Concept
Actively using local ingredients in Yokohama
Monthly course
In addition to eating seasonal foods seasonally, we also use a lot of ingredients from Yokohama in consideration of environmental issues and regional revitalization. By narrowing down the types of dishes, it will be possible to improve the completeness of the course and use fresh ingredients without waste.
Instead of having a small number of dishes, the course menu is changed every month so you can enjoy a new French in Ripaille every time you visit.
A modern arrangement of Lyon cuisine
美食の街と呼ばれるフランスの「リヨン」の郷土料理をおしゃれにアレンジ。
横浜の姉妹都市であるリヨンの料理を知っていただくため、試行錯誤を重ねてたどり着いた当店おすすめです。食材から盛り付けまで一切妥協なく、丁寧に作り上げております。
QuenelleQuenelle
リヨンでは名産である白身魚カワカマスのすり身と、ザリガニのソースで作られるのが伝統的。
多くのフレンチでは魚料理として提供されます。
はんぺんのような食感と言われるクネルをリパイユで独自にアレンジしたクネルとしてお試しいただけます。ワインと共にお召し上がりください。
Cervelle de canutCervelle de canut
Lyon cheese dish meaning “silk fabric artisan brain”.
The name was given to craftsmen who supported silk fabrics, which was the main industry of Lyon, because they used to eat for breakfast.
How about with sparkling wine and white wine?
We also hold events to enjoy food culture
We have fairs with unique ideas that allow you to enjoy French and Japanese food culture.
In the past, we held the “Mushroom Fair” that uses mushrooms for all the dishes in the course in order to fully enjoy autumn, and served a course that the ingredients of the chef's hometown were used for the store's anniversary, etc. We offer you various course meals so that you can enjoy dine in our restaurant.
