French Cuisine
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- Ta Vie (Tabi)(Hong Kong)
- Hideaki Sato
- A journey to the present through a wholehearted desire to know more about cooking
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- Restaurant Racine (France)
- Tanaka Kazuyuki
- I seek for the restaurant who provides “perfect cuisine” that combines beauty and taste
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- L’ASSIETTE CHAMPENOISE(France)
- Arnaud Lallement
- A three Michelin-starred chef at his beloved region, Champagne, presents how restaurants should be with maintaining his family-owned and operated restaurant.
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- Nabeno-Ism(Tokyo)
- Yuichiro Watanabe
- You absolutely cannot cook by yourself. The essence of French cuisine, learned from the masters
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- L'Osier(Tokyo)
- Olivier Chaignon
- The history of a long-established restaurant, therein lies the extension to my own cooking
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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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- Maison Tateru Yoshino(Osaka)
- Akira Kakumoto
- The secret behind a successful restaurant is not just great foodー it’s great service
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- ad hoc(Osaka)
- Tatsuhiro Takayama
- Going through a series of personal and culinary changes to turn his dream restaurant into reality
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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.