《A Delightful Early Summer at L'OSIER♡》After a while since my last visit, I was able to return once again. The previous time was during the vibrant spring season, but now the hot days are starting to increase, marking the arrival of summer ingredients. The decorations featured sunflowers this time.As always, the interior was calm and bright, uplifting my spirits. The staff were all cheerful and welcoming, making me feel relaxed and at ease.♪Every dish was wonderfully delicious as usual, but this time, the amuse-bouche gazpacho and the scallop appetizer particularly stood out to me.Although the gazpacho is categorized as an amuse-bouche, it had a strong presence and generous portion. The rich gazpacho soup was topped with tomato mousse, and inside was a refreshing tomato sorbet, with micro tomatoes adding a delightful texture. Each bite offered a different flavor experience.☆The scallop appetizer featured a smooth avocado mousse paired perfectly with the juiciness of the shellfish, and the topping of sea urchin added a lovely accent. The fruity notes of passion fruit were refreshing, and the mousse was light and enjoyable until the very end.Additionally, the flavor of the girolle mushroom duxelles that accompanied the main meat was impressive, and I also enjoyed the herbal sorbet in the grand dessert, which was a nice touch. (^.^) One regret I have is that I couldn't indulge in the dessert cart of friandises as much as I wanted due to being full... but I thoroughly enjoyed my meal!☆I appreciated the thoughtful service from the staff, which always adds to the experience. Delicious food brings happiness, and I look forward to my next visit.*Note: A memo of the dishes I had that day_φ(･_･ (All-Free)【AMUSE-BOUCHE】‥Yogurt-flavored tuile, fennel, red daikon, ginger sablé, pan-fried meric, turmeric, feta cheese, Italian parsley, dill, pistachio, zucchini, olive, gazpacho, white tomato mousse, tomato sorbet, paprika purée, micro tomatoes, basil oil, pistachio, chickpea panisse, freshly fried.【LA SAINT JACQUES DE SANRIKU JUSTE MARINÉE EN PÉTALES, LANGUES D'OURSINS, POINTE DE CAVIAR OSCIÈTRE < PRESSÉ > DE LÉGUMES】‥Marinated scallops, avocado mousse, surrounded by marinated white cucumber, topped with sea urchin, caviar, passion fruit, snap peas, and scallop mousse with caviar, using scallop jus in the vinaigrette.【LA CÔTE DEVEAU DE BRETAGNE ENTRANCHE GRILLÉE】‥Grilled veal from Brittany, stuffed with girolle mushroom duxelles, caramelized long red and green peppers, and cresson gnocchi, served with a herb and cognac sauce.【PRÉ DESSERT】‥Champagne and lime sorbet, panna cotta with alcohol, melon sauce, fresh melon and mint, plum tart, lychee and raspberry, hojicha rice powder, strawberry dome.【LA CERISE ET L'ESTRAGON】‥Vanilla mousse, cherry compote, port wine sauce, herbal sorbet.【CHARIOT DE FRIANDISES】‥Lime and gin chocolate, pink pepper bonbon, hazelnut rum cake.【CAFÉ】‥Fresh mint herbal tea.MENU >AMUSE-BOUCHELA SAINT JACQUES DE SANRIKUJUSTE MARINÉE EN PÉTALES, LANGUES D'OURSINS, POINTE DE CAVIAR OSCIÈTRE DE LÉGUMES, PULPE DE FRUITS DE LA PASSIONVINAIGRETTE D'UN JUS DES BARBES CARAMÉLISÉESLightly marinated Sanriku scallops with petals, sea urchin, and Oscietra caviar, served with vegetable "pressé" and a passion fruit accent, using vinaigrette made from caramelized scallop siphons.LA CÔTE DEVEAU DE BRETAGNEENTRANCHE GRILLÉE, FARCIE D'UNE DUXELLE DE GIROLLES GNOCCHI DE CRESSON, PIMENT LONG ROUGE ET VERT JUS AUX HERBES FRAICHES RELEVÉ D'UNE POINTE DE COGNACGrilled veal from Brittany, stuffed with girolle mushroom duxelles, cresson gnocchi, red and green Fushimi peppers, served with a fresh herb and cognac sauce.PRÉ DESSERTLA CERISE ET L'ESTRAGONCherries/Port wine with almond and tarragon accents.CHARIOT DE FRIANDISESDessert cart of friandises.CAFÉCoffee.Belles Gourmandes JPY 21,000 (tax included, service charge separate)Non-Alcohol Beer JPY 1,000
We use cookies on this site to enhance your user experience.
