First of series of lunches in the soon to be opened Sézanne. Chef Calvert is somebody who despite his youth is unbelievably focused and produces incredible dishes. And this despite the fact that he is working with some in his core team still stranded overseas and only able to contribute via Zoom.
Of course, as expected there were some dishes which are not yet up to his standards (this is the first week of the soft opening) but overall already a strong performance.
The dishes of the day were the Saba (of course!) and the venison from Hokkaido. This is very interesting as in Europe the game season is in the fall while in Hokkaido the hunting season is all year round. This enables Chef Calvert to pair the game with some unusual vegetables which one usually would not eat together with game. The surprise of the lunch was the dessert a simple mango dish which initially looks just like a mango but turned out to be a multilayered delicious something. Genius!