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.