French Restaurant Le Champ d’Or - Hotel Okura Fukuoka - TableCheck

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Mag-book sa French Restaurant Le Champ d’Or - Hotel Okura Fukuoka

Mensahe galing sa Mangangalakal

We are currently temporarily closed. *Wine Academy will be held.
The following will be in operation from April 2025.
Business hours:
Friday 17:30-21:00
Saturdays, Sundays, and holidays 11:30-14:30/17:00-21:00
*Final Entry time: Lunch 13:00/Dinner 19:00
The restaurant is open by reservation only.
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◇Reservations for 3 or more people And requests for private rooms are accepted by phone. ◇In the case of use including preschool children, we will guide you to a private room.
◇You are not allowed to enter the store wearing shorts or sandals.
◇Please contact us directly by phone for reservations, cancellations, or changes on the day.
【Cancellation policy】
Cancellations on the day or a no-show who fails to show up in 30 minutes after the reservation time:
　100% of the course or plan price will be charged.
　In the case of seat-only reservations, the following fees will be charged.
　Lunch: 3,000 yen x the number of people
　Dinner: 5,000 yen x the number of people
TEL.092-262-1176 (Restaurant Reservation 10:00-18:00)

Aking kinukumpirma na aking na basa ang Mensahe galing sa Mangangalakal sa itaas

Kategorya

Bite-size appetizers Amuse bouche of vegetables
■Bamboo shoots and rape blossoms Kintaro egg flan with fresh onion velouté
■Gargouille of spring vegetables with vegetable purée
Potage of chrysanthemum and burdock with chips and black pepper flavored ecumenicals
■Confit of white asparagus with black rice risotto
　　Espuma with comte cheese
■Baked soybean meat, lotus root and shiitake mushroom in pie crust
　　Spinach and black truffle sauce
■The first small dessert
■Seasonal fruit jubilee with flambéed maitre d'hôtel
■Organic coffee and mignardises

Bite-size appetizers Amuse bouche of vegetables
■Bamboo shoots and rape blossoms Kintaro egg flan with fresh onion velouté
■Gargouille of spring vegetables with vegetable purée
Potage of chrysanthemum and burdock with chips and black pepper flavored ecumenicals
■Confit of white asparagus with black rice risotto
　　Espuma with comte cheese
■Baked soybean meat, lotus root and shiitake mushroom in pie crust
　　Spinach and black truffle sauce
■The first small dessert
■Seasonal fruit jubilee with flambéed maitre d'hôtel
■Organic coffee and mignardises

■3 kinds of amuse bouche
■Marinated Norwegian salmon and green asparagus salad
　　Homemade greek and remoulade sauce
■Potage of green peas with cappuccino sauce
Cappuccino flavored green pea potage with timut pepper
■Poiret of fresh fish with shrimp and spring cabbage boule
　　Seaweed butter beurre blanc sauce
■Gruyere of Wagyu Beef Fillet with Confit of New Potatoes
　　Red wine sauce with Slovenian salt
■The first small dessert
■Today's dessert
■Organic coffee and French pastries

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