「Midsummer Moment.A Luminous Impression」
Inspired by the essence of Provence in the South of France, Hideki Takayama presents a series of refreshing yet beautifully layered dishes in a sun-drenched summer atmosphere. The menu artfully utilizes ingredients such as yellow and green zucchini, clarified tomato gelée, lima beans, and mango to create a brilliant, golden visual. From the opening amuse-bouche to the grand finale dessert, every dish intertwines to compose "A Luminous Impression" unique to this season.
The Amuse Bouche opens this delicious feast by combining the breath of sunshine with a refreshing palate. "Sansho & Green Asparagus Chiffon Cake": A light and airy chiffon cake seasoned with aromatic, spicy sansho pepper, topped with tender asparagus shoots, completely subverting the stereotype that cake can only be a dessert. "Tomato & Mint Gelée": This clarified tomato gelée involves a complex preparation process where black tomatoes are pureed to preserve their most pristine sweetness. Within the crystal-clear gelée, water shield rich in natural collagen, cherry tomatoes, and yellow carrot puree are added to create a rich texture. Finally, an infusion of mint brings an extra layer of freshness to the overall flavor profile. "Cuttlefish Ragout": Based on a classic Provençal ratatouille, this dish features a mix of raw and medium-cooked cuttlefish. One crunchy and one tender, the two distinct textures offer a striking contrast in a single bite.
Hideki Takayama's signature dish "Sushi with Seasonal Vegetables" features sweet golden kiwi tucked inside pickled seasonal vegetables. The seasonal fresh fish inside changes according to the fresh catch, making every visit a unique culinary encounter.
Made from fresh burdock root pureed into a light texture, "Burdock Soup" is a heartwarming creation served with a side of crispy crackers topped with Parmesan cheese, creating a contrast between the crunchy texture and the velvety smooth soup. "Abalone Risotto": Steamed abalone is simmered together with rice, allowing the rich umami of the ocean to melt seamlessly into every grain.
"Seasonal Fish Escabeche": The steamed and roasted splendid alfonsino (Kinmedai) boasts a rich oil content and delicate flesh. It rests on a bed of sweet luffa, velvety lima beans, and refreshing grated radish, finished with an escabeche sauce made from yuzu and basil oil to inject a bright, vibrant energy into the dish.
The main course "New Zealand Lamb" features premium New Zealand Lumina lamb from the Southern Highlands, boasting a magnificent marbling that rivals Wagyu beef. Raised in a unique free-range environment and fed on chicory, the lamb possesses a naturally sweet and clean flavor. The dish utilizes the most tender part—the saddle of lamb—seasoned with rosemary and garlic puree, rolled, wrapped in bread, and roasted to a perfect medium-rare. The meat remains pink and incredibly juicy, releasing a rich garlic aroma upon impact. The bread, having absorbed the savory juices, becomes crispy on the outside and soft on the inside with a rich fragrance, which perfectly elevates the deep, mellow flavor of the lamb when enjoyed together with the lamb roll.
"Mango Mille-Feuille": Handmade and freshly baked, the warm mille-feuille pastry layers melt the moment you bite into them. Sandwiched between the crispy layers is a vibrant, golden mango sauce. Upon the first bite, the rich fruit aroma blossoms in the mouth, bringing this midsummer feast to a dazzling conclusion. This midsummer, we warmly invite you to Paris 1930 de Hideki Takayama to enjoy a truly wonderful time.
Paris 1930 de Hideki Takayama-Summer Menu
