This was my third visit to APICIUS, and my first time for dinner. I ordered the GOURMAND course, which features their specialties.Before the appetizers, in addition to the usual anchovy olives, we were served two amuse-bouches.**Appetizers** The specialty dish of sea urchin and caviar, along with a vegetable cream mousse and consomme jelly, felt a bit understated in flavor for my taste.**Fish** The pastry wrapped dish, named after the Montgolfier brothers who developed the hot air balloon, contained steamed eel, scallop mousse, and foie gras. It was accompanied by eggplant purée (caviar d’aubergine). The sauce was made from port wine and grape juice. This was the standout dish of the evening.**Main Course** The specialty dish of Apicius-style beef tartare featured minced Kagoshima black wagyu ribeye, seared on the outside while remaining rare inside. It was served with butter rice and crispy potatoes, complemented by a mustard sauce for a tangy accent. While the contrast between the exterior and interior was nice, I found it a bit too salty for my liking.For cheese, I selected blue cheese, fromage blanc, washed rind, and Mote (goat cheese aged in chestnut leaves), paired with Graham port wine.The desserts were consistently delicious. I learned that eight types of ice cream are offered at night, so I tried them all. Finally, a cart of mignardises was brought out, but I was too full to have more than one.Since there were few customers, I had the opportunity to chat with the staff about various topics.Once again, I had a wonderful time. Thank you very much!
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