Aile d'Ange Nagoya

Exquisite French cuisine in a restaurant with formal dining rooms and a chic cafe lounge.

We make this dish with konbu dashi (seaweed broth) in order to draw out the flavor of the ingredients. The accompanying vegetables are seasonal and or read moreganic. The lightly whipped tomato foam heightens the sweetness of the vegetables. We are fastidious about our vegetables, so we use only organic vegetables that we grow in our own fields, or which we have shipped directly to us from local producers. Since we ourselves love vegetables, whether heated up or eaten raw, we harvest as many as we can, with the aim of preparing food that is kind to your body. Many guests are surprised when they try our beignet de foie gras, since they don't know what is on the inside until they take a bite. Our aim is to create dishes that surprise and delight you. learn more from chef