This was my first visit since Daniel's replacement by the new chef, Stephen Lancaster. The hotel has been renovated, and the flow from the lobby to the restaurant has been redesigned, with a completely new service staff in the restaurant.The dishes showcased Stephen's originality, featuring a tart with a crispy thin crust filled with creamy Comté cheese, Amaou strawberries, and foie gras. The soft-shell crab with green asparagus sauce was a perfect combination of the crab's umami and the asparagus sauce.Additionally, the Brittany pigeon with cherry sauce had a rich flavor that balanced well with the gamey taste of the liver, making it the best pigeon dish I've ever had.I felt that the Kinmedai (red snapper) could have been cooked a bit more to enhance its sweetness and umami, allowing the crispy skin to shine.The final dessert, the mille-feuille, was deliciously crispy and flaky. Overall, the meal was a delightful composition of textures and flavors.This visit's menu included:- 48-month aged Comté cheese, Ebisu beer, sherry vinegar- White shrimp with cucumber and Espelette pepper- Amaou strawberries with foie gras and port wine- Brioche feuilletée with Bordier butter- Hokkaido soft-shell crab with Provence green asparagus and crystal caviar- Chiba Kinmedai with Miyagi mussels and Vin Jaune- Brittany pigeon with Yamagata cherries and lemon thyme- Pigeon tart with tea- Mille-feuille with orange and vanillaI believe it must be challenging for Stephen to follow in Daniel's footsteps, but he has a high sense of creativity. I look forward to him learning more about delicious Japanese ingredients and creating even more wonderful dishes in the future.Once again, I was thoroughly satisfied with Sezanne. It was a great meal!
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