Petite Maison

In the 1960s, during my training in France, I recreated a curry menu that was actually served at a restaurant near the Opera House. The French do not have a culture of eating curry like the Japanese, but it was very popular at the time and was served as a meat course in a meal. The meat is made from carefully selected local chicken. Each ingredient is sautéed and paired with a sauce made from the broth. It is a refined and creamy curry that enhances the flavors and textures of the ingredients.

This is a limited edition product made with a broth from lobster and fish bones, combined with a French curry sauce. You can experience the sweetness and complex umami of various seafood such as shrimp, squid, fish, and mussels. *As this is a limited edition, please inquire in advance if you are interested.

This dish features a smooth custard made with fresh cream and Calpis butter, combined with our signature crust, topped with Gruyère cheese (or Comté) and baked to perfection. It is a menu item adapted from a recipe learned at a luxury hotel in France. We offer either homemade bacon or dried mackerel as a daily special.