Le Cabaret

A spring medley of Toyama firefly squid, rapeseed blossoms, and bottarga. Rich marine flavors and delicate texture.

Thin slices of bonito (first fish of the season) served raw as carpaccio. Fresh and melts in your mouth, seasoned to enhance the fish's flavor.

Shredded pâté made from duck and pork confit in its own fat. Creamy texture, perfect for spreading on bread.

Artisanal dry-cured pork sausage imported from Auvergne. Authentic and rustic flavor, ideal for an aperitif.

Basque cured pork ham from the renowned producer Pierre Oteiza. An exceptional charcuterie with a nutty flavor and melting texture.

Plate of 10 varieties of raw or marinated organic vegetables. Fresh, crisp, and healthy.

Tender Tokachi leeks served with a classic vinaigrette sauce. A simple and flavorful French bistro classic.

Creamy Italian fresh cheese served with two varieties of tomatoes. A fresh and milky combination.

Fresh Champignon salad from Hasegawa Farm. Finely sliced, crisp texture, and delicate taste.

Creamy Kagoshima broad bean soup. Mild, green, and comforting.

French white asparagus served with a rich and lemony hollandaise sauce. Tender and refined.

Pan-seared French veal liver in a meunière style. Tender, rich in flavor, and lightly lemony.

Steamed Kagawa sea bream. Moist, delicate white flesh, preserving the full flavor of the fish.

Traditional stew of Sisteron lamb shoulder with small vegetables. Slow-cooked for meltingly tender meat and rich flavors.

Grilled Yamagata Wagyu beef steak served with fries. Juicy marbled meat and crispy fries.