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