-From the front left-
▪Foie gras garnished with dried fruits, pistachios and ethnic spices, served in the style of "pintxos."
▪Chai financiers finished with ginger, nutmeg, cinnamon, cardamom and Earl Grey tea leaves.
▪Cashew nuts and walnuts roasted with cumin, curry powder, cinnamon and garam masala.

The squid is sautéed in fish sauce and sliced, while the coriander and broccoli are prepared into a smooth foam using "espuma." The accompanying "green sauce" is made with paprika, celery, cumin, and other ingredients, with the acidity of lemon to create a refreshing sauce.

This restaurant specialty is made with just corn, water, and salt. It is finished with colorful edible flowers that have an Asian scent, and a touch of shiso for an accent.

This dish is inspired by the traditional dish of Loire region of France, Matelote d'Anguilles (eel stewed in red wine), and is served with a five-grain rice pate, reminiscent of unaju (grilled eel on rice). The eel sauce is a sweet red wine sauce made by adding eel bones to port wine for flavor.

This dish is inspired by the Thai dish "Green Curry". It is made with roasted Wagyu Shintama beef, which is characterized by its finely marbled meat. All the accompaniments, including the soft-shell shrimp, are grilled, and the pleasant spiciness of the Cajun spices adds an accent to the dish, giving it a spicy flavor.

This refreshing dessert is perfect for summer, with a complex range of Asian flavours including mango pudding, oolong tea and star anise-flavored jelly, tapioca, white wood ear mushrooms, goji berries and coconut tuile.

We offer a mini version of the Chinese steamed bread "Ma La Kao" for small snacks. It is accented with soy sauce, allowing you to enjoy the salty and gentle sweetness.