On a weekday, I made a reservation to visit.This renowned restaurant specializes in game French cuisine, with the chef personally going on hunts.I ordered the lunch course along with sparkling wine.First, the chef came to greet us at our table.The amuse-bouche was a macaron made with venison blood.The chilled corn soup was refreshing, topped with lemon foam.For the appetizer, there was bonito topped with Yamagata-style dashi, okahijiki, and a tomato consomme sauce infused with rosemary, capturing the essence of summer.The pâté en croûte featured a terrine of venison, bear, and boar, accompanied by shine muscat grapes, pickled daikon, and kiwi jam.The main dish, roasted Ezo deer, had no gamey taste at all, allowing me to fully enjoy the rich flavor of the red meat.For dessert, the refreshing water dumpling paired beautifully with nuts and figs.The financier was served beautifully, resembling mushrooms found in a real forest. The standout feature was that it was baked using wild boar fat instead of butter.
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