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PAIRING WORKSHOP «JAPANESE CHEFS / FRENCH CUISINE & SAKES»

45,00€ - COMPLET

Description

Sunday – October 23rd 2016 from 1pm to 2pm

This is one of the last culinary trends of these last years now, Japanese chefs open French restaurants in Paris but also in whole France.

We have asked to five Japanese chefs based in Paris to offer to us their emblematic French dish.

To these « Frenchy » dishes, we will pair different sakes.

 

GUESTS

Japanese chefs who prepare French cuisine.

And a chef sommelier

 

TASTING

« French creations » from Japanese chefs paired with “nowhere to be found” exceptional sakes.

LIMITED TO

50 persons

 

DURATION

1 hour

Intervenants

Yoshiaki ITO (Chef  / Restaurant « L’ARCHESTE » – Paris 16 –  Yoshiaki Ito has been these five last years the chef of the emblematic “Hiramatsu”restaurant which was one of the very first « star Michelin »restaurant in Paris, rewarded for its French cuisine worked out by a Japanese chef. Today, this young Japanese chef has decided to fly with his own wings by opening in September 2016, its first restaurant  “L’Archeste” in the 16th district of Paris. Will be participating to the « Japanese chefs-French cuisine and sakes » pairing workshop.     http://www.facebook.com/archeste ), Ken KAWASAKI (Chef / Restaurant « KEN KAWASAKI » – Paris 18 –  Ken Kawasaki, from Hiroshima in Japan, is a serious, flawless chef… quiet, keeping an eye on everything. Famous in Hiroshima, has just opened his first Parisian address, at the bottom of Montmartre. A very sober Japanese interior design, two chefs, two menus and, in the plate, a range of French basics which like  to play shoulders with Japanese products offering incredible pairings. Will be participating to the « Japanese chefs-French cuisine and sakes » pairing workshop.   http://www.facebook.com/restaurant.kenkawasaki.paris18eme ), Kei KOBAYASHI (Chef / Restaurant  « KEI » –  Paris 1 –  Kei Kobayashi’s pathway leaves no doubt about his attraction towards French gastronomy. He has worked seven years under the orders of Alain Ducasse at the « Plaza Athénée » with Jean-François Piège and Christophe Moret.  He started as last assistant and left as sous-chef! In 2011, he opens his own restaurant « Kei » in the 1st district of Paris, where he proposes a very personal cuisine with beautiful local products. Will be participating to the « Japanese chefs-French cuisine and sakes » pairing workshop.   http://www.restaurant-kei.fr ), Rita PINNA (Chef sommelier –  Rita Pinna is a native Italian sommelier from the island of Sardinia who has been living in France for the past 25 years. After studies of fashion design in Venezia where she discovers the wine world, she has decided to become one of the main standard bearer of Italian wine in France. She has been in charge, during more than 15 years, of Idea “Vino” in Paris, which was the only Italian cellar in France. Will be participating to the « Japanese chefs / French cuisine and sakes », « Cheeses from Europe and sakes » and « Kijôshu and other atypical sakes » pairing workshops. ), Keisuke YAMAGISHI (Chef / Restaurant « ETUDE » – Paris 16 –   Keisuke Yamagishi chose to name his restaurant “Study”, in tribute to compositions of the musician Frédéric Chopin, one of his passions. But it’s also a parallel with his cooking, since it’s the way he likes to create his dishes. Always in perpetual research, he studies all, weighs all, tastes all, with plates drawn up with the millimetre. His creations seem to be so simple, almost simplistic in their complexity, it’s there all the genius of this discrete chef. Its work have only one goal : get to the point! Will be participating to the « Japanese chefs-French cuisine and sakes » pairing workshop.   http://www.facebook.com/etudeparis ), Sugio YAMAGUCHI (Chef / Restaurant « BOTANIQUE » – Paris 11th   – Sugio Yamaguchi has learnt all the basics of French traditional cuisine in Lyon with Nicolas Le Bec. This approach stimulated his desire to go back to the culinary fundamentals, « The cooking that warms the heart! » like he says. « I want to cook dishes with real seasonal food, like it was previously essential, something too often forgotten today. He prepares in his brand new restaurant « Botanique » located in, the 11th district of Paris, a spontaneous, almost intuitive cuisine. Will be participating to the « Japanese chefs-French cuisine and sakes » pairing workshop.   http://www.botaniquerestaurant.com )