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Address combining French cuisine with local products and Japanese cuisine with a Japanese composition.
It is defined as the most Japanese of French chefs and vice versa. We could not better say it so much as the cuisine of Hide Kobayashi offers the best of both worlds, balancing local products carefully selected with a requirement of composition and typically Nipponese accuracy. So, we begin our meal with a Crab cake tartare sauce with avocado "rocket salad" or escalope of pan-fried foie gras and presented on a green bean salad. We can continue with a medallion of pan-fried monkfish with white wine sauce and sherry vinegar or a lobster fricassee in foil. The final sweet note? Perhaps a puff pastry with strawberries and pastry cream with lime or a poire belle Hélène "chocolate sauce & vanilla ice-cream". The whole perfectly delightful, at the exact meeting point between tradition and modernity.
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