Esterre

***OPENING FRIDAY, NOVEMBER 1, 2019***

Esterre is a fine dining restaurant showcasing contemporary French haute cuisine in partnership with DUCASSE Paris.

A core pillar of the new restaurant is local sourcing. In line with Ducasse’s philosophy of uncovering what high-quality ingredients can be found in a given destination and then applying French culinary techniques to their preparation, Esterre will serve up the best produce from Japan.

* Guests must be 10 years or older.

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OPENING

Friday, November 1, 2019

HOURS OF OPERATION

Lunch: 11:30 am – 2:00 pm
Dinner: 6:00 pm – 9:30 pm L.O.

LOCATION

6th Floor

DRESS CODE

Smart elegant

SEATS

60 | 3 private dining rooms

T: +81 3 3211 5317
E: esterre@palacehotel.jp

Lunch Prix Fixe

JPY 6,500     2 dishes and dessert
JPY 9,500     3 dishes and dessert
JPY 15,000   3 dishes and dessert

Dinner Prix Fixe

JPY 15,000   3 dishes and dessert
JPY 19,000   3 dishes and dessert
JPY 26,000   4 dishes and dessert

*Prices are subject to 10% service charge and 10% consumption tax.
*Menus and prices are subject to change without notice.

Inspired by nature, Esterre – whose name literally translates as ‘mother earth’ in the Occitan dialect spoken in the south west of France where world-renowned chef Alain Ducasse was born – will embrace the natural flavors of the terroir (land and sea) by placing more emphasis on ingredients such as grains, vegetables and fruits rather than limiting them to their traditional roles as accents and accompaniments. First-course presentations will, for example, incorporate the likes of chickpeas, quinoa, leeks, mushrooms and nuts as their base ingredient while desserts will turn to the natural sweetness of fruits rather than refined sugar.

Though the cooking techniques used will remain predominantly French, some will reflect elements of culinary traditions unique to Japan – such as how marinades and seasonings are prepared.

Martin PITARQUE PALOMAR
Thomas MOULIN

Chef de Cuisine Martin PITARQUE PALOMAR

Born in 1992. After training in several Michelin-starred restaurants including L’Oustau de Baumanière, Martin joined Alain Ducasse au Plaza Athénée as premier chef de partie in 2014. In 2016, he became the sous chef at Alain Ducasse at The Dorchester, a 3 Michelin-starred restaurant in London.

Chef Pâtissier Thomas MOULIN

Born in 1991. After training in Michelin-starred restaurants in France and London, Thomas became pastry sous chef at a 3 Michelin-starred restaurant in Hôtel du Castellet in 2015. In 2018, he became the pastry chef at Rech by Alain Ducasse, a 1 Michelin-starred restaurant in Hong Kong.