The course I enjoyed on this day featured a composition that highlighted seasonal ingredients and innovative ideas.Amuse-bouche: Corn sablé, carrot mousse, potato and ham presséAppetizer: King crab & green peas (served with a cherry vinaigrette and caviar)Meat Dish 1: Kumamoto Prefecture's marbled sakura beef & garum (tartare style with garum aroma)Meat Dish 2: Black Wagyu & prosciutto (served with roasted bresaola and Yorkshire pudding)Fish Dish: Whiting & tarragon (steamed with flower blue and vermouth-scented cream)Main: Lamb & artichoke (roasted lamb from Cistron, with artichoke barigoule and its fritters)Dessert: Watermelon & chartreuse, accompanied by a "choux à la crème" generously made with Tahitian vanillaPost-meal: Coffee and mignardisesImpressions:The combination of each ingredient was incredibly delicate, and I was particularly impressed by the surprising marriage of "king crab and American cherry vinaigrette."Additionally, the dish featuring Kumamoto's sakura beef prepared with garum was a masterpiece that conveyed strength and depth.In the refined atmosphere of the restaurant, the attentive service with thorough explanations was exceptional, making it a truly luxurious experience worthy of the name "Gastronome." I look forward to visiting again in a different season.It was a great meal.
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