Before the summer break from August 12 to 17, I visited APICIUS for dinner to enjoy their summer menu.This year (2026) is marked by the "strongest El Niño in history." The world is facing severe heatwaves, droughts, and heavy rains, and I am particularly concerned about Bordeaux. (Note: Subsequent reports indicate that Bordeaux is expected to see a 10% increase compared to last year, which is a relief. However, Champagne may see a 50% decrease compared to last year?)Now, the summer menu features each dish adorned with spices and an oriental flair, and I consulted with Mr. Jono about the wines, ordering the following two:● Louis Roederer Collection 246 (JPY 18,700)First, the bubbles—it's been a while since I've had Roederer, a standard Champagne. The name refers to the 246th harvest (2021), and compared to the previous Collection 245, the blend remains 35% Pinot, while Chardonnay has increased from 41% to 54%, and Meunier has decreased from 24% to 11%.For red wine, I chose the renowned wine from Pomerol:● 2002 Château Trotanoy (JPY 50,600)Once again, Moueix delivers! APICIUS truly excels in cost performance. It was remarkably smooth and wonderful, pairing exquisitely with the lamb from Sisteron. ● Amuse: Gazpacho and Flatfish When you think of summer, you think of gazpacho. The flatfish with spaghetti squash and herb sauce was refreshing.● Appetizer: Traditional Foie Gras Terrine with Mango, Fruit Tomato, and Sauternes Jelly The combination of goose foie gras and mango is simply delightful.● Fish: Poached Canadian Lobster with Americane Sauce, Tarragon and Coriander Oil, Orange Flavor The acidity of the orange, combined with the tarragon and coriander seed oil, was delicious! The pasta and mushroom sauce were also interesting. This was the best lobster I’ve had recently.● Meat: Roasted Lamb Loin from Sisteron with Spiced Sauce This dish is available a la carte, but it is only included in the TRDITIONNEL course. I came specifically to enjoy this. The aroma of curry whets the appetite, but unlike during Chef Iwamoto's time, the spices were perfectly balanced, matching the high-quality lamb beautifully. Naturally, it paired excellently with Trotanoy! The side of summer vegetables like okra and eggplant was also a nice touch.● Cheese: I opted for only hard cheeses (Mimolette and Comté), avoiding the washed varieties.● Avant-Dessert: Peach Melba This Peach Melba was truly outstanding. I’ve had it several times, but it consistently surpasses the previous experience. Well done, Mr. Uehara!● Dessert: The roll cake is a must. The whipped corn sorbet was also delicious.On that day, I was lucky to see Mr. Tanimoto again after a long time. The clientele seemed to have changed dramatically; I was surprised to see so many young people. It seems that APICIUS is set for another 50 years of success, which is wonderful.It was a great meal!