Michelin-starred restaurant in Fontainebleau
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Instinctive, creative cuisine
In his Michelin-starred restaurant in Fontainebleau, Kunihisa Goto serves instinctive cuisine with an emphasis on spontaneity, subtlety and sophistication. He is devoted to French cuisine, reinventing French classics using Japanese ingredients – daikon, lotus root, nori, shiso, Wagyu beef and more.
Most of the ingredients, however, come from the local region, including eggs, poultry, lentils and saffron, to name but a few (respectively from Ferme de Moënes, Ferme des Gâlaches, Ferme des Tuiles, Fraiserie de la Ferlandières and Ferme du Grand Balleau).
Kunihisa Goto also grows the aromatic herbs and flowers he loves to use in his cuisine on L’Axel’s roof terrace. His dishes are a gradual introduction to umami, a flavour which, in Japan, refers to the fusion of sweet, sour, salty and bitter tastes.
A dual heritage, combining French and Japanese cuisine
Kunihisa Goto draws on both French and Japanese traditions. The Onsen egg, which changes with the seasons, is the ultimate embodiment of this: depending on the time of year, this classic dish from the Land of the Rising Sun is served with black truffles and sweet onions from the Cévennes, with a hazelnut emulsion.
The 8-course tasting menu is the perfect opportunity to experience the chef’s wide-ranging culinary skills.
The magnificent wine list, featuring a carefully chosen selection from Burgundy, Champagne, the Loire and Rhone Valleys and Bordeaux, along with Japanese sakés, provides endless possibilities for subtle yet surprising food and wine pairings.
