Restaurant Chambord
レストラン シャンボール(リーガロイヤルホテル大阪)
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Elegant and Artistic French Cuisine
Punti consigliati
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Recensioni
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Chef Tanaka’s Interpretation of Vermeer’s Table This special course is inspired by the works of Johannes Vermeer, the world-renowned 17th-century Dutch painter. Please enjoy Chef Tanaka’s menu, which captures the tranquility, light, and beauty found in everyday moments, all presented alongside the culture of the Dutch Golden Age in every dish.
Chef Tanaka’s Interpretation of Vermeer’s Table This special course draws inspiration from the works of Johannes Vermeer, the world-renowned 17th-century Dutch painter. Please enjoy Chef Tanaka’s menu, which captures the tranquility, light, and beauty found in everyday moments, all presented alongside the culture of the Dutch Golden Age in every dish.
A 6-course lunch menu featuring seasonal ingredients Enjoy the perfect harmony of seasonal ingredients and delicate sauces that bring out their natural flavors.
An Elegant Full-Course Menu by Chef Tanaka A seven-course menu created by Chef Tanaka, who draws inspiration from the changing seasons. Please take your time to savor these dishes, which blend traditional techniques with modern interpretations.
A 9-course meal blending tradition and innovation Based on time-honored traditions and techniques, Chef Tanaka has crafted a 9-course meal with great care and creativity. Enjoy the selection of cheeses served on a cart paired with your favorite wine.
A Classic Course That Captures the Essence of French Cuisine This nine-course meal features dishes crafted with the finest ingredients representative of French cuisine, paired with rich, complex sauces. It is a special course unique to Restaurant Chambord, which opened in 1973.
13,915 yen~
Amur Caviar (10g) Osetra Caviar (10g)
New onion flan, Comté cream, aroma of spices and smoke
A hint of ocean aroma with green asparagus and new potato confit, served with filet mignon croquettes
Fillet meat slowly grilled over binchotan charcoal, served with aged Kita Akari millefeuille and beet puree, accompanied by red wine sauce