Located in Mizunami City, Gifu Prefecture, this classic French restaurant is not aiming for universally appealing flavors. However, if your tastes align, it can become a unique and cherished "lifetime friend" of a restaurant.■ Belle ÉquipeIn French, it means "good friends" or "like-minded companions," and also signifies "a wonderful team."■ The Duck Forbidden Course has a limit of 6 people! If the number exceeds this, the chef operates solo, making it difficult to maintain the quality of the Forbidden Course.I heard that in the past, someone tried to reserve for 8 people, but they were asked to come in two groups of four, haha.◼️ Tabelog Award BRONZE◼️ Tabelog's Top 100 French Restaurants EAST 2023I plan to visit twice a year, and this is my second visit this year.As long as I remain healthy and financially comfortable, I vow to keep coming here until I die!The purpose of visiting this restaurant is to enjoy delicious food and have delightful conversations with the chef after the meal.The unique grilling and flavors of this restaurant can be glimpsed even from the course starting at JPY 6,900 (excluding tax).Once you taste the 3-hour roasted lamb, you’ll clearly understand the restaurant's dedication and direction!■ Currently, it operates on a "reservation only" basis, starting from the lamb roast course and above.◆It seems the chef has introduced quite a few new dishes, and I received an invitation.I usually limit myself to visiting any restaurant twice a year, but since I plan to try the winter duck forbidden course as well, I decided to break that rule and visit this restaurant for the second time this year.◆Around 11:50 AM on Saturday, I entered the restaurant as the chef's wife came out to greet me.There are raised seating areas, but they likely won’t be used unless there’s a gathering.There’s also a semi-private room by the window and a dimly lit semi-private room surrounded by partitions. For the extra course, they want you to immerse yourself in the food in the darker room, so I was guided to the table in the dim semi-private room.The menu was already discussed via Instagram DM:◉ Agnellet Forbidden Course JPY 29,150 (excluding tax JPY 26,500)◼️ Agnellet (Agnellet) refers to lamb raised solely on mother’s milk for a few months. Since it hasn’t eaten grass, it lacks the typical lamb odor and features a delicate texture and refined milky flavor, making it a top-tier ingredient in French cuisine.Initially, the pigeon appetizer was included in the course, but it was removed. Since I was dining alone, I usually receive half portions, but:◉ King Lobster + JPY 4,400 (since I’m alone, I get a whole lobster instead of half)◉ Agnellet Lamb + JPY 10,780 (a whole block for two people, so I get one block for one person)I also ordered:◉ Non-Alcoholic Red Wine JPY 990Total: JPY 45,290▶ Contents of the Agnellet Forbidden Course:◯ Non-Alcoholic Red WineIt had a balance of acidity and sweetness, with a hint of astringency, offering a refreshing yet rich flavor.◯ Bacon and Egg BlancmangeThis was not the mentaiko blancmange; it was a unique twist. The blancmange had a subtle saltiness and creaminess, and even without any chunks, it truly tasted like bacon and egg!The lingering umami aftertaste was pleasant, leaving a milky sensation on my tongue.And this is just the beginning!◯ Consommé made with shrimp and water only◼️ Description:This consommé is made solely from shrimp and water, seasoned with just a pinch of salt, resulting in an extremely simple and delicate flavor that highlights the natural umami of the ingredients.I started with the first broth, which had a slight saltiness and a clear shrimp flavor, making it delicious.The second broth was poured by the chef, made by simmering the grilled heads, creating a warm soup with a fragrant shrimp essence.Then, in the bowl with the second broth, there were raw shrimp pieces for a shabu-shabu style experience. I was instructed to eat the grilled and fried shrimp heads first, which were delicious on their own, and then enjoy the shrimp pieces and drink the soup.The shrimp heads were fragrant and tasty, and after enjoying the meltingly tender raw shrimp, drinking the second broth revealed a burst of umami from the shrimp.The third broth had a light toastiness, allowing me to enjoy the shrimp's umami and flavor, creating an interesting and delicious experiment!The umami of the shrimp lingered in my mouth for about five minutes, and I found myself salivating again.