We visited TOUR D'ARGENT for a birthday celebration, thanks to my wife's reservation. The spacious dining area exudes tradition and elegance, and the staff's casual escort adds to the lively atmosphere from the moment we entered.We chose the course "Ma Provence en Automne" (Autumn in Provence):- Refreshing marinated swordfish with tzatziki sauce- A dish inspired by Sete, featuring braised veal with the aroma of marjoram- TOUR D'ARGENT's original bouillabaisse- Roasted duckling with smoked eggplant condiment- Caramelized black figs with lavender-scented chocolate mousse- TOUR D'ARGENT blend tea or coffeeAs we don't drink much, we started with a glass of champagne, followed by a glass of white wine and a half bottle of red. Each pairing complemented the dishes beautifully.The marinated swordfish was beautifully presented, almost too stunning to be fish, accompanied by stuffed tomatoes and a mousse of gazpacho. The marinade allowed the flavors of the ingredients to shine through, making it an overwhelming dish.The second plate featured a complex preparation of chicken pâté wrapped around mussels and beef, with intricate flavors unfolding in the mouth.The bouillabaisse was also beautifully presented, served with three types of fish to dip in the sauce.For the main course, the roasted duckling was served with an eggplant-based sauce. I learned that due to avian influenza, French duck is currently unavailable for import to Japan, so they sourced duck from Iwate. However, the sauce, based on the original French recipe, cannot be replicated with Japanese duck, which was a bit disappointing.The dessert, along with coffee and tea, included mini pastries that felt a bit heavy. Each piece was crafted with skill and was truly beautiful as a confection, but they were quite sweet for Japanese tastes—perhaps a bit too much.Conversely, I wished for a bit more volume in the dishes. While the food was delicious and I enjoyed every bite, I found myself wanting just a little more. The butter and bread were also delightful. It's rare to feel that a French full course is insufficient, so I had to deduct a point for that.Overall, the hospitality and cuisine reflect wonderful tradition and elegance, but I felt that, given the high expectations, it fell slightly short. It was a great meal.