As someone who loves classic French cuisine with rich sauces, I initially thought SEZANNE leaned towards innovative dishes, but I was completely mistaken. The poached scallops, poached sea bream, and venison wrapped in pastry were all light yet packed with umami and depth of flavor. I paired them with a bottle of Dom Pérignon P2, which complemented each dish beautifully (for dessert, I went with the standard choice of D'Yquem). This was the best French meal I've ever had. It's great to see the chemistry between the new chef, who specializes in fermented dishes, and the team that worked with Mr. Calvert, resulting in such wonderful outcomes.
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