aux

Foie gras and caramelized apples on homemade French toast

Hokkaido scallop and Shinshu salmon carpaccio with salmon roe vinaigrette

Oyster and saffron fried snapper tempura style

Shogoin turnip potage with truffle accents

Lobster and tomato gratin with Bourguignon sauce

Edible flower granita

Braised beef cheek in red wine with black cabbage croccante

Chocolate fondant d'épice and raspberry semifreddo