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.
Celebrate the arrival of spring with blessings from the Loire region that is otherwise known as the Garden of France. Executive Chef and Meilleur Ouvrier de France honoree Renaud Augier presents to you inspired creations that feature fresh white asparagus that are subtly sweet with a hint of pleasant bitterness, shipped by air from the Loire valley and other regions in France according to their seasonal prime.
Available Thursdays thru Sundays during March 11-April 18, 2021
Hours: 5:30pm - last entry 8:00pm
*The bar is open for aperitifs from 5:00pm.
Prices: JPY18,000 and 30,000
*Prices do not include beverages, tax, or service charge.
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.
Celebrate the arrival of spring with blessings from the Loire region that is otherwise known as the Garden of France. Executive Chef and Meilleur Ouvrier de France honoree Renaud Augier presents to you inspired creations that feature fresh white asparagus that are subtly sweet with a hint of pleasant bitterness, shipped by air from the Loire valley and other regions in France according to their seasonal prime.
Available Thursdays thru Sundays during March 11-April 18, 2021
Hours: 12:00 noon - last entry 1:00pm
Prices: JPY9,000 and 18,000
*Prices do not include beverages, tax, or service charge.
*Champagnes and wines are available by the glass during lunch hours.
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.