Conte’s Gougères with beet meringue, homemade smoked tarama, mint and pistachio polenta
Champagne Follet-Ramillon, Terroirs

Escargot ravioli in a yuzu-pepper-scented mushroom broth, pan-seared duck foie gras
Crozes-Hermitage blanc · On the Rhône Again 2023

Autumn garden with porcini mushrooms, Condrieu sabayon
Condrieu · Lône 2024

Sea bream back fillet with verjus, endive and Shine Muscat grapes
Saint-Joseph blanc · Dimanche à Lima 2024

Bluefin tuna with sansho pepper aroma, meat jus
Crozes-Hermitage rouge · Buveur d'Argile 2024

Roast pigeon with offal sauce, celery root and juniper
Cornas · L'Élégance du Caillou 2020, in magnum

Persimmon tarte Tatin

【Course】

Finger Food :
＊Polenta coin, mint and pistachio pesto
＊Beetroot meringue with smoked tarama
★
Starters :
＊ Marinated mackerel, cucumber jelly, fish bones sauce
or
＊ Escargots raviolis, mushrooms broth, foie gras, herbs foam
★
Main dishes :
＊ Pan fried Miyagi sawara
Turnip, chicory, muscat grape, verjus sauce
or
＊Roasted duck breast
Kale, red cabbage, pumpkin, blackcurrant sauce
★
Dessert
3 Chocolates ring
Sablé, caramel, tonka beans ice cream
★
Drinks
Coffee, tea, or herbal tea
Served with cannelé and blueberry guimauve

【Course】

Finger Food :
＊Polenta coin, mint and pistachio pesto
＊Beetroot meringue with smoked tarama
★
Starters :
＊ Marinated mackerel, cucumber jelly, fish bones sauce
or
＊Escargots raviolis, mushrooms broth, foie gras, herbs foam
★
Fish :
Pan fried Miyagi sawara
Turnip, chicory, muscat grape, verjus sauce
★
Meat :
Roasted duck breast
Kale, red cabbage, pumpkin, blackcurrant sauce
★
Dessert
3 Chocolates ring
Sablé, caramel, tonka beans ice cream
★
Drinks
Coffee, tea, or herbal tea
Served with cannelé and blueberry guimauve

【Course】

Finger Food :
＊Polenta coin, mint and pistachio pesto
＊Beetroot meringue with smoked tarama
＊Parmesan cheese and charcoal chip, curry flavoured eggplant and avocado cream
★
Pre-starter
Pigeon breast and foie gras ballotine, persimmon
★
Marinated mackerel, cucumber jelly, turnip, hibiscus, fish bones sauce
★
Escargots raviolis, mushrooms broth, herbs foam
★
Pan fried Miyagi sawara
Chicory, turnip, muscat grape, verjus sauce
★
Kyoto roasted duck breast
Kale, red cabbage, pumpkin, blackcurrant sauce
★
3 Chocolates ring
Sablé, caramel, tonka beans ice cream
★
Small sweets
Cannelé and blueberry guimauve

【Course】

Finger Food :
＊Polenta coin, mint and pistachio pesto
＊Beetroot meringue with smoked tarama
＊Parmesan cheese and charcoal chip, curry flavoured eggplant and avocado cream
★
Pre-starter
Beef consomme jelly, wasabi cream, daikon radish
★
Duck foie gras, poached pear, sweet Jurançon jelly
★
Spider crab tartelette, champagne sauce
★
Seasonal vegetables garden with savagnin wine sabayon
★
Pan fried Ooita sea bream
Potato, fennel, saffron and lemongrass sauce
★
Brittany blue lobster
Bell pepper, mango, American sauce
★
Tottori venison loin
Zucchini flower, White bitter melon, Colinky, Girolles, Poivrade sauce
★
Pre-dessert
Sweet sake espuma, muscat grape, black sesame sauce, choco puffed rice
★
3 Chocolates ring
Sablé, Caramel cream, Tonka beans ice cream
★
Small sweets
Cannelé and guimauve

★Only available in March and April★

A Discovery menu with french white asparagus.
Finger food appetizers and an amuse bouche are included in the menu.
All dishes can changed according to seasonal ingredients.

