L'Atelier de Noto
ラトリエ・ドゥ・ノト / L'Atelier de NOTO
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
Experience local Noto ingredients in French cuisine
Points forts
Évaluation
Avis
Photo
Menu
The high-quality shiitake mushrooms known for their rich aroma and deep flavor, 'Noto 115', are used whole in a confit to bring out their texture. The finishing touch of infusing the aroma of charcoal at the table is a unique presentation that is sure to delight.
Using the Kohako crab, also known as the red jewel box, to create a richly flavored crab risotto. The eggs of the 'Noto Jidori' chicken, raised with natural feed and free-range, add depth and sweetness to the crab miso sauce. The tiered box, designed to resemble a nest, adds to the experience.
Feast on the fugu from Wajima, boasting the highest catch in the country, prepared in a moist and fluffy Mi-Cuit style with delicate heat. Served with a flan based on fugu broth. The vivid chrysanthemum sauce and sprout cabbage are a premonition of spring, waiting for the snow to melt.
Enjoy authentic French cuisine using carefully selected ingredients from Noto in our lunch course. There are 3 courses available: 3300 yen, 5250 yen, and 8400 yen.
Kizan Distillery Co., Ltd.
Shion Brewing
Sanyo Brewing Co., Ltd.
Sanyo Brewing Co., Ltd.
Shioyama Distillery
Noto Wine
Noto Wine
The high-grade shiitake mushrooms known for their rich aroma and deep flavor, 'Noto 115', are used whole in a confit to bring out their texture. The finishing touch of charcoal aroma added at the table is a unique presentation that is sure to delight.

