The year 2008 has begun! A number of events are scheduled for this year in both Japan and France to celebrate the 150th anniversary of diplomatic relations between the two countries. Under the slogan "Food is Culture," Beige Alain Ducasse Tokyo will also be committed to relaying admirable traditions and cultures of both countries.
In a collaborative project with world- renowned crystal maker Baccarat (
www.baccarat.com), a special table called "La table privée de Baccarat," will be presented to offer you elegant moments being surrounded by the sparkle created from outstanding techniques of artisans.
Moreover, in spring and autumn, we will introduce a fusion of Kyoto Kaiseki, which are said to be the origins of Japanese cooking, and French cuisine. This will provide you with an opportunity to discover new combinations of ingredients, as well as to observe the evolution of cooking. In addition, we plan to organize lunches with wine seminars and special sessions featuring the marriage of French dishes and Japanese wines.
There is also a new lunch course! The 8,000 yen course will allow you to choose your dishes and includes after- meal drinks, bringing you more enjoyment than before.
In 2008, we are determined to undertake bolder and more unique challenges, as well as continue to listen to your voices in an effort to improve our quality of service. We are looking forward to you visiting our restaurant.
We welcome you with a special lunch course that will warm you during this coldest time of the year. Don't hesitate to drop by at our restaurant when you are out for new year parties or shopping!
* Available only on weekdays
| Period : |
January 15th(Tue.) to March 14th (Fri.) |
| Price : |
5,000 yen (service excluded) |
- < Œuf à la neige >, Jerusalem artichokes and black truffles
- Velvety pumpkin soup with Ricotta cheese gnocchi, smocked bacon and crusts
- Stewed beef cheek, simmered vegetables
- Chocolate／tangerine crisp
- Coffee or tea
Let us know that you have seen this e- mail magazine when making a reservation. We will offer an original hot wine as an aperitif.
Once more, we welcome the season of black truffles at this time of year. They are particularly adored by our chef, Jérôme Lacréssonière, for their elusive seasonal feeling not found in caviar and foie gras, and their rarity that heightens expectations of their arrival. Come over and enjoy a dinner or lunch course featuring the chef's selected black truffles!
| Period : |
until the end of March (subject to availability of truffles) |
| Price : |
Lunch course - Menu Découverte- 15,000 yen (service excluded)
Dinner course - Menu Prestige- 35,000 yen (service excluded) |
