EAT | A Culinary Haute Couture Gallery at Beige Alain Ducasse Tokyo
Gallery
April 5, 2015

EAT | A Culinary Haute Couture Gallery at Beige Alain Ducasse Tokyo

<strong>BEIGE Alain Ducasse Tokyo</strong><br />"Collection Beige" Vol. 1 "Spring Collection" April 17 (Fri), 18 (Sat)<br />Executive Chef Kei Kojima
<strong>BEIGE Alain Ducasse Tokyo</strong><br />"Collection Beige" Vol. 1 "Spring Collection" Ozaki Beef, a rare breed produced in limited quantities of only 30 heads per month by a top-tier wagyu brand.
<strong>BEIGE Alain Ducasse Tokyo</strong><br />"Collection Beige" Vol. 1 "Spring Collection" Asparagus grown by Jérôme Galis in the Vaucluse department of Provence, Southern France.
<strong>BEIGE Alain Ducasse Tokyo</strong><br />"Collection Beige" Vol. 1 "Spring Collection" Morels, also known as "Amigasa-dake," are mushrooms that herald the arrival of spring.
<strong>BEIGE Alain Ducasse Tokyo</strong><br />"Collection Beige" Vol. 1 "Spring Collection" Selected "Peru 75%" made with Trinitario cacao beans from "Le Chocolat Alain Ducasse Manufacture à Paris," a Parisian atelier that handles everything from bean selection to roasting, refining, and production.
<strong>BEIGE Alain Ducasse Tokyo</strong><br />"Collection Beige" Vol. 1 "Spring Collection" Japanese teas carefully selected by "Sakurai Tea Laboratory" for desserts. The premium Gyokuro is a blend of "Saemidori," "Tsuyuhikari," "Okumidori," and "Yabukita" from Hoshino Village, Yame City, Fukuoka Prefecture. The Matcha is "Asahi" from Uji, Kyoto, using a single variety of Matcha, which is usually blended from several types.
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EAT | A Gallery of Haute Couture Cuisine at BEIGE Alain Ducasse Tokyo

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