殻付きカキ。にんじんのムースとウニのコンソメゼリーよせ。
Argh very ugly photos because of the yellow lighting~
Oysters are raw but slightly warm.
Carrot mousse and uni with consomme jelly.

鴨胸肉の燻製とフォアグラ、さといものテリーヌ、モザイク仕立て。
コック・オ・ヴァン（鶏もも肉の赤ワイン煮込み） ブルゴーニュ風。
Smoked duck breast, foie gras and satoimo(taro potato) terrine.
Coq au vin: chicken thigh simmered in red wine sauce.

豚のロティー と豚の煮込み。
オレンジのクレームブリュレ 胡椒風味のクレームグラッセ。
Pork Roti and pork stewed in tomato.
Orange creme brulee with pepper ice-cream. Pepper ice-cream really has lots of pepper…interesting.

Dinner course is about 3900yen. Food is mediocre. Would be acceptable if it were 1000yen cheaper.
Bistro Bourgogne