DINNER MENU September, October, November Dominique Bouchet Kyoto Le RESTAURANT
A luxurious French course featuring the bounty of autumn.
| Period | Tuesday, September 1, 2026 - Monday, November 30, 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 | Wednesday (except September 23rd) |
MENU
ーGÉNÉRATIONSー
¥20,000
■ Petit Salé
Petits Salés
■Fennel mousseline served on a sea urchin shell
Dans sa coque d'Oursin - Mousseline de Fenouil
■Sautéed mushrooms and foie gras with oeufs breilles
Champignon et Foie gras poêlé - œuf frit
Alternatively, blue lobster jelly with sea urchin and caviar +¥7,000
Caviar et Oursin sur Gelée de Homard Bleu
■ Pan-seared grouper with clams and champagne sauce
Mérou poêlé - Palourde et Sauce champagne
Or, Roasted Nanatani Duck with Quatre Poivre Sauce
Canard Nanatani rôti - Sauces quatres poivres
Alternatively, Kameoka beef roast, Art Brut style "Autumn" + ¥4,500
Boeuf de Kameoka rôti - Art Brut
■ 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
¥25,000
■ Petit Salé
Petits Salés
■Fennel mousseline served on a sea urchin shell
Dans sa coque d'Oursin - Mousseline de Fenouil
■Vegetable Symphony "Autumn"
Symphony of Letters
Alternatively, blue lobster jelly with sea urchin and caviar +¥7,000
Caviar et Oursin sur Gelée de Homard Bleu
■ 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
■Roasted Nanatani Duck with Quatre Poivre Sauce
Canard Nanatani rôti - Sauces quatres poivres
Alternatively, Kameoka beef roast, Art Brut style "Autumn" +¥4,500
Boeuf de Kameoka rôti - Art Brut
■ Chef Patissier's Recommended Desserts
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea served with small sweets
Accompagnés de Mignardises : Café, thé ou Infusions
-Héritage-
¥30,000
■ Petit Salé
Petits Salés
■ Blue lobster jelly with sea urchin and caviar
Caviar et Oursin sur Gelée de Homard Bleu
■Vegetable Symphony "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, Kameoka beef roast, Art Brut style, "Autumn"
Boeuf de Kameoka rôti - Art Brut
■Avant-dessert
Avscreen Dessert
■ Chef Patissier's Recommended Desserts
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea served with small sweets
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)
