Menu de Provence ~ Menu de Provence ~ | 5 minutes walk from Sakae Station Nagoya TOKYU HOTEL [Official]

Traditional flavors woven from recipes handed down through the generations

Based on recipes handed down since the restaurant was founded in 1987, the restaurant serves seafood such as Canadian lobster, Hokkaido abalone, and golden-eyed snapper.
The waiter will prepare a generous portion of bouillabaisse from a piping hot iron pot right in front of you.
Please enjoy the aroma that rises with the steam and the concentrated flavor of the soup.

period

1/6(Mon)～2/28(Fri)

time

Dinner: 17:30-22:00 [LO 20:00]

aperitif
amuse
Mi-cuit of steamed yellowtail with straw and citrus vinaigrette
Tenderly stewed local chicken and black pork pressée in white wine, with truffle-flavored puree and yogurt sauce
Restaurant Loire 's Specialty: Traditional Bouillabaisse
Yuzu-like mousse and chocolate sorbet
Small sweets
Coffee, tea or herbal tea

※: There will be some changes to the menu in February.

Traditional bouillabaisse

Based on a recipe handed down since the restaurant was founded in 1987, our waiter will serve you a bouillabaisse made with a generous amount of seafood, including Canadian lobster, Hokkaido abalone, and alfonsima, right in front of you from a piping hot iron pot. You can enjoy the aroma that rises with the steam and the soup full of concentrated umami. Please enjoy our bouillabaisse, which has been loved by customers of all generations, to your heart's content.

※: Bouillabaisse is a French dish that is a specialty of Marseille, a port city facing the Mediterranean Sea in the Provence region of southern France. It is a seafood dish in which seafood caught in the local coastline is stewed with aromatic vegetables, and is known as one of the three great soups in the world.

Chef Atsushi Watanabe of Restaurant "Loire"

He gained experience in a variety of settings, including banquet and wedding cuisine, and in 2020 he trained under Executive Chef Fukuda of CERULEAN TOWER TOKYU HOTEL, before becoming chef at restaurant Loire in February 2022.
Based on the basic principle of "learning from the past for new discoveries," we pursue cuisine that incorporates modern sensibilities and new ideas while preserving the traditions of French cuisine. We aim to surprise and impress many customers with each dish that skillfully uses seasonal ingredients.