It's been several decades since my last visit, and the restaurant was quite lively during the Obon season.This time, I opted for the Marche Course, adding the specialty sea turtle soup.The amuse-bouche was a chilled and smooth snow crab mousse, and for the appetizer, I chose the pâté en croûte from the prefix menu. The sea turtle soup was rich in flavor, with a delightful collagen texture lingering in the mouth, enjoyed by dipping the accompanying pastry stick.For the main course, I had the lamb ensemble, featuring a roll of lamb loin topped with a crispy crust and a beautifully roasted, juicy rack of lamb. The mashed potatoes and ratatouille were also delicious.The dessert was served from a cart, including peach clafoutis, crème caramel, corn ice cream, and tea ice cream paired with Assam.It had been a while since I dined at a place with a strict dress code, and the classic French cuisine was truly exceptional. It was a great meal!
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