This was my third visit.The temperature egg with black truffle puree was, as always, incredibly rich and delicious. I believe it ranks among the top in terms of richness in cuisines from around the world.The lobster with melon caught my attention as an appetizer featuring melon. The combination of the lobster, Americane sauce, and melon was delightful and delicious. This was the best dish of the day.The foie gras was excellent, with a wonderful sauce that complemented it perfectly.The grouper prepared in the Provençal style was not only delicious, but the accompanying squid was also very fragrant and tasty.The sweetbreads were filled with a generous amount of truffle and foie gras, pairing well with the sauce. It was my first time enjoying sweetbreads this thoroughly, and the texture and flavor reminded me of the deer brain I had the day before at "San Focon." The potato puree served alongside, while not as smooth as that from "Joël Robuchon," was still quite tasty.The vacherin had a strong sweetness from the mango, making it very delicious. Previously, I had a salt tomato vacherin at "La Chure," but this felt more classic and was very enjoyable.All the dishes were incredibly delicious, especially the sauces. The service was flawless, with nothing to critique.
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