l'adour

A specialty of La Durel, the lobster. The condensed umami of the lobster is brought together by a refreshing citrus scent.

The lamb is carefully selected for its best taste at that time. The lamb, sourced with half bone-in, uses the bone and the meat and tendons around it all luxuriously in the sauce base, and only provides the core part of the loin to the customers with thoroughness.

The thigh meat of blue-headed duck is stewed in red wine, with foie gras added inside to make croquettes. The sauce is made with Granny Smith apples and a blend of spices, taking 10 days to create the Vinegar de Celtique.

Please refer to the course menu for details

Please refer to the course menu for details

Please refer to the course menu for details

Chilled corn potage made with 'Gold Rush' corn from Miyazaki Prefecture, served with fried summer fish 'Kochi', beet coulis, marinated horse mackerel from Nagasaki Prefecture with fromage blanc, and a terrine of dill

Two types of dishes with rock oysters, bavarois, and confit

Swordfish and scallop mousse roulade with judo-style sauce

Roasted live lobster La Dure style

Roast of A5 Hida Beef Fillet with the aroma of Italian Summer Truffle

A compote of white peaches from Aichi Prefecture with granité, served with yogurt sorbet flavored with Earl Grey

A specialty of La Durel, the lobster. The condensed umami of the lobster is brought together by a refreshing citrus scent.