Excellent cooking at @sezannetokyo by @chezcalvert. Ingredient quality is very high and every dish is extremely well thought out. Sézanne is definitely worthy of the acclaim it receives. Crispy pigeon with girolle mushrooms and sauce meurette / comté cheese gougère / scallops with horseradish and wasabi leaf oil (amazing quality scallops) / marinated sanma (pacific saury - seasonal fish available now) with green olives and caramelised onions / monkfish liver with Chinese soy sauce and black vinegar / ikura with lemon and sorrel leaves / grilled kinki with saffron (great dish) / matsutake mushrooms with ginkgo nuts and koshihikari rice / botan ebi (sweet shrimp) with cucumbers and sudachi (one of the best dishes) / fig with coconut granite / île flottante with creme anglaise, fig leaves and white miso / mignardises / bread and butter #foodinlondon #sezanne #sezannetokyo #sézanne
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