なめらかな卵、コンソメ、うずらの卵。
Dinner course 6800yen.
Amuse-bouche: Bottom layer is egg, topped with consomme jelly and half-cooked quail egg.

ノルウェーサーモンと冬野菜のモザイク。
イサキのポワレ、菜の花のソースで。
Norway salmon and winter vegetable “mosaic”. Beautiful and delicious.
Pan-fried isaki(grunt fish) with rape blossom sauce.

鶉のフォワグラ詰めロースト。
ココナツミルクバジルシード入りコーヒーゼリー。
Roasted quail stuffed with foie gras. There is a layer of cabbage between the foie gras and the quail.
Coffee jelly with coconut milk and basil seed. Very strong alcohol taste, very good!

クレームキャラメルとマスカルポーネのアイスクリーム。
Creme caramel and mascarpone ice-cream. The dessert is absolutely heaven.

Taste-wise probably a bit lacking in impact but no disappointing factors. Fish and meat dishes are a bit on the salty side. Desserts are wonderful. Bread is piping hot and keeps coming. Good service too. Location maybe a little hard to find and a little far from the nearest station.
Lachérir