If you visit Paris, you'll want to visit the ateliers, the heart of each maison, and special spaces displaying their precious archives. This report on a luxurious Paris tour will take you to these special places and experience them with all five senses.
One of the main events of this trip was a gala dinner combining Japanese and French cuisine. It was titled "Collection Haute Cuisine." Inspired by haute couture, the pinnacle of fashion, this one-night-only collaboration dinner featured chefs from both countries' culinary cultures presenting special dishes using carefully selected ingredients.
It was hosted by Isetan Mitsukoshi, which has continued to promote Japanese culture both domestically and internationally under the corporate slogan "This is Japan." We bring you a report on this special dinner, bringing together leading Japanese and French chefs.
■ Savor a One-Night-Only Flavor at the Three-Michelin-Star Restaurant Alain Ducasse
The setting was Alain Ducasse, a three-Michelin-star restaurant located in the Plaza Athénée, Paris's most luxurious palace hotel. Only 60 guests were seated, ready to enjoy this special meal, and the special dinner was about to begin.
Representing France was Alain Ducasse and his team. Chefs from four long-established Japanese restaurants, Aoyagi, Kyoto Kitcho, Tenichi, and Toraya, had gathered for this special occasion. Japanese cuisine using seasonal French ingredients and French cuisine incorporating Japanese elements were served alternately, from appetizers to dessert.
The first appetizer was "Seared Flatfish with a Paper Box" by Aoyagi. The next course was "Le Puy green lentils with caviar and eel jelly" from Alain Ducasse. The second course was "Kombu-cured charcoal-grilled sea bass" from Kyoto Kitcho, followed by "Anjou quinoa and artichoke poivre" from Alain Ducasse.
The dish by the Japanese chef perfectly embodied Japanese cuisine, which values the texture and flavor of the ingredients themselves, with its delicate texture, the aroma of dashi, and the savory aroma of charcoal.
The marriage of Japanese and French cuisine was also exemplified by the alcohol, an essential part of the meal. Wines carefully selected by the sommelier were paired with Japanese cuisine, and Japanese sake was paired with French cuisine. The surprising matching expanded the affinity and potential of Japanese and French cuisine.
The fish course consisted of "seasonal vegetable tempura" from Tenichi and "Gascon flounder, endive, and sea urchin buttermilk" from Alain Ducasse. For this occasion, Tenichi brought flour, oil, and even a pot, hoping to create the same flavor as in Japan. The joy of eating freshly fried, fluffy, and delicate tempura was surely conveyed to the French. Pieces of art-like plates were brought out one after another from the kitchen, and the beauty and deliciousness of the food kept the conversation flowing at the table. After a plate of Wagyu beef prepared by the French team, Toraya completed the course.
This is Toraya's first time offering a dessert as part of a course. Three seasonal spring-themed Japanese sweets (warabi mochi, sakura mochi, and matcha kinton) were enjoyed with Japanese tea. The one-night-only dinner in Paris came to a close, evoking thoughts of spring in Japan.
The "Collection Haute Cuisine," presented by the proud chefs of both countries, was, as its name suggests, a delight for the eyes as well as the taste buds, creating a superb dinner that created a new style of dining. Originally planned for November, the event was canceled due to the terrorist attacks. For the March event, the chefs wanted to convey Japan's sensibility, which cherishes the four seasons, so they once again selected seasonal ingredients and redesigned the menu from scratch. In between dishes, the chefs themselves spoke about their commitment to each menu item and their thoughts on the dinner. Throughout the full-course meal, guests were able to experience the depth of Japanese cuisine and the Japanese spirit of cherishing the seasons. At the end of the dinner, the chefs gathered on stage and received a thunderous round of applause.
It was an evening where we came into contact with the passion and skills of chefs from both Japan and France, the only two countries in the food industry to be registered as intangible cultural heritages, and felt that cultural barriers can be overcome through food.
