This was my third visit this year and my second time trying the spring menu. I ordered the horse meat tartare and the pan-seared veal fillet that I wanted to try last time, along with the beef consomme double, which I might have seen for the first time after visiting for seven years. For a drink, I chose the Ulysse Collin Les Maillons, which was recommended last time. Since it’s 100% Pinot Noir, I thought it would pair well with the meat, so I ordered a meat-heavy à la carte selection, and I couldn’t stop enjoying the champagne with every dish. The pairing with the double consomme was particularly excellent. The beef consomme was rich in flavor yet had a clear broth, and I believe the champagne, made from grapes that are typically used for red wine but crafted into a white, pairs well due to the coexistence of strong flavors and lightness. I learned that Ulysse Collin waits for the grapes to fully ripen before harvesting, resulting in a flavor that complements the meat rather than overpowering it, creating a beautifully balanced taste. For dessert, I had the apricot tart and grapefruit tart. Choosing desserts is one of the joys of dining at Apicius. I wanted to try the pudding as well, but I was already too full to continue. Once again, I was very satisfied. I plan to enjoy Ulysse Collin again in a couple of visits.