At the Yokohama Grand InterContinental Hotel (1-1-1 Minatomirai, Nishi-ku, Yokohama, Kanagawa), the second-floor French restaurant Azur is set to offer a special course titled "Petit Trianon: Memoirs of Marie Antoinette." The course runs from Saturday, August 1 to Monday, November 23, 2026 (a national holiday), timed to coincide with the Marie Antoinette Style exhibition at the Yokohama Museum of Art.
The Marie Antoinette Style exhibition originated at the Victoria and Albert Museum in London and focuses on Marie Antoinette (1755–1793), the Queen of France whose fashion, lifestyle, and aesthetic have captivated people through the centuries. The exhibition features approximately 200 pieces, including jewels, furniture, and rare court dresses from the era of the French monarchy, as well as works by fashion houses and designers inspired by Marie Antoinette. The Yokohama Museum of Art is the sole Japanese venue for this world tour exhibition.
In collaboration with the exhibition, the Azur restaurant has crafted a special menu inspired by dishes said to have been enjoyed by Marie Antoinette — including French cuisine she favored, traditional dishes from her native Austria, and 18th-century court recipes. The restaurant itself was designed by noted Parisian designer Pierre-Yves Rochon and evokes the atmosphere of a refined French aristocratic residence.
Azur restaurant interior
Private room "Le Salon Bleu"
The Azur chef has drawn inspiration from Marie Antoinette's dramatic life, bringing classical French technique together with subtle variations in texture and flavor. The menu concludes with sweets she was said to have loved, and some dishes are served on Imari ware — the Japanese porcelain said to have captivated royalty and nobility of the era. Pairing drinks are also available.
Course Menu
Yokohama Museum of Art "Marie Antoinette Style" Collaboration Course
"Petit Trianon: Memoirs of Marie Antoinette"
- The Queen's Breakfast — Brioche loved by Antoinette with Madame du Barry-style espuma
- A Tribute to the Queen — Cocktail of seafood and caviar with Champagne jelly
- Inspired by the Aesthetics of Versailles — Pan-fried fresh fish à la Pompadour
- With the Queen's Beloved Imari Ware — Koshu Jidori chicken demi-deuil with pomme mousseline and sauce forestière
- A Spoonful of Memory — Bouillon soup with petits légumes and house-made vermicelli pasta
- A Gift from Vienna — Gugelhupf with strawberry sorbet
- A Moment of Rest at Petit Trianon — Orange-scented chocolat chaud, macarons de Nancy, and small madeleines
- Coffee or tea
The Queen's Breakfast — Brioche with Madame du Barry-style Espuma
A light mousse made from cauliflower — a vegetable favored by Madame du Barry, the mistress of Louis XV — is layered atop a brioche, a bread Marie Antoinette is said to have loved. This opening dish evokes the image of a royal breakfast.
Cocktail of Seafood and Caviar with Champagne Jelly
Marinated avocado is paired with Champagne jelly and garnished with scallops, Japanese tiger prawns, salmon, and caviar. An elegant cocktail-style hors d'oeuvre fit for an 18th-century palace banquet.
Pan-fried Fresh Fish à la Pompadour
One of the court recipes devised in the 18th century carries the name of Madame de Pompadour, who influenced Marie Antoinette. The fish is pan-fried with a crisp skin and juicy flesh, arranged alongside beautifully composed vegetables.
Koshu Jidori Chicken Demi-deuil with Pomme Mousseline and Sauce Forestière
Served on Imari ware — the prized porcelain of the era — this dish represents the queen's beloved garden in colorful vegetables. The chicken is prepared demi-deuil style (with black truffle tucked beneath the skin) and served with two contrasting sauces.
Bouillon Soup with Petits Légumes and House-made Vermicelli Pasta
Vermicelli pasta and bouillon soup — a dish Marie Antoinette is said to have eaten often — are combined with finely cut leeks and other small vegetables. According to historical accounts, this was what the queen requested the day before her execution, so it is served near the end of the meal.
Gugelhupf with Strawberry Sorbet
The dessert features Gugelhupf, a traditional pastry from Marie Antoinette's home city of Vienna that she dearly loved. It is served with strawberry sorbet, dried strawberries, and a Riesling wine jelly — a wine that legend says she helped popularize in social circles.
Orange-scented Chocolat Chaud, Macarons de Nancy, and Small Madeleines
Chocolate was a luxury in the 18th century. The queen is said to have enjoyed chocolat chaud scented with orange blossom, prepared by her personal chocolatier. This is served alongside macarons and madeleines that Marie Antoinette herself is said to have enjoyed.
Course Overview
Period: Saturday, August 1, 2026 – Monday, November 23, 2026 (national holiday)
Closed Tuesdays and Wednesdays (except national holidays)
Venue: Azur French Restaurant (2nd floor)
Hours:
Lunch — Weekdays: 12:00 PM to 2:00 PM (last order); Weekends & holidays: 11:30 AM to 2:30 PM (last order)
Dinner — Weekdays: 6:00 PM to 8:00 PM (last order); Weekends & holidays: 5:30 PM to 9:00 PM (last order)
Price (tax and service charge included): ¥13,500 (same price for lunch and dinner)
Reservations: 045-223-2267 (Restaurant reservations / 10:00 AM to 7:00 PM)
Website: https://www.icyokohama-grand.com/offer_restaurant/marie_antoinette/
Marie Antoinette Style Exhibition
Period: Saturday, August 1, 2026 – Monday, November 23, 2026 (national holiday)
Venue: Yokohama Museum of Art
Exhibition website: https://www.marie2026.jp
Marie Antoinette (1755–1793) is considered the most fashionable queen in history. Her style in clothing and interior design influenced fashion, design, and film from the 18th century to the present day. This exhibition traces the queen's innovative spirit through her dresses, jewels, and furniture, and explores how her "style" has continued to inspire creators across generations. Organized by the Victoria and Albert Museum (V&A) in London, it is a world-touring exhibition — with the Yokohama Museum of Art as the first and only venue in Japan.
All images are for illustrative purposes. Details are subject to change; please check the hotel's website for the latest information.
