料理長の堀内よりメッセージ
「皆様こんにちは、ル・ジャルダンの料理長の堀内亮です。実は僕には生後1歳になる息子がいます。
かわいくてかわいくて仕方なく、日々の疲れを癒してもらっています。
そんな僕が子どもを連れて出掛ける時に少し悩みがあります。
それは、このお店、赤ちゃん入って大丈夫なのかな、迷惑じゃないかな、と考えて諦めてしまうことです。
なので今回は、小さなお子様がいらっしゃる皆様に気兼ねなくお越しいただければと思い、このような1日を設けさせていただきました。もちろんお子様のいらっしゃらない方も、どうぞ気軽におこしください。
いつもとは違ったジャルダンで、皆様にお楽しみいただければ幸いです。
どうぞこの機会にぜひ、Le Jardinへお越しください。」

当日にメインをお選びいただきます。
また、お好みでデザートにはシェフパティシエ特製デザートを。
ご家族でどうぞお楽しみください。

Jardin's traditional Children's Welcome Day♫ will be held on Children's Day, May 5th. Please feel free to bring your energetic children and create memories with your family with the food of Chef Horiuchi, the world's best French chef, and the dessert buffet prepared by Chef Patissier Kudo. Amuse-bouche: Sea bream and seaweed herb marinated in romaine lettuce; Spanish mackerel dressed in herbs with a new onion sauce flavored with clams; Two kinds of venison with yellow chive condiment and jus de chevreuil or Pan-fried beef filet with sauce perigueux (+￥3,850); Dessert buffet and drinks

Jardin's annual Children's Welcome Day♫ will be held on Children's Day, May 5th. Please feel free to bring your energetic children and create memories with your family with the world's best French chef Horiuchi's cuisine and the dessert buffet prepared by Chef Patissier Kudo. Amuse-bouche, spring vegetables and firefly squid with miso-flavored vinaigrette, white asparagus with ceps-flavored sabayon and Kuzuryu Maitake mushrooms, pan-fried sea bass with a Marled Bourgogne sauce, roast lamb with jus, petit poix à la française, dessert buffet and drinks

This is a special collaboration dinner with Taittinger, which has always been very popular. This time, the main course will feature a tasting of the newly released Comte de Champagne 2013 vintage and the 2012 vintage, with a special menu designed to pair well with Taittinger's champagne. The main dish will be the familiar "Beef fillet wrapped in brioche with 20-year-aged port sauce," the winning dish of the "Le Taittinger Cuisine Competition." With the support of Taittinger, this dish will be available at a reasonable price. ・Amuse-bouche x Brut Reserve Magnum ・Cold appetizer x Brut Rose ・Hot appetizer x Prelude Grand Cru ・Fish dish x Comte de Champagne 2012 ・Beef fillet wrapped in brioche with 20-year-aged port sauce x Comte de Champagne 2013 ・Prelude and Grand Dessert x Nocturne ・Coffee or tea, herbal tea and small sweets

Spring Menu (March 1st - May 31st) Amuse-bouche - Red sea bream and seaweed herb-marinated with romaine lettuce <Main dish> - Herb-crusted Spanish mackerel with clam-flavored new onion sauce or - Two kinds of deer with yellow chive condiment and jus de chevreuil - Cherry blossom and raspberry gateau with sticky rice glass - Coffee or tea and small dessert

(Weekday lunch only) <Amuse-bouche, appetizer, main dish, dessert> 4 dishes in total. You can choose your favorite main dish on the day.

(Weekday lunch only) <Amuse-bouche, appetizer, main dish, dessert> 4 dishes in total The main dish will be made with Wagyu beef fillet.

《Lunchtime only》 <Amuse-bouche, appetizer, fish dish, meat dish, dessert> A full course of 5 dishes.

《Lunchtime only》 <Amuse-bouche, appetizer, fish dish, Pan-fried Wagyu beef fillet with Perigueux sauce・Dessert: Full course of 5 dishes.

《Lunchtime only》 We have prepared a meeting plan with a private room. This special plan includes a toast drink, so the meeting can start smoothly. Our experienced staff will ease your tension and create a wonderful time for you. <Toast with champagne or non-alcoholic sparkling wine, amuse bouche, appetizer, fish dish, Pan-fried beef fillet with Perigueux sauce・Dessert: Full course of 5 dishes.

