オーベルジュ・ド・リル サッポロ

Amuse

Duck meat from Takikawa, foie gras terrine, and Akahira Hiodori

Pâté en croûte with seasonal vegetable pickles

Appetizers

Pig's trotters ramel and shrimp mousse with tarragon aroma

Thai-style broth and coconut foam

Fish dishes

Roasted Spanish mackerel with Sauce Setoise and rapeseed puree

Olive pancakes and sautéed firefly squid with couscous.

Meat dishes

Pan-seared French veal fillet with mushrooms in a French toast.

Small dessert

Pre-dessert

Dessert

Marinated Hyuganatsu citrus and homemade Calpis sorbet

A tribute to Socata

〇Cafe and small sweets〇

*If you wish, please feel free to inquire about wine pairings to complement your meal.

*Please note that the menu may change as we use the best ingredients available on the day.