Course with white asparagus as one of the two staters, fish, meat and dessert.
Amuses bouche, pre-dessert, and petits fours are also included.
＊Served for all guests at the table

[Menu Sample]
Finger Food
Polenta, Mint, Pistachio, Parmesan, Salmon, Beetroot, Tarama
*
Amuse-Bouche
Scallop, Citrus
*
Mie yellowtail
Citrus/Herbs/Radish
*
Seasonal Vegetable Tart
Savagnin Espuma
*
Aomori Pacific Cod
Wheat Risotto with Pig's Trotters, Black Garlic, Beef Consommé
*
Black Truffle Macaron, Duck Foie Gras, Grape Espuma
*
Tottori Venison Loin
Jerusalem Artichoke, Plum, Cranberry, Poivre Sauce
*
Chataigne Chestnut Mont Blanc, Coconut Sauce, Chestnut Ice Cream
*
Tea Snacks
Bordeaux-Style Canelé, Violet Mauve

This plan is only available for purchase until November 30th.

Course Contents

Finger Food:
- Beet Meringue and Tarama
- Parmesan Cheese and Ink Chips, Curry-flavored Eggplant and Avocado Cream
- Polenta Galette, Mint and Pistachio Pesto
*
Cold Appetizer:
Mi-cuit Duck Foie Gras, Poached Pear, Jurançon Jelly
*
Hot Appetizer:
Snow Crab Tartlet, Champagne Sauce
*
Choice of Main Dish:
- Fish Dish
Pan-seared Sea Bream from Oita Prefecture
Potato, Fennel, Lemongrass and Saffron Sauce
or
- Meat Dish
Chiba Prefecture Imo-buta Pork Fillet
Eggplant, Avocado and Couscous Cannelloni, Paprika Sauce
*
Dessert:
Three Kinds of Chocolate "Rings"
Sable, Caramel Cream, Tonka Bean Ice Cream
*
Tea Sweets Canelé and marshmallow

【Course】

Finger Food :
＊Polenta coin, mint and pistachio pesto
＊Beetroot meringue with smoked tarama
＊Parmesan cheese and charcoal chip, curry flavoured eggplant and avocado cream
★
Pre-starter
Beef consomme jelly, wasabi cream, daikon radish
★
Duck foie gras, poached pear, sweet Jurançon jelly
★
Spider crab tartelette, champagne sauce
★
Pan fried Ooita sea bream
Potato, fennel, saffron and lemongrass sauce
★
Tottori venison loin
Zucchini flower, White bitter melon, Colinky, Girolles, Poivrade sauce
★
3 Chocolates ring
Sablé, Caramel cream, Tonka beans ice cream
★
Small sweets
Cannelé and guimauve

【Course】

Finger Food :
＊Polenta coin, mint and pistachio pesto
＊Beetroot meringue with smoked tarama
＊Parmesan cheese and charcoal chip, curry flavoured eggplant and avocado cream
★
Pre-starter
Beef consomme jelly, wasabi cream, daikon radish
★
Duck foie gras, poached pear, sweet Jurançon jelly
★
Spider crab tartelette, champagne sauce
★
Seasonal vegetables garden with savagnin wine sabayon
★
Pan fried Ooita sea bream
Potato, fennel, saffron and lemongrass sauce
★
Brittany blue lobster
Bell pepper, mango, American sauce
★
Tottori venison loin
Zucchini flower, White bitter melon, Colinky, Girolles, Poivrade sauce
★
Pre-dessert
Sweet sake espuma, muscat grape, black sesame sauce, choco puffed rice
★
3 Chocolates ring
Sablé, Caramel cream, Tonka beans ice cream
★
Small sweets
Cannelé and guimauve

Chef Olivier is offering you to enjoy a special handcraft Celebration menu.
This exclusive menu will be created around the seasonal finest ingredients for your dinner.
A personalize message could be written on the dessert plate to make sure your guest have a truly memorable experience.
＊If you have food allergy or special diet, please let us know in advance. We will do our best to match your request.

