The delicately prepared Franco-Japonaise cuisine served inside the restaurant reflects a culinary art that first appeared in the 19th century during a time where both Europe and Japan enjoyed a period of cultural enrichment and a burgeoning of the food culture. According to Mihoko’s 21 Grams, the menu reflects the “essence of contemporary French fare with the precision of Japanese cuisine.” Plates such as foie gras are complemented by Japanese leek and kuro sichimi. Guests may also find dishes such as Long Island Duck a l’Orange served with potato feuillantine and sushi using salmon “gravlax” dill, and “tako wasabi” with confit octopus, wasabi aioli, and apple.
Dining at the French Room is supplemented by a top-notch beverage program, spear-headed by mixologist Raphael Reyes. The cellar at the French Room features more than 450 wines, 16 sakes, and 300 spirits. In addition, after Mihoko aided in the relief of Japanese earthquake victims during 2011, the French Room proudly features an exclusively labeled sake, Junmai Daiginjo, from the Miyagi Perfecture of Japan. Signature cocktails include beverages such as the Lautrec Royal, which combines umeshu, lemon, pear, champagne, vodka, and black lime, or the Pacific Overture blending opal basil, apricot brandy, yuzu, maple, Japanese single malt, and calvados.
Sara graduated from the University of Mary Washington in Fredericksburg, Virginia with a degree in creative writing. As a military child she spent her childhood living and travelling overseas which shaped her passion for travel, language, food, and intercultural exchange. She has recently joined the JustLuxe editorial team....(Read More)