DINNER MENU March, April, May Dominique Bouchet Kyoto Le RESTAURANT
A luxurious French course that lets you enjoy the colors of spring and the flavors of the fresh green season.
| Period | Sunday, March 1, 2026 – Sunday, May 31, 2026 |
|---|---|
| Rates | Generación: 20,000 yen Harmonie: 25,000 yen Heritage: 30,000 yen |
| Business Hours |
【dinner】 5:00PM - 10:00PM (last entry 8:00PM) |
| 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.
MENU
-GÉNÉRATIONS-
￥20,000
■ Petit Sale
Petit Salés
Marinated sea bream with caviar and sauce vierge
Dorade mariné et Caviar - Sauce verjus
■ White asparagus, sauteed shellfish, new onion puree
Asperges blanche - Coquillages sautés et Purée d'Oignon nouveau
Or Lobster jelly with sea urchin and caviar + 7,000 yen
Caviar et Oursin sur Gelée de Homard Bleu
Pan-fried rockfish with lemon-flavored soup de poisson
Rascasse poêlé - Soupe de poisson citronné
Or lamb roti with morels and petit pois française
Agneau rôti - Morille et Petits pois à la française
Or Kameoka Beef Roastie Art Brut Style "Spring" + 4,500 yen
Boeuf de Kameoka rôti - Art Brut
■ Chef pastry chef's recommended desserts
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea with small sweets
Accompagnés de Mignardises: Café, thé ou Infusions
-HARMONIE-
￥25,000
■ Petit Sale
Petit Salés
Marinated sea bream with caviar and sauce vierge
Dorade mariné et Caviar - Sauce verjus
■ Vegetable Symphony "Spring"
Légumes Symphonie
Or Lobster jelly with sea urchin and caviar +¥7,000
Caviar et Oursin sur Gelée de Homard Bleu
Grilled tilefish with scales and bisque sauce
Amadai aux écailles croustilantes - Sauce bisque
■Roasted lamb, morel, petit pois française
Agneau rôti - Morille et Petits pois à la française
Or Kameoka Beef Roastie Art Brut Style "Spring" +¥4,500
Boeuf de Kameoka rôti - Art Brut
■ Chef pastry chef's recommended desserts
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea with small sweets
Accompagnés de Mignardises: Café, thé ou Infusions
-HERITAGE-
\30,000
■ Petit Sale
Petit Salés
■ Lobster jelly with sea urchin and caviar
Caviar et Oursin sur Gelée de Homard Bleu
■ 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 Kameoka Beef Roastie Art Brut Style "Spring"
Boeuf de Kameoka rôti - Art Brut
■Avandessert
Avant dessert
■ Chef pastry chef's recommended desserts
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea with small sweets
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)
