I quickly made a reservation after a cancellation and finally visited Quintessence.We toasted with non-alcoholic champagne, which was a bit sweet.The course included 8 dishes and 4 desserts.Finger foodChilled soupGoat cheese bavaroisAh, so this is the flavor.Bavarois + olive oil + lily bulb + salt.The distinct taste of goat milk is beautifully elevated to a fragrant experience. It was delicious.I wished I could have had more.Mussels from Mont Saint-MichelA generous serving of small mussels.Foie gras appetizerYou wrap the elongated foie gras with crepes along with walnuts and cucumbers.The contrast in texture between the foie gras, walnuts, and cucumbers was delightful and delicious.My companion declared it the "best foie gras ever."Couscous, scallops with uni flavor, and truffleThe taste and the delightful texture variations were impressive.The truffle was from Australia, and its layered aroma left a lasting impression.Fish was grouperThe skin was grilled to a crispy finish while the flesh was perfectly rare.This was the best grouper I’ve ever had.The contrast between the crispy skin and the tender flesh was remarkable.The meat was what you’d call outside skirt.The marinated skirt was intentionally charred black, showcasing the contrast between the crunchy exterior and the tender meat.The staff mentioned, "This is what beef with skin should taste like," and I completely agreed.Cacao ice cream with dark cherriesSmooth and creamy.A pie with prunes and mint sauceA flavor I had never experienced before.Watermelon and coconut milk bavaroisAnother unique combination I had never tried.Meringue ice creamA touch of salted water made a difference.Coffee and small sweets.Satisfaction level: 130%.There were numerous combinations of ingredients I had never experienced before.The differences in texture, flavor combinations, and aromas felt like they were continuously opening new channels of taste within me.Simply wonderful.I would love to return in a different season.It was a great meal.