Simply delightful. The taste and textures was just wow. Chef Julien Royer expertly introduced the different elements of the dessert while I just nod in anticipation (as well as suaku-ness) before he drizzled the strawberry sauce over it 😍

Grape Granita with Kyoho Grape and sago

(Supplement of $20) Cheese, Sourdough, Salad with cranberry and walnut! The main attraction for me here would probably be the TRUFFLE ICE CREAM. YES. TRUFFLE ICE CREAM. I WISH I COULD BUY A WHOLE TUB HOME?!

Before the chef execute the dish, the service staff would present to you the whole pigeon in a clay pot filled with hay, you can choose how well you want it to be done and the recommended would be medium raw. I went for medium because that's how I usually have my steak. It's paired with bread, corn, and what I think is liver pate and drizzled with pigeon sauce 😱😱😱

Nah-uh, that isn't salmon! It's a trout atop Kagoshima pork. This dish is both visually appealing and extremely pleasing to the taste buds.

Super runny yolk ravioli that was simply orgasmic, topped with crispy seaweed like vegetable and finely sliced truffle

Beetroot done in multiple ways; I really love the sorbet and meringue. How can a vegetable be done like a dessert?! I'll never see beetroot in the same light ever again. (This was the first time I've eaten beetroot in 20 years of my life 😂😂)

With Bayonne Ham and yellow roe. Fresh as though it was right out of the sea/reef.

The staff would than offer you a basket of bread. There was sourdough, onion croissant and something else... I really regret not trying EVERYTHING. I would if I were to go again 😏😏

Mushroom tea poured into Cepes Sabayon topped with dill. Get your cameras ready when the staff pour the tea into the wooden cup of mushrooms; a scene which I missed. This mushroom soup is just so tasty I can't have enough!! Pls do not be misled by my photo because I could easily gulp the entire thing down in one mouth.

Chef Julien Royer's selection of appetizers that were complimentary to arouse your taste buds as well as to offer you a sneak peek as to what's his style/take on the cuisine. Honestly, I couldn't quite get what the service staff was introducing but it was something along salmon, cheese on cracker and black sesame sponge. The hummus which is made up of lentils, Auvergne and chestnut paste went extremely well with the crispy, paper thin rye crackers; wish I could ask for more!

Earl grey lavender x pistachio x dark chocolate on waffles 😍😍