金沢フレンチのランチメニュー


Chef's Choice" Passion Course"  3,900 yen


    ◆◇ Amuse ◇◆
  • Bite-sized pie
    • ◆◇ Appetizer ◇◆
  • Fresh Fish Carpaccio
    • ◆◇ Fish ◇◆
  • Sauteed Fish with white wine sauce
    • ◆◇ Meat ◇◆
  • Roast Duck Breast from Bourtagne, Fr.
      Or Beef Filet for additional 500yen
    • ◆◇ Dessert ◇◆
  • Far Breton with Homemade Vanilla Icecream
  • ※Coffee or Tea
      Homemade bread comes with the course



    ※Note:We kindly ask for a room charge of 10% for the upstairs room (Red room, Blue room)


    " Petit Paris Bistro Course"  2,900yen



      ◆◇ Amuse ◇◆
  • Amuse of the day
    • ◆◇ Appetizer ◇◆
  • Appetizer of the day
    • ◆◇ Soup ◇◆
  • Creamsoup of the day
    • ◆◇ Main ◇◆
  • Entree-choice of fish or meat
    • ◆◇ Dessert ◇◆
  • Dessert of the day
  • ※Coffee or Tea
      Homemade bread comes with the course


     
     

    ※Note:This course is limited to first floor seating only

     

    Kanazawa Ingredients Special Course 5,900 yen


      ◆◇ Amuse ◇◆
      ◆◇ Appetizer-Chef’s Choice ◇◆
      ◆◇ Chef's Choice of Fish ◇◆
      ◆◇ Chef's Choice of Meat ◇◆
      ◆◇ Dessert of the Day ◇◆

    ※Coffee or Tea
      Homemade bread comes with the course




    ※Note: We kindly ask for a room charge of 10% for the upstairs room (Red room, Blue room)

    “Robert Dumas” KAISEKI Style Course 8,500 yen Reservations in advance (limited)



  • Full course of Chef's own choice selection
  • ( served " KAISEKI Style on world reknown KUTANI ceramic ware of the respected potter Tokuda Yasokichi-Japanese National Treasure )



    ※Note:We kindly ask for a room charge of 10% for the upstairs room (Red room, Blue room)


    金沢フレンチのディナーメニュー


    Course 1(4 –course menu) 6,500 yen


      【Cold appetizer】
  • Assorted Carpaccio
    • 【Fish】
  • Red Seabream Poele Style
    • 【Meat】
  • Roasted Duck Breast
    • 【Dessert】
  • Dessert Du Jour ( Nightly selection )

  • ※Coffee or Tea
      Homemade bread comes with the course



    ※Note: this course is limited to first floor seating only




    Course 2 (4-course menu – dessert not included) 8,500 yen


      【Amuse】
  • Red Paprika Mousse and Consomme Jelly
    • 【Cold Appetizer】
  • Assorted Carpaccio
    • 【Warm Appetizer】
  • Sauteed FoieGras
    • 【Fish】
  • Sauteed Red Sea Bream
    • 【Meat】
  • Roasted Duck Breast or Roasted NOTO Beef
  • ※Coffee or Tea
      Homemade bread comes with the course

    ※Note: We kindly ask for a room charge of 10% for the upstairs room (Red room, Blue room)


    “ The Kanazawa French “ course 11,000 yen


      【Amuse】
      【Cold Appetizer】
      【Warm Appetizer】
      【Fish】
      【Meat】
      【Dessert】

    ※Coffee or Tea
      Homemade bread comes with the course





    ※Note; we kindly ask for a room charge of 10% for the upstairs room (Red room, Blue room)






