Marconsorts +plus

The bite-sized Amuse Bouche served at the beginning of the course is a treat for both the eyes and the palate. The chef, good at detailed work, is confident that the ingredients' natural flavors are fully brought out. Together with an aperitif, it builds up anticipation for the course.

Among the fillet cuts of Black Wagyu, the thickest and highest-quality center part, Chateaubriand, is slowly and carefully cooked over time. Serve with a rich sauce based on fon de veau, which takes two days to make.

The peach compote with vanilla ice cream served with framboise sauce.  Yogurt is used to lighten the texture so that it does not become too heavy as a dessert to end the meal.