Lunch at Sézanne

Lunch at Sézanne

at Sézanne on 1 May 2022
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An overdue lunch to check out the new dishes turned into a long form menu as the team requested some of the classics. Overall, Daniel and his team get better and more precise. The reduction is more consequent, the flavors strong when they need to be and subtil at other times.
One new dish was the absolute highlight.
The Hotaru Ika with piperade and ajo blanco. A stalwart of Japanese cuisine in the spring season combined with a sauce which emulates a Mediterranean flavor. Pure genius. One has to try this dish to understand it. So good!
Sezanne has established itself in less than one year as one of the best, some might argue, the best French restaurant in Tokyo.

Modern French
9 / 10

"RADIS BEURRE"

BOTAN EBI FROM HOKKAIDO WITH CELERY

48 MONTH AGED CONTE CHEESE SOUGERE

PRESERVED BLACK TRUFFLE WITH CHAMPAGNE CREAM

GREEN ASPARAGUS FROM "JÉRÔME GALIS" WITH HOKKAIDO SCALLOPS
AND "KRISTAL" CAVIAR

MALTED BARLEY SOURDOUGH WITH BRITTANY BUTTER

WHITE ASPARAGUS SOUP WITH SHIRO BI AND PIEDMONT HAZELNUTS

SABA "ESCABECHE" WITH HAMAGURI

ARIAKEYAMA FARM'S BIZEN SHAMO, POACHED IN YELLOW WINE

"FOIE GRAS PERSILLÉ"

"HOTARU IKA" WITH PIPERADE AND "AJO BLANCO"

MOREL MUSHROOM WITH WHITE ASPARAGUS
AND ROASTED CHICKEN SAUCE

"CÔTE DE PORC DE BIGORRE" WITH "TOKYO SHIROKABI" SAUCE
AND "RIZ PILAF"

"SHIIKUU" FROM KIKAI ISLAND, WITH EARL GREY TEA

MIYAZAKI MANGO WITH SHORTBREAD "CRÈME CHANTILLY"

MIGNARDISES

MIGNARDISES