Tour d'Argent Tokyo
40th ANNIVERSAIRE SPECIAL 2DAYS
2024/11/16 (Sat.) & 17 (Sun.)
Tours d'Argent takes its name from the shining “silver tower” seen from the banks of the Seine.
Its history began in 1582 on the banks of the Seine in Paris.
In 1984, Tours d'Argent opened its only branch, “Tours d'Argent Tokyo,” in a location overlooking a Japanese garden that boasts the same 400-year history as the main store in Paris.
Thanks to the support of many people, Tours d'Argent Tokyo is celebrating its 40th anniversary, and we have invited M.O.F. award-winning Executive Chef Renaud Augier to join us for two days at the French restaurant “SAKURA” to present a limited menu with a theme of history and inheritance. In addition, special wines selected by the sommelier will be served for this special occasion only, allowing you to enjoy the perfect marriage.
Please enjoy the special dishes prepared by the M.O.F. award-winning chef in the main dining room with a magnificent view of Osaka Castle Park.
Dates
2024/11/16 (Sat.) & 17 (Sun.)
Hours
Déjeuner
12:00-12:30 (last admission)
Dîner
11/16 (Sat) 18:00-18:30 (last admission)
11/17 (Sun) 17:30-18:00 (last admission)
Prices
Déjeuner JPY 50,000
Dîner JPY 100,000
＊Including pairing wine, tax and service charge
MENU DÉJEUNER
【HOMARD BLEU】
sur un velours de Germiny au corail, crémeux de chou-fleur fumé & pomme acidulée
Champagne Tour d’Argent Brut Blanc de Blancs
【SAINT-JACQUES】
soufflé aux pleurotes, médaillons de poireaux braisés & sauce Chivry
【SOLE】
meunière dans une écume d’oignon, cylindre butternut & artichauts au cidre
Chablis Grand Cru Les Clos 2018 Christian Moreau
【CANETON MARCO POLO ÉDITION 2024】
sauce au jus de canard & crème aux harmonies de multiple poivres
Corton 2014 Bouchard Père et Fils
【CHOCOLAT MACAÉ】
en suprême aux graines de la Paix, oranges et marrons confits & glace au hojicha
【LES PETITES DOUCEURS】
tisane d’herbes fraîches ou l’expresso Afrique-Amérique
MENU DINER
【HOMARD BLEU ET CAVIAR OSCIÈTRE】
sur un velours de Germiny au corail, crémeux de chou-fleur fumé & pomme acidulée
Champagne Henriot Cuvée des Enchanteleurs 1998 en Magnum
【TURBOT DE FRANCE ET TRUFFE BLANCHE】
meunière dans une écume d’oignon, cylindre butternut & artichauts au cidre
Corton-Charlemagne 2017 Domaine Rapet Père et Fils
【LONGE DE VEAU】
à la chateaubriand au beurre de Bercy, garnie de marmelade de cèpes façon cailette
Vosne-Romanée 1er Cru Les Suchots 2014 Bouchard Père et Fils
【CANETON MARCO POLO ÉDITION 2024】
sauce au jus de canard & crème aux harmonies de multiple poivres
Ermitage Le Pavillon 1994 M.Chapoutier en Magnum
【FOIE GRAS DE CANARD】
en pithiviers, embeurrée de chou vert au lard poivré & sauce Périgueux
Taylor’s 40 year Tawny Porto
【CHOCOLAT MACAÉ】
en suprême aux graines de la Paix, oranges et marrons confits & glace au hojicha
Cognac Tesseron Lot N°76 Tradition
【LES PETITES DOUCEURS】
tisane d’herbes fraîches ou l’expresso Afrique-Amérique
PLATS SIGNATURES
【FOURME D’AMBERT】
marinée au Sauternes, toast melba aux fruits secs & chuntey poire La France
JPY 6,600
※Excluding service charge.
What is Tour d'Argent? A history that began as a fairy tale.
About 400 years ago, an inn on the island of Saint-Louis, in the heart of Paris on the banks of the Seine, was named after the silver tower (“Tour d'Argent” in French),
in honor of the Château de Tournelle, which was decorated with silvery mica and could be seen from the inn. This is the origin of “Tours d'Argent,”
which was frequented by King Henri III and is mentioned in the history of French food culture. For more than 400 years since its establishment,
the restaurant has been serving customers in Paris for their special moments, and its only branch in the world, “Tour d'Argent Tokyo,”
opened in 1984 at the Hotel New Otani in Tokyo. This fall marks the 40th anniversary of its opening.
What is the Meilleur Ouvrier de France M.O.F.?
Meilleur Ouvrier de France
The Meilleur Ouvrier de France (M.O.F.) is a French national title awarded to highly skilled artisans in more than 200 professions, including food, architecture, clothing, jewelry, and beauty, who are worthy of being the most outstanding inheritors of French culture. The M.O.F., especially in the culinary world, is known as the highest honor in the French culinary world. Only those who pass the competition through a difficult selection test and are awarded the title of M.O.F. are allowed to wear the prestigious tricolor collar cockcoat. The M.O.F.'s in the culinary category include world-renowned chefs such as Paul Bocuse, Joel Robuchon, and Alain Chapelle, who are among the most prestigious chefs in the world.