Taste France’s Traditional Dish Named after the Most Beautiful Woman in History
Royal Masterpiece
RIHGA Royal Hotel Osaka
Restaurant Chambord
Cleopatra Style European Lobster and Amadai
This summer, Restaurant Chambord, named after Château de Chambord, a French UNESCO World Heritage site, has undergone a complete makeover. The entrance, walls, and furniture are now all in pristine white, complemented by a stunning red carpet that elevates the overall ambiance.
Further enhancing this elegant atmosphere, accompanying the stunning view of the city of Osaka, is a special dish crafted exclusively for the fall and winter seasons.
“As the temperature drops, rich and creamy dishes become increasingly popular. Perhaps this is because people tend to choose refreshing dishes during extremely hot summers like it was this year,” says Chef Tanaka Takanori.
The dish is named after the well-known queen of ancient Egypt. Cleopatra, with her profound appreciation for beauty, loved fine dining; thus, in French cuisine, dishes featuring luxurious ingredients like lobsters and truffles are frequently named in her honor.
“This fish dish was originally created by Auguste Escoffier, the father of modern French cuisine. While the recipe typically calls for sole, we use Amadai (horsehead tilefish), which is characterized by its delightful sweetness and profound umami flavor. To complement its robust flavor, we use firm-fleshed European lobsters and truffles, a pairing deserving of Cleopatra’s name.”
We deliberately select the best Amadai with a good thickness and weight of about 1.5 kg. After removing the scales for a better texture, the fish is steamed with champagne. We then make simple and clear-tasting broth by simmering only the fish bone and head with white wine without any aromatic vegetables.
The base sauce for this dish is made using this clear broth by adding Lobster Americaine and lobster oil to it. To achieve a beautifully browned surface, we add cream whipped up 70% at last. Although it looks simple, this sauce demands a series of intricate processes and a high level of expertise.
In contrast to Amadai, which crumbles in your mouth and bursts with flavor, the lobster has a springy texture. The exquisite aroma of the truffles that wafts between the two is truly delightful to the palate. The subtle acidity of tomato confit adds an accent to the intricate harmony of the sauce, fish, and lobster and further enriches the flavor.
The dish “Cleopatra Style European Lobster and Amadai” is available in the dinner course “Royal” (￥50,600) or à la carte (￥10,120) (Weekdays only)
(Available from Tuesday, November 12 – Wednesday, January 15, 2025)
RIHGA Royal Hotel Osaka,
Vignette Collection
Restaurant Chambord
Phone: +81 (0) 6-6441-0953 (direct)
5-3-68 Nakanoshima, Kita-ku, Osaka
*All pictures shown are for illustration purposes only.
*All prices include tax.
*Menus are subject to change due to seasonality and product availability.
*All products are subject to renewal or discontinuation without notice.
*The dinner course does not include drinks.