Beetroot meringue with tarama
Polenta with mint and pistachio paste

Caviar and snow crab
Scallop carpaccio with lime and Granny Smith apple

Blue lobster
Lobster sauce with yuzu, green asparagus, and morels, and Savagnin espuma

Miyagi duck breast
Shikoku pomegranate with Grand Veneur sauce

Strawberries
Strawberry and cherry blossom snow globe

Canelé and marshmallow

CHRISTMAS MENU 2025

Appetizers
Beetroot meringue, smoked tarama
Seaweed tart, salmon roe
Comté and truffle gougère

Caviar and spider crab
Scallop carpaccio, lime and Granny Smith apple

Blue lobster
Lobster sauce with yuzu, green asparagus and morels, Savagnin espuma

Kinmedai
Beetroot, hibiscus, blackcurrant, red wine sauce with Batak berries

Wagyu beef fillet “Wakasagyu”
In puff pastry with foie gras and winter truffle, Périgueux sauce

Strawberries
Strawberry and sakura snow sphere

Coffee, tea or herbal infusion
Cannelé and marshmallow

Christmas Menu 2025

Appetizers: Beetroot Meringue, Smoked Tarama
Seaweed Tart with Salmon Roe
Comté Cheese and Truffle Gougères

Caviar and Snow Crab
Scallop Carpaccio with Lime and Granny Smith Apple

Blue Lobster
Yuzu, Green Asparagus, Morels with Lobster Sauce and Savagnin Wine Espuma

Golden Eye Snapper
Beetroot, Hibiscus, Cassis, Red Wine Sauce, and Batac Berries

Wakasa Wagyu Beef Fillet from Fukui Prefecture
Foie Gras and Winter Truffle Puff Pastry with Périgueux Sauce

Strawberry Christmas Dessert
Strawberry and Cherry Blossom Snow Dome

Coffee, Tea, or Herbal Tea
Canelés and Marshmallows

Appetizers
Beetroot meringue, tarama
Seaweed tart, salmon roe
Comté and truffle gougère

Caviar and spider crab
Scallop carpaccio, lime and Granny Smith apple

Blue lobster
Lobster sauce with yuzu, green asparagus and morels, Savagnin espuma

Kinmedai
Beetroot, hibiscus, blackcurrant, red wine sauce with Batak berries

Mushrooms
Herb tart, winter truffle

Beef fillet
In puff pastry with foie gras and winter truffle, Périgueux sauce

Strawberries
Strawberry and sakura snow sphere

Mont Blanc
Coconut, candied kumquat, chocolate crunchy pearls,
Chestnut ice cream

Coffee, tea or herbal infusion
Cannelé and marshmallow

Olivier will prepare a special course meal for Valentine's night. Enjoy a variety of dishes made with carefully selected seasonal ingredients with your loved ones.

1st Box
⋆Home-smoked tarama
⋆ Oscietra caviar 50g
⋆ Provençal savory cake
⋆Duck foie gras mi-cuit, roasted pistachios, yuzu zest, shiso leaves
⋆Spider crab with lime and green apple, celeriac rémoulade with wholegrain mustard
⋆Smoked salmon rolls, lemon-dill cream, citrus caviar
⋆Poached lobster in saffron nage, cauliflower mousse, light jelly

2nd Box
⋆Beef cheek braised in red wine
⋆Cold beef fillet, seasonal vegetables
⋆Scallops and shrimp, champagne sauce
⋆ Abalone with parsley and garlic

3rd Box
⋆ Puy lentils with bacon and herbs
⋆Truffled potato gratin
⋆Charcuterie and cheese assortment, vegetable pickles
⋆Black sesame and raspberry macarons
⋆Sweet sake madeleines