Spring Menu (March 1st to May 31st) Amuse-bouche Spring vegetables and firefly squid with miso-flavored vinaigrette White asparagus with cep-flavored sabayon and Kuzuryu Maitake mushrooms Pan-fried sea bass with spring vegetables and a sauce with a hint of Marled Bourgogne Roast lamb and its jus Petit Poix à la Française Avandessert Citrus gateau with Cointreau and rosemary-flavored sauce Coffee or tea and small desserts

Winter Menu (March 1st - May 31st) Amuse bouche Bamboo shoots and clams with creamy champignons Warm salad of six-row barley and squid with sea urchin flavored ecumene Pan-fried spotted grouper with green asparagus and vervain sauce Roasted kasumi duck with jus Hyuganatsu and ginger condiment Avant-de-ssert Fukui plums - Spring Coffee or tea and small desserts

The glorious winning dish at the "Le Taittinger International Cuisine Competition" was "Beef fillet baked in brioche with 20-year aged Port Rouge sauce." We have prepared a supreme gastronomy course with this masterpiece as the main dish. Please enjoy a special time where you can savor the luxurious flavors that spread with every bite and savor the impressive world of gourmet cuisine to your heart's content. ~Menu~ Amuse-bouche - Appetizer - Fish dish - Beef baked in brioche with 20-year aged Port Rouge sauce [Winning menu] - Dessert - Coffee and small sweets

4~10名様用、完全個室にてご用意いたします。
なお、個室料：昼：¥3,300(税込)、夜：￥5,500（税込）を頂戴いたします。

2~６名様用、完全個室にてご用意いたします。
なお、個室料：昼：¥3,300(税込)、夜：￥5,500（税込）を頂戴いたします。

A proposal plan with a guaranteed private room. Please tell us your feelings after enjoying a full course meal in a private space. We will help you with a special proposal. <Plan contents> ■Menu Specialité + glass of champagne + bouquet of roses (12 roses) ■Surprise message plate (We will write a message and presentation according to your wishes.) ■Please let us know if you have any favorite ingredients. *If you request an anniversary cake, you can choose your preferred option. <Process from reservation to the day> [In advance] Please make your reservation at least 10 days in advance. We will contact you by phone to discuss your request. If you have any presents, please give them to the staff in advance. We can also accommodate your requests regarding the best time to give them to you. [On the day] Enjoy a meal with your loved one. ↓ After dessert and coffee, we will give the man a message plate, bouquet, present, etc. ↓ Enjoy a wonderful time just for the two of you.

A proposal plan with a guaranteed private room. Please tell us your feelings after enjoying a full course meal in a private space. We will help you with a special proposal. <Plan contents> ■Menu Specialité + glass of champagne + seasonal fruit tart (20cm) + bouquet of roses (12 pieces) ■Surprise message plate (We will write a message and create a presentation according to your wishes.) ■Please let us know if you have any favorite ingredients. <Process from booking to the day> [In advance] Please make your reservation at least 10 days in advance. We will contact you by phone to discuss your request. If you have any presents, please give them to the staff in advance. We can also accommodate your requests regarding the best time to give them to you. [On the day] Enjoy a meal with your loved one. ↓ After dessert and coffee, we will give the man a message plate, bouquet, present, etc. ↓ Enjoy a wonderful time just for the two of you.

*This image shows a strawberry shortcake. Please note that the type of fruit used will vary depending on the season. Fruit Shortcake [Size 4] <4 to 6 people> *Served before the dessert course. Contents: Made with an abundance of carefully selected fruits and baked at just the right time and temperature, this exquisite sponge cake melts in your mouth. It is combined with a light custard cream for a rich flavor. Enjoy a moment of bliss as the luxurious flavor of the fruit fills your mouth.

Fruit Shortcake [Size 4] <4 to 6 people>

Fruit Shortcake [Size 5] <6-8 people>

*The image shows a strawberry tart. Please note that the type of fruit used will vary depending on the season. Tart 20cm (6-10 people) *Served before the dessert course. Contents: A crispy baked tart with light custard cream and an abundance of seasonal fruits makes for a visually vibrant work of art. Enjoy a special day with a sumptuous bite and a wonderful, memorable moment.

*The image shows a strawberry tart. Please note that the type of fruit used will vary depending on the season. Tart 20cm (6-10 people) *Served before the dessert course. Contents: A crispy baked tart with light custard cream and an abundance of seasonal fruits makes for a visually vibrant work of art. Enjoy a special day with a sumptuous bite and a wonderful, memorable moment.