Course details
[Gourmandise Course] A luxurious 7-course special plan using black truffles and foie gras
![[Gourmandise Course] A luxurious 7-course special plan using black truffles and foie gras](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/e2xb64gd/50599980/kw7l_w340h340.jpg)
9900 yen(Tax included)
- 7items
- 1-6persons
This special course includes hors d'oeuvres using seasonal fish and meat, our specialty "black truffle cream potage", a fish main dish delivered straight from the market, and a meat main dish of specially selected beef and foie gras Rossini style, for a total of seven dishes!
Course menu
■ Today's Amuse Bouche
■ Hors d'oeuvre 1er
■ Hors d'oeuvre 2em
■ Freshly baked baguette
■ Potage
Our specialty: Black truffle cream potage
■ Fish main dish
Today's fish dish, fresh from the market and carefully selected by the chef
■ Meat main dish
Specially selected beef and foie gras Rossini style
Black truffle sauce Perigueux
■ Dessert
~ Hachette Desserts
Today's dessert served on a plate
■ After-meal cafe
Coffee or Darjeeling tea of your choice...
Total of 7 dishes
☆Assortment of French cheeses
Please enjoy after the main course +\770~
※If you would like to use the 120-minute free-flow French wine or 120-minute free drink option, please feel free to contact us.
[1] Free flow of French wine + 2,000 yen
[2] Free drink + 2,800 yen
<Free flow wine plan> 120 minutes limit, last order 30 minutes before closing
■1 type of French wine (sparkling wine/white wine/red wine)
<Free drink> 120 minutes limit, last order 30 minutes before
■1 type of French wine (sparkling wine/white wine/red wine)
■Beer (Heartland Beer (bottle)
■ Highball
■Cocktails (Gin and Tonic/Gin Buck/Screwdriver/Moscow Mule/Cassis Soda/Cassis Orange etc.)
■Soft drinks (orange juice/oolong tea/ginger ale)
- Reservation reception time
- 17:30~20:30
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 15:00 on the day of your visit
Coupons that can be used with this course
2025/02/13 update