動画
電話番号
03-6550-8761
紹介
大切な人と過ごすかけがえのないひと時を、心を込めたフランス家庭料理でおもてなしいたします。スペシャリテの「熟成牛のハンバーグ」をはじめ、旬の厳選食材を丁寧に仕立てた逸品の数々を、ラグジュアリーな上質空間でお愉しみください。200本を超えるワインのコレクション。多彩なコースもご用意しております。記念日や特別な日のお祝い、大切な接待や会食などにおすすめです。ご来店を心よりお待ちしております。
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営業時間
[月]
11:00 - 15:00（L.O. 14:00）
17:30 - 22:00（L.O. 20:00）
[火]
11:00 - 15:00（L.O. 14:00）
17:30 - 22:00（L.O. 20:00）
[水]
11:00 - 15:00（L.O. 14:00）
17:30 - 22:00（L.O. 20:00）
[木]
11:00 - 15:00（L.O. 14:00）
17:30 - 22:00（L.O. 20:00）
[金]
11:00 - 15:00（L.O. 14:00）
17:30 - 22:00（L.O. 20:00）
[土]
11:00 - 15:00（L.O. 14:00）
17:30 - 22:00（L.O. 20:00）
[日]
11:00 - 15:00（L.O. 14:00）
17:30 - 22:00（L.O. 20:00）
■定休日
無休
上記は参考情報です。詳細はレストランでご確認ください。
As many resto were fully booked for the night, we were fortunate to have my friend help us in booking this French restaurant..We ordered the Standard Dinner Course, which began with the amuse-bouche. The amuse-bouche consisted of Sashimi and Corn Mousse with Premium Italian Parma Prosciutto. The sashimi was delicately presented, with precise slices which were visually appealing. It paired with the apple slices nicely, creating a harmonious combination. The corn mousse was smooth and tasted savoury with the parma prosciutto. Next, we were served the appetizer, which consisted of an Assortment of Okinawa Royal Pork, Seafood and Autumn Fruits, accompanied by a Meli Melo Salad. The dish had an intriguing presentation, particularly due to the white bubble on top. The portion of fat and meat in the pork was well balanced, and the autumn fruits helped to offset the excessive richness. Afterward, we had the Salad comprising Three Varieties of Morceau's Handmade Side Dishes. I couldn't recall their specific names, but I rmb their taste was quite interesting. Later on, we had Mussels and Cabbage Omelette in Normandy Sauce. The sauce imparted a rich and creamy texture to the dish, adding a buttery flavor. However, the omelette itself appeared slightly dry and had a rubbery consistency. We then enjoyed Specially Selected Beef Tongue Steak with Potato Puree, Apricot and Madeira Sauce as the main dish. The beef tongue was thick and tender. The Madeira sauce elevated the savoury of the beef tongue and added some delightful taste to the potato puree. We ended our dinner with an ice cream dessert. The ice cream was encased in a chocolate crunchy shell, creating a contrast between soft and crunchy textures..The staff was helpful and patiently explained each dish to us. Appreciated the exquisite plating of all the dishes as well.
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