01 / ABOUT THE PLACE
About this place
Coming for the seafood gratin is one way to enjoy this bistro. Diners who chose a dinner course singled it out as a particularly memorable dish, and the menu features the house speciality, seafood and mushroom gratin. It is also available à la carte, alongside a seasonal gratin listed with spiny lobster, scallops, matsutake mushrooms, abalone and mushrooms. It stands out for anyone looking for a dish with seafood at its heart.
Starters include Burgundy-style escargots, onion gratin soup and a seafood terrine served with salad, so there are several ways to begin a meal. One visitor particularly enjoyed the onion gratin soup, making it a tempting choice for those who want to linger over the first course. The pâté de campagne is a terrine of veal and pork with foie gras, chicken liver and pistachios, served with salad and pickles. For a selection to share, there is also an assorted platter for 2 people.
The meat dishes have plenty of character: Tamba chicken with a caper and mustard sauce, Kyoto venison with red wine sauce, and Jōshū beef cheek pot-au-feu scented with mustard and herbs. Fish options include the day’s fresh catch, chosen from the blackboard, and a sea bream poêlé with sudachi and a white wine sauce scented with truffle. One visitor enjoyed pumpkin soup, a salad with cured ham and poêléed sea bass, suggesting one possible way to build a lunch from starter through to fish.
Lunch ranges from a light course of soup, salad, a fish or meat main, bread and a drink to a full course with starter, soup, fish, meat and dessert. Listed prices are 2,530 yen for the light course, 3,190 yen for the casual course and 4,400 yen for the full lunch course. Dessert can be added to the light or casual course.
In the evening, diners can order the bistro course for 4,400 yen or choose dishes individually, from starters to main courses. Groups of 3 or more ordering a course can also add an all-you-can-drink option. Wine by the glass and sparkling wine provide further choices to accompany the meal.
Course desserts include chestnut tart with hōjicha ice cream and chocolate cake with vanilla ice cream. Whether putting together an à la carte meal around the seafood gratin or enjoying a succession of dishes in a course, this French bistro offers a choice of ways to dine.
