La Part Dieu — Restaurant in Kyoto

La Part Dieu gets: 4 stars in creativity (salad using 63 different kinds of vegetables, not to mention other dishes) 4 stars in food deliciousness (their onion soup and duck were superb) 4 stars in passion (petite-fours and ice-cream with local herbs were all made from scratch) 4 stars in value for money (6,000 Yen for a set meal of 7 dishes) 4 stars in Instagramable (self explanatory from photos) 3 stars in environment (from the positive side, you will be pleasantly surprised, as food like these, you expect them to be in minimally decorated up-tight place but not a bistro-like friendly one) 3 stars in being authentic French (they pour the full glass instead of letting me try out my order but their service had nothing to...

会話を楽しみながらゆっくりとした時間の流れを楽しめるお店。

3時間かけて炒めたニンジンの甘味とジンジャーの風味、ちょっぴり酸味の効いたポタージュ。 前菜の花冠　46種類の食材で見た目も、食感も、それぞれの個性も楽しめる前菜スペシャリテ。 春の竹の子を際立たせる泡レモンソース。 アメリケーヌソースの香りと春キャベツがしっとりと包み込む淡路の鯛。 低温調理された柔らかく、ジューシーなもち豚と柑橘系ソースの調和。春らしくアスパラガスの付け合わせ。 甘味を抑えた苺とマスカルポーネのムース

繊細で調和の取れた美味の世界 素晴らしいこのフレンチが 味わえることに感謝

A place where you can enjoy conversation and slow down to enjoy the flow of time.

Potage with the sweetness of carrots, the flavor of ginger, and a bit of sourness, sauteed for 3 hours. Flower Crown of Appetizers An appetizer specialty with 46 different ingredients, each with its own look, texture, and personality. A foamy lemon sauce that highlights the spring bamboo shoots. Awaji sea bream wrapped moistly by the aroma of americaine sauce and spring cabbage. Tender, juicy glutinous pork cooked at low temperature and harmonized with citrus sauce.Asparagus is served as a spring-like garnish. Strawberry and mascarpone mousse with reduced sweetness.

A world of delicate and harmonious delicacies. Thank you for this wonderful French cuisine. Thank you for the opportunity to taste this wonderful...

As a french person, I highly recommend this restaurant. The fish was simply divine and the rest of the dishes were delicious. The restaurant is very clean and the...