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Philippe Mille Tokyo

Name: Philippe Mille Tokyo
Address: 9-7-4 Akasaka Tokyo Midtown Garden terrace 4F, Minato-ku, Tokyo, 107-0052, JP
Telephone: 03-5413-3282
Price range: ¥15000 - ¥30000

フィリップ・ミル東京

¥30,000

¥15,000

프랑스

107-0052 9-7-4 Akasaka, Tokyo Midtown Garden terrace 4F, Minato-ku, Tokyo(Nogizaka Station에서 405m)지도보기

길 안내

03-5413-3282

가든 테라스 최상층 사치 공간에서 고급스러운 시간을

전통적인 프랑스 요리의 세올리를 기본으로, 재료, 모듬, 샴페인과의 궁합, 모두를 고집 뽑은 필립 밀의 요리. 그것은 그림처럼 아름답고, 계절감이 넘치고, 재료에 깊은 존경이 느껴집니다. 정원 테라스에 둘러싸인 도시의 오아시스에서 호화로운 시간을 보내십시오.

식사 코스

[Lunch] Découverte – Discovery –

・ “Dishes marking the beginning” – representing Philippe Millet
・ Iki Island swordtip squid, barley, zucchini, and Parmesan foam
・ Grilled lamb saddle, compote of eggplant and bell peppers, jus sauce
・ Grape sorbet and jelly, yogurt mousse with lemon notes
・ Panacotta, red perilla baba, griotte and perilla jelly
・ Digestif and petit fours
※ The menu may change depending on the availability of the finest ingredients on the day.

¥8,712서비스 및 세금 포함

9/2–10/31 [Lunch] ARBANE: Special Course Commemorating the Two-Star Achievement — L’ÂME DE LA CHAMPAGNE

・ “Dishes marking the beginning” – representing Philippe Millet
・
　Sweet shrimp tartare – a tribute to Reims Cathedral
・ Fish dishes
・ Meat dishes
・ Dessert 1
・ Dessert 2
・ After-dinner drinks and petit fours

※ The menu may change as we use the finest ingredients available on the day.

¥12,000서비스 및 세금 포함

7/1–9/30 [Lunch] Iodé “La mer selon la saison” – Seasonal seafood and vegetables

・ “Dishes marking the beginning” – representing Philippe Millet
・ Pressed eel from Aichi, artichoke, eggplant, and eel essence
・ Scallops prepared à la couchette, with fennel and edamame in a herb-infused Champagne sauce
・ Pan-seared red snapper from Nagasaki, with fondant Yukon Gold potatoes, zucchini ribbons, and saffron sauce
・ Grape sorbet and jelly, yogurt mousse with a hint of lemon
・ Caramelized puff pastry, coconut mousse, pineapple and passion fruit, and coconut ice cream
・ After-dinner drink and petit fours
※ The menu may change depending on the availability of the finest ingredients on the day.