This time, we invited the owner of a long-established French restaurant from France and the general manager of its Japan branch.In response to their request for a lesser-known Champagne, we chose BRUNO PAILLARD N.P.U. 2008 based on the sommelier's recommendation.We structured the menu around the signature dishes of APICIUS, as previously decided.1. Sea Urchin and Caviar Cream Mousse with Consommé JellyThe sea urchin and caviar are incorporated into a creamy mousse. The ingredients are top-notch, and the flavor is well-balanced, not overpowering. It pairs beautifully with the Champagne.2. Consommé Soup of Green Sea Turtle from Ogasawara, Flavored with SherryWe enjoyed a regular-sized serving of this rare soup, which can only be obtained from a research institute.Since the guests requested a Bordeaux red wine during our pre-meeting, we consulted with the sommelier and selected the 2004 Château Margaux.3. Domestic Abalone Steak in Rossini StyleThis ultimate seafood dish features abalone steak topped with foie gras and finished with a truffle sauce.4. Domestic Black Wagyu Beef Minced Steak, Medium-Rare, APICIUS StyleI debated whether to serve a regular steak or not, so I consulted with APICIUS and the guests beforehand, and we chose this specialty. This was my third time having it, and it was just as delicious as ever.5. Aged Natural Cheese from France served from a trolley6. Seasonal Cake, Ice Cream, and Sorbet served from a trolley7. Mignardises and CoffeeThe guests were very satisfied, and it turned out to be a wonderful dinner.
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