La Floraison de Takeuchi - Nagoya

Name: La Floraison de Takeuchi - Nagoya
Address: Sakae, Naka Ward, Nagoya, 〒460-0008 Aichi,Japan, Aichi, 460-0008, Japan

4.6/5 ★ に基づく 8 レビュー

Contact La Floraison de Takeuchi

住所：	Sakae, Naka Ward, Nagoya, 〒460-0008 Aichi,Japan
電話：	📞 +8878
Postal code :	460-0008
Webサイト：	http://www.lafloraison-t.jp/
カテゴリ：	フレンチレストラン ,
街：	Aichi

Sakae, Naka Ward, Nagoya, 〒460-0008 Aichi,Japan

Best French restaurant in japan

K	KZ coosen TKM2 on Google ★ ★ ★ ★ ★ 美味しかったですよぉ～? 料理に工夫がなされ、見た目もキレイに盛り付けられていました❗️ なんと⁉️ 入店から３時間も店内で飲み食いしていました❗️ ビックリでした❗️ 確かに料理の提供は遅かったですが、文句は出てきませんでした❗️ 時間が緩やかに流れていたと思います? ワインのセレクションも良く、料理と美味しく頂きました❗️ ご馳走さまでした～? It was delicious ~ ? The food was devised and the appearance was beautifully presented ❗️ What ⁉️ I had been eating and drinking in the store for 3 hours after entering the store ❗️ I was surprised ❗️ Sure, the food was served late, but I didn't complain ❗️ I think time was flowing slowly ? The wine selection was good and the food was delicious ❗️ Thank you for your treat ~ ?
e	emiえみ on Google ★ ★ ★ ★ ★ ・季節のフルコースランチ (税込6380円) ミシュラン一つ星のタケウチさん。ビストロほど砕けすぎず、グランメゾンほど敷居が高くないお店と位置づけ。気軽に高品質なお料理がいただけます? とうもろこしの前菜からはじまって夏野菜の爽やかなメニューやスパイスを使ったメニューがたくさん。ラム肉もハーブがたっぷりで美味しかった✨ 器もメニューの色も夏を感じて美しい。見た目だけじゃなくて、自分でスープを注いだりとか、体験があるのも◎ カウンター席もあるから1人でも入れそうだし皆さんのカジュアルな服装なので緊張せずに行けるのもいいなあと思いました。行こうと思ってなかなか行けなかったタケウチさん。次回はディナーで来たいな。・ Seasonal full-course lunch (6380 yen including tax) Takeuchi, one Michelin star. Not as crushed as a bistro, as much as a Grand Maison Positioned as a store with a low threshold. Feel free to enjoy high quality food ? Starting with a corn appetizer A refreshing menu of summer vegetables Lots of menus using spices. The lamb meat was also delicious with plenty of herbs ✨ The colors of the bowls and menu are beautiful with a feeling of summer. Not just the appearance, but the soup yourself There is also experience such as pouring ◎ There is also a counter seat so it seems that even one person can enter Because it ’s your casual clothes I thought it would be nice to be able to go without being nervous. I thought I'd go, but I couldn't go Takeuchi-san. I want to come for dinner next time.
袴	袴田いづみ on Google ★ ★ ★ ★ ★ 名古屋で誕生日会していただきました。グルメの方々に連れて行ってもらったお店はなんと竹内シェフのお店 2019年愛知版ミシュランで一つ星を獲得されているフレンチのお店です名古屋駅からタクシーでお店の名前を言うとすぐわかってくれましたお洒落な外観イギリスに来た感じ中に入ってもお洒落でドキドキしました奥に入った個室で今回は個室にて誕生日会メニューはスペシャル ■シャンパンルイ・ロデレールで乾杯 ■かぶのブランマンジェ、かぶんジュレ、キャビア、生ウニ、ぼたん海老 ■最中、かぶ、ずわいがに、レモングラスの泡 ■北海道産の貝柱のポアレパルメザン、カリフラワーフロマージュブランソース ■自家製パン ■フォワグラのポワレ青と赤の姫林檎とトンカ豆のクランブル　タルトタタン風、バニラクリーム ■ボルドーの白 ■甘鯛のうろこ焼き　春キャベツのアンブーレ ■赤ワイン、ブルゴーニュ ■鴨根セロリソース、黒にんにく ■口直しカモミールブランマンジェきんかんのコンポートオレンジのグラニテ ■デセールことか、ホワイトチョコとイタリアンメレンゲジャージ牛ソルベ葉のメレンゲのお菓子素敵なアートの盛り付けも全てお洒落でどれも美味しくまた行きたいと思いました I had a birthday party in Nagoya. The shop that the gourmets took me to What a chef Takeuchi's shop Received one star in the 2019 Aichi Michelin It's a French restaurant From Nagoya Station As soon as I said the name of the shop by taxi, he knew it. Fashionable appearance I feel like I'm in England Even if you go inside I was thrilled with fashion In a private room in the back This time a birthday party in a private room The menu is special ■ Champagne Toast with Louis Roederer ■ Turnip Blancmange, Turnip Jelly, Caviar, Raw Sea Urchin, Botan Shrimp ■ During the process, turnips, snow crabs, and lemongrass bubbles ■ Poele of the adductor muscle from Hokkaido Parmesan, cauliflower Fromage blanc sauce ■ Homemade bread ■ Foie gras poele Blue and red princess apple and tonka bean crumble tarte tatin style, vanilla cream ■ Bordeaux white ■ Grilled tilefish scales, spring cabbage ambulé ■ Red wine, burgundy ■ Duck Root celery resource, black garlic ■ Correcting Chamomile blancmange Kumquat compote Orange granita ■ Dessert I mean, white chocolate and Italian meringue Jersey cow sorbet Leaf meringue sweets Arrangement of wonderful art All fashionable Everything was delicious and I wanted to go again
