À la carte Dominique Bouchet Kyoto Le RESTAURANT
Dominique Bouchet Kyoto Le RESTAURANT We offer a wide variety of a la carte menu items.
Amuse-bouche
■ Caviar
Caviar
• 1 can: 50g (can be shared) ¥25,000
1 boîte de 50gà partager Caviar (15g)
15g ¥9,500
Caviar (15g)
■Green Salad ¥3,200
Salad Verte
■Tamba Chestnut Velouté with Kameoka Beef Prosciutto ¥4,200
Velouté de Châtaigne - Jambon de Bœuf Kameoka
■Fennel mousseline served on a sea urchin shell ¥5,500
Dans sa coque d'Oursin - Mousseline de Fenouil
■Foie gras confit marinated in sake ¥4,500
Foie gras mariné au Saké et confi
■ Caviar
Caviar
• 1 can: 50g (can be shared) ¥25,000
1 boîte de 50gà partager Caviar (15g)
15g ¥9,500
Caviar (15g)
■Green Salad ¥3,200
Salad Verte
■Tamba Chestnut Velouté with Kameoka Beef Prosciutto ¥4,200
Velouté de Châtaigne - Jambon de Bœuf Kameoka
■Fennel mousseline served on a sea urchin shell ¥5,500
Dans sa coque d'Oursin - Mousseline de Fenouil
■Foie gras confit marinated in sake ¥4,500
Foie gras mariné au Saké et confi
Appetizers
■Vegetable Symphony "Autumn" ¥4,800
Symphony of Letters
■Lobster Parmentier with Beurre au Caviar ¥6,800
Homard en Parmentier - Beurre au Caviar
■ Blue lobster jelly with sea urchin and caviar ¥10,800
Caviar et Oursin sur Gelée de Homard Blue
■ Pan-seared scallops with mushroom puree and hazelnuts JPY 5,000
St Jacques poêlé - Purée de Champignon et Noisettes
■Sautéed mushrooms and foie gras with egg breille ¥7,000
Champignon et Foie gras poêlé - œuf frit
■Vegetable Symphony "Autumn" ¥4,800
Symphony of Letters
■Lobster Parmentier with Beurre au Caviar ¥6,800
Homard en Parmentier - Beurre au Caviar
■ Blue lobster jelly with sea urchin and caviar ¥10,800
Caviar et Oursin sur Gelée de Homard Blue
■ Pan-seared scallops with mushroom puree and hazelnuts JPY 5,000
St Jacques poêlé - Purée de Champignon et Noisettes
■Sautéed mushrooms and foie gras with egg breille ¥7,000
Champignon et Foie gras poêlé - œuf frit
Fish and meat dishes
■Salmon mi-cuit with roasted turnip and cider sauce ¥6,000
Saumon mi-cuit - Navet rôti - Sauce cidre
■Roasted Spanish mackerel topped with lentils and beef bone marrow, served with smoked wine (Vin Blanc) ¥7,200
Maquereau espagnol rôti à l'os à moelle - Lentilles - Fumet de vin blanc
■ Pan-seared grouper with clams and champagne sauce ¥8,000
Mérou poêlé - Palourde et Sauce champagne
■Roasted Kyoto Tanba Highland Pork with Celery Love and Apple, Charcutière Sauce ¥6,500
Cochon de Kyotamba rôti - Céleri rave et Pomme - Sauce charcutière
■Roasted Nanatani Duck with Quatre Poivre Sauce ¥9,000
Canard Nanatani rôti - Sauces quatres poivres
■ Braised Oxtail with Truffle Potato Puree ¥8,800
Queue de Boeuf dans sa Sauce au Vin Rouge Purée de Pomme deterre aux truffes
■Wagyu Beef Roti, Art Brut Style "Autumn" ¥11,000
Rôti de bœuf Wagyu - Art Brut
■ Kameoka Beef Roast, Art Brut Style "Autumn" ¥13,000
Boeuf de Kameoka rôti - Art Brut
Dessert
■ Chef Pastry Chef's Recommended Dessert ¥2,600
Les Gourmandises du Pâtissier
■ Chef Pastry Chef's Recommended Dessert ¥2,600
Les Gourmandises du Pâtissier
- The listed rates include consumption tax and service charge.
- Guests with dietary restrictions or allergies, please inform our staff.
- All photos are for illustrative purposes only.
- The menu is prepared according to the season.
For Inquiries and Reservaions
TEL: +81-75-771-7158 Restaurant Reservations Agent
(Reception hours: 10:00 am–7:00 pm)
