La VagabondeInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would be grateful for your likes, follows, and saves of the restaurant.I revisited "La Vagabonde," which won the Tabelog Award 2026 BRONZE and is recognized as one of the top 100 restaurants. It is the most popular French restaurant in Nagoya, and reservations can be quite difficult to secure. Personally, it is my favorite French restaurant in Nagoya. It opened in April 2011.The location is a quiet area just a 3-minute walk from Tsuruma Station, tucked away from the main street. It is on the first floor of Canon Pia Tsuruma.The interior features a calm atmosphere with table seating, semi-private rooms, and counter seating.The service is exceptional, leaving no room for criticism. It truly deserves its two Michelin stars (the Aichi edition has not been published yet).Here are the dishes I enjoyed that day, along with some thoughts:"Snap Peas and Clams" Kyoto snap pea puree and beans, white wine steamed clams from Kuwana, olive oil, and linaria."Sea Urchin Tart" Fresh sea urchin, rice flour and nori chips, cheese."Corn and Botan Shrimp Tart" Margarine tart crust, corn puree, young corn, botan shrimp with colatura and oil, and goat cheese."Young Sweetfish Confit and Melon" Inside the cup is young sweetfish confit, combined with new ginger and lime flesh. Topped with hollowed melon and dill."Black Wagyu Ham" Filled with Nara-grown flower pepper and fromage blanc."Yaito Katsuo" At first glance, it looks like sushi, but the rice part is made from finely shredded Bintje potatoes aged in snow for two years, with shiso flowers and raspberry vinegar."Firefly Squid and Raisins" A terrine of pig's trotter and firefly squid paste, breaded with squid ink. Topped with firefly squid and raisins marinated in lamb."Hairy Crab and Tomato Jelly Sheet" A layer of black rice at the bottom, topped with chopped fennel, wasabi greens, and mustard greens, mixed hairy crab meat with crab miso, tomato extract jelly sheet, Italian parsley and Kujo green onion oil, marigold flowers, caviar, and fruit tomato gazpacho sauce. Visually stunning and delicious. It was truly amazing!"Bread""Butter""Baguette""White Asparagus" Roasted white asparagus grown in the open fields of Landes, France. Topped with sakura shrimp and shallots, shaved mimolette, and summer truffle. Served with Jerusalem artichoke puree, sakura shrimp oil, and a frothy vin jaune sauce."Foie Gras and Pecan Nuts" Foie gras sandwiched with Miyazaki mango in a tonka bean cookie. Topped with yuzu puree and baked pecan nuts."Young Pigeon" Roasted breast of young pigeon, homemade sausage of pigeon breast and duck meat with green pepper, chanterelle mushrooms, parsnips, arugula, pigeon jus (pigeon broth sauce), watercress foam, white truffle salt, and whole pepper."Loquat" Layers of loquat, yogurt, and amaretto, pomelo and gin sorbet, poached loquat flesh, chamomile tea jelly, and pentas."Raspberry Éclair with Elderflower" Generously topped with fresh raspberries, sandwiched with raspberry and rhubarb sorbet in a mugwort cookie dough, and chocolate mousse. Finished with champagne and orange espuma sauce, and dried powder of beets and raspberry vinegar."Black Tea""Canelé""Hozuki" Carefully coated with white chocolate."Taiwan Pineapple Macaron" Filled with Taiwan pineapple flesh and cream.I had a wonderful time and would love to visit again. It was a great meal!
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