A LA CARTE
- STARTER
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Country-style duck terrine with apple and ginger chutney and almond salad ￥2,090
Seasonal gourmet salad (dry-cured ham, foie gras, smoked duck, egg) ￥2,090
Smoked and marinated kanpachi amberjack with white balsamic vinegar jelly ￥1,980
and ravigote sauce with fresh tomato
Burgundy snails with parsley butter ￥1,870
a classic regional dish (6 pieces served in little pots)
Pan-fried duck foie gras with grapefruit and balsamic vinegar sauce, ￥3,300
polenta and gaufrette potatoes
tax included - Soup
-
Soup of the day ￥880～
tax included - FISH
-
Roast fillet of sea bass with summer vegetables,tapenade sauce and basil accents ￥3,080
Quenelle of sea bass mousseline and scallops à la Lyonnaise with Américaine sauce ￥3,300
tax included - MEAT
-
Confit pork belly with spiced red wine sauce, ￥3,080
sweetcorn purée and seasonal vegetables
Grilled beef bavette with charcutière sauce, ￥3,520
lentil salad and roast potatoes
tax included - DESSERT
-
Paul Bocuse’s special crème brûlée ￥880
Coconut blancmange with passion fruit coulis ￥880
Traditional rum baba with vanilla ice cream ￥1,100
tax included -
-
Brasserie Paul Bocuse Musée
The National Art Center, Tokyo 3F
7-22-2 Roppongi, Minato-ku, Tokyo MAP
LUNCH- 11:00〜 (16:00 L.O.)
DINNER- 16:00〜 21:00 (19:30L.O.) / Friday 16:00〜22:00 (20:30L.O.)
CLOSED- Every Tuesday
(Open on national holidays and will close on the next day)
- TOKYO
-
- Restaurant Hiramatsu
- Restaurant Hiramatsu la Réserve
- l’Auberge de l’ill Tokyo
- Caffè & Trattoria Michelangelo
- Philippe Mille Tokyo
- Brasserie Paul Bocuse
Musée - Caféteria CARRÉ
- Café COQUILLE
- Salon de Thé ROND
- Argento
- Daikanyama ASO Celeste
Nihonbashi - Sens & Saveurs
- Brasserie Paul Bocuse
Ginza - Brasserie Paul Bocuse
Daimaru Tokyo - Ristorante ASO
- Caffè Michelangelo
- Maison Paul Bocuse
- Daikanyama ASO Celeste
Futakotamagawa
- NAGOYA
