For those who love game meat and French cuisine, this place is likely familiar. Located a short walk from Omotesando Station, it’s a Tabelog Bronze and one of the top 100 French restaurants.This time, I visited the annex located in the basement for the first time. The interior features a few counter and table seats. Since it was Saturday lunchtime, the restaurant was nearly full. I sat at the counter, where the accolades from Michelin and Tabelog's top 100 were proudly displayed. The chef has trained at renowned establishments like Ginza Le Cinq and Quintessence, raising my expectations for the upcoming dishes.Before the meal began, I was surprised to learn that the game dishes served here are sourced from the chef's own hunting. The theme of "taking a life" prompts deep reflection on food.1. Macaron made with deer blood Despite being made with blood, it had no off-putting flavors or bitterness. The texture was crisp, and the taste was creamy with a hint of richness. It was rich yet elegantly balanced, leaving me wondering how it was achieved.2. Chilled corn soup Seasoned with lemon, the acidity of the lemon and the sweetness of the corn created a perfect balance. When I took a mouthful of the lemon mousse, the acidity was strong, while the corn soup was sweet, and when mixed together, it created a delightful blend of sweetness with a hint of acidity.3. Sea bream with boiled rice The deliciousness of the sea bream was complemented by a refreshing, tangy broth. The surrounding flavor of wasabi made it reminiscent of a sea bream chazuke.4. Foie gras This dish included deer, bear, and boar wrapped in pastry, with a deer jelly in the hollow of the pastry, along with figs, pickled Japanese radish, and blueberries. I’m not sure what to call it, but it was delicious. The combination of various game meats created a unique experience unlike any I’ve had before.5. Pike conger wrapped in pastry The pike conger was sandwiched between seaweed and wrapped in a scallop mousse pastry with browned butter. The rich umami of the scallops and oysters combined beautifully with the pike conger, making it irresistibly delicious. It’s incredible that you can enjoy this at such a price.6. Deer inner thigh with pork in red wine sauce The meat had a beautifully clean cut, showcasing the perfect cooking. The flavor of the meat was outstanding, and honestly, the price is unbelievable! There was no gamey taste, making it easy to eat and delicious.7. Shiso and kiwi sorbet A mojito made with shiso and kiwi. I never imagined shiso would be in a dessert, but it provided a nice accent and was delicious. It was surprisingly good, exceeding my expectations.