Asagaya's Chic French Restaurant La Maison Courtine (Official)

クルティーヌ

JAPANESE

ウェブ予約はこちら

tel.03-6276-9938
お肉3

Message

絵画

Message from the Chef

Welcome to our website. My name is Kazuyuki Zento, chef at La Maison Courtine.

I have been fascinated with food since my early childhood, and began to imagine what it would be like to be a chef at around the age of five.

On the deck of a boat, I would cut small fry with my fingers and wash them in the sea before tossing them into my mouth. Although it was not obvious to me at the time, those childhood moments would serve to build within me an interest in the connections between nature, food, and life.

When we learn about life and death from nature, we learn that a life is not something that is born only to fade away; rather, a life is something that is born to have its legacy carried on by the lives that come after. This concept is near and dear to my heart.

As a chef, my aim is to enrich and invigorate your life with all of the living things we call our ingredients, offered in the most uncompromisingly excellent forms.

Here at La Maison Courtine, we strive to make this a restaurant where our guests can truly feel that they are experiencing and carrying on the legacy of life.

Concept

La Maison Courtine is named for an artist who was active in the 19th and 20th centuries.
Both the name and the logo of the restaurant evoke the image of a house (in French, "maison"), symbolizing a restaurant that over-flows with human warmth and kindness.

Guided by the principle that cuisine should be simple, the food here reflects a respect for the ways in which ingredients pair natu-rally with one another.

In 1986, Yves Charles opened a restaurant called La Maison Courtine in Houilles, a small town in the northwestern suburbs of Paris. From its earliest days, that restaurant was watched over by a 1901 painting entitled Three Chefs, by the great artist Courtine. Now, that painting has crossed the ocean to preside over a new era here in Tokyo.

History

絵画

September 1986
Yves Charles opens La Maison Courtine in the Paris suburb of Houilles
March 2002
La Maison Courtine earns a Michelin star
January 2007
Kazuyuki Zento becomes Chef at La Maison Courtine
November 2008
Zento joins the two star Paris restaurant of Alain Senderens as poissonnier
November 2009
Les Papilles Insolites opens in the city of Pau at the foot of the Pyrenees in the south of France, with Zento as chef
December 2010
Zento returns to Japan to serve as Chef at I Vigneri in Roppongi
September 2011
La Maison Courtine opens in Asagaya!

Ingredients

素材熟成肉

Aged Beef

Aging is a culinary technique that makes use of beef's natural self-purification process, in which enzymes within the meat break down proteins and increase the concentration of amino acids.
For our long-aged beef at La Maison Courtine, we use Omi beef, which is a type of wagyu beef raised with careful consideration given to each head of cattle's individuality, disposition, and physical condition, by farmers in Omihachiman, Shiga Prefecture. The meat, still on the bone, is hung in a refrigerated room, where the temperature and humidity are controlled. While keeping the way the air comes into contact with the meat and the effects of humidity under constant control, the location of the meat and the angle at which it hangs are changed over the course of the process. In the end, it is aged for 100 days.

野菜

Vegetables

At La Maison Courtine, we use fresh seasonal produce from France as well as organic vegetables from around Japan, including 100 percent pesticide-free Western vegetables from the Yano farm in Saijo, Ehime Prefecture and the Goto farm in Gunma Prefecture.
The vegetables served at La Maison Courtine have so much natural, untamed flavor and such a clean, vibrant finish that you might think you picked them in the wild yourself.

素材魚

Fish

Our fish come from Tosa Bay in Kochi and Owase in Mie. The seafood dishes here feature fish that have been processed humanely in a way that ensures the utmost freshness.

We strive to serve dishes that are replete with the power of their ingredients, in the hope that the spark of life that each of those ingredients possesses-the energy and vitality of the earth and sea-will become part of your own.


Lunch

Lunch Course

A
¥3,500per person (tax & service charged inclusive)

Appetizer + Seasonal soup + Main + Dessert

B
¥5,500per person (tax & service charged inclusive)

Appetizer1 + Appetizer2 + Seasonal soup + Main + Dessert

お肉

  • お肉4
  • お肉とアスパラ
  • デザート

Dinner

These full-course meals have been developed around La Maison Courtine's specialty dishes.

Dinner Courses

These full-course meals have been developed around La Maison Courtine's specialty dishes.

  • 海老
  • フォアグラ
  • お魚
  • ロブスター

18,400 yen (tax & service charged inclusive) Reservation required

※This course can also be booked for lunch.
※The contents of the dishes will change regularly.

