Grand Chef Kuzey
グラン・シェフクーゼー
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A French experience where music and cuisine merge
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Menu
We carefully select the best ingredients of the day to create our menu.
We create our menus using seasonal ingredients.
Enjoy the sumptuous food along with the wonderful presentation.
The "Deliciously Enjoyable and Appropriate Carbohydrates" is what locavore is all about. Just reduce carbohydrates to 20-40g per meal, 10g squid for dessert, and 70-130g per day. There are no other restrictions on calories, carbohydrates, protein, etc. Carbohydrates are found in the three major nutrients, "carbohydrates", It is responsible for raising blood glucose levels. By taking care to consume an appropriate amount of carbohydrates, it is possible to control the rise in sugar levels. the rise in sugar levels can be suppressed and a weight-loss effect can be achieved.
Limited quantity Sakatsu craft beer
Limited Quantity Sakatsu Craft Beer
Limited Quantity Sakatsu Craft Beer
Cassis Orange, Fuzzy Navel, Gin Buck, Ume Vermouth Soda
Citrus Soda, Royal Blue (Lychee + Grapefruit), True (Peach + Cassis + Grapefruit), Saratoga Cooler (Ginger Ale + Lime)
Coffee, Tea, Orange Juice, Ginger Ale, Oolong Tea
Today's pasta (includes bread, salad, and coffee) (tuna and mushroom tomato cream sauce)
(Includes butter rice, salad, and coffee) (Stroganoff style using domestic pork belly) We were using Fukui pork, but due to the end of production, we are now using domestic pork belly.
(with butter rice, salad, and coffee)
Fried shrimp, simmered hamburger, spaghetti, fukupoganof, butter rice, dessert, orange juice
Quiche Lorraine is a warm savory pie dish from the Lorraine region, which borders Germany. It is made with a pre-baked pie crust filled with sautéed bacon and Gruyère cheese, then topped with a mixture of eggs and cream before being baked in the oven. The ingredients may vary depending on the season.
Known as the 'Gourmet Capital', Lyon is famous for its onions and has many dishes that use them. This French onion soup is enjoyed not only in French homes during the cold season but also when attending opera performances late at night when a small hunger strikes.
Mr. Tokuzo Akiyama was inspired to become a Western cuisine chef after he first tasted the deliciousness of beef cutlet when he visited the 36th Army Regiment in Sabae. The menu item labeled Akiyama Tokuzo Style uses dried bread, also known as military bread, as a coating and is baked to a fragrant finish while being basted with butter.
Fukui Prefecture Sweetfish + 800 yen. The fish dishes in the Imperial Household Agency banquet menu mainly use white fish such as sweetfish, salmon, flounder, and sea bream. In Fukui Prefecture, various fish are caught, including Fukui salmon, renko sea bream, Wakasa guchi, and Echizen flounder.
3 types 1200 yen, 5 types 1800 yen
Served with Ichihomare Risotto and Sea Urchin Cream Sauce
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