French restaurant inside the Hotel Hyatt Regency. Check out the English review here.
Very high-quality snacks!
Amuse-bouche is green peas soup with mango and some citrus fruit jelly in it.
Homemade bread is basil, bacon and one I forgot.
トマトのジュレ、マスカルポーネ オリーブとレザンのラビオリ仕立て。
真鱈のパヴェ、ポワローのグリエと舞茸添え、マスタードのジュー。
Tomato jelly with two kinds of ravioli - mascarpone ravioli, olive and raisin ravioli.
Madara(Pacific cod) with grilled leek and maitake mushroom in mustard sauce. The sauce is made from beef stock and katsuobushi. A bit sour.
シャラン産鴨肉、無花果のバニュールスワイン煮、ポムスフレとフォルムダンベール。
Challans Duck with fig cooked in Banyuls wine, potato souffle with Fourme d’Ambert cheese and wasabi. We had to add the duck sauce ourselves.
Yogurt mousse and orange. Chocolate tarte with coffee cream inside. Ice-cream is caramel and anise flavour.
High-quality petit fours!
I have heard about this place for a long time and everyone warned me that the food is not “classic French” but more modern Japanese-French fusion kind of cuisine. The fish is definitely very Japanese, while the rest are light tasting and use quite a bit of herbs. I like the food alright but am not crazy about it. The environment is elegant, and the service, though a bit formal, is very professional. Somehow there are menus for 7500yen and 10,000yen course, but the cheapest 5000yen has no menu which makes it a bit embarassing to order…
Cuisine[s] Michel Troisgros
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