The Ghost's True FormI visited this restaurant I've long admired for the first time, but perhaps it would have been better to keep it as just an admiration. I only found about three dishes truly delicious, while the rest had questionable seasoning or subpar ingredient quality. I was particularly disappointed with the main fish and meat dishes, as the sauces didn’t quite match them. Honestly, the quality fell below what I would expect for this price range.The first dish was a tart with Sea Bream, girolle mushrooms, and green onions. Right from the start, the strong acidity gave me a bad feeling.The cold soup was also lackluster. It contained sorbet, chopped basil, and squid. Despite the squid being sweet, the overpowering acidity masked all its flavor.The goat milk bavarois with lily bulb and macadamia nuts was indeed a standout, but it was so simple that it was hard to evaluate. Personally, I think a bit more olive oil could have enhanced it. Using a spicier oil might have contrasted nicely with the pure flavor of the bavarois and the sweetness of the lily bulb.The mussels from Mont Saint-Michel, cream puff, egg mushrooms, and red mountain chicken mushrooms were delicious! The aroma of garlic and parsley was prominent, and the hot tart combined with the umami of the mussels created a delightful seafood broth.The beef prosciutto with zucchini, sun-dried tomatoes, and herbs wrapped and fried was excellent. The crispiness was perfect, providing a fun texture. It was hot all the way through, with the zucchini being fluffy and the sweet and sour tomatoes pairing well. The batter seemed to be made with yeast-infused flour—how did they achieve such a texture with just that?!The baked couscous with Australian truffle, scallop, and sea urchin tart was a bit of a letdown. The truffle was just too overpowering. It might have been better to incorporate it into the tart crust or use it as a thin sauce between the scallop and the crust. Honestly, caviar might have paired better than the truffle.The dried champignon and Vin Jaune sauce with grouper, polenta, and corn was a bit sad for the grouper. Each component was good on its own, but the sauce was too acidic and heavy, masking the grouper's flavor. The grouper was also slightly overcooked, making the surface a bit tough. I wonder if this chef really has great control over cooking, or if an apprentice did the cooking.The red wine, Armagnac, and pepper sauce with almond tart and duck was not bad, but the duck lacked flavor, and the sauce was mediocre.For dessert, there were four items:- Cocoa ice cream with black cherries- Passion fruit macaron with passion fruit and sweet summer oranges- Plum and semi-dried grape pie with melon sauce- Meringue ice cream with Noto seaweed powderThe desserts were delicious, especially the meringue ice cream, which was exquisite. I would love to come back just for that.I finished with an almond cookie. It was a great meal!