Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
L'eau Blanche
(L'eau Blanche)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday
Restaurant information
Details
| Restaurant name |
L'eau Blanche
|
|---|---|
| Categories | French |
| Phone number (for reservation and inquiry) |
092-752-2122 |
| Reservation Availability |
Reservations available
お電話でのご予約は13時から17時にお願いいたします。 |
| Address |
福岡県福岡市中央区西中洲4-4 RIN FIRST 2F |
| Transportation |
6 minutes walk from Nakasu Kawabata Station on the Fukuoka City Subway Airport Line and Hakozaki Line 375 meters from Nakasu Kawabata. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥6,000～￥7,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
14 Seats （ counter seats, table seats） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables A smoking area is available. |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,English menu available |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Beautiful scenery,Beautiful night view |
| Service |
(Surprise) Party accommodations(Birthday plate),BYOB,Sommelier |
| With children |
Please contact us if you are bringing children. |
| The opening day |
2016.4.6 |
| Remarks |
Reservations for private use are accepted for a minimum of 6 people. Please contact us by phone for inquiries. |
The owner and chef, Mr. Hakusui (the restaurant's name is L'EAU BLANCHE in French). After training at Mikuni Chef's restaurant in Tokyo and France, he worked as a chef at another restaurant in Hakata before opening this restaurant eight years ago. I don't think there are many French cuisine restaurants in Fukuoka that are particular about their location and interior design, but this one is located in the most romantic location along the river, making it perfect for a date. There is a sommelier who is very kind and pleasant to talk to as a service staff, and there is also a French man from Montpellier as a cooking assistant, so it seems like there are three people. There are three groups of guests tonight, and we can see the arrangement from our table. We had a seven-course dinner course for 15,400 yen. There is a menu with ingredients listed. ★Seaweed Gougères (Amuse) ★Cauliflower Cuttlefish Cashew nuts ★Boudin Violet Apples Beetroot ★ Oyster Sweet Potatoes Cacao ★Stone sea bream Yellow yuzu Petit barley ★Akasaki beef ★Soba tea Mataichi salt Olive oil The taste of the food is too complex for our tastes. There were also things. Boudin Viollet is a chef's specialty that is a variation on the common Boudin Noir. The beautiful red-purple plate looks great in photos. I originally didn't like boudin, but the chef's boudin had no taste and I ate it quite a bit. The first cauliflower soup was quite creamy and too rich for me. There are a lot of easy and simple dishes these days, so it felt a little heavy on my stomach. It was probably a cold night so they served something rich. Of all the dishes, the stone sea bream was the most delicious. The food is meticulously prepared at the counter. I think it's a polite dish. Also, personally, I didn't like the roasted Akasaki beef because it was rare but tough. The cows here are originally raised in a stress-free environment and are healthy, but unfortunately they were not suitable for me. However, the guests at the table next to me were impressed with how delicious the beef was, so I guess it's a matter of likes and dislikes. When you think about it, it's strange that French people are learning French cuisine from Japanese chefs in Japan. This is only possible if there is tremendous trust. The chef said he was very happy that we had chosen this restaurant. Those words made me feel welcomed and made me happy. The parents of a staff member from Montpellier in the south of France came to eat here before. His dream is to go to his parents' house next time, including the staff, and have them eat home-cooked meals. I felt heart-warmed after hearing such warm words. I hope it comes true!