Les Rendez-vous `Gourmands`
Transcription
Les Rendez-vous `Gourmands`
Press Release 1200401 April, 2013 BEIGE ALAIN DUCASSE TOKYO 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 confectionery. 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 “Sweets”. シティカードジャパン株式会社 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 2000. 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 : 01.48.05.82.86 (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 www.sadaharuaoki.jp Marunouchi 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】 Suetomi Higashi-iru, Muromachi, Matsubara-dori, Shimogyo-ku, Kyoto TEL : 075-351-0808 BEIGE ALAIN DUCASSE TOKYO 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 popular. ©Pierre Monetta 【Shop Data】 BEIGE ALAIN DUCASSE TOKYO 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】 BEIGE ALAIN DUCASSE TOKYO 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]