Les Rendez-vous `Gourmands`



Les Rendez-vous `Gourmands`
Press Release
April, 2013
Les Rendez-vous ‘Gourmands’
~An encounter with fascinating sweets~
Supported by Diners Club (CITI Cards Japan, Inc.)
We have various cultures, thoughts and customs in the world. “Sweets” are instantly
fascinating people in exceeding all differences.
An annual event at BEIGE ALAIN DUCASSE TOKYO, “Les Rendez-vous”, has achieved the
various encounters of food or food culture in the different field. For its 6th edition, we will
pleasantly collaborate with “Sweets” this year.
Dessert is indispensable for French cuisine concluding a course meal.
It gives us diverse emotions ; surprise, joy, discovery and release… and the lingering imagery
remains in our memories. Confections and Cooking have the common point expressing the
season with the excellent ingredient ; moreover, “Sweets” enriches the culture in succeeding the
tradition, reflecting the history and the style of each time.
In “Les Rendez-vous”, we will present a special course meal collaborated with Top Artisans in
the different confectionery’s fields ; Chocolate, French confectionery and Japanese
The limited course meal will be offered in each session.
For Chocolate, we will invite a Chef from <Le Chocolat Alain Ducasse ‘Manufacture à Paris’> ,
the first chocolate shop by Alain Ducasse founded in February in Paris.
For French confectionery, <pâtisserie Sadaharu AOKI paris> which is fascinating the people in
Paris with its mixed taste of Japan and France. Finally, for Japanese confectionery,
<Suetomi> , one of the most influential confectioneries in Kyoto, will create an unprecedented
course with our Executive Chef, Kei Kojima and Chef Pâtissier, Juelien Kientzler.
“Les Rendez-vous” is continually supported by Diners Club (CITI Cards Japan, Inc.).
We appreciate your attention to this feast consisting of French Cuisine and very special
A Summary of Les Rendez-vous ‘Gourmands’
Session 1 :
Show Chocolat !
Nicolas Berger
Chef Chocolatier, <Le chocolat Alain Ducasse Manuracture à Paris>
Thursday, 16th May ~ Sunday, 19th May
Debut of Chocolate by Alain Ducasse in Japan, All chocolate course meal
Session 2 :
Classique France / Saveurs Japon
Sadaharu Aoki
Chef Pâtissier,< patisserie Sadaharu AOKI paris>
Thursday, 18th July ~ Sunday, 21st July
Fusion of French tradition and the modern sense
Session 3 :
Excellence Japon
Shoji Yamaguchi
Master, <Suetomi>
Thursday, 14th November ~ Sunday, 17th November
Admiration for Japanese traditional beauty, Course meal only Japanese ingredients
Lunch : 2 courses (¥15,000& ¥25,000) / Dinner : 1 course (¥25,000)
(Tax included, Service Fee excluded. Beverage is not included)
*Dinners on Friday, 17th May / Friday, 19th July / Friday, 15th November are reserved only for
the members of Diners Club.
【Invited Chefs】
Session 1 : Nicolas Berger
Chef Chocolatier, <Le chocolat Alain Ducasse ‘Manuracture à Paris’>
(c)Pierre Monetta
Born in 1971 in Lyon.
His father, Paul, gave him a technique of confectionery and Nicolas made his
profound study of French confectionery in several well-known stores; <Jean-Paul Hévin>, <Ladurée>,
<Pierre Hermé> in Paris, <Tagliafico>in Genova and<François Payard> in New York.
He met Alain
Ducasse in New York and assumed the role of Chef Pâtissier of <Alain Ducasse at the Essex House> in
In 2003, he moved to <Alain Ducasse au Plaza Athénée> as Executive Chef Pâtissier .
For the foundation of <Le Chocolat Alain Ducasse ‘Manufacture à Paris’>, he managed it from first to
last with Alain Ducasse.
【Shop Data】
Le Chocolat Alain Ducasse Manufacture à Paris
40, rue de la Roquette, 75011 Paris TEL :
(c)Pierre Monetta
Session 2 : Sadaharu Aoki
Chef Pâtissier,< pâtisserie Sadaharu AOKI paris>
(c)Toshio Yamaki
Born in 1968 in Tokyo.
Started at a confectionery in Tokyo and left for Paris alone.
After an
experience in <Jean Millet>in Paris, <Girardet>in Switzerland etc. He established an atelier in Paris for
catering in 1998.
His confectioneries received favorable reviews and were acknowledged by ‘Paris
Collection’, especially <CHANEL>, <KENZO>, <Christian Dior> and so on.
In 2001, he founded his first own shop in the 6th Ward in Paris and immediately fascinated
Paris by adding the Japanese taste in French classic .
The second shop was founded in the 6th Ward in
2003 and in 2004, he started to sell in <Lafayette Gourmet>.
