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Fresh raw oysters sourced from Toyosu Market. Characterized by their oceanic aroma and rich umami, enjoy them simply with a squeeze of lemon. Experience their smooth texture and creamy taste.

A cold appetizer featuring snow crab and scallop mousse, served as a tartare with zucchini, scallops, and kiwi. The umami of the seafood harmonizes with the refreshing acidity of the kiwi, and you can enjoy the smooth texture of the mousse and the plump scallops.

A pâté en croûte made with chicken and pork tongue, with pistachios as an accent. The rich flavor of the meat, the aroma of pistachios, and the moist texture are characteristic, pairing well with wine.

A salad combining colorful yellow vegetables (beetroot, bell pepper) with goat cheese and chicory. The sweetness of the vegetables, the richness of the cheese, and the subtle bitterness of the chicory are in exquisite balance, offering a fresh taste.

A salad inspired by the Provence region of southern France, featuring savory eel, zucchini, Manganji peppers, and socca (chickpea crepe). Enjoy the umami of the eel, the freshness of the vegetables, and the chewy texture of the socca.

A warm appetizer of "Boudin Noir," a traditional French terrine made with pork blood, served with a sweet and sour apple sauce. The unique deep flavor and the refreshing acidity of the apple are a great match, with a smooth texture.

A dish of fried conger eel served with fresh vegetables and Antiboise sauce. Enjoy the plump texture and umami of the eel, the crispness of the vegetables, and the refreshing sauce.

Charcoal-grilled beef tongue and beetroot served with a smooth sesame purée and a tangy ravigote sauce. The aroma of the beef tongue, the sweetness of the beetroot, and the complex flavors of the sauce are in exquisite harmony.

A main dish of pan-seared flounder with crispy skin, served with a fragrant saffron-flavored sauce and corn pancake. The delicate flavor of the flounder, the rich aroma of saffron, and the gentle sweetness of the pancake are characteristic.

A dish of charcoal-grilled Ezo deer from Hokkaido, served with a smooth celeriac purée and fermented plum sauce. The wild flavor of the venison and the acidity of the plum enhance the meat's taste.

A main dish of slow-cooked lamb shoulder "present" served with spicy Merguez sausage and aromatic Pistou sauce. The tender lamb and the flavor of the Merguez are appetizing.

A traditional French cake with layers of chocolate sponge and buttercream. The harmony of rich chocolate and smooth cream is characteristic, offering a sweet and luxurious taste.

A dessert of orange-scented Riz au Lait (rice pudding) served with coconut sorbet and marinated pineapple. The refreshing acidity of the fruit and the flavor of coconut complement the gentle sweetness of the Riz au Lait.

A dessert plate combining rich chocolate mousse, moist banana cake, and classic vanilla ice cream. This satisfying dish offers a variety of textures and sweetness.

A plate featuring a selection of several types of organic cheeses from the "Éclat d'Arbège" brand. Enjoy the diverse flavors and textures of the cheeses, which pair excellently with wine.