In May at Les Saisons, Chef Thierry was present, ensuring a consistently delightful experience. Perhaps due to recent trends, many dishes featured a tangy flavor.We started with the classic amuse-bouche: trout from the foothills of Mount Fuji, served with pistachio cream and soy sauce.For the appetizer, we had a plate of urui leaves with umeboshi mousse and asparagus, along with a refreshing green asparagus soup paired with lime-infused marshmallows. The cold soup was perfect for early summer, and the combination with the marshmallow created a unique and delicious flavor.The fish dish featured Spanish mackerel wrapped in cherry leaves, accompanied by cherry chutney and Pernod wine sauce. The mackerel was cooked to perfection, tender and flavorful, making it a delightful dish to savor.For the meat course, we enjoyed a bone-in pork loin, served with a sauce made from the juices extracted from the bone.Dessert consisted of mango sorbet, jasmine espuma, and green pepper. The pepper added a wild and intriguing twist.Unfortunately, the cheese selection was somewhat limited, but I chose Stilton and chèvre from the available options.It was a great meal!
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