To commemorate the 10th anniversary of the Grand Hyatt Tokyo, a five-star hotel in Roppongi Hills, Parco Publishing has published "GRAND HYATT TOKYO: Special Breakfast Recipes" (1,680 yen), a book introducing 60 breakfast recipes. The book is supervised by the hotel's executive sous chef, David Bellin, who has experience at three-star restaurants around the world, including Alain Ducasse in Paris and Louis Vuitton in Monaco. Bellin has been frequently featured in the media, and his Sunday Morning Cooking Class has a waiting list several months in advance. The book features French breakfast recipes from the hotel, including eggs Benedict, pancakes, and prune bread pudding. The recommended dish, "prune bread pudding," combines pudding and bread, providing the nutrients of eggs and sugar. The addition of iron-rich prunes adds to the deliciousness and nutritional value. The French Kitchen at the Grand Hyatt Tokyo offers a buffet as well as Japanese and à la carte breakfast options. Their style of preparing meals after receiving an order has become popular.