Menu : Le Beurre Noisette

A pioneer of the neo-Bistro, he responded to the essential need to eat "pla soigné" (a feast) at an affordable price, something that cannot be made at home. Having honed his skills at grand maisons such as Tourdangen, Hotel Ritz, and the three-star Michelin restaurant Ledoyen, he is one of the chefs attracting attention from around the world, having been ranked a respectable second in the "Best Neo-Bistro in Paris" ranking.

<5/9~6/4 Menu Example > [Restaurants | Dinner] Premium Course ~ Thierry Spring Specialty 8 dishes ~ [Amuse-bouche] Mint Flavored Green Pea Purée Almond Milk Espuma [Entree.1] Scallop Carpaccio and Cauliflower Tablé with Orange Basil Sauce [Entree.2] Asparagus Poiree with Soft-boiled Egg and Parmesan [Poisson] Long-tailed Sea Bream Poiree Vegetable Bouillon and Orange Condimon [Viande.1] Magre Roasted Duck Breast Purple Cabbage Breeze Seed Flavored Truffle Flavored Ju [Viande.2] Thierry Specialty Lamb Back Herb Wrapped with Roasted Olive Flavored Ju Danjo [Dessert.1] Exotic Fruit Minestrone Coconut Milk Meringue [Dessert.2] Dark Chocolate Sable and Ganache [Mignardises et cafe ou the] Small Sweets and Coffee or Tea [Pain] Bread * Menu contents may vary depending on the availability of ingredients. ----------------------------------------------------------------- <6/5~7/2 Menu Example > [Amuse-bouche] Edamame Espuma [Entree.1] Shrimp and orange-flavored carrot puree bouiller-based gelée [Entree.2] Cow tongue Carpaccio with paprika and tomato compote [Poisson] Roasted grunt and omar with sautéed Swiss chard and bournoisette sauce [Viande.1] Magré roasted duck breast with purple cabbage Brese cider-flavored sauce Aigle Douce [Viande.2] Saloma from HokkaidoBlack beef with gourmet foie gras and truffle-flavored Madera sauce [Entree.1] Pineapple caramelized speculos and yogurt ice [Entree.2] Seasonal mille-feuille melon and milk ice [Mignardises et cafe ou the] Small confectionery coffee or tea [Pain] Bread * Menu contents may differ depending on the availability of ingredients.

＜[Entree.1] Poached red prawns and cauliflower tablée with orange basil sauce [Entree.2] Poached white asparagus with Hollandaise sauce [Poisson] Poached sea bass with vegetable bouillon and orange condiment [Viande.1] Roasted duck breast with mint and purple cabbage [Entree.3] Roasted duck breast with mint and orange condiment [Entree.4] Roasted duck breast with mint and purple cabbage [Entree.5] Roasted duck breast with mint and orange condiment Poisson] Poached sea bass with vegetable bouillon and orange condiment [Viande.1] Roasted Magre duck breast with purple cabbage bresse and cider sauce [Viande.2] Hokkaido Saloma black beef gruyere with red wine sauce and seasonal vegetables Dessert.1] Minestrone with exotic fruits, coconut milk meringue [Dessert.2] Seasonal millefeuille with citrus fruits from Kisato and milk ice cream [Mignardises et cafe ou the] Small pastries and coffee or tea [Pain] Bread The menu may differ depending on the availability of ingredients. ----------------------------------------------------------------- ＜Example of menu for 6/5~7/2＞ (Total 8 dishes) [Amuse-bouche] Edamame espuma [Entree.1] Shrimp and orange-flavored carrot puree in bouillabaisse Entree.2] Carpaccio of Cow tongue Compote of paprika and tomato [Poisson] Poiret of chicken grunt with sautéed Swiss chard and beurre noisette sauce [Viande.1] Confit of Iwate Iwanchu pork with coconut and cumin [Viande.2] Grecian beef of Hokkaido Saloma Kurobuta Gruyere of Saloma black beef from Hokkaido with seasonal vegetables and sherry vinegar sauce [Dessert.1] Caramelized pineapple with speculoos and yogurt ice cream [Dessert.2] Seasonal millefeuille with melon and milk ice cream [Mignardises et cafe ou the] Small sweets Coffee Pain] Bread *Menu items may vary depending on availability of ingredients.

<Menu example from 5/9 to 6/4>[Amuse-bouche] Mint-flavored green pea puree Almond milk espuma [Entree] Lightly cooked poached red shrimp and cauliflower tabbouleh with orange basil sauce [Poisson] Pan-fried sea bass with garden bouillon and orange condiments [Viande] ▼Please choose one dish from the following ・Roasted Magret duck breast Braised purple cabbage with cider flavor Aigle Douce sauce ・Grilled Hokkaido Saroma Black Beef with red wine sauce Served with seasonal vegetables [Dessert] ▼Please choose one dish from the following ・Exotic fruit minestrone Coconut milk meringue ・Seasonal mille-feuille Kinosato citrus fruits and milk ice cream ・Baba au rhum with honey-flavored cream [Mignardises et cafe ou the] Small pastries and coffee or tea [Pain] Bread *The menu may vary depending on the availability of ingredients. -----------------------------------------------------------------<Menu example from 6/5 to 7/2>[Amuse-bouche] Espuma of edamame [Entree] Shrimp and orange-flavored carrot puree Bouillabaisse jelly [Poisson] Pan-fried grunt Sauteed Swiss chard and beurre noisette sauce [Viande] ▼You can choose one of the following ・Confit of Iwanaka pork from Iwate Prefecture Fragrant with coconut and cumin ・Grilled Saroma black beef from Hokkaido Seasonal vegetables and sherry vinegar sauce [Dessert] ▼You can choose one of the following ・Caramelized pineapple Speculoos and yogurt ice cream ・Seasonal millefeuille Melon and milk ice cream ・Baba au rhum with honey-flavored cream [Mignardises et cafe ou the] Small sweets Coffee or tea [Pain] Bread *The menu may vary depending on the availability of ingredients.

