La Rochelle Fukuoka
ラ・ロシェル 福岡 / La Rochelle
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A blissful time enjoying exquisite French cuisine
Punti consigliati
valutazione
Recensioni
fotografia
menù
Ingredients that color the four seasons, traditional and playful courses. Leave your daily routine behind and feel the richness of nature. From the amuse to fish, meat, and dessert, you will be sure to enjoy every aspect of the meal! Mignardises salé] Mignardises salé ・・・・・・・・・・・・・・・・・・・・・・・・・・・ [Amuse-Gueule] Décorer de saison.・・・・・・・・・・・・・・・・・・・・・・・・・・・【 Entrée] Appetizer Hors-d'œuvre・・・・・・・・・・・・・・・・・・・・・・・・・・・[2éme Entrér] Appetizer Hors-d'œuvre・・・・・・・・・・・・・・・・・・・・・・・・・・・[Poisson] Today's fresh fish Sauce bouillabaisse Poisson du jour sauce bouillabaisse. or roasted Canadian lobster Homard rôti style de chef. Plus ¥2,750・・・・・・・・・・・・・・・・・・・・・・・・・・・[Viande] Meat of the day Or ou Kagoshima black wagyu beef filet and foie gras Rossini Filet de bœuf et foie-gras au rossine. plus ¥2,750-・・・・・・・・・・・・・・・・・・・・・・・・・・・【Dessert】Desserts Deserts . ・・・・・・・・・・・・・・・・・・・・・・・・・・・【Café ou thé ou infusion】After dinner drink
A full course meal using ingredients from Kyushu. Please enjoy a luxurious lunch time with the chef's masterpieces.
We want you to taste the charm of seasonal ingredients to your heart's content.
Carte Blanche is a French word meaning "white paper" or "blank check. The chef's special course is the only one that exists on that particular day and time. Please take your time and enjoy a blissful time. The chef's special course is made with premium ingredients. We also have a wide selection of wines available, so please be sure to enjoy the marriage between your meal and our wines. ~If you have any allergies or food items you do not like, please let us know in the comment box.
Ingredients that color the four seasons, traditional and playful courses. Leave your daily routine behind and feel the richness of nature. Enjoy a complete meal from amuse to fish, meat, and dessert!
3,300 yen and up
2,200 yen and up
From 13,200 yen
You can enjoy a marriage of wine, sake, cocktails, etc. with the course meal. ● 5,500 yen course per person (80ml x 4 types) from appetizers to main dishes, 7,700 yen course per person (80ml x 6 types) ● You will experience the marriage with each dish.
From 1,320 yen, we always have several types of glass wine available, not only from France.
From 6,600 yen, a bottle will be selected by the sommelier to match your preferences and meal.
1,100 yen and up
1,320 yen and up
From 1,650 yen
The juice of Petit Celebre preserves carefully selected seasonal ingredients, heated from 85°C to 90°C, and is hand-filled into traditional glass bottles, which are then capped and sterilized. Because it is in a glass bottle, it retains its flavor and allows you to enjoy the rich aroma and deliciousness of the juice straight.
White peaches produced in Yamagata, the northern land. The smoothness of the peach and its exquisite fragrance spread in the mouth like a burst.
A rare juice made from Sato Nishiki cherries from the fruit kingdom of Yamagata. It is the natural sweetness of cherries that have been pressed.
A Yamagata-grown La France with a wonderful aroma, rich sweetness, and smooth texture, offering a refined taste. You can fully enjoy its character.
A unique and wonderful aroma that spreads throughout the room just by being placed. It is more prone to damage than other varieties, so it is rarely found in stores, and it is only available for a brief moment in September.
You can enjoy the sweet and fragrant aroma of the grapes, with a moderate acidity and a rich flavor. It is packed with polyphenols that suppress active oxygen and are effective against strokes and arteriosclerosis.
The contents change with the seasons, starting from 880 yen
A service charge of 10% will be added to the above amount. The above list is partial. Please consult the sommelier regarding the wine. Wine pairing is also available.
La Rochelle Fukuoka Cooking Class III starts on March 9 (Monday) at 11:30 (registration at 11:15). 8,000 yen per person (including tax). ◇ January Menu ◇ {Theme} Île-de-France [Croque Monsieur] [Itoshima Pork Sautéed in Charcutière Style] [Financier] No need for knives or aprons! This is a French cooking and pastry-making lesson with lunch included, where you can participate easily without bringing anything. Using seasonal ingredients, we will carefully teach you how to make three French dishes that are easy to prepare at home, from the basics to advanced tips. You will learn deliciously while feeling the joy of cooking. After the lesson, let's enjoy the course including the recipes of the day! First-timers are very welcome. Please feel free to join us! Chef Yukimi Yamashita, Pastry Chef Reina Nakajima