In June at Quintessence, the meal began with a sablé featuring spring sea bream. The soup, with lightly cooked sweet and plump shrimp and asparagus, was simply delightful, with an incredible aroma upon serving. The signature goat's milk bavarois, complemented by salt and olive oil, paired astonishingly well with the Les Blancs from Hirakawa Winery, specially blended for the season. The final touch of salt brought out a wonderful umami flavor.Next was a brioche topped generously with caviar, eggplant, and scallops. The marinated eggplant, the tartare-style scallops, and the sweet, toasty brioche created a fun and distinct dish.However, the standout for me was the White Asparagus Viennoise. The asparagus was wrapped in Comté cheese, topped with plenty of red clam and fragrant mushrooms, creating an incredible harmony. I couldn't help but smile at how delicious the red clam was!The beautifully cooked golden eye snapper sparkled, served with a sauce of Vin Jaune typical of Chef Kishida. The accompanying corn croquette revealed a creamy roasted corn paste inside—be careful, it’s deliciously hot!I also tried the beef braised in red wine for the first time. The peppery kick and a hint of Armagnac added depth. The balance of meat fibers and gelatinous parts was exquisite. Chef Kishida mentioned that he always uses this cut for braising, but I completely forgot—if anyone knows, please share!As always, the food and service were exceptional, and this time, the wine pairings were particularly wonderful.【Menu】2021 Laherte Frères Les Grandes Crayères Blanc de Blancs Extra BrutSpring Sea Bream and Girolle Mushroom SabléShrimp and Green Asparagus SoupGoat's Milk Bavarois2024 Les Blancs / HirakawaEggplant, Scallop Brioche, and Caviar2023 Savennières Clos de la Hutte / Thibaud BoudignonFried Zucchini, Beef Prosciutto, Green Chili2014 Sancerre Rouge Génération XIX / Alphonse MellotWhite Asparagus Viennoise with Red Clam2016 Château Chalon / Jean-Luc MouillardGolden Eye Snapper with Dry Mushrooms and Vin Jaune Sauce2013 Comtes de Champagne Blanc de Blancs / TaittingerBeef Braised in Red Wine with Armagnac and Black Pepper Sauce2020 Nuits-Saint-Georges Aux Allots / ChicototCherry Marinade and Cocoa SorbetPassion Fruit, Sweet OrangePineapple, Brown Sugar CreamMeringue Ice Cream