EAT | Beige Alain Ducasse Tokyo Hosts Second "Rendez-vous" Event: "Paris"

BEIGE Alain Ducasse Tokyo: Rendezvous – Monaco / Paris / London

Second Edition: Christophe Saintagne Presents "Paris"

This year's "Rendezvous – Monaco / Paris / London" at the three-Michelin-starred restaurant BEIGE Alain Ducasse Tokyo features a culinary showcase by a celebrated chef. Following the first event in May, the second edition, held in July, is dedicated to "Paris." From Thursday, July 12th to Sunday, July 15th, "Paris – Goût de l’essentiel" will be presented at BEIGE Alain Ducasse Tokyo, with the young talent Christophe Saintagne, who became chef of "Alain Ducasse au Plaza Athénée" in 2010 at the age of 34, at the helm.

Text by KAJII Makoto (OPENERS)

Three Michelin-Starred Restaurants Unite Under a Single Esprit

Christophe Saintagne, who is in charge of this year's event, is a rising star recognized for his exceptional culinary talent. Last year, he received the "Chef de l’Avenir" (Chef of the Future) award from the Académie Internationale de la Gastronomie, acknowledging him as one of the most promising young chefs today.

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The "Rendezvous" series, held at BEIGE Alain Ducasse Tokyo since 2008, focuses this year, its fifth iteration, on "Alain Ducasse's cuisine."

Alain Ducasse's restaurants, numbering 27 across eight countries, each showcase their individuality by incorporating diverse local characteristics.—Utilizing excellent local ingredients. Valuing the natural environment and producers. Always prioritizing the essence of the ingredients.—These are the consistent principles that are upheld.

For this "Rendezvous," three chefs who oversee the flagship restaurants embodying Alain Ducasse's culinary philosophy and aesthetic will visit Japan: Franck Cerutti from Monaco's "Le Louis XV – Alain Ducasse à l'Hôtel de Paris" (event held in May), Christophe Saintagne from Paris's "Alain Ducasse au Plaza Athénée," and Jocelyn Herland from London's "Alain Ducasse at The Dorchester" (event scheduled for November).

They will be joined by Kei Koshijima, Executive Chef of BEIGE Alain Ducasse Tokyo, who will present the essence of Alain Ducasse's cuisine, focusing on Japanese ingredients selected for each chef. We invite you to savor "Alain Ducasse's cuisine," where the chefs' techniques are layered with the distinct character of each region, imbued with their individual sensibilities.

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Chef, Alain Ducasse au Plaza Athénée

Christophe SAINTAGNE

Born in Normandy, France, in 1977. He began his culinary career at Guillaume Roué's "Auberge du Vieux Logis." From 1988, he honed his skills at "Amphyclès" in Paris, "Alain Ducasse" on Avenue Poincaré in Paris, and "Alain Ducasse au Plaza Athénée." In 2002, he was appointed chef at "Aux Lyonnais" in Paris. In 2005, he served as second-in-command at the "Hôtel de Crillon" under Jean-François Piège. In 2008, he was invited back by Alain Ducasse to oversee the establishment of the "Alain Ducasse Formation (ADF)" schools in France, Japan, and the UK. Concurrently, he contributed to the production of Alain Ducasse's "Nature, simple, sain et bon" (Japanese title: "Alain Ducasse's Nature Recipes," published by World Culture Company), released in autumn 2009. He has held his current position since 2010.

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Rendezvous – Monaco / Paris / London

"Paris – Goût de l’essentiel"

Period: Thursday, July 12th – Sunday, July 15th, 2012

Lunch: ¥15,000 / ¥25,000; Dinner: ¥25,000 (all prices include tax, excluding service charge and beverages)

BEIGE Alain Ducasse Tokyo

3-5-3 Ginza, Chuo-ku, Tokyo

Chanel Ginza Building 10F

Tel. 03-5159-5500

www.beige-tokyo.com