オーベルジュ・ド・リル サッポロ

Amuse

French artichokes in the style of Barigoule

Octopus and olives marinated with seasonal vegetables

Appetizers

White asparagus and morel mushroom cream

Homemade Rusutsu pork jambon and poached egg

Fish dishes

Threadfin bream and sorrel roulade with green curry crust

Vermouth sauce with poach and gnocchi

Meat dishes

Braised beef tongue in red wine, served with a magnolia leaf and tapenade flavored with Hatcho miso.

Bamboo shoot fritters with wild vegetable beignets

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.