These intriguing dishes with a not-easy-to-do execution infuse complex flavors, but at the end of the run, lose, in my opinion, the flavor of the product itself because of the too much richness in the mouth.

I couldn’t leave Tokyo without stopping by at the Intercontinental Hotel where the chef Pierre Gagnaire was hosting his food promotion during the month of July. His preparations are always very clean and net as this Chef always delight us with.

The dishes to remark for the combinations of very elegant flavors are:

-Trout poached in a a Natais butter, fresh hebs and green olives; watermelon gazpacho

-Supreme of guinefowl stuffed under skin, dry sin, dry raisins and pistachio.Awabitake poele with sarriette aspic flavored with hojicha tea, shitake half confied and tomato water.

These intriguing dishes with a not-easy-to-do execution infuse complex flavors, but at the end of the run, lose, in my opinion, the flavor of the product itself because of the too much richness in the mouth.

I have to say that this time, in my very humble opinion, the promotion wasn’t worth the price paid. Unfortunately, I wished to find something more…I will come back another time in the future.

Here the menu:

Makuwauri marinated in red shiso vinegar; Ezoishikagegai shell fish, apple jelly flavored with beer, ratatouille cream, vegetables veil and kinome

Trout poached in a a Natais butter, fresh herbs and green olives; watermelon gazpacho

Supreme of guinefowl stuffed under skin, dry sin, dry raisins and pistachio.Awabitake poele with sarriette aspic flavored with hojicha tea, shitake half confied and tomato water

Tartar of scallop/mackerel jelly crab broth

Sea urchin royale, myoga

Beef tenderloin tankaku grilled with Sarawak pepper, bowl of red tuna; watercress puree and seaweed

Small tart onions violin

Le dessert de Pierre Gagnaire