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肥肥家族每次東瀛遊除咗日本料理之外，例必要食法國大餐！聖誕前專登避開旺季出門，結果真係俾細佬於網上成功訂到位去試三星名店「L’Effervescence」，當真令人興奮期待！隱蔽於西麻布靜寂嘅小區內，餐店就好似一間外觀時尚嘅別墅咁，要步進左方嘅小徑後方才可抵達正門。早到嘅貴客要落去下層嘅小客廳候座。用餐大堂面積寬廣，光線極之柔和，講真除咗隔離枱客人之外，想睇遠啲都幾有難度。二人被入座半梳化式嘅散座，厚墊椅櫈十分舒適，且空間感足。每位席上都擺有自用嘅餐具及餐牌。由於晚市只有一款廚師發辦套餐（36,000円/位），客人如有任何食物敏感問題必先於訂座時說明。餐牌左方嘅主題就好比進化論般，甚有意思，右方則為對應菜式嘅簡介。餐桌上有鮮花擺設。埋位除咗有熱毛巾之外，哥哥仔仲即場簡單而隆重地燃點燭光，浪漫嘅氣氛勁適合情侶拍拖拖。表妹最感動嘅就係每次離開餐桌時，官仔骨骨嘅服務生都會自動上前幫忙拉櫈、帶路、並更換全新嘅餐巾，態度誠懇！WelcomeOmotenashi Cocktail：晚餐迅即由侍酒師Yuki-san於桌邊炮製雞尾酒，歡迎客人光臨！笑容滿面嘅Yuki-san極富幽默感，介紹其特調嘅雞尾
隱蔽於西麻布靜寂嘅小區內，餐店就好似一間外觀時尚嘅別墅咁，要步進左方嘅小徑後方才可抵達正門。早到嘅貴客要落去下層嘅小客廳候座。
用餐大堂面積寬廣，光線極之柔和，講真除咗隔離枱客人之外，想睇遠啲都幾有難度。二人被入座半梳化式嘅散座，厚墊椅櫈十分舒適，且空間感足。
每位席上都擺有自用嘅餐具及餐牌。由於晚市只有一款廚師發辦套餐（36,000円/位），客人如有任何食物敏感問題必先於訂座時說明。
餐牌左方嘅主題就好比進化論般，甚有意思，右方則為對應菜式嘅簡介。
餐桌上有鮮花擺設。埋位除咗有熱毛巾之外，哥哥仔仲即場簡單而隆重地燃點燭光，浪漫嘅氣氛勁適合情侶拍拖拖。表妹最感動嘅就係每次離開餐桌時，官仔骨骨嘅服務生都會自動上前幫忙拉櫈、帶路、並更換全新嘅餐巾，態度誠懇！
WelcomeOmotenashi Cocktail：晚餐迅即由侍酒師Yuki-san於桌邊炮製雞尾酒，歡迎客人光臨！笑容滿面嘅Yuki-san極富幽默感，介紹其特調嘅雞尾酒同主材純米吟釀PERO個小豬標籤一樣咁可愛吸引，容易令人接受，上枱最後一刻仲好似表演魔術咁彈出黃色嘅粉末！以日本清酒調出嘅雞尾酒酒味唔濃，散發出嘅陣陣菊花香清幽淡雅，極易入口。
Omotenashi Cocktail
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Bouquet of vegetable crisps, tofu sour cream
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Pierre Gimonnet Et Fils Blanc De Blancs Cuis 1er Cru Brut N.V.
¥13200
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用餐前每人先揀一把私家刀。
PrimalWhite truffle, hairy crab, sasanishiki risotto：Yuki-san邊煮邊講解靚殼內含日本笹錦米造出嘅意大利飯，以扇貝上湯𤉶煮後先混入毛蟹肉加熱，再於桌上鮮刨出白松露，以確保松露嘅香氣唔會流失。
White truffle, hairy crab, sasanishiki risotto
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White truffle, hairy crab, sasanishiki risotto
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Potato focaccia, sourdough
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Artisanal vegetables：食法國餐連拉丁文都出埋，已經知佢唔講得笑，不過真係冇諗過一碟沙律竟然係由五十六款日本蔬果所組成！大廚精挑細選嘅全部都係日本土產，更恍如特別鳴謝般逐一列出其根源，包括產地、農場及技藝農夫嘅資訊；頌讚之舉直令小弟領悟到蔬果可瞬間被吃掉，但培植乃恆久嘅藝術也！
由年輕力壯嘅Takumi-kun（拓海哥哥）捧出大大盤蔬果，顏值高得黎堅震撼！
Artisanal vegetables
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Artisanal vegetables
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Tokyo turnip complexity and simplicity：餐牌上唯一保持不變嘅項目乃此道鎮店招牌日本蘿蔔，唔怪得知會定名為「定點」。
Tokyo turnip complexity and simplicity
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Tokyo turnip complexity and simplicity
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Silver pomfret roasted in fig leaves, Japanese squash, sauce beurre blanc, muscat, red onion, preserved lemon, chrysanthemum flowers：食法國大餐自然唔少得魚魚，秋季嘅銀鯧魚嘅魚油勁到反哂光，故魚肉尤其滑嘟嘟，就咁食真係有少少溜，師傅巧妙地伴配超爽嘅生洋蔥、潤甜嘅提子肉、微酸嘅白酒牛油及南瓜蓉醬，中和作用剛好證明烹飪絕對係一種化學嘅藝術。
Silver pomfret roasted in fig leaves, Japanese squash, sauce beurre blanc, muscat, red onion, preserved lemon, chrysanthemum flowers
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Kyoto Nanatani duck breast cooked over a wood fire with Mizunara oak, from Hinohara Village in Tokyo, Red wine sauce, Japanese mustard spinach：鴨胸主菜以源自京都嘅七谷鴨做出，外層透出淡淡嘅煙燻木香，鴨皮少肥脆潤，胸肉色澤粉嫩，且厚腍多汁，紅酒秘醬夠濃縮所以點兩點就夠味；配菜中綠色嗰條小松菜好鮮嫩，細佬最鍾情上面芳香脆薄嘅菇片。
Kyoto Nanatani duck breast cooked over a wood fire with Mizunara oak, from Hinohara Village in Tokyo, Red wine sauce, Japanese mustard spinach
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Duck thigh raviolis, yuzu, consommé
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Artisanal Japanese cheeses：芝士起源係邊係一個幾有爭議性嘅話題，不過都幾肯定唔係日本；估計日本人因為鍾意食芝士先會鑽研其造法。法國餐廳所提供嘅芝士講明全為日本貨，歡迎客人試哂全部咁多款，並選擇大細，小肥自認唔多好淨食芝士，所以就要咗個迷你版。
SyncretismPear, fromage blanc, Japanese ginger vinaigrette and myoga crisp：甜品環節有幾部曲，第一味先有清涼嘅芝士雪糕，聞落已經覺得個薑味醋汁好酸，好在雪糕夠凍且味唔重，墊底嘅梨梨好爽甜，連埋脆脆嘅薑片食，甜品消滯得黎好有層次感。
Pear, fromage blanc, Japanese ginger vinaigrette and myoga crisp
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Island banana and mint choux/Brown rice financier/Hassaku/ Strawberry/Plum and red shiso crystal/Chocolate, dry ginger
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Matcha
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Matcha
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滴漏咖啡
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