LUNCH
- Soupe aux truffes V.G.E.
(plat créé pour l’Elysée en 1975)
Black truffle soup V.G.E. (a dish created for the President of France in 1975) -
Half size：Change 4,235 yen / Add 6,050 yen
Full-size：Change 7,865 yen / Add 9,680 yen - Dessert Trolley
-
Traditional dessert trolley, the same style as in Lyon. Guests are able to choose from a wide selection of classic French desserts and mignardises.
< Dessert Menu>
Opéra / Choux / Flan / babarois / Puits d’Amour /
Chocolat / Cannele de Bordeaux / Coussin de Lyon
Replace with course dessert : +4,235 yen
※A reservation is required at least three days in advance.
* We do not serve alcoholic beverages to guests who may drive after meal.
* In order to offer the best ingredient of the day, please note that the menu is subject to change.
* Guests at the same table are kindly requested to choose the same set menu.
* if you have food allergies, please notify us prior to ordering.
* In order to offer the best ingredient of the day, please note that the menu is subject to change.
* Guests at the same table are kindly requested to choose the same set menu.
* if you have food allergies, please notify us prior to ordering.
DINNER
-
- 《Weekdays dinner only》
-
¥9,680 (10% Tax and 10% Service Charge Included.)
Appetizer, Fish, Meat, Dessert, Coffee - MENU NOËL
-
¥14,520 (10% Tax and 10% Service Charge Included.)
Appetizer, Starter, Fish, Meat, Dessert, CoffeeAmuse-bouche
Appetizer
Dodine de foie gras et de dinde parfumée à la pistache,
mousseline de carottes, chutney de pomme, et brioche aux arômes de noix
Foie gras and turkey dodine with pistachio, carrot mousseline,
apple chutney and brioche perfumed with nuts
Rouleau de lotte au paprika, sauce aux coquillages,
coquillages et salicorne à l’étuvée, flan aux champignons et au céleri-rave
Paprika-spiced rolled monkfish with shellfish sauce, braised shellfish and samphire,
and a mushroom and celeriac flac
Filet de canard rôti, sauce perigueuxchou frisé farci,
marrons séchés et shimeji confits
Roasted Duck Breast with Perigueux sauce and stuffed Savoy cabbage,
dried chestnuts and confit shimeji
Tarte Tatin et glace au romarin
Tarte Tatin with rosemary ice cream
Café et mignardises
Coffee and mignardises
Black truffle soup V.G.E. (a dish created for the President of France in 1975)
Half size：Change 4,235 yen / Add 6,050 yen
Full-size：Change 7,865 yen / Add 9,680 yen - MENU NOËL BOURGEOIS
-
¥20,570 (10% Tax and 10% Service Charge Included.)
MENU MOUVEMENT
Appetizer, Starter, Granite, Fish or Meat, Cheese, Dessert, Coffee
MENU BOURGEOIS
Appetizer, Starter, Fish, Granité, Meat, Cheese, Dessert, CoffeeAmuse-bouche
Appetizer
◆Starter
Dodine de foie gras et de dinde parfumée à la pistache,
mousseline de carottes, chutney de pomme, et brioche aux arômes de noix
Foie gras and turkey dodine with pistachio, carrot mousseline,
apple chutney and brioche perfumed with nuts
◆Fish
Savarin aux Saint-Jacques, caviar Calvisius à l’or de Kanazawa, sauce au champagne rosé
Scallop savarin, Calvisius caviar with Kanazawa gold leaf and rosé champagne sauce
◆Meat
Canon de chevreuil en viennoise,betterave rôti au cassis
Venison cannon à la Viennoise and roast beetroot with blackcurrant
◆Dessert
Tarte Tatin et glace au romarin
Tarte Tatin with rosemary ice cream
Change to 【dessert trolley】 +¥4,235
Café et mignardises
Coffee and mignardises
Black truffle soup V.G.E. (a dish created for the President of France in 1975)
Half size：Change 4,235 yen / Add 6,050 yen
Full-size：Change 7,865 yen / Add 9,680 yen - MENU NOËL PAUL BOCUSE
-
¥31,460 (10% Tax and 10% Service Charge Included.)
Appetizer, Starter, Soup, Fish, Granite, Meat, Cheese, Dessert, CoffeeAmuse-bouche
Appetizer
Fraîcheur de homard, mousseline de carottes,
pickles de légumes de saison, caviar osciètre
Lobster fraîcheur with carrot mousseline,
pickled seasonal vegetables and Ossetra caviar
Soupe aux truffes noires V.G.E. (plat créé pour l’Elysée en 1975)
Black truffle soup“V.G.E.” (a dish created for the President of France in 1975)
Amadai croustillant,soupe de poisson et calisson de pomme de terre au safran
Amadai tilefish croustillant with fish soup and a saffron potato calisson
Granité des vignerons du Beaujolais
Granita ice from the Beaujolais vineyards
Filet de bœuf Rossini, sauce Périgueux
Fillet of beef Rossini with Périgueux sauce
Sélection de fromages affinés
A selection of fine French cheeses
Tarte Tatin et glace au romarin
Tarte Tatin with rosemary ice cream
Change to 【dessert trolley】 +¥4,235
Café et mignardises
Coffee and mignardises - Soupe aux truffes V.G.E.