--"Explore the Heart of the Prestigious Champagne Company Deutz [Paris Report--1/5]"
--"Flower Bouquet Lesson in the City of Flowers! The Pleasure of Travel to Hone Your Sensibilities [Paris Report--2/5]"
One of the main events of this trip was a gala dinner combining Japanese and French cuisine. It was titled "Collection Haute Cuisine." Inspired by haute couture, the pinnacle of fashion, this one-night-only collaboration dinner featured chefs from both countries' culinary cultures presenting special dishes using carefully selected ingredients.
It was hosted by Isetan Mitsukoshi, which has continued to promote Japanese culture both domestically and internationally under the corporate slogan "This is Japan." We bring you a report on this special dinner, bringing together leading Japanese and French chefs.
■ Savor a One-Night-Only Flavor at the Three-Michelin-Star Restaurant Alain Ducasse
The setting was Alain Ducasse, a three-Michelin-star restaurant located in the Plaza Athénée, Paris's most luxurious palace hotel. Only 60 guests were seated, ready to enjoy this special meal, and the special dinner was about to begin.
Representing France was Alain Ducasse and his team. Chefs from four long-established Japanese restaurants, Aoyagi, Kyoto Kitcho, Tenichi, and Toraya, had gathered for this special occasion. Japanese cuisine using seasonal French ingredients and French cuisine incorporating Japanese elements were served alternately, from appetizers to dessert.
The first appetizer was "Seared Flatfish with a Paper Box" by Aoyagi. The next course was "Le Puy green lentils with caviar and eel jelly" from Alain Ducasse. The second course was "Kombu-cured charcoal-grilled sea bass" from Kyoto Kitcho, followed by "Anjou quinoa and artichoke poivre" from Alain Ducasse.
The dish by the Japanese chef perfectly embodied Japanese cuisine, which values the texture and flavor of the ingredients themselves, with its delicate texture, the aroma of dashi, and the savory aroma of charcoal.
The marriage of Japanese and French cuisine was also exemplified by the alcohol, an essential part of the meal. Wines carefully selected by the sommelier were paired with Japanese cuisine, and Japanese sake was paired with French cuisine. The surprising matching expanded the affinity and potential of Japanese and French cuisine.
The fish course consisted of "seasonal vegetable tempura" from Tenichi and "Gascon flounder, endive, and sea urchin buttermilk" from Alain Ducasse. For this occasion, Tenichi brought flour, oil, and even a pot, hoping to create the same flavor as in Japan. The joy of eating freshly fried, fluffy, and delicate tempura was surely conveyed to the French. Pieces of art-like plates were brought out one after another from the kitchen, and the beauty and deliciousness of the food kept the conversation flowing at the table. After a plate of Wagyu beef prepared by the French team, Toraya completed the course.
This is Toraya's first time offering a dessert as part of a course. Three seasonal spring-themed Japanese sweets (warabi mochi, sakura mochi, and matcha kinton) were enjoyed with Japanese tea. The one-night-only dinner in Paris came to a close, evoking thoughts of spring in Japan.
The "Collection Haute Cuisine," presented by the proud chefs of both countries, was, as its name suggests, a delight for the eyes as well as the taste buds, creating a superb dinner that created a new style of dining. Originally planned for November, the event was canceled due to the terrorist attacks. For the March event, the chefs wanted to convey Japan's sensibility, which cherishes the four seasons, so they once again selected seasonal ingredients and redesigned the menu from scratch. In between dishes, the chefs themselves spoke about their commitment to each menu item and their thoughts on the dinner. Throughout the full-course meal, guests were able to experience the depth of Japanese cuisine and the Japanese spirit of cherishing the seasons. At the end of the dinner, the chefs gathered on stage and received a thunderous round of applause.
It was an evening where we came into contact with the passion and skills of chefs from both Japan and France, the only two countries in the food industry to be registered as intangible cultural heritages, and felt that cultural barriers can be overcome through food.
--"Explore the Heart of the Prestigious Champagne Company Deutz [Paris Report--1/5]"
--"Flower Bouquet Lesson in the City of Flowers! The Pleasure of Travel to Hone Your Sensibilities [Paris Report--2/5]"
