This year, dinner at Chateau 3F started at 5:30 PM, followed by a floor show at 7 PM. I always take a taxi to the Westin and love entering the Chateau 1F from the terrace of La Table. After enjoying the blooming flowers in the Westin's garden, I noticed that the flowers at La Table were also beautifully in bloom. If only it were easier to make a reservation, I would love to enjoy lunch there again with Beatrice, but it can't be helped. This dinner began with Robuchon's signature dish, 'Langoustine Gaufrette.' President Imai greeted us, mentioning that this French restaurant has maintained three Michelin stars for 19 consecutive years and that they prepared a 14-course meal for us. Chef Kenichiro Sekiya, who became the executive chef in 2021, moved to France in 2002 to gain experience under Joel Robuchon. At just 26 years old, he was promoted to sous-chef at Robuchon's recommendation. After returning to Japan, he steadily progressed and became the chef at L'Atelier de Joël Robuchon in Roppongi in 2010. In 2023, he received the prestigious title of M.O.F in the culinary field, making history as the first non-French recipient in 99 years! Following Chef Sake's introduction of the course, Sommelier Shimura explained the wines, and we toasted with a Blanc de Blanc made solely from Chardonnay. Following the gaufrette was Caviar Imperial! This luxurious dish featured crab meat and crustacean consomme jelly, presented in a Robuchon can resembling a crab can, topped generously with caviar. The fish course was a smoked salmon frivolité, enjoyed with ikura and gold leaf, accompanied by wasabi cream and a subtly sweet cauliflower mousse. The poached sea bass was served with a sauce verte made from broth extracted from the bones, seasoned with spices and simmered in red wine. The white wine was a 2022 Chassagne-Montrachet Premier Cru—what a luxury! Domaine Christian Bergeret was built in the 8th century, and its terroir dates back 150 million years to the Jurassic period. Indeed, Burgundy white wine is in a class of its own! The dish was elegantly presented with vegetables tied with scallions and adorned with small flowers, showcasing Robuchon's signature delicate touch. The roasted beef fillet topped with foie gras in the Rossini style was paired with a 2016 Château d'Armailhac from the Rothschild family—my favorite wine, bringing me joy! I savored the medium-rare beef with a rich red wine sauce made from the bones. For dessert, we enjoyed a cheesecake with meringue and a harmony of golden kiwi sorbet, concluding with mignardises and coffee. The delicious bread was also a significant highlight of the Robuchon course! Everyone agreed that the bread was delightful, and during the time to request seconds, I chose the bread infused with black olives. My neighbor, Ms. H, couldn't resist either, saying, "Only at Robuchon, with its own bakery!" This was truly a delightful experience!