- Trout Tartare with Caviar- Mussels from Mont Saint-Michel paired with a rich black curry, topped with saffron-flavored cloud and coriander oil- A free-range chicken egg resembling the Japanese flag- Domestic Eel Jiblot with seasonal eggplant and myoga as accents- Special Wagyu Strip Loin Poêlé, flavored with aged Comté cheese from Inca potatoes, served with roasted vegetables and beef jus- Fragrant White Peach Soufflé, accompanied by compote and verbena ice cream, drizzled with balsamic reduction.
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