A tasting journey at La pleine lune unfolds as a meticulous dialogue between classical French foundations and the subtle seasonal nuances of Kyoto. Chef Naoaki Nishii orchestrates a progression that begins with a signature mushroom foam soup, where the earthy essence of the fungi is aerated into a light, ethereal cloud. The experience transitions into the robust depth of Hokkaido Ezo deer lamp meat, a cut prized for its lean, succulent profile and prepared with a precision that honors the animal’s wild origin. A distinct aroma of wood-smoke permeates the thick-cut salmon, which is cured and then lightly smoked to achieve a silken, translucent texture. The addition of kuro shichimi provides a sharp, local counterpoint to the rich, reduced sauces that define the house style. To conclude, the crème brûlée offers a definitive textural contrast, featuring a glass-like caramelized lid that shatters to reveal a cool, velvet custard. This is a refined exploration of Franco-Kyoto gastronomy.