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Opening night of Sézanne.
Full house and everything worked as intended. Compared to the soft opening lunches some dishes from the truffle menu mixed in.
The oyster dishes, slightly bigger, but still wonderful taste. The shame, as always served at room temperature, has this perfectly calibrated flavor with the yellow wine sauce adding some pleasant acidity.
Chef Calvert’s food is always focused, he is restrained in using ingredients and even colors on the plate, but all dishes are amazing compositions of taste, texture and flavor. This places will become a stable of the dining scene in Tokyo. One of the must go places, if you feel like having French food.
