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One star? Really?
The inspectors of the Guide Michelin must have missed something (or being just unnecessarily too cautious).
Daniel Calvert found his stride in his new home. Classics get refined, new dishes introduced. The supply chain becomes deeper and better and this shows on the plate.
Without going into a dish by dish description, just one example. The deer from Hokkaido. Luckily in Japan there is an all year season for hunting deer so the possibility of combing the deer with unusual vegetables is great. This time it was the Annou-Imo (安納芋) from Kagoshima. The protein from the north and the vegetable from the southern tip of Japan. Simply baked with a little butter it becomes an unbelievable companion to the deer. Smooth, sweet and so tasty. Combined with the slight chewiness of the deer a wonderful combination.
The front of the house clicked in with a very attentive service. The wine list is very deep and strong with restrained prices.
For me, at this point one of the best French places in town.
10 / 10
"RADIS BEURRE"
48 MONTH AGED COMTÉ CHEESE GOUGÈRE
PRESERVED BLACK TRUFFLE WITH CHAMPAGNE CREAM
HORSEHAIR CRAB FROM HOKKAIDO WITH SEA URCHIN NAGE
"QUENELLES DE SAINT-JACQUES" WITH WHITE ALBA TRUFFLE
HOKKAIDO CORN SOURDOUGH WITH BRITTANY BUTTER
MARINATED IKURA FROM HOKKAIDO WITH CUCUMBERS
AND HORSERADISH
AKKESHI OYSTER WITH KOSHIHIKARI RICE AND WILD SORREL
FOIE GRAS WITH DUCK CONFIT AND MADEIRA JELLY
ARIAKEYAMA FARM'S BIZEN SHAMO, POACHED IN YELLOW WINE,
WITH PRESERVED CEP MUSHROOMS
HAND CUT TAGLIATELLE WITH WHITE ALBA TRUFFLE
HAND CUT TAGLIATELLE WITH WHITE ALBA TRUFFLE
SHIRANUKA VENISON WITH SWEET POTATO FROM KAGOSHIMA
AND "SAUCE AU POIVRE"
"LA VIE EN ROSE" PEARS WITH JASMINE TEA AND LILLET BLANC
STRAWBERRIES FROM FUKUOKA WITH BURRATA CHEESE
Montblanc
