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Alain Ducasse

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Esterre: Terroir, pedigree and the backing of a French superchef

Food & Drink | TOKYO FOOD FILE Nov 30, 2019

Esterre: Terroir, pedigree and the backing of a French superchef

by Robbie Swinnerton

Location is everything. But that's only one reason why Esterre, the beautiful new French restaurant unveiled last month in the ultraluxury Palace Hotel Tokyo, has so much going for it.

Taku Sekine: Paris, liberty and cocktails

People | WHY DID YOU LEAVE JAPAN? Oct 19, 2019

Taku Sekine: Paris, liberty and cocktails

by John L. Tran

Shifting from a background in political science to studying languages and then training as a chef, Sekine says he only serves a menu degustation at his Paris restaurant Dersou because, "I want to be free, actually ... from everything."

Hideo Furusawa: Toward the shining light of French cooking

People | 20 QUESTIONS May 11, 2019

Hideo Furusawa: Toward the shining light of French cooking

by Claire Williamson

Hideo Furusawa talks about why he became a chef, his admiration of Alain Ducasse and food sustainability.

With Le Chocolat, Alain Ducasse expands into the Japanese dessert market

Food & Drink | DESSERT WATCH Mar 24, 2018

With Le Chocolat, Alain Ducasse expands into the Japanese dessert market

by Patrick St. Michel

The latest addition to Alain Ducasse's food empire also happens to be a first. Le Chocolat Alain Ducasse opens up in Nihonbashi on March 26 (Mon.), and marks the first outpost of the French-born chef's chocolate operation outside his home country. Besides selling Le Chocolat's ...

Bottura brings Italian 'culinary stories' to Tokyo

Food & Drink Mar 26, 2015

Bottura brings Italian 'culinary stories' to Tokyo

by Melinda Joe

Massimo Bottura's enthusiasm is infectious. The Italian chef has a way of speaking that brings you in on his schemes and sends you chasing multiple trains of thought. "You know what we're going to do? We're going to serve an eel in Tokyo — the ...

Top French chef says fundamentals are key to selling washoku to the world

Food & Drink Feb 24, 2015

Top French chef says fundamentals are key to selling washoku to the world

by Robbie Swinnerton

In December 2013, when UNESCO formally recognized washoku (traditional Japanese cuisine) as part of the World's Intangible Cultural Heritage, the reaction here was mixed. On the one hand there was jubilation and national pride. On the other, dismay that the world at large knew so ...

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