It’s quite difficult to make a reservation, and if you manage to get through on the phone, consider yourself lucky.There were many foreign guests, and various languages other than Japanese were being spoken.The French dishes made entirely from local Hokkaido ingredients were stunning, each plate a work of art. The friendly and articulate sommelier provided excellent wine pairings for each dish, which were simply wonderful. I intentionally left out taking a photo of one dish.Various vegetables, including asparagus, were prepared in different ways to bring out their natural flavors to the fullest.The soup made with Ezo Bafun Uni had a perfect balance of sweetness and saltiness, and I was truly impressed by the wonderful fond de veau base.Even the seemingly simple Ezo abalone served with squid ink risotto was a perfect masterpiece. The liver of the abalone and the squid ink sauce complemented each other beautifully, and the tender abalone paired wonderfully with the perfectly cooked risotto.The Tokachi Aibiyu tenderloin was cooked to perfection, medium-rare, and incredibly tender, delicious with both pepper and sauce.The dish featuring baguette topped with sliced raclette cheese from Tokachi was also a fantastic pairing with wine.There were plenty of surprises, like a scoop of milk tea sorbet with a dash of vodka.The biggest surprise was that despite being a French restaurant, they managed to impress me without using foie gras, truffles, or caviar, relying solely on local ingredients.This restaurant allows you to enjoy French cuisine made with local ingredients. The same can be done with Italian or Japanese cuisine. It doesn’t have to be a special local gourmet dish; if it’s prepared with local ingredients, it becomes local gourmet food.This is the important lesson that Restaurant Moliere has taught me. Thank you very much.I look forward to more enjoyable experiences across Japan.It was a great meal.