The amuse-bouche is a foie gras creme brulée with a smooth texture. The surface of the creme brulée is caramelized with cassonade (brown sugar) to add a crunchy texture. Garnished with strawberries, the combination of sweet and sour with the richness of the foie gras is a delight to enjoy.

イカと鮮やかな赤紫を基調としたお野菜が目を引く一品。ビーツのドレッシングを合わせることで酸味が加わり、味が引き締まります。お料理のコクを際立たせる「アブルーガキャビア」と「からすみパウダー」と合わせて召し上がることで深みが増す味わいに。

温前菜は、白子のムニエルのソテー、カリフラワーのブルーテ（ソース）にゴルゴンゾーラを添え、白を基調としました。降り積もる雪を牛乳を使用したムースリーヌで表現しペンタスの花を雪の上に咲く花としてデコレーション。芳醇でまるで自然の中にいるような香りにつつまれるトリュフオイルを仕上げにかけています。

Season the seasonal John Dory simply with salt and pepper. Enjoy the light-flavored yet plump John Dory with a beurre blanc sauce made with Muscadet, a dry wine with a refreshing citrus acidity. Served with a salad of apples, celery root, walnuts and pistachios.

Duck breast seasoned with salt and pepper, rotied and served with Banyuls sauce made with sweet wine. Quail latkes are served as a side dish. Quail has a mild flavor and is grilled with red wine sauce, mixed spices and fig puree.

In French, "fruits rouge" means "red fruit," so we have prepared desserts that use plenty of strawberries and raspberries. The rich yet refreshing fromage blanc goes well with the mousse, and the strawberry sauce is accented with the freshness of lime and a hint of star anise, giving it an exceptional flavor.

For after-meal baked goods, we offer a fruit cake with the aroma of rum and the sweetness of butter. Although the cold season is still continuing, why not end your meal with the auspicious "ginger cookies," which are said to be associated with eating ginger to pray for good health, and "caramel sale sandwiches," while praying for the health of your loved ones?