＜Amuse-bouche] Minty green pea purée with almond milk espuma [Entree.1] Three appetizers of Thierry's specialties - Carpaccio of bonito -Cow tongue Carpaccio - Refort mayonnaise of mussels [Entree.2 Truffle-scented fava bean cream gnocchi [Poisson] Poirette of cod with vegetable bouillon and orange condiment [Viande.1] Grilled shoulder of French La Santé porque with mustard sauce [Viande.2] Grilled Saloma black beef from Hokkaido with red wine sauce and seasonal vegetables Dessert] Seasonal millefeuille with citrus fruits from Kisato (Dessert plate can be ordered for +1,500 yen) [Pain] Bread + All-you-can-drink 2 hours <L.O. 90 minutes> * Menu may differ depending on availability of ingredients. ----------------------------------------------------------------- ＜Example of menu from 6/5 to 7/2＞ [Amuse-bouche] Edamame espuma [Entree.1] Three appetizers of Thierry's specialties - Carpaccio of bonito Cow tongue Entree.2] Truffle-scented fava bean cream gnocchi [Poisson] Cod meuniere with beurre noisette sauce [Viande.1] Grilled French lusante porc shoulder loin with gribiche sauce [Viande.2] Grilled pork shoulder loin with cilantro sauce Viande.2] Gruyere of Saloma black beef from Hokkaido with seasonal vegetables and sherry vinegar sauce [Dessert] Seasonal mille-feuille (Dessert plate can be ordered for +1,500 yen) [Pain] Bread + All you can drink 2 hours <L.O. 90 minutes> * Menu may differ depending on availability of ingredients. Menu may vary depending on the availability of ingredients.

<Sample menu> [Amuse-bouche] Mint-flavored green pea puree Almond milk espuma [Entree] Salad gourmandise Gourmet salad - roast beef, chicken ham, country pate [Poisson] Pan-fried cod with garden bouillon and orange condiments [Viande] Grilled Hokkaido Saroma Kurobe beef with red wine sauce and seasonal vegetables [Dessert] Assortment of two kinds of ice cream (Dessert plate available for +1,500 yen) [Pain] Bread + all-you-can-drink 2 hours <L.O. 90 minutes> *Menu contents may vary depending on the availability of ingredients. -----------------------------------------------------------------<Menu example from 6/5 to 7/2>[Amuse-bouche] Edamame espuma [Entree] Salad gourmandise Gourmet salad ~ Roast beef, chicken ham, country pate ~ [Poisson] Cod meunière with beurre noisette sauce [Viande.1] Grilled Saroma Black Beef from Hokkaido with seasonal vegetables and sherry vinegar sauce [Dessert] Assortment of 2 kinds of ice cream (Dessert plate available for +1,500 yen) [Pain] Bread + All-you-can-drink 2 hours <L.O. 90 minutes> *The menu may differ depending on the availability of ingredients.

<Menu example from 5/9 to 6/4>[Amuse-bouche] Mint-flavored green pea puree, almond milk espuma [Entree] Bonito carpaccio with orange basil sauce [Poisson] Pan-fried cod with garden-style bouillon and orange condiments [Viande] French Lasante pork, grilled shoulder loin with whole-grain mustard sauce [Dessert] Assortment of 2 kinds of ice cream (Dessert plate available for +1,500 yen) [Pain] Bread + all-you-can-drink 2 hours <L.O. 90 minutes> *Menu contents may vary depending on ingredient availability. -----------------------------------------------------------------<Menu example from 6/5 to 7/2>[Amuse-bouche] Edamame espuma [Entree] Bonito carpaccio Orange-flavored carrot puree [Poisson] Cod meunière with beurre noisette sauce [Viande] Grilled French Le Sante pork shoulder loin with gribiche sauce [Dessert] Assortment of 2 kinds of ice cream (Dessert plate available for +1,500 yen) [Pain] Bread + all-you-can-drink 2 hours <L.O. 90 minutes> *The menu may differ depending on the availability of ingredients.

￥1,320 / Half ￥700

L ¥2,640 / R ¥1,760

Our special salad with 6 kinds of selection and charcuterie

For an additional ￥1,000 (1,100) you can turn your after-meal soup into risotto

L ¥3,520 / R ¥2,310

Appetizer

L ¥1,430 / R ¥946

L ¥1,100/ R ¥660 Roasted bacon/Parmesan/Croutons/Caesar dressing

Wagyu beef tendon stewed in tomato sauce and mashed potato gratin

Please ask the staff for details.

Please choose one of your favorite dishes. [Simmered in white wine / Simmered in tomato / Herb butter]

Whole grain mustard sauce L ¥3,080 / R ¥1,760

L ¥3,520 / R ¥2,200

warm appetizer

Please ask the staff for details.

You can change it to cafe latte, rooibos tea, or chamomile tea for an additional 220 yen (tax included).