(plat créé pour l’Elysée en 1975)
Black truffle soup "V.G.E." (a dish created for the President of France in 1975) -
Half size：Change 4,235 yen / Add 6,050 yen
Full-size：Change 7,865 yen / Add 9,680 yen - Dessert Trolley
-
Traditional dessert trolley, the same style as in Lyon.
Guests are able to choose from a wide selection of classic French desserts and mignardises.
< Dessert Menu>
Opéra / Choux / Flan / babarois / Puits d’Amour /
Chocolat / Cannele de Bordeaux / Coussin de Lyon
Replace with course dessert : +4,235 yen
À la carte : 4,840 yen
※A reservation is required at least three days in advance.
* We do not serve alcoholic beverages to guests who may drive after meal.
* In order to offer the best ingredient of the day, please note that the menu is subject to change.
* Guests at the same table are kindly requested to choose the same set menu.
* if you have food allergies, please notify us prior to ordering.
* In order to offer the best ingredient of the day, please note that the menu is subject to change.
* Guests at the same table are kindly requested to choose the same set menu.
* if you have food allergies, please notify us prior to ordering.
ANNIVERSARY MENU
- Anniversary course
-
¥25,498 (10% Tax and 10% Service Charge Included)
■ Seasonal special course
■ 4 pairing Wine
■ Anniversary petit cake
■ A bouquet of flowers
The price is per person.
This course is available for up to 2 guests.
You are only available to book at dinner time. -
¥43,285
■ Seasonal special course
■ Premium 4 pairing Wine
■ Anniversary Whole cake
■ A bouquet of flowers
The price is per person.
This course is available for up to 2 guests.
You are only available to book at dinner time. - Message Plate
-
You can add a message on dessert plate for free - Cake
-
Special cake with a message：3,300 yen～ (Tax included)
Please choose from the under:
・Vanilla Mousse Cake
・Chocolate Mousse Cake
・Fruit Tart
※A reservation is required at least three days in advance. - A bouquet of flowers
-
Available from 5,500yen. (Tax included)
・A reservation is required at least a day in advance.
・Please call to make a reservartion
・Please tell us your requested color type
(ex) White-Green , Pink and pretty, Yellow and orange and lively.
※You cannot choose the flower type. - Proposal
-
We will be happy to help you with your proposal.
Feel free to contact us.
～Bocuse at Home～
- ～Bocuse at Home～
-
-
■To Go（Pick-up）【How to order】
Phone：076-261-1162（11:00am～3:00pm, 5:00pm～6:00pm）
Café & Brasserie Paul Bocuse (1st Floor)
※Only "Course" is available to order on online.
※A reservation is required at least a day in advance.
【Pick-up】
Café & Brasserie Paul Bocuse
（on the 1st Floor of Shiinoki Cultural Complex） -
■Taxi Delivery【How to order】
Phone：076-261-1162（11:00am～3:00pm, 5:00pm～6:00pm）
Café & Brasserie Paul Bocuse (1st Floor)
※A reservation is required at least two days in advance.
※Only "Course" is available to order on online.
【How to receive】
Taxi driver will ring the doorbell at specified time.
※Please note that there is a possibility of delay in delivery due to bad weather or traffic conditions.
【Payment methods】
Please pay for a meal and taxi fee to the driver.
Meal:Cash only
Taxi fee: please ask the driver
* if you have food allergies, please notify us prior to ordering.
* In order to offer the best ingredient of the day, please note that the menu is subject to change.
* Production area or supplier of food ingredients may change due to bad weather / transportation conditions.
* In order to offer the best ingredient of the day, please note that the menu is subject to change.
* Production area or supplier of food ingredients may change due to bad weather / transportation conditions.
Paul Bocuse's Specialty
- Sea bass in puff pastry with Choron sauce
-
- Black truffle soup V.G.E.
(a dish created for the president of France in 1975) -
- Lobster salad à la française
-
- Amadai snapper in crispy potato scales
-
- Fillet of beef Rossini with Périgueux sauce
-
-
-
-
- TOKYO
-
- l’Auberge de l’ill Tokyo
- Philippe Mille Tokyo
- Brasserie Paul Bocuse
Le Musée - Caféteria CARRÉ
- Café COQUILLE
- Salon de Thé ROND
- Daikanyama ASO Celeste
Nihonbashi - Sens & Saveurs
- Brasserie Paul Bocuse
Ginza - Brasserie Paul Bocuse
Daimaru Tokyo - Ristorante ASO
- Caffè Michelangelo
- Maison Paul Bocuse
- Daikanyama ASO Celeste
Futakotamagawa
- NAGOYA
