Fujisawa, Kanagawa, Japan｜Petit Papillon Restaurant

Amazing French food with focus on seasonal ingredients. Great presentation and value for quality of cuisine. The homemade bread and butter is also delicious. We have now been twice and will be going back again soon.

I made a reservation and visited for lunch. The store has a nice atmosphere. There were many female customers, and the tables were spaced appropriately apart, so we were able to eat quietly. The daily lunch is satisfying in both volume and taste. I think the staff's casual greetings create a soft atmosphere in the store. It was fully booked on that day. We recommend making reservations well in advance of the date and time.

2023/2/22 Restaurant Petit Papillon is a long-established French restaurant in Shonandai that was founded in 1976. A French restaurant in town that is loved by locals and serves local and traditional French cuisine made with fresh vegetables from the Shonan area at reasonable prices. The interior of the restaurant is clean and bright with sunlight streaming in through the large windows, and the tables are well spaced apart. Lunch time from 11:30 to 13:30 (L.O., excluding regular holidays on Mondays and second Tuesdays) includes daily specials or hamburger steaks for 2,200 yen, fish for 2,900 yen, domestic beef sirloin steak for 3,300 yen, and chef's choice courses for 4,200 yen (reservation required). lineup. You don't need to make a reservation, but it's a popular restaurant that's always fully booked, so reservations are essential. "Fish course" 2,900 yen Consisting of hors d'oeuvres, seasonal potage, seafood platter, burnt butter sauce, bread or rice, dessert, and coffee or tea. ■Hor d'oeuvre Hors d'oeuvre of sardines and potatoes (Inca no Mezame). A dish made with pureed Inca Mezame and sardines alternately sandwiched together and wrapped in bacon. The yellow color and rich sweetness of the Inca no Awakening stand out, and the saltiness of the sardines and bacon match it, making it extremely delicious. Bread and butter is also served. The freshly baked, piping hot, fluffy homemade round bread has a subtle sweetness that makes it easy to eat even without butter. Bread can be refilled. ■Seasonal potage Turnip potage on the day. The green leaf puree adds color. A delicious potage with a smooth texture and deep flavor. ■Seafood platter with burnt butter sauce Meuniere of white fish, shrimp, and scallops. The white fish of the day was red sea bream. It's a sauce made from burnt butter, but it also uses tomatoes, bouillon, capers, etc., making it surprising that the tomatoes come first rather than the butter. The red sea bream, shrimp, and scallops are all impressively sized and perfectly cooked. The red sea bream has fluffy skin, and the shrimp and scallops are plump and sweet. Although the flavor is strong, the seasoning itself is not bad and the main dish is satisfying. ■Dessert A dish consisting of three types of ice cream: chocolate ice cream, pistachio ice cream, and yuzu sorbet, with fruit garnished. All three types have a handmade feel and melt in your mouth and are delicious. For tea after meals, choose from milk, lemon, or straight tea. Carefully brewed and good. It's no wonder it's so popular, as the overall flavor is well-seasoned and you can tell that each item is made with care. Please note that payment for lunch is cash only.