かなりおすすめ・でも内緒にしたい : La Maison Finistère

This is my first time visiting. Even though Chef Oki was the only one at the restaurant and there were only two groups, we had a very pleasant time. The course was 15,900 yen (excluding tax and service charge), with 5 glasses of wine ranging from 1,300 yen to 2,100 yen, for a total of 28,050 yen. The course consists of amuse-bouche, 2 appetizers, fish, meat, dessert, after-dinner drink, and mignardise.The composition, pasteurization, sauce, texture combination, and flavor are all impeccable. I felt that he had considerable ability. There was a glass of wine that matched the food, and although there was no pairing system, the quality and quantity were sufficient and very good. Below are the food and wine details. The bread was homemade whole wheat bread, and it was very delicious, and it was served with fermented butter (made in France), which I think was of a very high standard (☆5). I think it takes a lot of time just to make bread, so it's often good to say "mochiya" for mochi, or "bread is bakery" at French restaurants, but at this restaurant, it goes well with the sauce. I have done so, and I would like you to continue doing so. The amuse was horsemeat tartare and caviar. The starter had a good combination of textures and an impactful taste, and it looked so beautiful that it was almost a waste to eat it (☆5). It went well with Champagne (2,100 yen, 5 stars). The first appetizer is presse terrine. Foie gras, guinea fowl, and truffles. The sauce on the dots is made from porto sake and pistachio. The finish was perfect, the flavors were complex and well-combined, and the accompanying green bean and walnut salad was a nice change of texture. (☆5) I paired it with a sweet Riesling from Alsace (1,300 yen, ☆5), and it was a great wine, not only because it matched well with the iron plate, but also a little like Sauternes. (☆5) The second appetizer was an ensemble of white asparagus and clams. The white asparagus had the perfect texture, and the clams added flavor, making it a beautiful dish (☆5). I paired this with AOC Quincy's white (1500 yen, 5 stars). It was a good wine with just the right amount of oak aroma, not too much honey-like sweetness, and a slight bitterness, which went well with the bitterness of the pisanli in the dish, perhaps coincidentally (☆5). Fish dishes include mackerel and sherry vinegar sauce. Spring cabbage and Brussels sprouts. The mackerel poelet had a browned skin, but the flesh was perfectly plump and half-cooked, and I was amazed at how they could make it so well. It was about the best mackerel I've ever eaten. The sauce had a pleasant sourness, depth of flavor, and umami, and the Brussels sprouts that came with it were nicely browned and had a pleasant bitterness, which was truly wonderful. It was a very satisfying dish (☆5). I paired this with AOC Mercurey white (1,600 yen, 5 stars). It had a strong, clean acidity, a mineral feel, and a nice caramel-like aroma of oak, which went very well with the refreshingly tart sherry vinegar sauce (☆5). Meat Dishes was the inner thigh and belly of Ezo deer, and sauce poibrade. The chanterelle gave a change in texture, and the apple puree and celery root puree gave a change in taste, and although it was traditional, it was wonderful (☆4++). I paired this with Rhône's Crozes Hermitage red (1,600 yen, 4 stars), and it was a perfect match for the venison sauce poivrade. The dessert is amaou strawberry soup. It was a lime-flavored yogurt sorbet (☆4). I think the combination was very good. Since the quantity is small, I think it gives a clean and elegant finish. For my after-meal drink, I had an espresso. There were a lot of small Mignardise items, and I really enjoyed them. As mentioned above, the menu was rich in content, high quality, and had many wonderful dishes. What's more, I thought it was wonderful that they were able to create the work so casually and as if it were a matter of course, which showed a high level of ability and a sense of leeway. Thank you very much for letting us have a great time. As an option, you can have cheese before the dessert. There were many standard, delicious-looking cheeses in good condition, and I was told that I could choose three types for 2,200 yen. There were more than a few types of alcohol to choose from, including some rare ones, which was quite appealing, but due to various circumstances, I decided not to go after careful consideration. (☆5 is so delicious that you will be impressed. ☆4 is very delicious/great value. ☆3 is averagely delicious.)