Marinated seafood and cherry tomatoes with white wine jelly and basil aroma

A layer of white wine-flavored jelly is placed at the bottom.
Layer red shrimp, abalone, and scallops.
I paired it with marinated cherry tomatoes.
Adorned with brightly colored edible flowers, this piece evokes the image of small flowers in bloom.
The acidity of the cherry tomatoes provides a nice accent to this dish.

Parmentier Potage with Smoked Cream

A rich and creamy potage made by sifting potatoes until smooth, bringing out a mellow and rich flavor.
It has a smooth texture and a pleasant salty flavor.
Finally, enjoy the cream with its deep, smoky aroma as an accent.

Steamed sea bream and scallop mousse
Matignon vegetables in butter sauce

The delicate yet rich flavor of the cherry snapper, which is in season, is brought out with care.
We will serve it to you as a steamer.
Layers of scallop mousse and colorful Matignon vegetables,
It's topped with a foamy garnish made from clam broth and cream.
This dish is finished with a sprinkle of cherry blossom powder, evoking the feeling of spring.

Roasted veal fillet with braised spring vegetables and new onion espuma

Veal, known for its refined sweetness and umami, is slowly cooked,
I finished it off with a roti.
This dish features spring vegetables such as asparagus, bamboo shoots, and fiddlehead ferns, representing the sprouting of new life in spring.
With an onion-flavored espuma as an accent,
Enjoy this dish with a beef jus de boeuf sauce that locks in the rich flavor of the beef.

Mango pudding and vanilla ice cream with lime flavor

To conclude the course, we offer a rich mango pudding made with mangoes that are in season from spring onwards.
Mango pulp marinated in lime-flavored mango sauce,
Topped with chewy tapioca,
We finished it off by adding coconut milk.