~Spring Menu~ (March 21st - May 31st)

* Marinated sweet shrimp with broad beans and Hyuganatsu citrus
* Firefly squid fricassee with bamboo shoots cooked in dashi broth
* Pan-seared sea bass with spring vegetables and saffron sauce
* Roasted lamb with its jus, white asparagus, and a hint of local mustard
* Pre-dessert
* Grand dessert
* Coffee or tea and petit fours

~Spring Menu~ (March 21st - May 31st)
• Amuse-bouche
• Sautéed whelk with rapeseed blossoms and blood orange
• Warm salad of six-row barley and squid with sea urchin-flavored foam
• Grilled sea bream with scales, green asparagus and morel stuffing
• Roasted Nanatani duck with its jus
• Pre-dessert
• Grand dessert
• Coffee or tea and petit fours

Menu
・Echizen Crab Aperitif
・Seiko Crab and Truffle Risotto (Until the end of December)
・Echizen Crab and Caviar with Poirot and Vanilla Puree
・Warm Six-row Barley and Crab Salad with Sea Urchin Flavored Ecuim
・Echizen Crab with Charcoal-Scented Miso Grill
・Tilefish and Echizen Crab Roulé with Champagne Sauce
・Truffle Duck with Cocoa Nib Paste (Ju de Canard)
・Open Dessert
・Grand Dessert
・Coffee and Small Sweets

Menu
Amuse-bouche
Chilled Echizen Crab with Poirot and Vanilla Puree
Warm Six-row Barley and Crab Salad with Sea Urchin Flavored Ecume
Stiletto and Echizen Crab Rouleé with Champagne Sauce
Roasted Veal with Jus, Accents of Brillat-Savarin and Walnuts
Avant-Dessert
Citrus-Infused Riollet with Noble Sake and Chocolate Sauce
Coffee and Small Sweets

The glorious winning dish at the "Le Taittinger International Cuisine Competition" was "Beef fillet baked in brioche with 20-year aged Port Rouge sauce." We have prepared a supreme gastronomy course with this masterpiece as the main dish. Please enjoy a special time where you can savor the luxurious flavors that spread with every bite and savor the impressive world of gourmet cuisine to your heart's content. ~Menu~ Amuse-bouche - Appetizer - Fish dish - Beef baked in brioche with 20-year aged Port Rouge sauce [Winning menu] - Dessert - Coffee and small sweets

~Spring Menu~ (March 21st - May 31st)

* Marinated sweet shrimp with broad beans and Hyuganatsu citrus
* Firefly squid fricassee with bamboo shoots cooked in dashi broth
* Pan-seared sea bass with spring vegetables and saffron sauce
* Roasted lamb with its jus, white asparagus, and a hint of local mustard
* Pre-dessert
* Grand dessert
* Coffee or tea and petit fours

~Spring Menu~ (March 21st - May 31st)
• Amuse-bouche
• Sautéed whelk with rapeseed blossoms and blood orange
• Warm salad of six-row barley and squid with sea urchin-flavored foam
• Grilled sea bream with scales, green asparagus and morel stuffing
• Roasted Nanatani duck with its jus
• Pre-dessert
• Grand dessert
• Coffee or tea and petit fours

・アミューズ ブーシュ
・前菜
・メイン（福井県産のお魚を使ったお料理）
・ミニデザート
・コーヒー又は紅茶と小菓子

春メニュー(3月21日∼5月31日)
・アミューズ ブーシュ
・新玉ねぎのスープ　シェリー酒風味のコンソメのジュレ
＜メイン＞
・ヒラスズキのポワレ　春野菜とソースサフラン
・仔羊のロティとそのジュ　ホワイトアスパラガス　地がらしのアクセント
・デセール
・コーヒー又は紅茶と小菓子

＜Amuse-bouche · Starter · Main · Dessert＞ 4 courses in total
You may choose your main course on the day of your visit.

＜アミューズブーシュ・前菜・牛フィレ肉のポワレ フォアグラとトリュフのシューファルシ ソースぺリグー・デセール＞全４皿

《Lunchtime only》 <Amuse-bouche, appetizer, fish dish, meat dish, dessert> A full course of 5 dishes.

Lunch Only
<Amuse‑bouche · Starter · Fish course · Pan‑seared beef fillet — seasonal preparation · Dessert> Full five‑course menu.

Jardin's annual Children's Welcome Day♫
Held on Children's Day, Tuesday, May 5th (national holiday).
Feel free to bring your energetic children and create memories with your family, enjoying the cuisine of Chef Horiuchi, the world's best French chef, and a dessert buffet prepared by Chef Pastry Chef Kudo.

・Amuse-bouche
・Appetizer
・Fish main course
・Meat main course
・Dessert buffet and drinks

[Sale]
Quiche Lorraine
Fukui Salmon and Avocado Rouleau
Pâté Sandwich

[Dessert]
Strawberry Cake
Strawberry Petit Choux
Strawberry Jelly with Basil Accents
Strawberry Macaron
Strawberry Chocolate Bonbon
Strawberry Fruit Pâté

Strawberry Tart
Pistachio Brulee with Strawberry Sauce
Matcha Financier

Fraisier
Chocolate Chip Scone
Chocolate and Hazelnut Cake

[Drinks]
75 minutes of free drinks including tea, coffee, herbal tea, and soft drinks

[セイボリー]
キッシュ・ロレーヌ
ふくいサーモンとアボカドのル―ロー
パテのサンドウィッチ

[デセール]
ストロベリーケーキ
ストロベリーのプチシュー
ストロベリージュレ　バジルのアクセント
ストロベリーマカロン
ストロベリーボンボンショコラ
ストロベリーパートドフリュイ

ストロベリータルト
ピスタチオのブリュレ　ストロベリーソース
抹茶のフィナンシェ

フレジエ
チョコチップスコーン
チョコレートとヘーゼルナッツのケーク

[ドリンク]
紅茶やコーヒー、ハーブティーにソフトドリンクなど75分のフリードリンク

It will be a set that includes a meal such as a sandwich, a tempting petit dessert, and a drink.
The details will be announced here as soon as they are decided.

