This was the best meal I've had this year.I don't dislike French cuisine, but I don't usually choose it actively.I prefer to select my favorite dishes rather than spending a long time on a course meal.For someone like me, caillou, where I can enjoy à la carte, turned out to be a perfect match.After being shown to my seat, I was called over to the showcase.There, I saw the meats and fish that would be used that day, along with the prepared dishes lined up.The chef carefully explained each dish, including the ingredients and cooking methods.Listening to the explanations while looking at the dishes and ingredients made me want to try everything, and I was truly torn on what to choose.From the moment I started selecting my dishes, my heart was already racing.The first amuse-bouche included chicken liver, tuna tartare, guacamole, and the heads of angel shrimp.Each was a bite-sized delight, and they were all incredibly delicious.The rich chicken liver, flavorful tuna tartare, creamy guacamole, and fragrant angel shrimp heads captured my heart right from the start.Moreover, the dishes here are not just delicious; they seem to go beyond traditional French cuisine.My anticipation for the upcoming dishes skyrocketed.The corn velouté was an explosion of sweet umami.The sweetness and flavor of the corn spread throughout my mouth.Even with the consomme jelly adding depth, the umami still burst forth.From the very first dish, I knew this was going to be amazing.The mussels were prepared as an appetizer instead of the main ingredient, steamed in white wine.The mussels from Mont Saint Michel were small but packed with flavor.The broth, rich with the essence of the mussels, was also delicious.And instead of bread, I dipped crispy French fries into it.These fries were incredibly tasty.Once I started soaking them in the broth, I couldn't stop.The pâté en croûte was the epitome of classic French cuisine.The pastry was flaky and light, not heavy at all.Despite the rich meat flavor, it remained light.That was truly wonderful.I could enjoy a classic dish thoroughly without feeling weighed down.The vol-au-vent was filled with French mushrooms, meat, and sauce.The French mushrooms had a depth of flavor that surpassed domestic varieties.Including the bitterness and astringency, everything contributed to the umami.While domestic mushrooms are refreshing, these were rich in aroma and taste.Eating the pastry, mushrooms, meat, and sauce together created a symphony of flavors in my mouth.Then came the aged beef from Kagoshima, treated by Sakaeya Shinbo.The moment it touched my tongue, the aroma of aging spread, and I felt satisfied right away.Tender and juicy, it was truly delicious.It had the characteristic aroma and flavor of aged meat, yet I could finish it without any heaviness.It was so good that I could eat it all.This was one of the most memorable meat dishes I've had this year.I usually don't eat much sweet food, but after enjoying all the previous dishes, I felt tempted to try dessert.I chose the yogurt sorbet.It refreshed my palate while still allowing me to appreciate the richness of the yogurt.And it was packed with flavor.Light yet satisfying.The balance of refreshing and rich is another aspect of caillou's excellence.Every dish, right up to dessert, was consistently delicious.Not only the food but the service was also outstanding.The sommelier had a passion for wine, making it enjoyable just to listen to him.The wines paired with the dishes were, of course, a perfect match. True pairing is when the taste of the wine changes with the food, and I felt that since my experience at SES in Ebisu.It wasn't just about explaining the wine; the service allowed us to enjoy both the food and wine together.While French cuisine can sometimes feel a bit intimidating, there was no strange tension at caillou.The food was authentic.The chef's explanations were thorough and kind.The sommelier was enthusiastic.And we could freely choose the dishes we wanted from the à la carte menu.This is a place that captivated someone like me, who usually doesn't actively choose French cuisine.Food, wine, service.All of it combined made this the best meal of the year.It was truly a delightful evening.I will definitely return.It was a great meal.