French Cuisine

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  • Restaurant Tateru Yoshino Ginza（Tokyo）
  • Tateru Yoshino
  • Never miss out on chances. When things get tough, change your mindset by coming up with different ideas
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  • Hiramatsu Group（Tokyo）
  • Takaya Jinnai
  • Those who work with food have a duty to pass on their wealth of culinary culture to future generations
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  • Au 14 Février Saint-Amour-Bellevue（France）
  • Masafumi Hamano
  • Things cannot be accomplished without steady effort and attention to others
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  • Château de Courban & SPA NUXE（France）
  • Takashi Kinoshita
  • The final goal for a chef is not to simply just go out and start a restaurant on your own
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  • Restaurant MOTOI（Kyoto）
  • Motoi Maeda
  • Earning Michelin stars should be for the sake of our staff
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  • Tai’an Table（Shanghai）
  • Stefan Stiller
  • Controversy, Generosity and Michelin Stars: The Life of Stefan Stiller
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  • Le Mange-Tout（Tokyo）
  • Noboru Tani
  • The most important thing when it comes to attracting customers is not the food, but yourself.
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  • Ristorante Mirazur（France）
  • Mauro Colagreco
  • A chef is like an artist. He paints nature’s vitality on a plate with the ingredients of the south of France
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  • Ultraviolet by Paul Pairet（Shanghai）
  • Paul Pairet
  • Professional cooking is like a love story
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  • BEIGE ALAIN DUCASSE TOKYO（Tokyo）
  • Kei Kojima
  • If you repeat the same thing again and again, you get the same result. If you want a different outcome, you need to try something different.
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  • L'ATELIER de Joël Robuchon（Tokyo）
  • Kenichiro Sekiya
  • If you can do what’s expected as expected, you can see the next step forward.

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  • TRB Forbidden City（Beijing）
  • JFK Zhang
  • Whether it’s passion or survival, the ingredient to becoming a successful chef is the same: effort
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  • Azure 45（Tokyo）
  • Shintaro Miyazaki
  • A restaurant chef of a small town became a chef of a exclusive hotel. He aims to create a new model case of chefs.
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  • Auberge du Père Bise - Jean Sulpice（France）
  • Jean Sulpice
  • A new challenge of a young chef with a strong motivation and an ambitious goal as an owner chef of the mythic inn after his great success at a two Michelin-starred restaurant at the altitude of 2300m.
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  • Pierre（Osaka）
  • Susumu Okubo
  • Contemporary French produced by cooking essence learned from 2 great masters: Alain Ducasse of orthodox and Pierre Gagnaire of avant.
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  • Restaurant La FinS（Tokyo）
  • Keizo Sugimoto
  • Autodidact who investigates thoroughly toward the target with a strong belief and an ability to take actions.
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  • Restaurant Andre（Singapore）
  • Andre Chiang
  • New dishes to fill in the missing peices of the world
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  • Amber（Hong Kong）
  • Richard Ekkebus 
  • Over the continents- a culinary adventure of a chef. Cuisine is a story which reflects your life.