Restaurant Rue richesse

A sample gougère and pissaladière cold soup with new onions, salmon confit, served with a sauce of beets and citron purée, clams, and seaweed risotto, fish pie baked in a crust, sauce vin blanc, Hirata Farm's three-breed pork slow-roasted at low temperature for a long time, judd cochon, white chocolate crepe, Breton-style after-meal drinks and small sweets.

An example of an aperitif amuse-bouche (starter) Burgundy-style escargot served with cauliflower mousse, Hokkaido scallops, and caviar, presented as a cake. Parsnip sauce with truffle, red sea bream cooked in a Dugléré style with sautéed squid, sauce vermouth. Wagyu cheek meat braised in red wine for 24 hours, 'Beef Bourguignon' served on a plate. Mascarpone, biscuit joconde, and almond sablé with cocoa flavor. Beverages and small sweets for dessert.