Restaurant Clos des Gourmets

An appetizer featuring salty caviar and house-marinated salmon, paired with "Kadai'f," a fine noodle-like dough made from wheat. The rich sweetness of butternut squash adds a delightful accent. Enjoy the contrast in textures.

A cold pasta dish using saury (sanma), an autumn delicacy, and fragrant grilled eggplant. Made with thin capellini noodles, it has a refreshing taste. This dish highlights the natural flavors of the ingredients.

"Oeuf mollet" refers to a soft-boiled egg. It is served with a rich ragu sauce made from chicken and mushrooms, infused with the aroma of luxurious truffle. Please break the egg and mix it with the sauce before enjoying.

A fish dish featuring the freshest fish of the day. It is seasoned with a butter sauce infused with the refreshing aroma of green yuzu and a seaweed oil with a rich oceanic flavor.

Rich foie gras, seared to a fragrant crisp. Served with "Manganji Togarashi," a sweet and mild Kyoto vegetable, and aromatic maitake mushrooms.

A main dish of carefully selected Kuroge Wagyu beef cheek, slowly simmered in red wine until meltingly tender. Please enjoy the rich, deep sauce and the melt-in-your-mouth texture of the meat.

A dessert with crispy puff pastry layers sandwiching cream. The rich sweetness of candied chestnuts (marron glacé) harmonizes with the refreshing juiciness of fresh Muscat grapes, which can be eaten with their skins.