【繊細で美しいフランス料理】 : Le sorcier

Reservations only, limited to one group per day. Currently fully booked for two years in advance, this is the most difficult hidden French cuisine Restaurants in the Chugoku region to book. It is located about a 10-minute drive from Tokuyama Station, and the address is not disclosed. (Exterior photography is prohibited) The interior is a chic space with a gray base. The ingredients are mainly from Yamaguchi Prefecture and the Seto Inland Sea, and the greatness of the ingredients is brought out without being too aggressive. A fusion of Yamaguchi ingredients and French cuisine cuisine. The best cuisine you can only get here. The chef's attention to detail is apparent in the dishes, which were commissioned from an artist in Yamaguchi Prefecture to match the theme of the dishes. The beautiful and colorful dishes and the wonderful dishes were a wonderful harmony, and it was a feast for the eyes and the tongue. The chef's polite service and his dexterity made it hard to believe he was working alone. I was also impressed by his attentiveness, such as casually opening the door when I went to the restroom. Thank you very much for allowing me to spend such a comfortable and luxurious time. Thank you for the delicious meal. Amuse: Blue glassware made in Yuno's workshop Marinated seafood from Hokkaido and yellow tomatoes Italian yellow tomatoes, French citrus fruits, and lemon sauce from Suo-Oshima Entree.01: Glassware made in Yuno's workshop Sakura trout escabeche Marinated seasonal vegetables Entree.02: Arita ware by Nicolai Bergmann Green asparagus from Fukuoka and snow crab remoulade Poisson: Dishware reminiscent of the sea and sky Kinki from Choshi Pouillabaisse sauce White asparagus from the Loire and Parmesan risotto from Atobe Fromage: Venetian glass from Yamaguchi Prefecture Hokkaido mozzarella / red wine compote of Shunan strawberries Viande: Dishware with a black glaze that resembles a cast iron Kumamoto-produced "akaushi" roasted pork Sauce vin rouge Organic jasmine and Charolais beef ashes balmentier Dessent: Refreshing Kohiki tableware, Rosanjin's lineage, two types of apple and spice-flavored biscuits, fromage blanc and French Cox apple sauce Mignardises (after-meal sweets): Antique spoon, ganache chocolate blanc and cocoa meringue, honey and blackcurrant sauce Café ou Thé Coffee: Dark roasted mocha blend (Haraguchi Coffee), mocha from the Yirgachefe-Cherbesa region of Ethiopia, or Fragrant Pearl Rouge tea (Mariage Frères) Champagne CHARLES POUGEOISE, Montagny 1er Selection VV '21 Aladame, Bourgogne Chardonnay '21, Hudelot Baillet, Bourgogne Pinot Fin 2020, Geantet Pansio Jeante Panchot Nuits St. Georges '14 Ch. de Pommard Nuits Saint Georges Chateau de Pommard Dessert wine Carmes De Rieussec CH.RIEUSSEC Carmes de Rieussec Chateau Rieussec