Milt with porcini mousse
Cod confit and scallop in spicy marinade with burdock mousse
Pie of onion soup infused with foie gras and truffles
Grilled sea bream with seasonal vegetables
Roast lobster with sea urchin and seaweed
Black haired wagyu beef sirloin with purple carrots and cumin
Cognac ice cream
Earl Grey Bavarian cream with chocolate and raspberry sauce
Now in its 10th year serving lauded contemporary French cuisine, the concept behind chef Kenichi Shiraishi’s Blanc Pierre is for visitors to ‘easily enjoy French cuisine.’ Judging by its continuing popularity - reservations are essential - the concept works.
A variety of fixed courses cater to a clientele who favour the place for date nights and special occasions, although the lunch menu is also known for its admirable cost performance. The food tends to play it safe with a mix of bistro staples and lighter takes on French cooking incorporating local seasonal ingredients and flavours for an added Japanese twist.
075 231 8550