This finger food from our dinner course consists of a sablé made with Hatcho miso as the base, topped with daikon that has been slowly simmered in chicken broth and glazed with a Pedro Ximénez sauce, and finished with a foie gras terrine.
The combination of foie gras and daikon is quite common, but here it is presented as a bite-sized piece, with a sweet and tangy sauce made from Pedro Ximénez and sherry vinegar to add balance.
I hope this small dish serves as an inviting start to the course and sets the tone for the meal to come.
*Please note that this menu item is not always available. Offerings may vary depending on the season and ingredient availability.
We operate on a reservation-only basis, with bookings required at least two days in advance. Please make your reservation here.
