苺の形を模り、ホワイトチョコレートのコーティングの中にはガナッシュモンテ、いちごのコンポート、いちごのソースをご用意しました。
ジャルダンのクリスマスケーキに合わせて、追加でご注文いただけます。
是非、いちごのガトーと共に、ジャルダンのクリスマスケーキをお楽しみくださいませ。

A message from Chef Horiuchi: "Hello everyone, I am Le Jardin's head chef, Ryo Horiuchi. I actually have a one-year-old son. He is so adorable, and I can't help but let him soothe my daily fatigue. But when I go out with my child, I have a few worries. I end up thinking, "Is it okay for babies to enter this restaurant? Will they be a nuisance?" and giving up. So this time, we have set up a day like this so that everyone with small children can feel free to come. Of course, even those without children are welcome to come too. We hope you will enjoy a different Jardin than usual. Please take this opportunity to come to Le Jardin." You will choose your main dish on the day. You can also choose a special dessert made by our chef patissier for dessert. Please enjoy with your family. [Course contents] ・Salad・Soup・Selectable main dish (Omurice or Hamburger steak or Cold pasta) (tentative) ・One drink option (+￥550) ・Dessert (Cheesecake or Chocolate cake)

Jardin's annual Children's Welcome Day will be held on Sunday, June 22nd. Please feel free to bring your energetic children and create memories with your family with the world's best French chef, Horiuchi, and the dessert buffet prepared by Chef Patissier Kudo. Amuse-bouche, appetizer, fish dish, meat dish, dessert buffet and drinks

Jardin's annual Children's Welcome Day♫ will be held on Children's Day, May 5th. Please feel free to bring your energetic children and create memories with your family with the world's best French chef Horiuchi's cuisine and the dessert buffet prepared by Chef Patissier Kudo. Amuse-bouche, spring vegetables and firefly squid with miso-flavored vinaigrette, white asparagus with ceps-flavored sabayon and Kuzuryu Maitake mushrooms, pan-fried sea bass with a Marled Bourgogne sauce, roast lamb with jus, petit poix à la française, dessert buffet and drinks

This is a special collaboration dinner with Taittinger, which has always been very popular. This time, the main course will feature a tasting of the newly released Comte de Champagne 2013 vintage and the 2012 vintage, with a special menu designed to pair well with Taittinger's champagne. The main dish will be the familiar "Beef fillet wrapped in brioche with 20-year-aged port sauce," the winning dish of the "Le Taittinger Cuisine Competition." With the support of Taittinger, this dish will be available at a reasonable price. ・Amuse-bouche x Brut Reserve Magnum ・Cold appetizer x Brut Rose ・Hot appetizer x Prelude Grand Cru ・Fish dish x Comte de Champagne 2012 ・Beef fillet wrapped in brioche with 20-year-aged port sauce x Comte de Champagne 2013 ・Prelude and Grand Dessert x Nocturne ・Coffee or tea, herbal tea and small sweets

・Amuse-bouche・Cold appetizer・Hot appetizer・Fish dish・Meat dish・Avant-dessert・Christmas dessert・Coffee or tea・Small sweets*The menu may change depending on the availability of ingredients. Please note. *The details of the menu will be updated as soon as they are decided.

Spring Menu (March 1st - May 31st) Amuse-bouche - Red sea bream and seaweed herb-marinated with romaine lettuce <Main dish> - Herb-crusted Spanish mackerel with clam-flavored new onion sauce or - Two kinds of deer with yellow chive condiment and jus de chevreuil - Cherry blossom and raspberry gateau with sticky rice glass - Coffee or tea and small dessert

(Weekday lunch only) <Amuse-bouche, appetizer, main dish, dessert> 4 dishes in total. You can choose your favorite main dish on the day.

(Weekday lunch only) <Amuse-bouche, appetizer, main dish, dessert> 4 dishes in total The main dish will be made with Wagyu beef fillet.

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

《Lunchtime only》 <Amuse-bouche, appetizer, fish dish, Pan-fried Wagyu beef fillet with Perigueux sauce・Dessert: Full course of 5 dishes.

《Lunchtime only》 We have prepared a meeting plan with a private room. This special plan includes a toast drink, so the meeting can start smoothly. Our experienced staff will ease your tension and create a wonderful time for you. <Toast with champagne or non-alcoholic sparkling wine, amuse bouche, appetizer, fish dish, Pan-fried beef fillet with Perigueux sauce・Dessert: Full course of 5 dishes.

・Amuse-bouche・Cold appetizer・Hot appetizer・Fish dish・Meat dish・Avant-dessert・Christmas dessert・Coffee or tea・Small sweets*The menu may change depending on the availability of ingredients. Please note. *The details of the menu will be updated as soon as they are decided.

Menu: Crab amuse bouche, Grilled eggplant and crab gateau with celery root cream, Warm salad of six-row barley and crab with sea urchin flavor, Steamed crab with herbs, crab miso and herb sauce, Cod and crab steamed with crab consommé, Kasumi duck royale, pre-dessert, Tomitsuki vacherin with Kijo sake flavored ice cream, Coffee and small desserts

Spring Menu (March 1st to May 31st) Amuse-bouche Spring vegetables and firefly squid with miso-flavored vinaigrette White asparagus with cep-flavored sabayon and Kuzuryu Maitake mushrooms Pan-fried sea bass with spring vegetables and a sauce with a hint of Marled Bourgogne Roast lamb and its jus Petit Poix à la Française Avandessert Citrus gateau with Cointreau and rosemary-flavored sauce Coffee or tea and small desserts

Winter Menu (March 1st - May 31st) Amuse bouche Bamboo shoots and clams with creamy champignons Warm salad of six-row barley and squid with sea urchin flavored ecumene Pan-fried spotted grouper with green asparagus and vervain sauce Roasted kasumi duck with jus Hyuganatsu and ginger condiment Avant-de-ssert Fukui plums - Spring Coffee or tea and small desserts

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

~Autumn Menu~ ・Amuse-bouche ・Marinated sweet shrimp and abalone with shellfish vinaigrette ・Warm salad of six-row barley and squid with ecumene flavored with sea urchin ・Charcoal-grilled blackthroat seaperch mi-cuit with Kuzuryu maitake mushroom sauce ・Truffle duck with buckwheat cannelloni, polenta and autumn vegetables ・Avant-dessert ・Fukui plum ~Autumn~ ・Coffee or tea and small sweets

Spring Menu (March 1st to May 31st) Amuse-bouche Spring vegetables and firefly squid with miso-flavored vinaigrette White asparagus with cep-flavored sabayon and Kuzuryu Maitake mushrooms Pan-fried sea bass with spring vegetables and a sauce with a hint of Marled Bourgogne Roast lamb and its jus Petit Poix à la Française Avandessert Citrus gateau with Cointreau and rosemary-flavored sauce Coffee or tea and small desserts

Winter Menu (March 1st - May 31st) Amuse bouche Bamboo shoots and clams with creamy champignons Warm salad of six-row barley and squid with sea urchin flavored ecumene Pan-fried spotted grouper with green asparagus and vervain sauce Roasted kasumi duck with jus Hyuganatsu and ginger condiment Avant-de-ssert Fukui plums - Spring Coffee or tea and small desserts

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

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.