Mon Plaisir

The course to enjoy texture of main materials
and its exquisite harmony.
Please choose your favorite Four dishes and One dessert from Our Menu Selection.


-Amuse-Bouche-


- Appetizer -
White Asparagus Variation (Soup, Bavarian Cream, Espuma) with Shrimp Carpaccio

Mille-feuille of Marinated Tuna and Cabbage with Paprika Purée and Spices

Smoked Trout with Paprika Mousse and Tomato Purée

Lobster Variation (Terinne, Jelly, Soup)
Mango and Caviar Eggplant

Chilled Foie Gras Variation (Ice Cream, Mousse, Crème brûlée, Terrine)

Organic Vegetables Variation
(Terrine, Mousse, Jelly, Soup)

"Zuwai"-Crab and Mushroom Ravioli with Lobster Cream Sauce

Pan-Fried Foie Gras and Scallop, Mango Purée and Red-wine Sauce


- Main -
Crispy Scales Amadai, in Fish Soup and Squid Fumes Minestrone

Roasted Flounder and Sautéed Seasonal Vegetables with Bottarga-Citrus Jam

Surf Clam, Sea Urchin and Seasonal Fish Crépinette with Beurre Blanc and Balsamico Reduction

Roasted "Burgaud" Challans Breast of Duck in Sakura Wrapped Rock Salt Shell with Scented Cassis Sauce

Minced Pork and Foie Gras Stuffed Quails, Potato Gratin with Cognac Reduction

Roasted Prime Japanese Beef "Ichibo" in Rock Salt Shell with Onion Cabernet Soy Sauce


- Pre Dessert -


- Dessert -
" Hortensia "Style Strawberry Short Cake
with Strawberry Sorbet

Mascarpone Mousse and Coffee Granite
with -196 ºc Espresso Ice Powder

Organic Carrot and Custard Pie with Carrot Ice Cream

Seasonal Fruit Tart and
Chamomile-Scented Yogurt Sorbet

Cheese Selection


- Cafe or Tea -

Variete

The course to enjoy "diversity" using various parts of materials in each suitable way. Reservation only.

- Amuse-Bouche -

- 1st Appetizer -

- 2nd Appetize r-

- Fish dish -

- Refreshment -

- Main dish -

- Pre Dessert -

- Dessert -

- Café or Tea -

- Petit Four -