Bonne Femme
ボン・ファン
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A French restaurant where you can enjoy ambiance and flavor
Auswertung
Japan Nutzerbewertungen3.27(1Einträge)Rezensionen
Speisekarte
Our course is supervised by a vegetable sommelier. The base of our restaurant's cuisine is The base of our cuisine is the vegetable fon, which is brought out by simmering a large amount of vegetables. We use a lot of local vegetables in this dish, and enjoy a healthy and refreshing meal. This course is rich in seasonal ingredients and allows you to feel the arrival of the season.
Our full course menu is supervised by a vegetable sommelier. The base of our restaurant's cuisine is The base of our cuisine is the vegetable fon, which is brought out by simmering plenty of vegetables. We use a lot of local vegetables in this dish, and enjoy a healthy and refreshing meal. This course is rich in seasonal ingredients and allows you to feel the arrival of the season.
Our full course menu is supervised by a vegetable sommelier. The base of our restaurant's cuisine is The base of our cuisine is the vegetable fon, which is brought out by simmering plenty of vegetables. We use a lot of local vegetables in this dish, The shrimp dish is served with a sumptuous omale shrimp. For the prawn dish, we will serve a sumptuous baked lobster in a savaiyon sauce. For the main dish, a beef fillet steak with truffle.
Our full course menu is supervised by a vegetable sommelier. The base of our restaurant's cuisine is The base of our cuisine is the vegetable fon, which is brought out by simmering a large amount of vegetables. We use a lot of local vegetables in this dish, The shrimp dish is served with a sumptuous omale shrimp. For the prawn dish, we will serve a sumptuous baked lobster in a savaiyon sauce. For the main dish, a beef filet steak with truffles. We will deliver a whole cake and a message to your loved one.
Our full course menu is supervised by a vegetable sommelier. The base of our restaurant's cuisine is The base of our cuisine is the vegetable fon, which is brought out by simmering plenty of vegetables. We use a lot of local vegetables in this dish, and enjoy a healthy and refreshing meal. Tahara beef stewed with collagen is also a popular dish. is also a popular dish.
Using local vegetables and seafood, our popular menu Tahara Beef Steak is also available. Tahara Beef Steak. You can feel the arrival of the season with the abundance of seasonal ingredients. and you will be able to feel the season's arrival. We proudly recommend this course for anniversaries.
Our full course menu is supervised by a vegetable sommelier. The base of our restaurant's cuisine is The base of our cuisine is the vegetable fon, which is brought out by simmering plenty of vegetables. We use a lot of local vegetables in this dish, The shrimp dish is served with a sumptuous omale shrimp. For the prawn dish, we will serve a sumptuous baked lobster in a savaiyon sauce. For the main dish, a beef filet steak with foie gras truffle. A whole cake with a message and a bouquet of flowers will be delivered to your loved one.
A concerto of delicious seasonal ingredients. Starting with the main course of grilled lobster with sabayon sauce, and a variety of dishes using plenty of seasonal vegetables. Our vegetable sommelier and chef are very proud of this course. our vegetable sommelier and chef.
Recommended for those who wish to enjoy pasta Course meal. The main dish is our signature meat dish, can be changed to a dish using seafood from the Atsumi Peninsula according to your request. It is also possible to change. Please choose according to your preference. If you would like a fish dish, please let us know when you make a reservation. If you would like to order a fish dish, please tell us "Shrimp main dish" at the time of reservation.
Soup, salad, bread
A combination of soup, salad, bread, and dessert
A combination of hors d'oeuvres, soup, salad, bread, dessert, and coffee
The chef's recommendation is a choose-your-own lunch that allows you to pair your favorite à la carte dishes with a salad or soup. *The following three items are examples of the à la carte options available.
Tender and fragrant grilled beef fillet. The sauce is concentrated with the umami of beef and vegetables.
White fish steamed in white wine is complemented by a rich shrimp broth sauce made by crushing whole lobster and mixing it with miso. *This is a seasonal example.
The stew of Tahara beef, slowly simmered in a sauce that concentrates the flavors of vegetables and beef, has a texture that crumbles easily. Served with small pearl onions.
Feel free to ask the staff about commemorative photos.
100,000 yen course (for 10 guests or more) venue fee / sound equipment fee / meal / free drinks / wedding cake
200,000 yen course (for 20 people or more) venue fee / sound equipment fee / meal / free drinks / wedding cake
We will prepare a wedding cake tailored to the number of guests for customers using it for weddings.
A luxurious full course using local seasonal ingredients. We offer various courses for both lunch and dinner, so please enjoy according to the occasion.
Duration: 2.5 hours with meals + free drinks included
Duration: 2.5 hours with meals + free drinks included
Duration: 2.5 hours with meals + free drinks included
Kir / Tio Pepe Dry Sherry (Switzerland) Glass each 650 yen Champagne Moët & Chandon Full Bottle 9,000 yen
Ebisu Beer (Japan) / Guinness Beer (UK) each 650 yen
Beaujolais (France) Half Decanter 1,750 yen / Full Bottle 3,500 yen, Chevalier de Bayard (France) Half Decanter 1,750 yen / Full Bottle 3,500 yen, Miraman Merlot (Chile) Half Decanter 1,750 yen / Full Bottle 3,500 yen, Margaux (France) Half Decanter 3,400 yen / Full Bottle 6,800 yen
Non-alcoholic beer Barbican bottle 420 yen, non-alcoholic champagne bottle 1,800 yen
House Wine Red/White Glass 540 yen Half Bottle 1080 yen Full Bottle 2160 yen
Zeller Schwarze Katz (Germany) Half Decanter 1,150 yen / Full Bottle 2,300 yen Macon-Villages (France) Half Decanter 1,750 yen / Full Bottle 3,500 yen Chablis (France) Half Decanter 3,400 yen / Full Bottle 6,800 yen
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