Auberge Espoir

The other day, I had dinner at Espoir. One of my favorite restaurants I've ever eaten at. I would like to go there regularly, except for the fact that it is difficult to access.Let's start with an overview.It's basically a gibier restaurant, but I don't think there's a need to be so prepared because they use both serious gibier dishes and dishes that are acceptable to the general public. Overall, I get the impression that the ham, sausage, meat dishes, and vegetables are used extremely well, and the fish dishes are kept to a minimum. When it comes to alcohol, I get the impression that the restaurant is deep and has a wide selection of vintage drinks, aperitifs, and after-dinner drinks. Personally, I'm happy that they don't just go for the safe route, but instead make some in-depth proposals, and it's also cheaper than in Tokyo. A characteristic of the dish is that the oil content is kept low, so you won't feel any discomfort in your stomach even after eating a full course.However, the portions are quite large, so each person must pace themselves accordingly.Now about the food.①Mushroom quicheThe mushroom smell is good and stimulates the appetite. Perhaps because of the quiche, I felt a little too oily at the beginning.② Assorted appetizersA dish that truly embodies the essence of Espoir. The sausage is packed with mushrooms rather than meat, and has a rich aroma. The patty is made with a mixture of various parts, so the flavor changes little by little and is fun. The round shape of pork cartilage is a dish that you can enjoy the texture of.③ Salmon fillo wrappedBecause of the wrapping, the salmon is moist and soft. I guess they're aiming for a crispy exterior and a moist fish, but...hmm. . .④ Corn potageForgot to take a photo. The sweetness of the corn is well concentrated and utilized in the soup. It's a delicious enough dish as a standalone dish, but because it's firm, it might become spicy if the next plate isn't very firm.⑤ LobsterLightly cooked lobster. The passion fruit sauce was sprinkled on it to make it refreshing, but the soup was too strong to leave a lasting impression.⑥ Poiled venisonThe meat is perfectly cooked. I should say it's cooked rare, but it's rare rather than raw. fireBecause it is properly contained, there is no unpleasant odor of meat and the texture is firm.However, personally, I was a little disappointed that the sauce seemed to be trying to appeal to everyone, but the flavor from the deer blood and bones was a bit muted.⑦Chestnut cakeWe have been a Specialite since our founding. Although the dish was completed, I felt that the milky and creamy taste of the cream was beginning to give it a slightly dated taste. There's ice cream underneath the cream, which makes it delicious so it doesn't feel heavy. . .⑧Herbal teaI was really impressed with the fact that it was actually an herbal tea, and it had a refreshing feel, which rounded out the whole experience.