A French restaurant located in Shin-Sakae.Ordered Menu: Dinner Menu BAmuse-BoucheThe Pâté en Croûte was particularly excellent.Perch and BouillonThis special ham is not commonly available. I thought it was an exaggeration for just one slice of ham, but it was indeed delicious. The accompanying soup, made from the ham's bouillon and containing matsutake mushrooms, was very tasty.BreadThe aroma of wheat is subtle, and the bread has a high moisture content with a slight acidity. While it doesn't stand out much as bread, it is still delicious. I had two types, and both were delightful.Sea Urchin and Lobster Consommé JellyA specialty of the restaurant. The dish is served on a bed of ice, keeping it extremely cold. I’ve had various appetizers with sea urchin, beef consommé jelly, and cauliflower cream at different places, but this one was just as good. You can really taste the sea urchin, making it potentially even better than the one at "Kitajima-tei" (though I do enjoy the stronger saltiness of their consommé).Wild Sweetfish Wrapped in KataifiThis is said to be the best brand of sweetfish in Japan. I thought it was an exaggeration again, but it was surprisingly delicious. The sauce uses the fish's head and liver, which combined with the crispiness of the kataifi created a wonderful texture and flavor, balancing bitterness and deliciousness perfectly. The aroma of shiso and the citrus sauce used in the amuse-bouche kept it interesting until the end. I had a similar dish at "Ginza Oishi" before, but this one was far superior in taste. It was by far the best sweetfish I’ve ever had, almost making me feel like I was in Kyoto.Sweetfish and ZucchiniThe cooking of the sweetfish was perfect, and it paired well with the sauce made from white wine, paprika, and homemade green oil.At this point, they brought out the cutlery for the meat dishes, and surprisingly, the cutlery was warm. I remembered a scene from "Fermat's Cookbook" where they adjusted the cutlery to 45°C, and I was shocked.PigeonThis pigeon is from France, and you can enjoy the thigh, breast, and tenderloin. The skin is crispy while the inside is moist and juicy, making it very delicious. Perhaps because it’s Nagoya, I sensed a flavor reminiscent of the sauce used for chicken wings, which complemented the pigeon well. The best pigeon I’ve had so far was from "Cezan," but this one, while different in style, was also at a very high level of deliciousness. It was the best dish of the day.Palate CleanserWatermelon and Salted Milk Ice CreamThe ice cream was very tasty, and while the watermelon had some alcohol, it was just the right amount for flavoring, unlike the overwhelming quantity in the "Asahina Gastronomique" tea & gin.DessertAmerican Cherry and ChocolateThe harmony of American cherries, chocolate, and pistachio ice cream was excellent, and it looked great too. The cutlery for the palate cleanser and dessert was well chilled.From the amuse-bouche to the palate cleanser and petit fours, there was no lack of effort, and the overall quality of the course was very high.Until now, I had the impression that the level of restaurants was Tokyo >>> Nagoya, but this place offers a taste that is on par with Tokyo restaurants. The attention to temperature, such as serving cold dishes on ice and warming or chilling cutlery, was also very good. However, I did notice that the service felt a bit unrefined in terms of movement and explanations.