小	小林和宏 on Google ★ ★ ★ ★ ★ ランチで初訪問やっと予約できました? コースの内容は最後にどれもソースが美味しいししっかりと仕事をされてて、最初に出てきたお料理を見てあとが楽しみになりました。感じとしては香りを大事にされてるようで…どのお料理もサーブするときに器がかぶせてありました。五感で楽しむフランス料理の奥深さを目の当たりにした１日でした。旬のかぶのデクリネゾン　ミレジム2021 カラマンシーヴィネガーでマリネした愛媛県産寒鰤の瞬間燻製 3種の大根と焼きみかん　自家製カラスミパウダー　知多半島の無農薬ハーブ北海道産牡蠣のロワイヤルとちぢみほうれん草　ゴルゴンゾーラのカプチーノとシブレットオイルの香りで北海道産活平目のアラヴァプール　タコのラグーとカリフラワーのデュパリー風炭火で香ばしく仕上げた豊橋産あいち鴨アンディーヴのローストとプレザオラ　玄米の焼きリゾット添え　ゆず胡椒の香るジュドカナールイチゴのデザート First visit at lunch I finally made a reservation ? The content of the course is at the end All the sauces were delicious and I was working hard, and I was looking forward to seeing the first dish that came out. As for the feeling, it seems that the aroma is important ... Every dish was covered with a bowl when serving. Enjoy with all five senses It was a day when I witnessed the depth of French cuisine. Seasonal turnip declinaison Millezim 2021 Instant smoked yellowtail from Ehime prefecture marinated in Calamansi vinegar 3 kinds of radish and grilled oranges Homemade karasumi powder Chita Peninsula pesticide-free herbs Hokkaido oyster royale and chijimi spinach with the scent of cappuccino and cibrette oil from Gorgonzola Dupary style of octopus ragout and cauliflower from Hokkaido flounder Roasted Aichi duck Andive from Toyohashi and Prezaora with brown rice grilled risotto, scented with yuzu pepper Strawberry dessert
M	M SHI on Google ★ ★ ★ ★ ★ All staffs are doing a great job. It was amazing dinner for us.
J	Joseph Gilmour on Google ★ ★ ★ ★ ★ The best restaurant I have been to in Japan. Absolutely delicious food with creative flavor combinations and theatrical presentation. Impeccable service and a relaxed atmosphere. I particularly enjoyed sitting at the counter and watching the chefs prepare the dishes. If you want a more intimate, romantic experience then maybe sitting at a table would be a good choice.
f	flying -fortune on Google ★ ★ ★ ★ ★ Creative and beautiful food. Small restaurant with tables spaced far apart. It feels very private and comfortable. Wonderful and artist while delicious and comforting. Great presentation on each dish
P	Pierre Boussard on Google ★ ★ ★ ★ ★ Good overall (food quality wise), but some important aspects kind of ruined the experience, which is not acceptable for a starred Michelin restaurant: - Serious pacing issues: we spent 3 hours for dinner, which is way too long for delivering a nice and memorable experience. Some dishes arrived more than 20 mins apart from each other. - Inattentive staff: make sure to offer a bread refill when the bread plate is empty; the guest should not have to ask for it. We additionally felt forced to have a wine refill; if the guest says no once, it is not necessary to ask it once more 5 mins later. Similarly, do not wait for the guest asking for water; it should be automatic, especially for a very, very long experience. Other than that, food was good, I especially liked the salad; meat (deer) and fish (merou) quality were excellent. No cheese unfortunately, but it's a general issue for French restaurants in Japan. Was it however worth 130 euro per person? I seriously doubt it.