LUNCH MENU September, October, November Dominique Bouchet Kyoto Le RESTAURANT
A refined French course to elegantly enjoy the flavors of autumn.
| Period | Tuesday, September 1, 2026 - Monday, November 30, 2026 |
|---|---|
| Rates | Generación: 10,000 yen Harmonie: 14,000 yen Heritage: 20,000 yen |
| Business Hours |
【lunch】 11:30AM-2:30PM |
| Regular Closed Days |
Wednesday (except September 23rd) |
MENU
ーGÉNÉRATIONSー
¥10,000
■ Petit Salé
Petits Salés
■Tamba Chestnut Velouté with Kameoka Beef Prosciutto
Velouté de Châtaigne - Jambon de Bœuf Kameoka
■ Pan-seared scallops with mushroom puree and hazelnuts
St Jacques poêlé - Purée de Champignon et Noisettes
Or, Lobster Parmentier with Beurre au Caviar +2,000
Homard en Parmentier - Beurre au Caviar
Alternatively, blue lobster jelly with sea urchin and caviar + ¥7,000
Caviar et Oursin sur Gelée de Homard Bleu
■Salmon mi-cuit with roasted turnip and cider sauce
Saumon mi-cuit - Navet rôti - Sauce cidre
Alternatively, roasted Kyotamba Highland pork with celery love and apple, charcutière sauce.
Cochon de Kyotamba rôti - Céleri rave et Pomme - Sauce charcutière
Alternatively, Wagyu roast beef, Art Brut style "Autumn" + ¥4,500
Rôti de bœuf Wagyu - Art Brut
■ (Weekdays) Dessert cart / (Saturdays, Sundays, and holidays) Chef Patissier's recommended desserts
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea served with small pastries
Accompagnés de Mignardises : Café, thé ou Infusions
-HARMONIE-
¥14,000
■ Petit Salé
Petits Salés
■Tamba Chestnut Velouté with Kameoka Beef Prosciutto
Velouté de Châtaigne - Jambon de Bœuf Kameoka
■A Symphony of Vegetables: Autumn
Symphony of Letters
Alternatively, lobster parmentier with beurre au caviar +¥2,000
Homard en Parmentier - Beurre au Caviar
Alternatively, a blue lobster jelly with sea urchin and caviar + ¥7,000
Caviar et Oursin sur Gelée de Homard Bleu
■Salmon mi-cuit with roasted turnip and cider sauce
Saumon mi-cuit - Navet rôti - Sauce cidre
■ Braised Oxtail with Truffle Potato Puree
Queue de Boeuf dans sa Sauce au Vin Rouge Purée de Pomme deterre aux truffes
Alternatively, Wagyu roast beef, Art Brut style "Autumn" + ¥4,500
Rôti de bœuf Wagyu -Art Brut
■ (Weekdays) Dessert cart / (Saturdays, Sundays, and holidays) Chef Patissier's recommended desserts
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea served with small pastries
Accompagnés de Mignardises : Café, thé ou Infusions
-Héritage-
¥20,000
■ Petit Salé
Petits Salés
■ Foie gras confit marinated in sake
Foie gras mariné au Saké et confit
■A Symphony of Vegetables: Autumn
Symphony of Letters
■Lobster Parmentier with Beurre au Caviar
Homard en Parmentier - Beurre au Caviar
■ Spanish mackerel topped with lentils and beef bone marrow, smoked with beer blanc.
Maquereau espagnol rôti à l'os à moelle - Lentilles - Fumet de vin blanc
■ Braised Oxtail with Truffle Potato Puree
Queue de Boeuf dans sa Sauce au Vin Rouge Purée de Pomme deterre aux truffes
Alternatively, Wagyu roast beef, Art Brut style "Autumn" + ¥4,500
Rôti de bœuf Wagyu - Art Brut
■ (Weekdays) Dessert cart / (Saturdays, Sundays, and holidays) Chef Patissier's recommended desserts
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea, and small pastries
Accompagnés de Mignardises : Café, thé ou Infusions
- Depending on future circumstances, the content and business hours may change.
- The listed prices 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.
For Inquiries and Reservaions
TEL: +81-75-771-7158 Restaurant Reservations Agent
(Reception hours: 10:00 am–7:00 pm)
