Paris
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- Restaurant PAGES(Paris)
- Teshima Ryuji
- Dishes must have chef’s philosophy. I’d like to make “Teshima Ryuji’s dish” which reflects my philosophy
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- MORI YOSHIDA(Paris)
- Morihide Yoshida
- Not leveraging “Japan” but using his own identity in creating world-class sweets
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- Sushi B Paris(Paris)
- Masayoshi Hanada
- Going out as a Sushi craftsman is not to “learn” but to “tell”.
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- Passage 53(Paris)
- Shinichi Sato
- A samurai, never satisfied with the current state of things, with his own special characteristics.
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- L’Archeste(Paris)
- Yoshiaki Ito
- A life so rough that it makes people laugh but regardless I am doing what I want to do now.
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- Le Grand Véfour(Paris)
- Guy Martin
- The will to succeed an 18th -century restaurant – Guy Martins talks of dreams, love, and respect
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- ARNAUD LARHER Pâtissier Chocolatier à Paris(Paris)
- Arnaud Larher
- It’s more about creating your own universe of pastry than about who you worked with. Developing your own style and personal creations is crucial.
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- Restaurant Nakatani(Paris)
- Shinsuke Nakatani
- “Waiting” is equal to “Advancing” – Positive patience leads you to the next stage.
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- Dominique Bouchet(Paris)
- Dominique Bouchet
- A life devoted to the pursuit of cooking.
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- MAISON VEROT(Paris)
- Gilles Verot
- The charcutier ambassador propagating the appeal of charcuterie, traditional French cuisine and culture
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- Restaurant Le Gabriel, La Réserve Paris(Paris)
- Jérôme Banctel
- Becoming a good cook requires quality training under a good mentor. You must learn a lot and taste everything.
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- Café de Flore(Paris)
- Tetsuya Yamashita
- A café garçon who is called “Love Paris and be loved by Paris”. He aims to provide a service that serves as an homage to humankind.
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- Sur Mesure by Thierry Marx, at Le Mandarin Oriental Hotel, Paris(Paris)
- Thierry Marx
- A socially conscious chef who trains people, Thierry Marx has opened a free vocational culinary school and also conducts research on how food will evolve between now and 2050.
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- Taillevent(Paris)
- Kimiko Kinoshita
- Working and learning more than anyone. Challenge of a Japanese woman who works as a chef pâtissier at a distinguished restaurant in Paris
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- Pavillon Ledoyen, Alléno Paris(Paris)
- Yannick Alléno
- Running two 3 star restaurants in France and promoting French gastronomy abroad.
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- Hôtel Plaza Athénée Paris(Paris)
- Angelo Musa
- All experiences are good, whether or not they turn out well – there is always something to be gained.
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- Hôtel Le Bristol Paris(Paris)
- Laurent Jeannin
- Strive to master of all aspects of the trade. When your knowledge is complete, you have nothing to fear.
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- Arpège(Paris)
- Alain Passard
- The most important is to keep on thinking. To continue to refine your senses