Amuse-bouche All the festive spirit of the Christmas season packed into a single bite
Hors d'oeuvres A whole French duck stuffed in a terrine Inspired by duck onions, with Kujo leeks Pressé terrine of French duck and Kujo leeks Scented with orange
Poisson (Fresh Fish) Fresh fish from Tsuruga Fishing Port, Fukui Prefecture Tilefish and clams from Kujukuri Beach Saffron-infused bouillabaisse Viande (Meat Dish) Omi beef cheek stewed in red wine with French foie gras and truffles All of the ingredients stuffed into a pie crust A rich red wine sauce with the aroma of cassis