Just south of Hankyu Shukugawa Station, along the Yamate Kansen road, there is a French restaurant called “le benaton（ル ベナトン）”.
Although it is along Yamate Kansen, it is set slightly back from the roadway, so it is in a somewhat less noticeable spot. Even so, it is a popular restaurant celebrating its 11th anniversary this year.
It is an authentic French restaurant, but children are welcome, so it is lively from lunchtime, especially with local madams.
This time, I visited “le benaton（ル ベナトン）” and had their lunch course.
目次
“le benaton（ル ベナトン）” Cuisine
There are several lunch courses, but this time I decided to order the “Chef’s Choice Course” (6,000 yen).
First, I ordered a drink.
I actually wanted to order something like sherry as an aperitif, but since it was lunchtime, I went with this “pear juice” (600 yen).
The amuse was an “onion tart.”
An amuse (amuse-bouche) means something that “entertains,” and in a French course it refers to the very first dish served (something like a small appetizer).
Long-sautéed onions were placed on tart pastry, with olive oil and fresh cream served alongside.
When you receive such an elaborate amuse, it really raises your expectations for the course meal to come.
This is “coca,” a type of Spanish bread. It contains ingredients like anchovies and has a distinctive saltiness.
It may not be to everyone’s taste, but I liked it.
This also felt something like an amuse.
The first appetizer was “poached foie gras.”
Dried figs were wrapped in foie gras.
It was my first time trying the combination of dried figs and foie gras, and it was very delicious.
The second appetizer was “mushroom fritters.”
It featured fritters made with various kinds of mushrooms. The white sauce in the center was “crème de bouillon,” and the black specks around it were “dried olives.”
You eat the mushroom fritters by dipping them into the sauce in the center. Frying concentrates the umami of the mushrooms, and together with the bouillon sauce it creates a deep, rich flavor.
The saltiness of the dried olives also added just the right accent, and it was very tasty.
Next was the fish dish, “pan-fried kobudai.”
The sauce underneath was made with “Shogoin turnip.”
As you can see, even the scales were cooked so they could be eaten (almost like they were fried).
Kobudai is not something you often get the chance to eat, but it was a white fish every bit as delicious as sea bream.
The crunchy texture of the scales was enjoyable too.
For the meat dish, you choose from several options.
Since they also had game meat, I chose “perdreau gris (mountain partridge)” from the game selections.
The sauce is apparently made with fond taken from the mountain partridge and a cheese called “fromage blanc.”
By the way, “perdreau” refers to a young partridge, and “gris” refers to a type with darker-looking legs and beak.
Of course, it was very delicious.
I like strongly flavored game dishes, but this quail had relatively little gaminess for game meat, so I think just about anyone could enjoy it.
Dessert was “pear simmered in wine with vanilla ice cream.”
I did not confirm this, but the ice cream was probably homemade.
The ice cream was at just the right temperature (maybe around -10°C), so it was delicious.
Small touches like that are nice.
For the after-meal drink, you can choose from “coffee,” “tea,” “herbal tea,” “espresso,” and more, and this time I chose “coffee.”
Petit-sized sweets such as “madeleines,” “financiers,” “meringues,” and “canelés” were served alongside.
These sweets are probably homemade too (there probably are not many shops that handle canelés).
It was a lunch course where you could enjoy authentic French cuisine right up to the very end.
“le benaton（ル ベナトン）” Menu
This is the menu.
In addition to course meals, they also have à la carte dishes, and it seems you can also order dinner courses and à la carte items during lunchtime.
Please ask the restaurant for details.
Inside “le benaton（ル ベナトン）”
The restaurant has table seating only.
This is what the interior looks like.
Apparently, during cherry blossom season, you can see double-flowered cherry blossoms from the windows.
Exterior of “le benaton（ル ベナトン）”
This is what the exterior looks like.
Because you can see the inside clearly through the large windows, it may feel relatively easy to enter despite being an authentic French restaurant.
“le benaton（ル ベナトン）” Restaurant Information
★Hours
11：45～14：00(L.O)
18：00～21：00(L.O)
★Closed Every Wednesday and 2 other irregular days
★Phone Number 0798-37-2655
★Address Hyogo PrefectureNishinomiya CityKotobukicho4-12
★Seats 20 seats
★Smoking Not allowed
★Card Payment Accepted
★Related Links
HP/Tabelog
(*Prices, menu items, hours, and other details are from the time of coverage. Please check directly with the restaurant for the latest information.)
