J’AIME LA FRANCE
～A delicious journey with Alain Ducasse～
J’AIME LA FRANCE ～A delicious journey with Alain Ducasse～
In 2005, Benoit opened in Tokyo under the concept of becoming a space to taste and feel the “real France.” As we welcome our 10th anniversary this year, we have prepared four special menus with the theme “J’aime la France” to be presented in June, October, and November of this year, and February of next year. Through the rich ingredients and wine that capture the essence of France, you will be reminded how delicious and fun French cuisine can be. Ingredients loved by Alain Ducasse for their flavors and producers will be brought in from various regions throughout France for this event.
In the different regions of France, there are many ingredients for which the production area, manufacturing process, and quality assessments are strictly controlled and protected. The J’aime la France event will feature four regions: Southwest France, Burgundy, Paris, and Provence. Ingredients created through the unique soil and culture of the regions will be introduced for six days each.
The first Thursday of each session will be a special dinner called <Soirée Gourmande>, where a famous personality will talk about the featured region, having visited the area beforehand. While enjoying dinner and wine, you will be able to enjoy hearing about the ingredients he or she saw and experienced.
Provence February 18 (Thu) ~23 (Tue), 2016 ※Terminated
Price
Lunch course : 5,500 yen (exclusive of tax)Dinner course : 8,500 yen (exclusive of tax)
Soirée Gourmande
February 18 (Thu)
Registration from 18:30, dinner from 19:00
Price: 12,000 yen
Benoit Witz, Chef of the maison d’Alain Ducasse, l’Hostellerie de l’Abbaye de la Celle will prepare a special dishes with products from Provence, including black truffles.
Soirée Gourmande
February 22, from 19:00
Price: 12,000 yen (includes tax)
The 1st.Session : Southwest France
June 11 (Thu) ~ 16 (Tue) ※Terminated
The theme of the first session in Southwest France, which includes the area from Bordeaux on the east side to foot of the Pyrenees Mountains on the Spanish border. In Landes, which is also the birthplace of Alain Ducasse, duck farming has been an important part of the region since long ago, making it famous for its foie gras. As a main ingredient, we will prepare foie gras “Andignac”, which is still made with traditional methods from corn-fed ducks. Other ingredients that have been carefully selected are white asparagus and poultry from Landes, both of which have obtained Protected Geographical Indication status, and Esplette peppers from Basque. The manner in which these ingredients have been lovingly produced is quite clear.
French cuisine expert Yukiko Omori visited the region. For this session, she will talk about the producers of Andignac foie gras and thought that goes into making their product, as well as a message from Alain Ducasse about the event.
Bourgogne October 15 (Thu) ~20 (Tue) ※Terminated
Lunch: 5,500 yen (exclusive of tax)
Dinner: 8,500 yen (exclusive of tax)
Soirée Gourmande
Theme: Burgundy & Hiroshi IshidaDate: October 15 (Thu).
Registration from 18:30, dinner from 19:00
Price: 12,000 yen
With Hiroshi Ishida, One of the top sommeliers in Japan who visited the region will talk about the Domaine Faiveley, a wine producer in Burgundy,and a cattle producer in Charolles region.
Paris November 26 (Thu) ~December 1 (Tue) ※Terminated
Lunch: 5,500 yen (exclusive of tax)
Dinner: 8,500 yen (exclusive of tax)
Soirée Gourmande
Theme: Paris & Fumiko KonoDate: November 26 (Thu).
Registration from 18:30, dinner from 19:00
Price: 12,000 yen
With Fumiko Kono, French cuisine expert will talk about gourmet in Paris in winter, especially gibier.
