Sorry, the various offerings are probably available somewhere but the menu is not real.  I went a bit overboard with the molecular gastronomy offerings and I'm not sure tobiko would be served with foam as a stand-alone course outside of a sushi bar - of course, I've never been to a Michelin-starred restaurant so what would I know?  I have been living vicariously through others for quite some time now.  Thanks El duderino_!


 While the menu isn't real per se, it was hypothetically designed to provide optimal nutritional values with respect to healthy fats, protein and carbohydrates for an 80kg adult.   I would like to point out that scallops are very high in protein and this particular menu provides 22g of protein which should be just about right for an 80kg adult at one sitting.  If you like, I can ask the chef for the nutritional information sheets we are required to maintain by law in the EU.  As an aside, I don't think people go to this type of restaurant simply for a meal - they want an exclusive, luxury dining experience where they can explore new and exciting flavours in an elegant setting.  I would imagine once the shine wears off and it's not longer "new", they run out of customers who can afford their offerings unless they're in a densely-populated city.

 My closest experience to something like a Michelin-starred restaurant was at a culinary college's practice kitchen/restaurant where they learned/trained every aspect of the dining experience.  Before we had kids, my wife and I stopped in one day for dinner and for $40 total we felt like king and queen when we left.  While it would have fallen very short of a Michelin-star experience, I'm sure, the food and the service was awesome and the best I'd ever experienced.  The place was a long way from where we live so the stars and planets have to align in order for that particular dining opportunity to present itself.   Now, it's impossible as the covid response killed it.