2005 and manages
now 10 shops in total
the people in
In Tokyo, his first shop was established in
(4 Paris / 4 Tokyo / 2 Taiwan)
in the world.
In 2011, he
was elected as `The Most Valuable Pâtissier’ by the Gourmet guidebook <Pudlo> and was also awarded
‘The Mayor of Paris Award’ from Paris city.
【Shop Data】
pâtisserie Sadaharu AOKI paris
Shinjuku ISETAN
Tokyo Midtown
Shibuya Hikarie
Shin-Kokusai Bldg. 1F, 3-4-1 Maruno-uchi, Chiyoda-ku, Tokyo
ISETAN Main Bldg. B1F, 3-14-1 Shinjuku, Shinjuku-ku, Tokyo
Galleria B1F, 9-7-4 Akasaka, Minato-ku, Tokyo
Shibuya Hikarie B2F, 2-21-1Shibuya, Shibuya-ku, Tokyo
(c)Tatsunoshin Miyoshi
Session 3 : Shoji Yamaguchi
Master, <Suetomi>
Born in 1960in Kyoto.
After graduating from Doshisha Univ. and working in Seibu Department Store,
he entered to <Suetomi> in 1990.
Since 1997,
he has been realizing a seminar called ‘The World of
Kyoto Confectionery’ and a workshop in Whitman College, WA and San Francisco Asian Museum.
And also had a demonstration in the famous restaurant in New York.
In 2009, he started the seminar
and the workshop in the House of Japanese Culture in Paris and continuing it as annual event. In Japan,
‘Exposition of Design of Suetomi’ at Matsuya Ginza in 2005 and now he teaches at Doshisha Joshi Univ.
and Otani Univ..
At the Gala Dinner at <Le Louis XV Alain Ducasse> in 2009,
his confectioneries were included in the
course meal.
All his passionate activities are dedicated to the development of Confectioneries of Kyoto in both Japan
and the rest of the world.
【Shop Data】
Higashi-iru, Muromachi, Matsubara-dori, Shimogyo-ku, Kyoto
TEL : 075-351-0808
Kei Kojima
Executive Chef
Born in 1964 in Tokyo, he grew up in Kamakura.
Beginning his career as a cook at the age of eighteen, he subsequently trained
under Michel Guérard, Alain Chapel and Pierre Gagnaire during his
experience in France which started in 1988.
Working together with Alain Ducasse and his right-hand man Franck Cerutti
for more than 10 years at <Le Louis XV Alain Duasse> in Monaco, he was
also the Sous-Chef for 3 years.
©Pierre Monetta
Alain Ducasse says about Kei: “the Japanese chef who understands and
carries out my culinary philosophies better than any other chef in the world”. After returning to
Japan with this experience and technique, he became the Executive Chef at< Bistrot Benoit> in 2008.
Since April 2010, he is the Executive Chef of <Beige Alain Ducasse Tokyo>.
Julien Kientzler
Chef Pâtissier
Born in 1980 Alsace, France
After working at several prestigious restaurants and shops including
<Dalloyau>, <Michel Rostang>, <Le Meurice> and <La Grande Epicerie>.
He joined Alain Ducasse Entreprise as the Sous-Chef Pâtissier and was
promoted Chef Pâtissier in September 2007.
Julien shows his Alsacian roots with his dessert creations, which require a
delicate technique. His macaroons and petits fours are already extremely
©Pierre Monetta
【Shop Data】
Chanel Ginza Bldg. 10F, 3-5-5Ginza, Chuo-ku, Tokyo TEL : 03-5159-5500
11:30~14:30(L.O.) / 18:00~23:30(20:30L.O.) Close : Mon. & Tue.
URL : www.beige-tokyo.com
Established in 2004 as a collaboration with Prestige Fashion
brand, Chanel and Alain Ducasse Entreprise.
The cuisine style is complying the culinary philosophy of
Alain Ducasse ; The Respect for Nature.
Interior design was entrusted to Peter Marino, a world-famous
Architect, in expressing the “esprit” of Chanel ; Simple & Elegant.
©Pierre Monetta
Diners Club (CITI Cards Japan, Inc.) has a partnership with Alain Ducasse Entreprise since June
2010 to promote Japanese Food Culture. Also preparing the various privilege for Card Members.
As part of this partnership, CITI Cards Japan., Inc. supports “Les Rendez-vous ‘Gourmand’”.
Dinners on Friday, 17th May / Friday, 19th July / Friday, 15th November are reserved only for the
members of Diners Club.
【Inquiry for Readers】
Chanel Ginza Bldg. 10F, 3-5-3 Ginza, Chuo-ku, Tokyo
TEL : 03-5159-5500 E-mail : [email protected]
URL : www.beige-tokyo.com
【Inquiry for Press】
Nouvell Vision
Mari Ichikawa
TEL : 03-3402-5736
E-mail : [email protected]