Bistro Ramage

The availability of ingredients may change due to seasonal factors and market conditions. Generally, we would like to leave the course content to the chef's discretion, but if you have any allergies, dislikes, or specific ingredients you absolutely want to include, please kindly confirm with us by phone.

Please note that the course will be created based on seasonal ingredients and current procurement.

We have been serving this classic dish at Ramage for over 20 years. It is luxuriously accompanied by sea urchin in a consommé jelly.

Thick and juicy duck breast cut into slightly thick slices...

The 'Angel Shrimp' raised in the beautiful waters of New Caledonia, known as 'the island closest to heaven.' It is said to have a strong sweetness and umami, with a flavor that surpasses that of high-end tiger prawns. It is prepared as a salad with various vegetables and fruits. The sauce will also be tailored to complement the ingredients.

We steam zucchini blossoms filled with a mousse made from free-range chicken breast and mushroom duxelles. A sautéed mushroom is added to a creamy Madeira sauce, which is then drizzled over the dish to finish.

A rich and flavorful potage made with plenty of lobster and aromatic vegetables. I recreate this dish every time, tracing back to the memory of tasting it at a restaurant in Belgium about 35 years ago. Served with vegetables and angel shrimp. It is an important dish for the chef.

A rare white corn potage that can only be enjoyed in early summer. Its sweetness is exceptional.

Many people might think of lamb as having a 'gamey' taste. However, with the right preparation, the inherent deliciousness of lamb is highlighted, and it will surely become addictive. In particular, the meat around the bones is exceptional in both tenderness and flavor. I am confident that you will discover the deliciousness of lamb. I hope you can enjoy authentic lamb at Ramage.

It is braised in red wine until it becomes so tender that it can be cut without a knife. This is a proud dish of the chef.

To enjoy the rich flavor of foie gras fat in balance, we paired it with Australian grain-fed beef tenderloin. Served with a matsutake risotto enhanced with cheese, it is accompanied by a sauce made from reduced red wine and balsamic vinegar.

Simply seasoned and slowly cooked in low-temperature oil until tender. Just before serving, it is baked in the oven to crisp the skin. A classic and popular dish at La Marge.

Served with ratatouille, the fluffy and crispy sea bream is topped with a parsley and white wine sauce...

Succulent lobster is finished plumply with olive oil and clarified butter. A sauce of sprouted mustard is added, and it is lightly mounted with butter to complete the dish.