A LA CARTE
Various blessings of the seasons inspire Executive Chef Renaud Augier to create a delightful collection of the most exclusive dishes
DINNER COURSES
Indulge in an exquisite dinner amidst the elegantly decorated dining room, where the candle light and chandeliers take you away for an extraordinary evening.
ndulge in our signature roast duck, along with seasonal inspired authentic creations by Renaud Augier; an Executive Chef honored Meilleurs Ouvriers de France 2019, credited for the inheritance of Tour d'Argent tradition aswell as his continuous challenges in contemporary cuiine,
Period: Thursdays through Sundays during October 8 - November 29, 2020
Hours: 5:00pm – Last admission 8:00pm (closing at 10:00pm)
Prices: JPY18,000 or 30,000
*Above prices do not include beverages, tax, or service charge.
*A la carte items also available.
*Reservations required by 5:00pm the previous day.
LUNCH COURSES
The greenery of the 400-year-old Japanese garden bathed in sunlight offers a contrasting vista compared to that in the evenings. Savor Parisian esprit in the courtly yet relaxed atmosphere of the dining room in the early afternoon.
Indulge in creations of M.O.F. Chef, Renaud Augier, a brand new page added to our 400 years of tradition and history.
Period: Thursdays through Sundays during October 8 - November 29, 2020
Hours: Noon – Last entry 1:00pm (closing at 2:00pm)
Prices: JPY9,000 or 18,000
*Above prices do not include beverages, tax, or service charge.
*Champagnes and wines are also available by the glass during lunch hours.
*Reservations required by 5:00pm the previous day.
Heritage dishes that made our name. The tradition passed down through our 400 years of history, blended with innovative creativity.
THREE EMPEROR'S STYLE GOOSE FOIE GRAS
On the evening of June 7, 1867, the Czar of the Russian Empire, the King of Prussia, and the future Emperor and Prince of Bismarck enjoyed an intimate dinner together at Tour d'Argent Paris. The Czar requested foie gras, which was not in season. Claudius Burdel, the owner of the restaurant at the time, delivered a goose foie gras terrine to the Russian palace that winter, which greatly impressed the Czar. The dish has thus become one of our signature menus.
This is the dish invented by Frédéric Delair that made the name of Tour d'Argent in the mid-19th century. The slow roasting process brings out the flavor of the meat to its fullest extent, and the final carving of the duck done before the guests at their tableside is like a divine ritual. The accompanying sauce is made by our original recipe, and praised as a masterpiece that brings about a velvety synergy of delicate flavors when combined with red wine.
Crepe Suzette, a dessert created in the 19th century, has been arranged Tour d'Argent style. Flambéed in Cognac, and using subtly bitter pink grapefruit instead of orange, the dish has been recreated into a most sublime and magnificent delight.
WINES
A team of experienced experts will recommend and bring to you in the best condition, the most suitable wine from a selection of over 1,000 fine French brands. Our cellar holds nearly 15,000 bottles, and has been bestowed the Best of Award of Excellence by the Wine Spectator, a globally renowned wine magazine.