Dinner

The Anjou prix-fixe course

Dîner

Choose your favorites and make the course your own.

Select one appetizer, one main dish and one dessert. Only dishes requiring a supplement show an additional price.

Fête de la Gastronomie 2026

Chef Patrick Terrien
Special Dinner Menu

2026.10.08 THU – 10.18 SUN

During the fair, our regular dinner menu will not be available. Only the special dinner menu below will be served.

Menu Dîner

¥6,800 (tax included)

Amuse-bouche: A welcome amuse-bouche from Chef Terrien
Appetizer: Choose one appetizer from the selections below
Main course: Choose one main course from the selections below
Dessert: Choose one dessert from the selections below

Bread and one after-meal beverage are included.

Appetizers

Lyonnaise-style pork belly and baby squid salad with walnut-oil vinaigrette
Puff pastry tart of escargot and asparagus with vanilla-scented jus
Sweetbread terrine with a morel-scented sauce
Lobster, apple, celery and citrus composition with sauce américaine and citrus vinaigrette +¥1,100

Main dishes

Market fish and vegetables, barigoule style, in saffron-scented bouillon
Braised beef, miroton style, with mustard sauce
Guinea fowl ballotine and roasted breast with a rich salmis sauce
Slow-roasted veal from Brittany with veal jus +¥1,100

Desserts

Lavender sablé with seasonal fruit and lemongrass-scented mango coulis
Chocolate crème soufflé with orange sorbet
Mascarpone mousse with spiced caramelized pear

After-meal beverage

Choose from espresso, blended coffee, Alcyon Bleu (strawberry and lavender black tea), or verveine (French lemon verbena herbal tea).

Menu items may change according to market availability.

Prix-fixe style

Anjou Course

¥5,500per person

Choose one appetizer, one main dish and one dessert. Bread and one after-meal beverage are included.

Choose one appetizer

Bistro classic: pork and chicken-liver pâté de campagne
Mussels steamed in white wine “Marinière”
Escargot gratin, Burgundy style
Prosciutto and French herb salami salad

Pork and chicken-liver pâté de campagne — Pâté de campagne

Escargot gratin Burgundy style — Escargot gratin

Choose one main dish

Natural sea bream and shellfish meunière with lemon-scented green onion cream sauce
Pork shoulder and plums braised in red wine
Crisp-roasted bone-in duck leg confit
Roast magret duck breast with orange and cocoa sauce+¥880

Choose one dessert

Anjou’s chocolate mousse
France SABATON's chestnut cream Mont Blanc
Crème caramel with ice cream
Vanilla ice cream with Muscat wine
Flaming rum savarin+¥220

Bread is included in the course.

Anjou Course wine pairing +¥2,980
One glass of Champagne and two wines selected to accompany your meal.

Add one dish between your appetizer and main course

Sweet potato potage+¥880
Mussels steamed in white wine “Marinière”+¥1,280
Lightly cooked autumn salmon with clam and pear white wine sauce+¥1,280

Reservation

Table Reservations

Online reservations are available 24 hours a day. For event reservations, please contact us by telephone.

Book OnlineTelephone06-6211-6085