 hours.
*Menu items may change without notice depending on the availability of ingredients.
~Bread is carefully baked daily at Farine, next door to Jardin, and you can enjoy as much as you like during your meal. Please feel free to ask our staff for any questions.
【September–November VOYAGE CULINAIRE VOL. 10 LYON】
■ENTRÉES
SALADE LYONNAISE
Soft-boiled egg, lardon, brioche crouton, bacon powder, bacon oil, red wine vinaigrette
COQUILLES SAINT-JACQUES À LA SAVOYARDE
Scallops, white wine sauce, gruyère cheese
SOUPE DE CHÂTAIGNE ARDÉCHOISE
Chestnut, puff pastry, truffle foam
■LE PLAT
PAN-SAUTÉED SEASONAL FISH
Seasonal Setouchi fish, white fish quenelles, spinach, sauce Nantua
OR
GRILLED PORK WITH POMME PAILLASSON
Pork loin, seasonal mushrooms, French potato galette, sauce lyonnaise
■DESSERT
TARTE AUX PRALINES
Pink praline, caramelized almond, buttery pastry crust
*Seats are limited to 2 hours.
*Menu items may change without notice depending on the availability of ingredients.
~Bread is carefully baked daily at Farine, next door to Jardin, and you can enjoy as much as you like during your meal. Please feel free to ask our staff for any questions.
【September–November VOYAGE CULINAIRE VOL. 10 LYON】
■ENTRÉES
SALADE LYONNAISE
Soft-boiled egg, lardon, brioche crouton, bacon powder, bacon oil, red wine vinaigrette
COQUILLES SAINT-JACQUES À LA SAVOYARDE
Scallops, white wine sauce, gruyère cheese
SOUPE DE CHÂTAIGNE ARDÉCHOISE
Chestnut, puff pastry, truffle foam
■LE PLAT
PAN-SAUTÉED SEASONAL FISH
Seasonal Setouchi fish, white fish quenelles, spinach, sauce Nantua
OR
GRILLED PORK WITH POMME PAILLASSON
Pork loin, seasonal mushrooms, French potato galette, sauce lyonnaise
■DESSERT
TARTE AUX PRALINES
Pink praline, caramelized almond, buttery pastry crust
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Directions
Address
530-0003 2-4-32 Dojima, Kita-ku, Osaka-shi, Osaka
Closest station
Watanabebashi Station (278m)渡辺橋 (291m)北新地 (401m)Cuisine
French, All-Day Breakfast, Bistro
Phone
06-6676-8591