牛肉
Japanese Beef
由頂級法國廚師烹製的和牛牛肉菜單3
(僅有英文版)
![Piece of wagyu, briskly grilled - raw autumnal vegetables and fruits - with Savoyard onion condiment](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_01.jpg)
Piece of wagyu, briskly grilled – raw autumnal vegetables and fruits – with Savoyard onion condiment
![Japanese wagyu beef, served with garden carrots, candied in black garlic with a dulse Bourguignon sauce](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_02.jpg)
Japanese wagyu beef, served with garden carrots, candied in black garlic with a dulse Bourguignon sauce
![Grilled Japanese wagyu steak, served with a mousseline and ravioli filled with onions in vinegar, topped with sweet onion sauce](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_03.jpg)
Grilled Japanese wagyu steak, served with a mousseline and ravioli filled with onions in vinegar, topped with sweet onion sauce
![Grilled wagyu beef, served with grilled shallots, coffee, pears, parsley oil and crispy bacon](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_05.jpg)
Grilled wagyu beef, served with grilled shallots, coffee, pears, parsley oil and crispy bacon
![Wagyu's gooseneck round in salt and bee balm crust with potato, beetroot and truffle salad, topped with beef jus and mushrooms](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_06.jpg)
Wagyu’s gooseneck round in salt and bee balm crust with potato, beetroot and truffle salad, topped with beef jus and mushrooms
![Wagyu beef, served with honey-lacquered Jerusalem artichokes and Brussels sprouts cooked in sesame oil](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_07.jpg)
Wagyu beef, served with honey-lacquered Jerusalem artichokes and Brussels sprouts cooked in sesame oil
![Rosemary-smoked double-sided top-round, served with vegetables from Val de Saône fried in wagyu fat, and sour Créme de Bresse with red onion.](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_08.jpg)
Rosemary-smoked double-sided top-round, served with vegetables from Val de Saône fried in wagyu fat, and sour Créme de Bresse with red onion.
![Japanese wagyu beef top round as a carpaccio, served with natsu komachi turnips in vinaigrette with a virgin oil flavoured with Burgundy saffron, and cow's milk Tomme from Blanot, and piquant herbs.](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_09.jpg)
Japanese wagyu beef top round as a “carpaccio”, served with natsu komachi turnips in vinaigrette with a virgin oil flavoured with Burgundy saffron, and cow’s milk Tomme from Blanot, and piquant herbs.
![Roasted wagyu top-round with Belleville wild thyme, served with parsnip and carrot mash and Boulangère potatoes](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_11.jpg)
Roasted wagyu top-round with Belleville wild thyme, served with parsnip and carrot mash and Boulangère potatoes
![Wagyu beef smoked in sweet vernal grass, served with Buddha's hand citron ravioli, carrots and clementines](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_14.jpg)
Wagyu beef smoked in sweet vernal grass, served with Buddha’s hand citron ravioli, carrots and clementines
![Smoked Japanese wagyu in juniper, served with corn flour gnocchi in Beaufort cheese, and Mondeuse juice](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_16.jpg)
Smoked Japanese wagyu in juniper, served with corn flour gnocchi in Beaufort cheese, and Mondeuse juice
![Wagyu top-round roast beef, served with potato churros, pointed cabbage, and a marinière sauce](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_17.jpg)
Wagyu top-round roast beef, served with potato churros, pointed cabbage, and a marinière sauce
![Wagyu beef tartar with Camargue oysters and caviar, a hint of tanginess with winter vegetables](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_18.jpg)
Wagyu beef tartar with Camargue oysters and caviar, a hint of tanginess with winter vegetables
![Wagyu beef, iodised pistachio pulp, white vegetable stew flavoured with hay and black truffle](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_19.jpg)
Wagyu beef, iodised pistachio pulp, white vegetable stew flavoured with hay and black truffle
![Seared wagyu, French toast with chestnut and celery foam, with a porcini mushrooms cream and cereal granola with grains](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_20.jpg)
Seared wagyu, French toast with chestnut and celery foam, with a porcini mushrooms cream and cereal granola with grains
![Smoked wagyu top-round with juniper wood, served with garden vegetables, and L'Ô de Jo dry gin jus](https://jlec-pr.jp/wp-content/uploads/2021/03/fr-menu03_21.jpg)
Smoked wagyu top-round with juniper wood, served with garden vegetables, and L’Ô de Jo dry gin jus