Ravenu

At Maison de l'Avenue, you can enjoy authentic French cuisine in a course format for both lunch and dinner. Particularly popular dishes include 'Omar lobster bouillabaisse' and 'apple pie,' both of which showcase the chef's dedication. Additionally, the seasonal menu changes are appealing, offering dishes that utilize fresh, seasonal ingredients. There are also wedding plans available, making it perfect for special meals on significant days or anniversaries.

The interior features a warm space designed by the owner-chef couple. Soft sunlight streams in through large windows, creating a bright and open atmosphere. Guests can enjoy their meals on the terrace while watching the changing seasons, providing a special moment. Private rooms are also available, accommodating private dining experiences.

Chef Akihiro Hoshida of Maison de Lavenue is from Himeji City. After graduating from the Osaka Abeno Tsuji Culinary School, he worked for eight years at a hotel in Kyoto, winning numerous awards in various competitions. In 1995, he won a prize at the All Japan French Cuisine Competition for Professionals using French ingredients, establishing himself as an outstanding chef both in name and skill. In 2010, he opened 'Maison de Lavenue' in Tsuji, Himeji City, offering authentic French cuisine that utilizes fresh local ingredients. He also provides wedding plans, making it perfect for special meals on significant days and anniversaries.

Akihiro Hoshida is from Himeji City. After graduating from the Abeno Tsuji Culinary School in Osaka, he worked for eight years at a hotel in Kyoto, winning numerous awards in various competitions. In 1995, he won a prize at the 'All Japan French Cuisine Competition for Professionals Using French Ingredients,' establishing himself as an outstanding chef both in name and skill. In 2010, he opened 'Maison de l'Avenue' in Tsuji, Himeji City, offering authentic French cuisine that utilizes fresh local ingredients.