Eating in a Michelin restaurant can be a unique and memorable experience, as it typically represents a high standard of culinary excellence. The food is expected to be carefully crafted with the finest ingredients, visually stunning presentation, and well-balanced flavor. The presentation of the dishes is often creative and intricate. While the food is typically of a high standard in all Michelin-starred restaurants, the ambiance and atmosphere can vary depending on the restaurant.
ERH, is a Michelin one star restaurant. The initials E, R and H stand for water, rice and men in French (eau, riz, hommes). The restaurant specializes in French cuisine that incorporates Japanese influences and techniques, owned by a Japanese chef Keita Kitamura. The restaurant provides a stunning contemporary dining area situated directly in front of the open kitchen, a tradition often found in Japanese restaurants.
Amuse bouche (Mouth amuser)
Don`t remember what it is…
Beurre à la livèche, Baguette: Lovage butter with french bread.
Poisson (Fish)
Daurade royal de ligne, Œufs de Truite, Mousse d’avocat, Sauce vin blanc: Sea bream, trout eggs, avocado mousse, white wine sauce
Maigre de ligne, Gelée de tosazu, Huile de ciboulette, Eau de tomate:
Meagre, tosazu jelly, chive oil dressing, tomato water.
LE PLAT(Main Course)
Poulpe, Gnocchi de pomme de terre, Asperges sauvages: Octopus, Potato gnocchi, Wild asparagus.
Bisque de homard, Haricot vert, Pêche: Lobster soup, Green bean, Peach
Ravioli au foie gras, Champignons, Purée d’oignons: Foie gras ravioli, Mushroom, Onion puree.
Filet d’Agneau, Asperge verte grillée, Sauce au vin rouge: Lamb fillet, Grill asparagus, Red wine sauce.
Dessert
Espuma yaourt oseille, Dessert aux framboises, Neige carbonique: Sorrel yoghurt foam, Raspberry dessert, Dry ice.
Sorbet matcha et gaufrette au gingembre: Matcha sorbet with ginger wafer.
Madeleines, Sablés breton mûre: French madeleines, blackberry sable breton.
This blending of French and Japanese cuisine has become increasingly popular in recent years, as chefs seek to create innovative and unexpected dishes that push the boundaries of traditional culinary norms.