Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Le sorcier
(ル ソルシエ)- Location：
- 徳山
- Categories：
- Budget：
-
Specialities
Chef
Keiichi Hashimoto - Cooking skills and design sensibility
Food
The food cultures of Yamaguchi and France beautifully "constructed" on one plate
Space
All the tableware is made by artists. Communicating the culture that spreads from food
Set menu
Menu S10dishes
大切な方と過ごすクリスマスや特別な記念日の為の贅沢なコースです☆ 山口県産を中心にした無農薬野菜やフランス産の高級食材、北海道直送の魚介類をふんだんに使って仕上げる特別なメニュー構成。オーダーした作家物やフランスのアンティークの器、シルバー、グラスもお楽しみ下さい☆
Menu A8dishes
ボリュームは抑えた料理5～６品+デセール２～３品が楽しめる特別なコース☆ 前菜も2種類の贅沢なコースです。食後も小菓子までゆっくりと。 ワインは勿論ですがデザートワインもゆっくりとお楽しみ頂けます。
Menu B 7dishes
料理４品とお口直し、デセール２品の軽やかなコースです。 あまり量が食べられない方や長いコースが苦手な方へ 上質な食材を使用した贅沢なコースを比較的短時間で楽しめます。
Review
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Review 558casesFollower 203PeoplePick-up reviews
【繊細で美しいフランス料理】
完全予約制、１日１組限定。 現在、2年先まで予約で満席の、 中国地方で最も予約困難な 隠れ家フレンチレストラン。 徳山駅から車で10分程度の場所にあり、 住所は非公開です。 (外観撮影禁止) 店内は、 グレーを基調としたシックな空間。 食材は、 山口県や瀬戸内海の...Find out more
2024/03 Visitation
1times
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Review 437casesFollower 577Peopleいつも通り
楽しいワンオペレストランです。 ひたむきなシェフの御料理を楽しめるので 関西から日帰りで来ております。 旬の食材がふんだんに出てとても美味しく 美しい! ...Find out more
2024/04 Visitation
28times
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Review 1,300casesFollower 1,459People美しい料理にワインがよく合うコスパ最高のお店
毎月行かれてる超常連さんにお誘いいただき新幹線に乗り日帰りでル ソルシエさんへ初訪問です！ 1日1組の住所非公開のお店です 2年先まで予約で満席の予約困難な隠れ家フレンチレスト...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Le sorcier（Le sorcier）
|
|---|---|
| Categories | French |
| Phone number (for reservation and inquiry)・Inquiry |
|
| Reservation Availability |
Reservations Only
2025年末までご予約で満席です。 |
| Address |
山口県周南市 |
| Transportation |
About 10 minutes by taxi from Tokuyama Station |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 ￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料 10% (テーブルチャージ5%(ノードリンクの場合) |
Seats/facilities
| Number of seats |
1 Seats （ Maximum 4 people per table） |
|---|---|
| Maximum party size | 4people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK 2 units |
| Space/facilities |
Comfortable space |
Menu
| Drink |
Wine,Particular about wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| With children |
We cannot accept changes to the number of people after a reservation has been made. Please note that there may be other reservations before and after your reservation. |
| Website | |
| The opening day |
2015.7. |
Environmental and social initiatives
地域への貢献活動
2015年より年6回程度フランス料理やお菓子、ワインやコーヒーの楽しみ方、テーブルマナーなどをお伝えする大人の食育活動を開催中。地方での食の文化レベルの向上を目指しています。ご希望の場合はお子様も参加可能です。
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
ChefKeiichi Hashimoto - Cooking skills and design sensibility
Born in Shunan City, Yamaguchi Prefecture in 1975. While studying design at university with the aim of becoming an architect, he was captivated by the joys of the food and beverage industry and the culture of cooking, and decided to pursue a career in food. After graduating from Tsuji Culinary Institute, he moved to Tokyo in 2002 and began training in French cuisine. He gained experience working in restaurants of all sizes, and worked as a chef at Restaurants in Ginza. In 2006, he opened "Le Sorcier" at Komazawa University. He returned to his hometown in 2012 and worked as a chef at a local Restaurants before opening his current restaurant in 2015.
Food The food cultures of Yamaguchi and France beautifully "constructed" on one plate
Chef Hashimoto chose French cuisine as a means of enriching the culture of the region. Saikyo Wagyu beef from Yamaguchi Prefecture and Loire pigeon ravioli are a dish that makes that stance clear. Mainly Japanese black beef, a feast ingredient familiar to beginners of French cuisine and Restaurants, and pigeon, an ingredient that represents French cuisine, is served in an easy-to-eat ravioli style. Yamaguchi's high-quality ingredients and multi-layered sauce that masters the essence of French cuisine will appeal to guests who are accustomed to eating.
SpaceAll the tableware is made by artists. Communicating the culture that spreads from food
The ceramic objects are works by Yusuke Wakasa, a ceramic artist based in Etajima, Hiroshima Prefecture, an island in the Seto Inland Sea. The food is served on tableware made by artists that Wakasa is passionate about, including Aya Sakurai, a glass artist from local Shunan City, Takeji Masui, who has his kiln in the grounds of Toshunji Temple in Yamaguchi City, and Tamaki Suzuki, known for the white look of powdered glass. The restaurant's aesthetic is consistent even in its setup, featuring the famous Bruno Chair by Ludwig Mies van der Rohe, a chair that the restaurant admired in his youth as he aspired to be an architect.
The ingredients and tableware used convey the flavor of Yamaguchi. Modern French cuisine served to one group per day, and is captivating with its reliable techniques and "design ability."
The restaurant has become one that brings in guests from outside the prefecture while spreading the culture of French cuisine to the local area. The vision set out at the time of opening has been firm
...ly established as the restaurant's unique character. Using ingredients that are symbolic of French cuisine, such as foie gras and blue lobster, along with local fish and vegetables from local producers, the course is full of French aromas and Yamaguchi's local culture. The unexpected location, limited opening hours to one group per day, and a wine collection that is unusual for such a small restaurant - everything about it is out of the ordinary. This is fine dining that represents Yamaguchi today.