Wine pairings   6 wines   7,000yen

A small double consomme with an amber hue

Pate en croute (meat pie with venison, boar, foie gras, dove)
2015 Crozes-Hermitage Rouge "La Guiraude" (100% Syrah) / Alain Graillot

Foie gras and plum mille-feuille  Perigueux sauce Cacao flavor/Cubebe black pepper: Indonesia (Madura Island)
2002 Sauternes Chateau Suduiraut

From Otsuki on Tosa Bay: Humanely processed Pacific bluefin tuna, squid ink galette, and domestic caviar with glace de poisson (reduced soup stock) / Kampot white pepper (Indonesia)
1998 Meursault (Chardonnay) / Romuald Valot

Lobster, white asparagus, lily bulb, trompette de la mort / Penja, Sarawak white pepper (Cameroon)
2012 Saint-Aubin 1er "Murgers des Dents de Chien" (Chardonnay)/Girardin

Long-aged wagyu beef: Kinoshita Omi beef sirloin with sauce Roquefort, Bordeaux-style / Kurata black pepper (Cambodia)
2012 Faugeres Valiniere (Pinot Noir)/Leon Barral

Seasonal sorbet

Moelleux au Chocolat with mint and Gin Ice Cream
Porto Messias 10 Years / Caves Messias

French Made Unsalted Pamplie Butter (Appellation d'Origine Contrôlée) with Home Style Bread Made to be Enjoyed with the Butter

Trio of Small French Confections

Espresso, Coffee, Black Tea, or Fresh Herbal Tea

Fromage
2017 Vouvray Le Haut Lieu Demi Sec (Chenin Blanc 100%) / Domaine Huet

Sorbet with two seasonal fruits
2002 Sauternes Chateau Suduiraut

Unsalted Pamplie butter (made in France, AOC), with homemade bread tailored to be enjoyed with this butter

Trio of small French confections

Espresso, coffee, black tea, or fresh herbal tea

Monthly Course

Seasonal flower course. Dishes change monthly. (The meal listed here is an example.)

*Chef Zento of La Maison Courtine weaves together a full-course meal inspired by the atmosphere and seasonal sensibilities of the month.
This course incorporates strikingly original new dishes, and unmistakably reflects the spirit of our restaurant, allowing guests to savor La Maison Courtine as it exists only at that very moment in time.

貝

Satsuki no hana: Menu Azalee japonaise
11,000 yen (tax & service charged inclusive) Until June 3rd

※This course can also be booked for lunch.
※The contents of the dishes will change regularly.

Wine pairings   6 wines   7,000yen   Tea pairings   6 teas   3,000yen

A small double consomme with an amber hue

Clams dipped in fond de veau (reduced veal stock) with ris de veau (veal sweetbread)
and udo (Japanese mountain asparagus) a la creme / Muntok white pepper (Indonesia)
2015 Sancerre Blanc Cuvée Zeste (Sauvignon blanc)/Domaine du Pre du Pre Semelee

Tokachi, Hokkaido lily bulb soup with lily bulb ice cream / Penja, Sarawak white pepper (Cameroon)
Penja, Sarawak white pepper (Cameroon)
2012 Meursault(Chardonnay) / Michel Caillot

Crepe with spring vegetables, freshwater prawn, scallop, and firefly squid / Sarawak white pepper (Malaysia)
2015 Muscadet Sevre et Maine Sur Lie Comte de Saint-Hubert (Muscadet)/Chateau du Coing

Steam-fried bigfin reef squid and lemon balm risotto with bigfin reef squid ink foam / Kampot white pepper (Indonesia)
2017 Sancerre Rose (Pinot noir)/Comtes Lafon

Veal medallions and fromage blanc gratin with asparagus / Kampot fully ripened red pepper: Indonesia
1997 Chateau Beau-Sejour Becot (Merlot 70%, cabernet franc 24%, cabernet sauvignon 6%)

Caramelized pineapple with cilantro

Fully ripened papaya from Miyazaki Prefecture with apricot seed ice cream and lychee and Suze bitters jelly
Zibibbo (Zibibbo 100%)/Nicosia

Unsalted Pamplie butter (made in France, AOC), with homemade bread tailored to be enjoyed with this butter

Trio of small French confections

Post-meal breather


Wine

ワイン

Wine pairings   6 wines   7,000yen

Wine list


Interior

空間

The interior, with the precious painting by the artist Courtine adorning the wall, is a chic space much like the original La Maison Courtine in France. We invite you to enjoy creative French cuisine in this stylish space.


Map

Twitter

お知らせ

TripAdvisorTripAdvisor


Restaurant Information

Name
La Maison Courtine
Contact
Telephone: 03-6276-9938
Address
3-37-10-1F Asagaya-Minami, Suginami-ku, Tokyo 166-0004
Hours
【Monday,Thursday,Freday and Saturday】
11:30~14:30(L.O.13:00)
17:00~22:00(L.O.19:30)
【Sunday】
11:30~15:00(L.O.13:30)
※Open only for dinner on Sundays before holidays
18:00~22:00(L.O.19:30)
Closed
Tuesday,Wednesday,Sunday dinner time
Credit Card
VISA Master JCB Diners AMEX

外観107

Calendar

Movie

PAGETOP