    •  
      NOTO ( local ) Rock Oyster with sea water gelee ¥1,250
      Fresh fish carpaccio ¥2,700
      Red Paprika Mousse and Consomme Jelly ¥1,600
      Tartibo and Chicory Salad ¥1,500
      Small water snails Bourguignon ¥1,600
      White Asparagus from Loire, Fr. Sauce Hollandaise  ¥2,200
      KAGA ( local ) Lotus Root Gnocchi Parmigiano Reggiano ¥1,800
      Organic Rolled Barley Rissoto Gratin ¥1,500
      Foie Gras Poele Port Sauce ¥2,500
      Young Sweetfish Wrapped with Pate Brick hint of Basil ¥1,800
    •  
      Prosciutto de Parma, Agrugula, Babyleaf Salad ¥1,800
      Moriyama Farm Organic Babygreen salad ¥1,200
      Fish and Shrimp Mousse Pie ¥2,800
      Catch of The Day: Sauteed with Local Vegetables ¥2,200
      NOTO ( local ) – Beef Loin or Beef Round ¥3,700
      Roasted Hungarian Duck ( Hungary origin ) ¥3,500
      Roasted NZ Lamb ( NZ origin ) ¥3,600
      Soup Du Jour ( Cream soup of the Day ) ¥980
      Assorted cheese ¥1,400

    About the Chef:

    In 1983. A 20 year-old Hidefumi Iwaki joined Kanazawa New Grand Hotel as a trainee.
    Then in 1988 he moved to France to deepen the overall view and skill of his profession.
    There he had an invaluable opportunity at a 3-star restaurant .
    This experience became an essential part of his passion.
    Over the next several years he continued to expand his horizons in culinary art in a variety of restaurants across France-
    " AU CROCODILE " Strasbourg, France
    " Le Côte d'Or " Bourgogne, France
    " La Côte St-Jacques" Vill-Joigny, France
    In 1991 he established the original "Robert Dumas" In 1996 "Robert Dumas " was relocated.
    In April of 2013 " Robert Dumas " newly opened in historical Higashiyama, Kanazawa.
    The restaurant was named after his mentor and close friend, Robert Dumas.

    " I hope to provide a truly memorable dining experience for each and every guest here at Robert Dumas "







    A Message from the house sommelier

    Wine reflects the set of all environmental factors that effect a crop's epigenetic qualities . French wine carries diversity.
    When food and wine pairing brings great harmony to our guests,that is my great joy which fills me with such happiness.
    I hope you will enjoy the moment with us and I look forward to welcoming you at the restaurant.


    東山ロベールデュマ おすすめワイン

    • 【Sparkling Wine】
      Cremant du Jura ¥6,700
      G.H-Mumm ¥13,000
      Bollinger ¥17,000
    • 【Withe Wine】
      Joseph Roche Chardonnay ¥4,300
      Marc Tempe Riesling ¥8,600
      Clos Floridene ¥9,800
    • 【Red Wine】
      Chateau Montalon ¥4,600
      Montagne Noire Syrah ¥5,000
      Songes de Bacchus Louis Jadot ¥8,800



    Hours
    ■Lunch
    11:30~15:00( last order 14:00)


    ■Dinner
    17:30~23:00( last order 22:00)



    Closed
    Closed on Mondays



    Reservations
    reservations recommended

    076-254-0909
    dumas@campagne.jp

    ※If you have any allergy ingredients, please feel free to let us know.
    ※As a restaurant policy, we are afraid that age under 15 or age under 15 with any parant would not be accepted. We appreciate your understanding.



    東山ロベールデュマ 2階青の間
    2nd floor Blue room
    東山ロベールデュマ 2階赤の間
    2nd floor Red room
    東山ロベールデュマ 1階テーブル席
    1st floor table
    東山ロベールデュマ カウンター
    1st floor counter

    Dining area


    1st floor : accommodate up to 16 guests: counter seating for 10, tables for 6. You can enjoy conversations casually with the Chef
    2nd floor: Red room for 8~10 guests, Blue room for 4~6 guests.
    You can enjoy rich ,seasonal French cuisine in the relaxed space and our OMOTENASHI - hospitality.

    Please note: we kindly ask for a room charge of 10% for the upstairs room (Red room, Blue room)
    Upstairs use is limited for Lunch course from 3,900 yen ~ and Dinner course from 8,500 yen .
    We appreciate your understanding.

    Access
    ■Location
    1-13-9 Higashiyama Kanazawa-city , Ishikawa Japan 920-0831


    ■Direction

    【By bus】
    From Kanazawa station 20 minutes,
    Musashigatsuji ( Omicho market ) 10minutes

    【By taxi】
    Please ask for Higashi chayagai " Kenban"