Grand Café FAUCHON／ FAUCHON L’Hotel Kyoto

[Menu Fauchon] A six-course meal using seasonal ingredients (Course only)

15,000 JPY(tax included)

[Menu Fauchon] A six-course meal using seasonal ingredients

About Course Menu

At "Restaurant Grand Cafe FAUCHON," we offer you the opportunity to enjoy a moment of gourmet delight at any time of the day, be it morning, noon, or night. Experience the gastronomy of France and Kyoto, and the refined lifestyle, in a time and place where you can feel it with your very being.

Menu

～Menu～ ※From 7/21～ [Amuse-Bouche] Lobster and melon soup with a hint of wasabi [Two Appetizers] Cold: Abalone and seaweed jelly with sweet corn and sea urchin Warm: Pike conger beignet with summer truffle and ratatouille [Fish] Seasonal fish from Noto, endive étuvée with the aroma of pastis [Meat] Roasted lamb with summer vegetables and olive jus ※For an additional 3,000円, you may change to Charcoal-grilled Omi beef loin with summer vegetables and Tasmanian mustard [Bread] [Dessert] Tropical fruit vacherin [After-Meal Beverage] Coffee or tea ※Image is for illustration purposes only Menu items may change depending on ingredient availability. ～Menu～ ※From 10/1～ [Amuse-Bouche] Salmon mousseline and scallop tartare with Ossetra caviar [Two Appetizers] Cold: Grilled mackerel with a hint of citrus, marinated beets and red onion Warm: Mushroom and chestnut fricassée with foie gras [Fish] Noto red flatfish and autumn eggplant baked in puff pastry [Meat] Roasted Omi duck with spiced grape jus ※For an additional 3,000円, you may change to Charcoal-grilled Omi beef loin with red wine sauce [Bread] [Dessert] Seasonal fruit and dried sweet potato brûlée [After-Meal Beverage] Coffee or tea ※Image is for illustration purposes only Menu items may change depending on ingredient availability.

Confirmation details

*Please inform us if you have any allergies or food preferences. *With this plan, we cannot accommodate requests for window seats. If you wish for a window seat, please use the window seat guaranteed plan.

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