Behind the Dishes
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2020.08.24HamoWe, in Mediterranean Sea, have also a sort of Hamo we call it Murène, it is not so popular, and historically t…
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2020.06.09Chamomile scented SawaraThe Sawara fish is brined and dried a bit to concentrate it’s flesh. Then marinade for 24 hours with a mixed o…
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2019.11.20【MENU】Photography ：Lionel Beccat Please refer the menu of one day in November 2019. *The menu may change day …
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2019.11.18fig、sep、cacao and Laurier-Figues, cèpe, cacao et laurier-It’s an autumndesire, combine the fig and the cep for dessert. The cep by its nature has woody sides tha…
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2019.08.05【MENU】2019 August, the menu of one summer day at ESqUISSE *The menu may change day by day. MENU
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2019.06.27CHIAYU-Such a tiny fish-Such a tiny fish, but … It has to be cooked, but not too much, has to be eaten entirely and expre…
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