LUNCH MENU March, April, May Dominique Bouchet Kyoto Le RESTAURANT
A light French course that celebrates the bounty of the season, from budding leaves to fresh greenery.
| Period | Sunday, March 1, 2026 – Sunday, May 31, 2026 |
|---|---|
| Rates | Generación: 10,000 yen Harmonie: 14,000 yen Heritage: 20,000 yen |
| Business Hours |
【lunch】 11:30AM-2:30PM |
| Regular Closed Days | Wednesdays (except for public holidays) |
- Depending on future circumstances, the content and business hours may change.
- The listed rates include consumption tax and service charge.
- All photos are for illustrative purposes only.
- If you have any allergies to ingredients, please let us know.
- Menu items are subject to change.
- Wagon desserts are only available during weekday lunches.
MENU
-GÉNÉRATIONS-
￥10,000
■ Petit Sale
Petit Salés
■Marinated scallops, caviar, apple, mango
Noix de St Jacques mariné - Caviar - Pomme et Mangue
Green asparagus, egg yolk confit, Parmesan tuile
Asperge verte - Jaune d'œuf confit basse température - Tuile au Parmesan
Or Lobster Parmentier with Beurre aux Caviar + ￥2,000
Homard en Parmentier - Beurre au Caviar
Or Lobster jelly with sea urchin and caviar + 7,000 yen
Caviar et Oursin sur Gelée de Homard Bleu
■ Steamed golden threadfin bream with saffron sauce
Itoyori à la vapeur - Sauce Safran
Or Kyotanba Highland Pork Roast with Cabbage and Chorizo Jeu de Po
Cochon de Kyotanba - Chou et Chorizo - Jus de Porc
Or Wagyu Beef Roast Art Brut Style "Spring" + 4,500 yen
Rôti de bœuf Wagyu - Art Brut
■ (Weekdays) Wagon Dessert / (Saturdays, Sundays, and holidays) Chef Pastry Chef's Recommended Dessert
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea with small sweets
Accompagnés de Mignardises : Café, thé ou Infusions
-HARMONIE-
￥14,000
■ Petit Sale
Petit Salés
■Marinated scallops, caviar, apple, mango
Noix de St Jacques mariné - Caviar - Pomme et Mangue
■ Vegetable Symphony "Spring"
Légumes Symphonie
Or Lobster Parmentier with Beurre aux Caviar + 2,000 yen
Homard en Parmentier - Beurre au Caviar
Or Lobster jelly with sea urchin and caviar + 7,000 yen
Caviar et Oursin sur Gelée de Homard Bleu
■ Steamed golden threadfin bream with saffron sauce
Itoyori à la vapeur - Sauce Safran
■ Braised beef tail with truffle potato puree
Queue de Boeuf dans sa Sauce au Vin Rouge Purée de Pomme deterre aux truffes
Or Wagyu Beef Roast Art Brut Style "Spring" + 4,500 yen
Rôti de bœuf Wagyu -Art Brut
■ (Weekdays) Wagon Dessert / (Saturdays, Sundays, and holidays) Chef Pastry Chef's Recommended Dessert
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea with small sweets
Accompagnés de Mignardises : Café, thé ou Infusions
-HERITAGE-
￥20,000
■ Petit Sale
Petit Salés
■ Foie gras confit marinated in sake
Foie gras mariné au Saké et confit
■ Vegetable Symphony "Spring"
Légumes Symphonie
■ Lobster Parmentier Beurre aux Caviar
Homard en Parmentier - Beurre au Caviar
Grilled tilefish with scales and bisque sauce
Amadai aux écailles croustilantes - Sauce bisque
■ Braised beef tail with truffle potato puree
Queue de Boeuf dans sa Sauce au Vin Rouge Purée de Pomme deterre aux truffes
Or Wagyu Beef Roast Art Brut Style "Spring" + 4,500 yen
Rôti de bœuf Wagyu - Art Brut
■ (Weekdays) Wagon Dessert / (Saturdays, Sundays, and holidays) Chef Pastry Chef's Recommended Dessert
Les Gourmandises du Pâtissier
■ Coffee, tea, herbal tea with small snacks
Accompagnés de Mignardises : Café, thé ou Infusions
For inquiries about status of this event
TEL: +81-75-771-7158 Restaurant Reservations Agent
(Reception hours: 10:00 am–7:00 pm)
