Ratoras
ラトラス / L'Atlas
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A colorful French fusion of tradition and modernity
Punti consigliati
valutazione
Recensioni
menù
A dish that uses pigeon and foie gras, which are symbols of French cuisine that continue to rise in price year after year, in a luxurious manner.
A pate en croute made with 5 different parts of wild boar, offering a firm texture and overflowing with flavor as you chew.
The consomme soup made with red wine has a clear and delicate yet impactful finish. Enjoy it with the richly flavored venison ham.
A classic dish born in 1930. Traditionally made with smoked beef tongue, it has been prepared with low-temperature cooked Wagyu rump meat to achieve tenderness. A luxurious plate combining truffles, foie gras, and Wagyu.
This dish features Wagyu cheek meat carefully simmered with aromatic vegetables in red wine, wrapped in pastry along with the sauce. The pastry soaked in the sauce makes for an exquisite accompaniment.
A specialty appetizer of our restaurant. Available on the year-round lunch menu.
A special lunch course featuring French cuisine with foie gras, lobster and caviar.
A special lunch course featuring French cuisine with foie gras, lobster and caviar.
A course filled with LATRAS specialties
A classic dish born in 1930. Traditionally made with smoked beef tongue, it has been prepared with low-temperature cooked tender Wagyu rump meat. A luxurious plate combining truffles, foie gras, and Wagyu.
This dish features Wagyu cheek meat carefully simmered with aromatic vegetables in red wine, wrapped in pastry along with the sauce. The pastry soaked in the sauce makes for an exquisite accompaniment.
An appetizer specialty of our restaurant. Available year-round on the lunch menu.