Restaurant L’éclaireur

The service and food are excellent. The price range is also high. It seems that the amount is small, but since there are many items, I am full

Shirokane Takanawa Libre Takuma chef's new store. It is an elegant space based on white. You can enjoy innovative contemporary French cuisine on both dishes and plates. It's nice to see a lot of beautiful dishes. It's a small potion without bread, so if you want to eat it well, it's recommended at night.

Modern French itself often has no taste associated with its appearance, so many stores end up with a disappointing experience, but there was no disappointing gap between the appearance and taste of this dish. Overall, it has a light taste unique to modern French, but when approaching the main dish, the strength of the material was fully felt and the harmony of artistry in the taste composition including the sauce was very well balanced, and I was very satisfied. It was a nice dinner. I feel that the food is worth eating compared to the expensive or difficult-to-reserve restaurants that are mainly advertised by SNS influencers.

French Grand Maison newly opened by Chef Kazue Takuma of Shirokane Takanawa "Libre". The food is delicious and the French staff are cool. The beautiful Madame's customer service is also polite and gives a good impression. Great for a little rich date.

Look forward to Chef Taguma's cooking for the first time in a long time since Shirokane's "Livre". Lunch course I received this time ♧ Hozuki Mosaic Mango Citron ♧ Clam flan and tart jelly ♧ Grilled autumn salmon with firewood Parmesan lemon mousse ♧ Onion soup ♧ Cuttlefish grape pickles homemade ricotta and cucumber caviar ♧ Shirako Coffee mousse using fermented butter Kagoshima potatoes ♧ Soup de Poisson ♧ French veal tanner and blueberry sauce ♧ Black figs and elderflower syrup vacherin ♧ Cafe and Minardies When I say a small amount of dishes, I always remember my favorite "Passage 53" in Paris. This dish is much more delicate. And "firewood grilling"! Recently, I often eat this firewood-grilled dish in Ginza, but the expressions vary depending on the chef. The salmon has a moderately smoked wood-burning aroma, and the Parmesan cheese crackers are appetizing. Onion gratin soup I love this. It's hard to find a soup that makes you feel the sweetness of onions. I am a self-proclaimed Onigra researcher, but this may be the highest peak. I wonder if I don't need mushrooms. Coffee mousse, this is a dish that is typical of Chef Taguma. Coffee for milt! !! This fits mysteriously, and the positive calculation is wonderful. I don't like David Tutan though. A hateful production of serving black beer for pairing. Soup de Poisson has too many vegetables. The scent of soup ... The unusual texture of focaccia that I had combined was wonderful. The main calf is the best. And olive oil powder A calf that tends to be dry, this is very juicy. A chef who has been adjusting the amount of firewood with a uchiwa so much that his companion said, "Are you an eel shop?" That's what the firewood-fired firewood is all about. And the dessert is Vacherin. This was shocking. Isn't it too early to be served immediately after lowering the main? What? But when I ate it, I understood. A vacherin that melts softly when you put it in your mouth. Incredibly light. Is there such a thing? What? Vacherin where freshness is vital. I think I'll leave it even a little. I see. Great workmanship that is incomparable to Vacherin in Gotemba. Maybe the highest peak of Vacherin, lol. There are many memorable courses in this course, and all the dishes I would like you to try again. Is it a work that sets it apart from the cuisine of the Shirokane era? There were some plates with shapes that were difficult to eat because I was conscious of the appearance, but now it is such an era. Beautiful and delicate dishes served in a pure white and lovely restaurant. I would like to ask you again.

When I came to L’eclaireur for the first time, his only menu was 16,500 yen, which was not cheap. But the content of the dinner is really rich. From the finger food on the first dish, the main course is moved to desserts and catering. Although there are no big surprises, each dish is done just right, the taste is not too strong, and it is not too salty. The theme of the restaurant is cooking with fire grilling, and the style is also new French cuisine, simple and simple. This is also a kind of beauty!

I visited Chef Takuma's new store, which was impressed by Shirokane Takanawa's livre! The theme seems to be the fusion of firewood and modern French, and the aroma of firewood (charcoal fire?) Was a part of the dish and all were very delicious. Each potion was small and I didn't get full, so I got a big cow at the end, but it was also very clean with the sauce of Japanese ginger without any fat ✨ The logo of the birthday plate is also cute like Disney ? Really It was delicious! Thank you for your feast (^^)