◯ Beef StewThis beef stew focuses on the sauce as the main element.The sauce is made by simmering 10 kilograms of beef with water, adding more water as it reduces to extract the essence of the beef. The meat is left as a byproduct.This time, it was a summer version, and the chef was trying to guess what was included.Seriously? Haha! I joked that pressure dulls the palate.As usual, the beef essence was incredibly rich, with a sticky texture that clung to my tongue. There was no salt or seasoning, yet the flavors of beef umami, sweetness, acidity, and bitterness were beautifully balanced.The depth of flavor was extraordinary!There was a different toastiness this time; it was a unique flavor, but what could it be?A few minutes later, the chef returned to reveal, "The toastiness comes from curry spices. Since it’s summer, I created an evolved version of European curry, hence the onions underneath."Knowing that the toasted flavor was from curry spices made it feel like a proper curry flavor, haha!The curry flavor complemented the beef stew, and since I knew the normal flavor, this variation was delicious!The onions were soft and sweet, and the beef had that characteristic umami flavor, but when paired with the sauce, it enhanced the taste nicely.The cocoa bread paired well with the beef stew too!The lingering umami aftertaste was still present, making me salivate pleasantly.I felt it was a shame to wash this down with a drink.◯ Grass (the name of the dish)On top, there was Italian parsley, and the sauce was mixed with shiso leaves. The main feature was abalone from the sea, and the sauce base was made from mussel broth.The accompanying bread was curry bread.Indeed, the sauce had a rich umami from the shellfish, and the refreshing taste of shiso and the bitterness of Italian parsley worked well together.The crunchy broccoli, lightly cooked mussels, and the plump abalone simmered in broth created a delightful combination of flavors.The umami from the shellfish, the refreshing taste of Italian parsley, and the curry bread paired perfectly!This dish left a beautiful lingering umami aftertaste for several minutes, creating a pleasant sensation.◯ King LambOnly four portions can be taken from one lamb, roasted for three hours, featuring the most delicious cuts. On the right side is the ultimate foie gras, currently the best Hungarian foie gras available, with rosemary on the potatoes and a hint of foie gras mousse inside. The top is a consommé made from the lamb.The recommended way to enjoy it is to eat the lamb, occasionally having the foie gras and potatoes, and when you start to feel full, take a sip of the lamb consommé to enhance the flavors, making it incredibly delicious!Originally, the sub-name "Gourmet Society Course" was supposed to include the pigeon appetizer, with the king lamb as the main dish. However, in line with my preferences, this restaurant featured a new type of lamb.The main dish is the top-tier lamb meat known as "Agnellet," allowing for a comparison between the "King Lamb" and the main "Agnellet Lamb" during the course.Seeing this, one might think that a famous food blogger (though I’m not one, haha) is being favored, but that’s a misunderstanding. After visiting this restaurant several times with a decent course, I always have a post-meal discussion (lasting about 2-3 hours) with the chef, where I share my preferences and favorite dishes, and he customizes the menu accordingly.After 2-3 visits, the chef will likely understand the customer’s taste preferences.The chef’s motto is, "If the price is double, the taste must be double as well."Thus, the true evaluation of this restaurant’s skill and quality can only be accurately assessed after experiencing the Forbidden Course multiple times.The more you visit, the more the chef, who knows your preferences, will tailor the experience to your liking!−The lamb was slightly rare but perfectly cooked, releasing a burst of umami with each bite, and there was no gamey taste at all. While it had umami, there was a slight sense of something missing.However, when paired with the foie gras and potatoes, the melting foie gras and the golden foie gras butter added a luxurious flavor.After enjoying the lamb, sipping the lamb consommé extended the meat's umami, prolonging the delightful flavor!The tomato bread was refreshing, and the combination with the foie gras butter sauce was delicious!Even when there was nothing in my mouth, the beautiful aftertaste of the lamb fat lingered on.It was strangely stimulating my salivary glands.◯ Mizunami Vegetable EmulationThis dish was served while the umami of the king lamb was still lingering.This is a typical vegetable dish, featuring various vegetables prepared in different ways, topped with a cheese sauce.The aroma of charred cabbage, the umami of buttered shimeji mushrooms, and the sweetness of sliced vegetables like carrots, turnips, and zucchini, along with the refreshing acidity and sweetness of roasted tomatoes, created a delightful medley.The combination of the refreshing cheese and umami-rich sauce, along with the various cooking methods and types of vegetables, made it incredibly enjoyable to eat!I could easily eat double the amount of these vegetables!The remaining sauce was also delicious, and I soaked it up with black sesame bread.The lingering umami was still present on my tongue.