I often dine out with my daughter, but this time we decided to indulge in French cuisine after a long while. I wanted to try the "Maria Callas" dish, so we opted for the course priced at JPY 31,900, which included it.We each chose different dishes:I had:- A warm egg topped with black truffle puree The aroma of the black truffle combined with the rich flavor of the fond de veau created a deep umami. When mixed with the spoon, the yolk of the onsen egg inside added a creamy texture. This paired beautifully with the initial champagne and drew me into the meal.- Snow crab with avocado cream sauce and caviar Underneath the jelly, there was snow crab meat. Mixing the jelly with the crab flavor and creamy avocado sauce created a gentle umami that complemented the white wine. I asked the sommelier for a wine with strong minerals and earthy notes, and he provided an excellent choice.- Foie gras terrine wrapped in pastry Chez Inno's terrine is known for being firmly set without gelatin, showcasing the natural flavors of the ingredients and precise cooking. I wanted to try the signature "Gâteau d'Omar," but since the course included a terrine with foie gras and meat, I enjoyed it with red wine.- Baked sole "Albert style" This traditional dish was created by Albert, the head waiter of the legendary restaurant "Maxim." The exquisite sole is enveloped in a flavorful sauce made with shallots, mushrooms, Noilly Prat (vermouth), and fish stock (fumet de poisson), all enriched with butter, resulting in a rich cream sauce.- Lamb pie "Maria Callas style" This pie is filled with lamb, truffles, foie gras, and mushroom duxelles, then wrapped in pastry and topped with a luxurious sauce Périgueux. The sauce is made from fortified wines like Madeira and fond de veau, generously infused with chopped black truffles. The depth of flavor and the soft foie gras within the tender lamb create a delightful experience. The dish is named after the legendary diva Maria Callas, who was known to order lamb while training at the famous Parisian restaurant "Maxim."- Cheese platter Featuring Époisses and two other varieties. The washed cheese is rinsed with brine or alcohol (wine, brandy, beer, etc.) during aging. The Époisses was at its peak ripeness, with a slightly orange rind and a creamy, gooey interior. It was incredibly rich and flavorful, overshadowing the other cheeses. Époisses, known as the "king of washed cheeses," is a Burgundy specialty washed with local Marc, known for its rich and robust flavor.- Dessert I had a pudding.Including wine, the total was JPY 105,000 for two.The meal was truly satisfying. I can't wait to return to this wonderful restaurant.My daughter had:- A warm egg topped with black truffle puree - Today's lobster - Lightly smoked duck with foie gras - Baked sole "Albert style" - Lamb pie "Maria Callas style" - Cheese platter Less