In recent years, hotel breakfasts featuring dishes like pancakes, eggs Benedict, and French toast have gained significant attention. At "The French Kitchen" within Grand Hyatt Tokyo, located in Roppongi Hills, these offerings are particularly popular. The restaurant boasts a diverse breakfast menu, including a buffet with constantly freshly prepared dishes served from its open kitchen, as well as à la carte options.



Now, a recipe book curated by Executive Chef David Bizet, who has honed his skills at Michelin-starred restaurants worldwide such as "Alain Ducasse" in Paris and "Louis XV" in Monaco, has been released. Chef Bizet's "Sunday Morning Cooking Class" is so popular that it has a waiting list of several months. The idea for this recipe book arose from a desire to share the rich, hotel-style breakfast experience and Chef Bizet's signature French breakfast, which emphasizes the importance of home, with a wider audience.

The recipes include classics like eggs Benedict, French toast, pancakes, croque monsieur, quiche Lorraine, and smoothies. It also features appealing dishes designed to nourish both body and soul, such as Chef Bizet's recommended "Prune & Bread Pudding," which is rich in iron, often deficient in women, while providing essential nutrients like protein and carbohydrates.



The breakfast at "The French Kitchen" is enjoyed in various ways: by those seeking an elegant start to their day, and by business professionals who use their mealtime for productive meetings while fueling up with nutritious food. Whether it's a weekday or weekend, a leisurely day or one requiring an energy boost,—one can embrace the morning with a delicious meal tailored to their mood and schedule.

Grand Hyatt Tokyo: Signature Breakfast Recipes

Author | Grand Hyatt Tokyo

Curated by | David Bizet

Publisher | PARCO Entertainment Business Department

Release Date | October 31 (Thursday)

Price | 1,680 yen