◯ King LobsterThis was the Lobster from Brittany.Typically, it’s one lobster for two people, so dining alone means I pay an extra fee to enjoy a whole lobster.The beurre blanc sauce was made with a touch of Dover sole, the finest sole from France, poured in front of the customer. The lobster tail was sautéed in butter, while the claws were poached in broth. Finally, more lobster butter was poured on top.The lobster was cut into thirds, and I was instructed to enjoy it in one bite.◼️ Dover Sole (Dover sole) refers to a high-quality sole caught around the English Channel in Europe. It is known as the "queen of fish" in Europe and is a highly sought-after ingredient.The lobster was incredibly plump and juicy, bursting with flavor and aroma!I haven’t tried lobster from other French restaurants, so I can’t compare, but the taste I learned here would likely make me a "difficult customer" at other places, haha, as I would inevitably compare!The meat from the claws had a different texture and flavor, creating an interesting and delightful experience.The beurre blanc sauce had a refreshing acidity, made with butter, vinegar, white wine, and fish stock, and it paired beautifully with the lobster.I couldn’t detect the individual flavors with my palate, but it was delicious!The addition of mint leaves added a refreshing accent to the dish.Even after finishing the lobster, the umami lingered in my mouth for a long time.It felt like a waste to wash it down with a drink.◯ Light Corn SoupThis has become a specialty of the restaurant.The creamy texture from the fresh cream and the sweetness and umami of the corn gently stimulate the tongue, and it’s delicious even without much salt!The plates were also warmed, which I learned from watching a rerun of "Grand Maison Tokyo" with Kimutaku, where they mentioned warming the plates to match the dishes.Even the corn soup left a creamy umami aftertaste.This soup was supposed to be a palate cleanser, not too delicious, but perhaps the lingering taste of the lobster was still affecting my perception?◯ Agnellet LambThe Agnellet lamb is also served as half a portion for two, so I would need to pay an extra fee. In this case, I received two plates with different sauce preparations, allowing me to enjoy two distinct main dishes.Seeing two plates of Agnellet lamb side by side might seem unusual, haha.One plate had an orange sauce, while the other featured a sauce made with Dijon mustard, Armagnac, and jus.The side was almond bread.−Both bone-in meats were eaten by hand, tearing into the bones and biting into the meat in between.The flavors were rich, the meat tender, and with each bite, the juicy umami burst forth!The finest lamb from France had an intense umami flavor and taste.This might make me a troublesome customer for other French restaurants, haha!The sauce on the first plate was made with nuts, brandy, and honey, giving it a maple syrup-like aroma and sweetness.The second plate's orange sauce had a unique refreshing quality reminiscent of citrus.Both plates featured bone-in meat without any sauce, relying solely on a hint of salt, yet the umami was so compelling that I wanted to bite into the meat clinging to the bones!The umami of the Agnellet was so remarkable that I completely forgot about the sauces, haha!The chef mentioned that he didn’t take much credit for the dish, as the Agnellet itself is incredibly delicious.He expressed uncertainty about how to prepare it in the future, saying he couldn’t think of anything at the moment.The lingering umami aftertaste felt like a saturation of flavor that continued indefinitely!◯ Watermelon BäschlarnThe cheesecake had a tangy richness and umami, combined with the refreshing sweetness of watermelon and the ephemeral nature of the meringue, creating an interesting experience!◯ Non-Burnt Mango Crème BrûléeThe mango sauce had a striking acidity and sweetness, while the mango ice cream offered a vanilla-like sweetness, making it delicious!◯ Black TeaThis tea had a strong flavor and refreshing quality that I really enjoyed.◼️ Payment is cash only.I wore casual clothes upon entering.The service was provided by the chef and his wife.Having already visited 15 times, I’m definitely a regular now, haha!The course ended around 2:30 PM, but afterward, I had a discussion with the chef.I told him that the Lobster from Brittany and Agnellet were incredibly delicious, leaving a lasting impression!However, since these ingredients are top-tier, the chef felt he didn’t contribute much, as the strength of the ingredients could lead to similar flavors at other restaurants. He mentioned he didn’t want to think about that right now.There was a sense of relaxation after completing the course, and a feeling of mental exhaustion.Still, being the chef, I believe he will find solutions and consider various approaches in the future.I had a wonderful dining experience, and I thank you for that!Next time, I plan to visit at the end of the year, likely focusing on duck, so I look forward to it again! (2026/07/25)