神戸 サクレフルール

Crossbred beef of Japanese Black Wagyu and Australian Angus cattle raised in the great outdoors of Australia. It is characterized by its tenderness and rich flavor. 150g…3,500 yen / 300g…6,800 yen. A steak of block meat that locks in umami is served on a custom 'hot stone' imported from the Paris main store. It is provided in a style where you grill it to your liking on a scorching stone at 300 degrees (for orders of 300g or more).

A specialty beef from Akagi, a crossbreed of black-haired Wagyu and dairy cattle. A rare cut with beautiful marbling located on the shoulder of the cow. It has a good flavor and excellent meat quality. 150g…3,800 yen / 300g…7,400 yen

The most tender and rare part of beef. A lean red meat with a refined flavor. 150g…5,500 yen / 300g…10,800 yen

A magnificent marbling, this is the quintessential Black Wagyu. It is a carefully selected cut from Japan's Black Wagyu, offering rich flavor and a melt-in-your-mouth texture. 150g... 5,500 yen / 300g... 10,800 yen

The name comes from its resemblance to an axe used by Native Americans. Enjoy the rich flavor of the meat that can only be experienced with such a large cut. *Prices vary depending on the size available. *Reservations must be made by phone at least one week in advance.

Topped with escargot butter (herb-flavored butter). Two drinks are provided (beer, highball, soft drinks, etc.). *Topping changes are allowed* - Truffle cheese +100 yen - Roast beef +400 yen

A luxurious dish featuring tartare made from low-temperature cooked beef topped with caviar.

This is a raw horse meat tartare steak, said to be the origin of tartare steak.

Originally, charcuterie products were made to preserve meat for long periods and were commonly eaten by farmers and families. However, over time, their deliciousness and variety have gained attention, and now they are often seen in high-end restaurants. You can enjoy a little bit of various types of ham, salami, and terrine, so there is a new discovery with every bite. half…2,300 yen

A terrine of pork and chicken liver essential to bistros, accented with walnuts.

A smooth white liver mousse made with several types of liqueurs. Perfect as a companion to wine.

With a refreshing lemon sauce. Perfectly pairs with white wine!

Originally developed as a technique to preserve meat for long periods, charcuterie has evolved to be more palatable and to add a more savory flavor through grilling. Grilling enhances the umami of the meat and enriches the texture.

Enjoy sautéed turnip and scallops with mashed potatoes and aromatic butter sauce.

A specialty dish from the Brittany region, mussels marinière arranged in a tomato-flavored Provençal style.

Carefully simmered beef tripe, known as hachinosu, topped with garlic butter and baked.

A tortilla baked to moist perfection in the oven, served with traditional Provencal garlic-flavored mayonnaise.

Slow-cooked duck leg confit. Enjoy with cassoulet sauce.