The "Petit Fours Wagon" Offers Unlimited Sweets

Starting March 12, 2019 (Tuesday), Gastronomy "Joël Robuchon" began offering a vibrant spring course menu featuring seasonal ingredients such as spring flowers and clams.

The menu can be selected from a total of three courses.

Among the highlights is the "Artichoke and Foie Gras Millefeuille, served with a Greek-style spring vegetable confit." This dish features a terrine of artichoke and foie gras, accompanied by a colorful confit of cauliflower, radish, and mini fennel, all finished with a petit pois sauce.

The main course, "Roasted French Veal in Cocotte, served with seasonal matignon vegetables and white asparagus gratin with a hint of Comté," pairs tender veal with root vegetables caramelized to sweetness. White asparagus coated in Comté cheese completes this dish, offering a full sense of spring.

For dessert, the "Mousse of French Spring Honey Flowers, shaped like rose petals, with a hint of Yūbe ni." This unique seasonal creation combines strawberries with honey infused with spring flowers, offering a delightful taste of the season.

To conclude the course, the "Petit Fours Wagon" is presented. This offers an unlimited selection of over 20 types of bite-sized treats, including macarons and chocolates, a signature offering of Gastronomy "Joël Robuchon."

Joël Robuchon Spring Menu
Hours | Lunch: 12:00 PM - 4:00 PM (Last Order 2:00 PM) | Dinner: 6:00 PM - 12:00 AM (Last Order 9:00 PM)
Price | Prix Fixe Menu (supplement charges may apply)
Lunch: ¥18,000 - ¥30,000 | Dinner: ¥24,000 - ¥30,000
Location | Gastronomy "Joël Robuchon"
1-13-1 Mita, Meguro-ku, Tokyo, Yebisu Garden Place
*All prices include tax, service charge (12%) is separate. Beverages are not included.
*Gentlemen are requested to wear a jacket or collared shirt.
*Lunch service is available on Saturdays, Sundays, and public holidays only.