It will be a set that includes a meal such as a sandwich, a tempting petit dessert, and a drink.
The details will be announced here as soon as they are decided.

It will be a set that includes a meal such as a sandwich, a tempting petit dessert, and a drink.
The details will be announced here as soon as they are decided.

It will be a set that includes a meal such as a sandwich, a tempting petit dessert, and a drink.
The details will be announced here as soon as they are decided.

This special dinner will feature the newly released Comtes de Champagne Rosé and various Taittinger champagnes, along with a special course incorporating Echizen crab specially created for the occasion, and the main dish, the competition's winning dish, beef fillet wrapped in brioche and baked with 20-year-aged port sauce.

We have invited Hiroyuki Jono, executive sommelier at APICIUS, a long-established winery in Yurakucho, who is an expert on DRC wines, to Jardin for a luxurious wine pairing dinner featuring Chef Horiuchi's special course prepared just for this occasion, featuring a back-vintage Domaine de la Romanee Conti Echezeaux Grand Cru 2008, directly from the importer's cellar.

[Special Pairing Course]
・Amuse-bouche x Henriot Blanc de Blancs
・Marinated Squid x Famille Joly Savnierre Le Vieux Clos 2023
・Poached White Asparagus with Morel Cream x L'Hospitalet Blanc 2022
・Grilled Wakasa Black Sea Bream with Scales x Jean Chartron Puligny Montrachet 1er Cru 2023
・Roasted Agnodre x DRC Echezeaux Grand Cru 2008
・Dessert x Weingut Robert Weil KIEDRICHER GRAFENBERG RIESLING AUSLESE 2022

*The course and wines other than Echezeaux are tentative.
We will update and notify you once the details are confirmed.

4~10名様用、完全個室にてご用意いたします。
なお、個室料：昼：¥3,300(税込)、夜：￥5,500（税込）を頂戴いたします。

2~６名様用、完全個室にてご用意いたします。
なお、個室料：昼：¥3,300(税込)、夜：￥5,500（税込）を頂戴いたします。

A proposal plan with a guaranteed private room. Please tell us your feelings after enjoying a full course meal in a private space. We will help you with a special proposal. <Plan contents> ■Menu Specialité + glass of champagne + bouquet of roses (12 roses) ■Surprise message plate (We will write a message and presentation according to your wishes.) ■Please let us know if you have any favorite ingredients. *If you request an anniversary cake, you can choose your preferred option. <Process from reservation to the day> [In advance] Please make your reservation at least 10 days in advance. We will contact you by phone to discuss your request. If you have any presents, please give them to the staff in advance. We can also accommodate your requests regarding the best time to give them to you. [On the day] Enjoy a meal with your loved one. ↓ After dessert and coffee, we will give the man a message plate, bouquet, present, etc. ↓ Enjoy a wonderful time just for the two of you.

A proposal plan with a guaranteed private room. Please tell us your feelings after enjoying a full course meal in a private space. We will help you with a special proposal. <Plan contents> ■Menu Specialité + glass of champagne + seasonal fruit tart (20cm) + bouquet of roses (12 pieces) ■Surprise message plate (We will write a message and create a presentation according to your wishes.) ■Please let us know if you have any favorite ingredients. <Process from booking to the day> [In advance] Please make your reservation at least 10 days in advance. We will contact you by phone to discuss your request. If you have any presents, please give them to the staff in advance. We can also accommodate your requests regarding the best time to give them to you. [On the day] Enjoy a meal with your loved one. ↓ After dessert and coffee, we will give the man a message plate, bouquet, present, etc. ↓ Enjoy a wonderful time just for the two of you.

*This image shows a strawberry shortcake. Please note that the type of fruit used will vary depending on the season. Fruit Shortcake [Size 4] <4 to 6 people> *Served before the dessert course. Contents: Made with an abundance of carefully selected fruits and baked at just the right time and temperature, this exquisite sponge cake melts in your mouth. It is combined with a light custard cream for a rich flavor. Enjoy a moment of bliss as the luxurious flavor of the fruit fills your mouth.

Fruit Shortcake [Size 4] <4 to 6 people>

Fruit Shortcake [Size 5] <6-8 people>

*The image shows a strawberry tart. Please note that the type of fruit used will vary depending on the season. Tart 20cm (6-10 people) *Served before the dessert course. Contents: A crispy baked tart with light custard cream and an abundance of seasonal fruits makes for a visually vibrant work of art. Enjoy a special day with a sumptuous bite and a wonderful, memorable moment.

*The image shows a strawberry tart. Please note that the type of fruit used will vary depending on the season. Tart 20cm (6-10 people) *Served before the dessert course. Contents: A crispy baked tart with light custard cream and an abundance of seasonal fruits makes for a visually vibrant work of art. Enjoy a special day with a sumptuous bite and a wonderful, memorable moment.