This time I really had fun!

Superbe, Superbe and Superbe! An amazing dining experience based on Japanese ingredients used and played in a French Modern way.

Esquisse Restaurant

Champagne as aperitif, free flow of Panna Water (delicious water! One my favorite, kindly offered by the Chef)

Honestly I was not expecting to have such an exquisite dinner for such an acceptable price. I think I have this certain preconception as we sometimes seem to trust more famous personalities over lesser known ones, but lastly we get disappointed by the quality of the food.

Instead, this time Chef Lionel got accomplished (very well if I may say) the mission of mixing the Japanese and French culture in a creative and sumptuous manner.

Definitely to highlight the Hokkaido Crab with Mustard Mayonnaise and Fennel Oil: an easy and complex dish at the same time due to the difficult of matching so different flavors together. Surely an innovative and very welcomed surprise that was not in the menu.

This dinner will certainly stay in mind and will be a stepping stone for my next creations

Special Thanks to Chef Beccat and i drop by again in the future to see what’s new!

Fresh Oyster, caviar horseradish, grapefruit gelee

Fresh Oyster, caviar horseradish, grapefruit gelee

Tuile with kiss,persimmon, stracciatella cheese. Deep fried chervil roots with black truffle vermicelli

Tuile with kiss,persimmon, stracciatella cheese.
Deep fried chervil roots with black truffle vermicelli

ESqUISSE table set up

ESqUISSE table set up

Secret Dinner presents from Chef Lionel

Secret Dinner presents from Chef Lionel

Espresso coffee with ESqUISSE chocolates

Espresso coffee with ESqUISSE chocolates

Kaki, dessert, Marc Brûlée, saffron and raising. Tarte Tatin granny smith pie, blueberry wave vanilla ice cream

Kaki, dessert, Marc Brûlée, saffron and raising.
Tarte Tatin granny smith pie, blueberry wave vanilla ice cream

Pre dessert: Raspberry gelee , lemon curd, wild berries sherbet, sauterne foam

Pre dessert: Raspberry gelee , lemon curd, wild berries sherbet, sauterne foam

Shiitake mushrooms, black truffle, komobushi (dried duck breast)

Shiitake mushrooms, black truffle, komobushi (dried duck breast)

Iwate tankaku beef, miso condiment, bamboo and radish, sweet purple potato paste

Iwate tankaku beef, miso condiment, bamboo and radish, sweet purple potato paste

Hokkaido crab, mustard mayonaise, fennel oil

Hokkaido crab, mustard mayonaise, fennel oil

Kimmedai (Alfonsino) , yurine, gobo, ginger confit, juniper berry

Kimmedai (Alfonsino) , yurine, gobo, ginger confit, juniper berry

Foie-gras and squid, tomyo,celeri, hassaku and yakou

Foie-gras and squid, tomyo,celeri, hassaku and yakou

Onion velour , frog, comte, sour-cream, parsnip, truffle consumme

Onion velour , frog, comte, sour-cream, parsnip, truffle consumme