FLORAISON ~Floraison~ (Course Only)

5,000 JPY(tax included)

FLORAISON ~Floraison~

About Course Menu

A five-course full-course lunch served on Noritake tableware A French restaurant nestled in “Noritake no Mori”: “ Kiln (キルン) ” “Kiln” means a kiln used for firing ceramics. Please enjoy creative French cuisine that delights both the eyes and the palate, served on Noritake tableware, in a modern space surrounded by lush greenery and the red-brick building (former clay factory) constructed at the time of the company’s founding in 1904.

Menu

< MENU: September 1 – October 12 > ■Lightly Smoked Bonito, Grilled Eggplant Purée,  Burnt Lemon Aioli Sauce ■Chestnut Pumpkin Velouté  with Roasted Hazelnuts and the Aroma of Cèpes ■Pan-Seared Greenland Halibut  Brandade Gratin  Dry Vermouth and Caper Jus ■Roasted Mikawa Pork Shoulder Loin  Caramelized Apple  Cider Cream with a Hint of Calvados ■Homemade Dessert ■Bread and Butter ■Coffee or Tea < MENU: October 14 – October 18 > During the above period, only one course, Le parcours du Chef ~シェフの歩み~, will be available. < MENU: October 20 – November 29 > ■Saucisson Brioche  Whole Grain Mustard Cream and Choucroute ■Roasted Silk Sweet Potato Potage ■Pan-Seared Matodai Marinated in White Soy Sauce Koji  Sauce of Charred Green Onion and House-Made Yuzu Kosho ■Okumikawa Chicken “Kagayaki” Cordon Bleu Style  Mustard Sauce with a Hint of Cider ■Homemade Dessert ■Bread and Butter ■Coffee or Tea Please note that the menu may change depending on ingredient availability and other factors. Thank you for your understanding.

Confirmation details

Some dishes may contain allergens (shrimp, crab, eggs, wheat, buckwheat, peanuts, milk, and others). If there are any ingredients you dislike or any allergens, please note them in the request field for yourself and your accompanying guests as well. Please note that if you inform us on the day, additional time may be required. Please note that the menu is subject to change depending on ingredient availability and other factors.

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