Paris Restaurant | Michelin-starred 🌟 Ōrtensia 🍽️

My chef friends have recommended it, so I had some small expectations for the dishes~ Chef Terumitsu SAITO is very steady in handling and pairing ingredients. Most of the dishes are seafood-based and very friendly to guests, so you can boldly go for it! The waiters are witty and humorous, and the service is definitely at a two-star level! 🌟🌟 ▫️Amuse bouche came with 7 different offerings: stuffed chicken wings, Japanese chawanmushi, pumpkin soup, savory puffs, etc. (A lot of mise en place must be done! 🥲) ▫️The first course is the restaurant's Signature: Beef Tartare with Japanese broth jelly, smoked potato mousse, caviar, finger lime (my friend doesn't like things too raw, so the chef replaced it with sea scallops, which were also very delicious😋) ▫️The trout was cooked to perfection, tender and juicy, paired with crispy fish skin, shallots, roe, and watercress sauce | Tempura with a mountain of trout roe ▫️Bread with beurre noisette, that aroma is 💯 ▫️Scallop tempura, pan-fried porcini, raw slices of beefsteak fungus, sabayon made from scallop juice (learned something new! So delicious🫶🏻) | Focaccia with raw scallops, Piment's hazelnuts ▫️Golden pomfret, pan-fried squid, chicken of the woods, roasted cauliflower, raw cauliflower slices, the doneness of this pomfret is really amazing!!! Rarely do you see restaurants handle pomfret this way, it's incredibly tender, haha. The sauce is like a squid ink risotto with Chorizo, I really like it! ▫️Duck from Maison Burgaud, the chef prepared it three ways: duck skin turned into crackling-like crumbs sprinkled over the pan-fried duck, served with onions, sweet potato rolls, and coing (a fruit similar to a pear) | Duck leg meat with mushroom and duck broth, grey trumpet mushrooms | Perilla duck with corn spring rolls ▫️Muscat grape family🍇to cleanse the palate, I want one of these automatic granita machines at home (the chef really loves perilla, it appeared several times). Grape and perilla granita, grape jelly, fresh grapes ▫️Highly aesthetic vanilla Millefeuille with tofu, soy sauce, fresh cream, served with vanilla ice cream. Personally, I think the pastry could be a bit more abundant ▫️The second dessert is a sweet potato dessert cup, full of autumn vibes 🍁light caramel sauce, salty cream sorbet, crisps, and a final scoop of roasted sweet potato puree, it's too beautiful! ▫️Mignardise dessert cart with 6 options to choose from, I quite like the Flan gingembre (the pastry chef's workload is really huge🌝) #FrenchCuisine #Michelin #Paris #DateNightRestaurant