Café Paris sous le toit

Duck leg cooked gently at low temperature.

Classic red wine sauce.

Carefully roasted Kyoto duck breast, prepared with a fisherman-style sauce enhanced with white wine.

Smoked yellowtail with beet puree.

With ginger and citrus vinegar dressing.

Rare black figs and espresso-flavored mascarpone cheese.

Homemade spice bread kneaded with several types of spices pairs well with the saltiness of foie gras and wine.

Finished with the spiciness and flavor of mountain wasabi in a red pepper romesco sauce.

Only the filling of sake steal and burrata cheese. Surprisingly pairs well with red wine.

With apple balsamic vinegar.

Lightly prepared gratin with truffle flavor.

Traditional dish from the French Basque region 'Garbure'

Large mussels prepared in the Marinière style.

A selection of homemade meat products. Includes pâté de campagne, fromage de tête, ham made from whey pork belly, ham made from domestic chicken breast, and ham made from Hungarian duck breast, among others. A platter of 5 types for the day.

Concentrated flavor of pork.

Rich risotto with veal sweetbreads and a base of American sauce.

Classic chocolate cake. Pair with red wine.

A cheesecake crafted by the chef. Crispy on the outside and creamy on the inside.

From 1078 yen

Various from 5600 yen