Bistro cuisine does not use special high-end ingredients like star-rated restaurants. However, bistro chefs are well-versed in the nature of the ingredients, from procuring fresh ingredients to cooking them in a way that brings out their individuality, creating a special dish in everyday life.
I was impressed by Chef Thierry Breton's passion for meat dishes at "Chez Michel." It made me start thinking about the relationship between ingredients and cooking.
For example, meat tastes better with the bone in, allowing you to savor the true taste of the meat. A typical bistro scene includes people dipping their fingers in finger bowls while devouring bone-in meat. Whether it's meat, seafood, or vegetables, I want customers to enjoy the ingredients in front of them, just as they feel, and to savor them passionately, just as they like.
The dishes served at "Comme Chez Michel" are prepared with minimal use of butter and cream, finished with delicious bouillon to bring out the natural flavors of the ingredients, just like at "Chez Michel."
While plating colorful ingredients on a white plate is a happy time for the chef, watching customers eagerly devour the food with forks, knives, and sometimes their hands is a moment of bliss.
In addition to the food, the Paris-Brest, a popular dish for which regulars often visit “Chez Michel”, and other desserts learned at the patisserie Blé Sucré are proud specialties. Enjoy a relaxing time after your meal
with coffee or flavored tea.
* A traditional French pastry with praline cream and nougatine sandwiched between choux pastry
rings
* All prices include consumption tax and service charge.
* For Menu
A and Menu B, you can choose from various appetizers, main courses, and desserts.
* All prices include consumption tax and service charge.
* For Menu
A and Menu B, you can choose from various appetizers, main courses, and desserts.
* The following menu items may change depending on the day's preparations.
Homemade Smoked Salmon (Norwegian) Salad | |
Hokkaido Scallops and Smoked Salmon Tartare | |
Hokkaido Scallops Marinated with Basil Vinaigrette | |
Pan-Fried Squid from Wakasa Bay with Salad | |
French Challans Duck and Kyoto Pork Rillettes on Rye Bread Toast | |
Roquefort (Blue Cheese), Endive, and Walnut Salad | |
Pâté de Campagne (French Country-Style Meat Terrine) | |
Terrine of Foie Gras, Magret Duck, and Compote Figs | |
Seasonal Vegetable Potage Cappuccino Style |
Pan-Fried Fresh Fish Delivered This Morning from the Market | |
Canadian Lobster Fricassee (whole) | |
Oven-Baked Tango Duck Leg | |
Bouillon-Braised Domestic Beef Cheek with Tarragon Flavor | |
Red Wine-Braised Domestic Beef Belly | |
French Challans Duck Leg Confit | |
Roast Magret Duck (French) | |
Roast Fawn (Shiga Prefecture, Hino Town) | |
Roast Suckling Veal (Hokkaido) | |
Roast Lamb Loin (New Zealand) | |
Pan-Fried Wagyu Beef (150g) | |
Roast French Squab |
Seasonal Ice Cream and Sorbet Assortment | |
Paris-Brest (Choux Pastry with Praline Cream and Nougatine) | |
Crème Brûlée with Seasonal Sorbet | |
Rich Chocolate Cake with Ice Cream | |
Moka Parfait with Mixed Berry Compote (French) | |
Today's Tart | |
Seasonal Fruit Millefeuille |
3-Cheese Assortment | |
4-Cheese Assortment |
Cold Brew Coffee (Café Kōsen) | |
Flavored Tea | |
Espresso (Single) | |
Espresso (Double) | |
Herb Tea |
Champagne White | ||
Veuve Clicquot Yellow Label | ||
Piper-Heidsieck | ||
Laurent-Perrier | ||
Champagne Rosé | ||
Besserat Rosé | ||
Jean Vesselle Rosé | ||
Jean Vesselle Rosé (Half Bottle) | ||
Bollinger Rosé |
Crémant de Bourgogne | ||
Crémant de Bourgogne Réserve (Half Bottle) |
Burgundy | ||
2010 Mâcon Expression de Chardonnay | ||
2011 Viré-Clessé | ||
2010 Chablis | ||
2011 Saint-Véran | ||
2000 Meursault | ||
2010 Puligny-Montrachet | ||
1998 Chassagne-Montrachet 1er Cru | ||
Loire | ||
2008 Sancerre | ||
2010 Pouilly-Fumé | ||
2009 Saumur | ||
2010 Muscadet | ||
Rhône | ||
2010 Côte du Rhône Blanc | ||
Gascogne | ||
2011 La Côte des Ducs | ||
Alsace | ||
2011 Riesling |
Languedoc-Roussillon | ||
2012 Tavel Rosé |
Burgundy | ||
1996 Gevrey-Chambertin | ||
2006 Gevrey-Chambertin | ||
2006 Echezeaux Grand Cru | ||
2008 Pernand-Vergelesses | ||
2002 Auxey-Duresses | ||
1996 Mercurey 1er Cru | ||
2009 La Chouanne | ||
1997 Burgundy Rouge Renommée | ||
2008 Fixin 1er Cru Clos Napoléon | ||
2008 Pommard Lécure | ||
2008 Nuits-Saint-Georges Les Grandes Vignes | ||
Bordeaux | ||
2008 Château Beaumont Cru Bourgeois (Haut-Médoc) | ||
1996 Château Lanessan Cru Bourgeois | ||
1997 Château Potensac Cru Bourgeois (Haut-Médoc) | ||
2008 Château Villa Bel-Air (Graves) | ||
1999 Fugue de Nenin (Château Nenin's Second) Pomerol | ||
1997 Château du Tertre Grand Cru Classé (Margaux) | ||
2008 Château de la Cour d'Argent | ||
2001 Château Certan (Pomerol) | ||
2004 Château Lafleur-Gazin (Pomerol) | ||
2009 Château Croix des Templiers (Pomerol) | ||
Rhône | ||
2003 Châteauneuf-du-Pape | ||
2001 Gigondas | ||
2010 Crozes-Hermitage | ||
2003 Côte-Rôtie | ||
2011 Saint-Joseph | ||
1998 Côte du Rhône Carte Marron | ||
Languedoc-Roussillon | ||
2009 Faugères | ||
2008 Minervois | ||
Cahors | ||
2005 Château Lagrézette | ||
Loire | ||
2001 Chinon Clos de l'Echo |
Brittany | ||
Cider (Apple Wine Sparkling) |