I enjoyed the GOURMAND course.■ Sea Urchin and Caviar with Vegetable Cream Mousse and Consommé Jelly■ Eel and Foie Gras in a Puff Pastry with Scallop Mousse, served with Port Wine and Verjus Sauce■ Main Course: - Medium-Rare Steak of Japanese Black Wagyu Ground Beef, Apicius Style - or - Pan-Seared Fillet of Japanese Black Wagyu with Bordelaise Sauce■ A selection of aged French natural cheeses from the cheese cart■ Dessert selection: Seasonal cakes, ice cream, and sorbet from the dessert cart■ Mignardises from the cart■ Coffee, tea, or herbal teaAn olive with anchovy, which was not on the menu, was served as an amuse-bouche, but its strong flavor might overshadow the subsequent dishes.The eel in puff pastry was cooked to perfection, and the sauce paired wonderfully, making it exceptional.I ordered all the desserts, and the view was delightful.The atmosphere of the restaurant was relaxed, and the service was just the right amount of friendly, allowing for a comfortable experience. I believe the best aspect of this restaurant is its service.For attire, during summer, men should wear a polo shirt with a jacket, and women should opt for a modest dress.The meal lasted about two and a half hours.It was a great meal!