EXTRA: Course Menu

Blue does not belong only to the sky and the sea—please, savor this fantasy.

“They say blue is a color unnecessary at the dining table”—just for tonight, I wished to overturn that long-held belief.

To every dish, just a touch of the magic of “blue.”

Far from being a color that dulls the appetite, it is one that stirs the imagination.
If you can enjoy a moment out of the ordinary, as though within a dream, I would be delighted.

Menu Bleu Fantastique.This is a fantastical dinner permitted only at night.

—Chef de Cuisine

【Menu Bleu Fantastique】A Fantastical Dinner
—every dish finished with a touch of the magic of blue—
◆Cake salé marine —capturing the scent of the sea—
A small savory cake kneaded with sakura shrimp and herbs.
A pale blue is added with butterfly pea, giving the batter a wave-like fluctuation of color.
The freshly baked aroma gently adorns the first plate.

◆Carpaccio de trois —three gifts from the sea—
White fish, octopus, and scallops lightly marinated.
Natural pigments extracted from shiso and red cabbage are added to the sauce, finishing it in a blue-violet hue whose expression changes with the light.
A gentle acidity and fresh juiciness carry the lightness fitting for an appetizer.

◆Potage froid de lune —reflecting the stillness of the moon—
Patterns quietly floating upon the surface of a smooth chilled soup.
An extract of butterfly pea and a white bean potage are marbled together, creating a fantastical pattern of pale blue and white.
Within the coolness, a gentle aroma and soft sweetness slowly spread.

◆Poêlé de bar, sauce au vin blanc —an illusion swaying on the water’s surface—
A fragrant, pan-seared sea bass, finished with a glossy sauce poured gently over it.
Blue edible flowers (borage) are simmered into a white wine and lemongrass sauce, layering a pale blue hue.
The small grains placed alongside draw a quiet landscape upon the plate.

◆Filet de bœuf aux herbes, sauce profonde —embraced by a star-filled night—
A beef fillet gently cooked to retain its moisture, paired with a velvety, thickened sauce.
A red wine–based sauce is subtly blended with bamboo charcoal and indigo extract, creating a deep blue-black tone.
The profound flavor spreading across the entire plate leaves behind a quiet aftertaste.

◆Pain assorti —wrapped in the warmth of the oven—
Bread delivered together with the aroma of being freshly baked.
Spirulina and butterfly pea are kneaded into part of the dough, drawing a pale marbled pattern across the cut surface.
It adds warmth and a touch of wonder to the table.

◆Gelée de mémoire, mousse au litchi —beyond memory—
A dessert layering a smooth mousse with a gently trembling gelée.
For the gelée, lychee and white grape are combined with blue tea, reflecting a clear blue like the night.
A gentle sweetness lingers on the palate, quietly bringing the night to a close.

◆Café ou Thé —after the stillness—
Coffee or herbal tea.
For those who wish, a blue herbal tea (butterfly pea × lemongrass) is also available.
After all the plates have been cleared away, a moment to calm the mind.