Japanese Ingredients Meet Herland

"Rendez-vous," meaning "meeting" in French, has served as a venue for Franco-Japanese culinary exchange, inviting renowned Japanese chefs to showcase the rich Japanese landscape, tailored to each theme, on the tables of "Beige Alain Ducasse Tokyo."



This year, the fifth event, takes a different approach, focusing on "Alain Ducasse's Cuisine." Embracing regional characteristics, Executive Chef Jocelyn Herland from "Alain Ducasse at The Dorchester" in London, UK, one of Alain Ducasse's 27 restaurants across eight countries, visits Japan. He will showcase his skills using Japanese ingredients selected by Kei Kojima, the Executive Chef of "Beige Alain Ducasse Tokyo."



Herland began his career in 1997 as a section chef at the three-Michelin-starred "Alain Ducasse" in Paris, followed by chef positions at "Hôtel Royal Monceau" and "Alain Ducasse au Plaza Athénée." He became Executive Chef upon the opening of "Alain Ducasse at The Dorchester" in 2007, leading the restaurant to achieve three Michelin stars in 2010.



Kojima, on the other hand, is acclaimed for his culinary style that respects ingredients and is deeply trusted by Alain Ducasse, who calls him "the Japanese chef who most understands my culinary philosophy." After training under Michel Guérard, Alain Chapel, and Pierre Gagnaire, and serving as deputy chef for three years at "Le Louis XV Alain Ducasse," he has been the Executive Chef since 2010.



Adhering to Alain Ducasse's culinary philosophy—"to use abundant, excellent local ingredients," "to cherish the natural environment and producers," and "to always prioritize the power of the ingredients"—the event will present the essence of Alain Ducasse's cuisine, centered around the seasonal Japanese ingredients selected by Kojima for Herland.



Each of Alain Ducasse's restaurants worldwide offers unique dishes that incorporate diverse regional characteristics. We eagerly anticipate not only the collaboration with Kojima but also the culinary creations that will emerge from the encounter between a three-Michelin-starred London chef and Japanese ingredients.