Marinated lobster and scallops
Lemon and basil mousse

In a glass full of transparency,
It will be in season from now on.
A bavarois with the gentle sweetness of corn.
Known as a luxury ingredient
Thick lobster and abalone served with scallops,
I paired it with a marinade that had a slight spiciness.
Fresh green and mint adds a vibrant touch of color.
Decorated with edible flowers,
A refreshing finish
This dish features a lingering finish of lemon and basil mousse.

Roasted summer cod
Artichokes, sweetbreads, and summer vegetables

As summer approaches, the body becomes firmer,
The cod, whose flavor has been enhanced, has been roasted to a fragrant crisp.
Fragrant with refreshing thyme,
Artichokes, sweetbreads, zucchini
I added eggplant as a garnish.
The summery yellow color catches the eye, and it has a curry flavor.
Enjoy it with the sauce and brandade.

Slow-cooked duck breast
Peach and guanciale
Feuilletage and fennel puree

The duck breast is cooked slowly at a low temperature until tender.
We've created a flavor that's packed with concentrated umami.
The side dish is a sauce that allows you to savor the rich fruity flavor of peaches, which are in season.
Served with a puree that captures the sweet aroma of fennel (herb),
We finished it off with lemongrass-scented oil for a rich fragrance.

Verbena-flavored blancmange
Melon soup and vanilla ice cream

Using verbena, an essential ingredient in perfumes,
Blancmange is served as the final dessert in our dessert course.
A blancmange with a refreshing aroma
We paired it with a rich melon soup.
By blending several types of herbs
The resulting Pernod espuma adds depth to the flavor.

Sweet shrimp and prosciutto tartare, tomato jelly and sorbet

This amuse is crafted with a cool pale pink base color.
Known for its rich sweetness and plump texture
A tartar made with sweet shrimp and prosciutto,
Jelly flavored with tomato and soft Lavender,
A refreshing amuse, served with tomato sorbet with a refreshing mint aroma.

Marinated lobster and scallops with lemon and basil mousse

In a glass full of transparency,
Corn, which will be in season from now on
A bavarois with a gentle sweetness that spreads throughout.
Known as a luxury ingredient
Thick lobster and abalone served with scallops,
I paired it with a marinade that had a slight spiciness.
Fresh green and mint adds a vibrant touch of color.
Decorated with edible flowers,
The refreshing lemon added as a finishing touch
This dish is finished with a lingering basil mousse.

Duck leg confit with Mornay sauce and watercress and dill salad

The duck is prepared as confit.
We've created a moist and soft texture.
A harmonious balance of sweetness and sourness
Add the texture of walnuts to apple compote.
In the veil sauce, which is infused with the refreshing aroma of herbs,
We paired it with a Mornay sauce that brings out the rich flavor of the cheese.
Finally, we garnished it with dill and watercress to create a fragrant dish.

Roasted summer cod with artichoke, sweetbreads, and summer vegetables.

As summer approaches, the body becomes firmer,
The cod, whose flavor has been enhanced, has been roasted to a fragrant crisp.
Fragrant with refreshing thyme,
Artichokes, sweetbreads, zucchini
I added eggplant as a garnish.
The summery yellow color catches the eye, and it has a curry flavor.
Enjoy it with the sauce and brandade.

Slow-cooked lamb
Peach and guanciale puff pastry and fennel puree

The main course of this dinner set includes:
We offer lamb with tender meat and a rich, delicate flavor.
By cooking it slowly, it becomes moist.
Enjoy the smooth texture and soft mouthfeel.
A sauce that allows you to savor the rich fruity flavor of peaches in season,
It captures the sweet aroma of fennel (herb).
The puree adds a unique touch that brings out a new charm in the lamb.
We've added lemongrass-scented oil for a richly fragrant finish.

Verbena-flavored blancmange, melon soup, and vanilla ice cream

Using verbena, an essential ingredient in perfumes,
Blancmange is served as the final dessert in our dessert course.
A blancmange with a refreshing aroma
We paired it with a rich melon soup.
By blending several types of herbs
The resulting Pernod espuma adds depth to the flavor.

Pineapple and coconut pound cake with basil

Capturing the flavors of pineapple and coconut
A pound cake that evokes the refreshing feeling of summer.
This dish is baked with refreshing basil leaves.