Abbesses Ebisu

A classic French home-style dish of finely shredded carrots tossed in dressing. It has a sweet, sour, and refreshing taste with a crisp texture. Enjoy it as a light appetizer.

A creative dish presented as "Macaron of the Day," combining the bitterness of ayu (sweetfish) with the rich umami of foie gras. Enjoy the harmony of the crispy macaron shell and the rich filling. Recommended for pairing with wine.

A traditional French deli item made by mincing pork, liver, etc., and baking it in a mold. The meat's umami is concentrated, resulting in a rich and moist texture. Enjoy with bread and mustard.

Fresh mackerel marinated in vinegar and oil to enhance its flavor. The sweetness of the mackerel's fat and the acidity of the marinade are exquisitely balanced. A refreshing taste that pairs well with white wine.

Finely chopped and seasoned Kuroge Wagyu beef, lightly seared on the surface. Enjoy the melt-in-your-mouth texture, similar to raw meat, and the fragrant seared aroma. A dish where you can directly savor the rich meaty umami.

A traditional French black sausage made from pork blood. It has a unique richness and deep flavor, often enjoyed with accompaniments like spices and apples. Characterized by its creamy and soft texture.

Boneless pork trotters wrapped in caul fat (cressnet) and roasted to a fragrant crisp. Crispy on the outside, with a meltingly tender, gelatinous texture inside. Rich in collagen with a deep flavor.

A warm appetizer featuring whelks and green peas stewed in a creamy sauce flavored with garlic and parsley, reminiscent of escargot butter. Enjoy the chewy texture of the whelks and the rich sauce. Dip your bread into the sauce.

A dish combining homemade bacon from rare Mangalitsa pork with wild asparagus (asperge des bois). The fatty sweetness of the pork and the unique slimy texture of the asparagus are brought together with a refreshing citrus sauce.

An omelette luxuriously made with fragrant summer truffles and rich Comté cheese. The eggs are cooked to a fluffy, half-cooked state, filling your mouth with the saltiness of the cheese and the aroma of truffles. A simple yet rich warm appetizer.

Conger eel stuffed with four types of rice and baked. Enjoy the fluffy conger eel meat and the chewy texture of the rice soaked in dashi broth. A dish that combines Japanese ingredients with French techniques.

Ravioli filled with the umami of scallops, wrapped in pasta dough. Enjoy the exquisite texture of the plump scallops and how well they pair with the sauce. A dish that brings out the gentle sweetness of seafood.

A traditional dish where salmon is baked inside a puff pastry. Enjoy the contrast between the crispy pastry and the moist, steamed salmon. A cooking method that seals in the umami.

A gratin featuring the sweetness of snow crab and the fluffy texture of cauliflower, baked with béchamel sauce and cheese. Crispy on top and creamy and hot inside. A warming dish perfect for winter.

A rich fish soup made by reducing fish fumet (fume de poisson). Enjoy the concentrated umami and aroma of seafood. A classic of Southern French cuisine, characterized by its deep flavor.

Roast beef made from the "Kuri" cut (part of the shoulder) of Kuroge Wagyu beef. This cut is known for its strong red meat flavor and moderate tenderness, slow-roasted to perfection. A main dish where you can fully appreciate the natural taste of the meat.

Roasted "Kuri" cut of Akaushi beef from Kumamoto Prefecture. Akaushi beef is lean and healthy, characterized by its rich red meat flavor. The more you chew, the more the meaty umami spreads.

A roast of the prime cut from the lamb's back (saddle). Tender and juicy lamb is paired with a sauce made from Roquefort, a distinctive blue cheese. The rich sauce enhances the flavor of the meat.

Tenderly stewed Iberico pork ribs in sherry vinegar. The sweetness of the pork fat and the acidity of the vinegar are well-balanced, creating a refreshing yet deeply rich flavor. The meat is so tender it falls off the bone.

A rustic dish from southwestern France, featuring white beans and meats (such as duck and sausage) slow-cooked in a clay pot. Crispy on top, piping hot and hearty inside. A very filling stew.

A luxurious dish featuring seared foie gras served with pilaf infused with the umami of oysters. Enjoy the rich and complex flavors created by the sweetness of the foie gras fat and the briny aroma of the oysters.

A cold dessert "Liegeois" reimagined with tropical fruits. Layers of mango sorbet, fruits, and cream create a refreshing and sweet-sour taste. Perfect as a palate cleanser after a meal.

A sophisticated adult dessert made with brioche dough generously soaked in a syrup infused with alcohol. Characterized by its moist texture and rich aroma, it's enjoyed with cream and fruits.

Millefeuille with Lemon and Lime "Cut" Pastry. As the name suggests, it's designed to be easily cut and eaten with a knife. The tartness of the citrus and the crispness of the pastry are exquisite.

A rich custard dessert with a caramelized surface. Infused with the aroma of black tea and spices for an adult flavor. Pairs perfectly with the accompanying rum ice cream.

A Japanese-style crème brûlée with a hint of matcha. Enjoy the contrast between the crispy caramel and the smooth cream. Accented with refreshing orange ice cream.

A warm chocolate cake with a rich, molten chocolate sauce that flows out from the center. Enjoy the rich cocoa aroma and sweetness, a must-have for chocolate lovers.