With the abundance of wild game in winter comes our special seasonal dish, prepared with duck. Beige Alain Ducasse Tokyo serves wild duck from Gifu and Niigata, caught via a traditional hunting method with nets. Because they are not subjected to excess stress, the duck is known to be extremely tender. They are delivered to us with each order, promising superb freshness.
We have combined the rich flavor of duck with foie gras and seasonally fresh spinach and chard, all wrapped in a puff pastry. Please enjoy the season’s best flavors, condensed into this special dish.
p(textAlignRight).Executive Chef Kei Kojima
Mallard duck and foie gras pithiviers, local salad leaves
Served a la carte for lunch, or as a course selection for dinner.