The Ultimate Cuisine Born from Tohoku's Ingredients


This gala dinner was conceived to showcase the rich bounty of Tohoku's seas and mountains, and to support its agricultural and fishery products. The dreamlike collaboration became a reality thanks to the Palace Hotel Tokyo, which has been a beacon of culinary culture for over 50 years since its establishment.




The chefs helming the event are Bernard Vaussion, who became Head Chef of the Élysée Palace in 2005 and has graced diplomatic occasions with his spectacular cuisine for royalty and heads of state, and Christian Garcia, known for his discerning palate and expertise in sourcing the finest ingredients for the Prince of Monaco, Albert II.



Prior to the gala dinner, they visited Tohoku to experience its charms firsthand. They will then craft exquisite dishes, drawing inspiration from the captivating ingredients they encountered and the masterful techniques honed in the world of palace gastronomy.




Furthermore, a portion of the proceeds from the gala dinner will be donated as training funds for promising young chefs from the Tohoku region, through the "Club des Chefs des Chefs," an organization that brings together exclusive chefs for heads of state and royalty worldwide.




This promises to be an unparalleled culinary event. We invite you to savor the collaboration of these two grand chefs and the exquisite marriage of their cuisine with Tohoku's finest ingredients.


Bernard Vaussion

Born in the Sologne region of France, Bernard Vaussion is the Head Chef of the Élysée Palace. He learned the art of cooking from his mother, who was a live-in chef in a noble's castle from his childhood. After studying at a pastry school, he served as a chef at the Dutch and British Embassies starting in 1970. He began working at the Élysée Palace in 1974, preparing meals for successive heads of state, including Giscard d'Estaing, Mitterrand, Chirac, Sarkozy, and the current President Hollande. Appointed Head Chef of the Élysée Palace in 2005, he has enhanced diplomatic events with vibrant presentations, often incorporating national flags, for official banquets attended by heads of state and royalty from around the world.




Christian Garcia

Born in the Bourges region of France, Christian Garcia is the Head Chef of the Palace of Monaco. Since 2005, he has been the personal chef to H.S.H. Prince Albert II of Monaco. In addition to his work at official banquets, he prepares the daily meals for Prince Albert and Princess Charlene. Prince Albert, who favors organic ingredients, is deeply passionate about food, even growing vegetables in the garden inherited from his mother, Princess Grace Kelly, and making his own cheese. For such a discerning prince, Garcia has been known to personally board a boat to catch fresh fish for his culinary creations. He is a connoisseur of the finest ingredients, constantly seeking new produce and ideas, venturing as far as Italy and France.



The Feast of Two Grand Chefs: Élysée Palace x Monaco Palace

Date | Tuesday, February 19th

Time | Doors open 6:30 PM, Dinner starts 7:00 PM

Venue | Palace Hotel Tokyo

1-1-1 Marunouchi, Chiyoda-ku, Tokyo

Tel. 03-3211-5326 (Dedicated line: 9:00 AM - 6:00 PM)

Price | ¥40,000 per person (includes dinner, free-flowing drinks, and service charge)

*Please note that seating is limited.



http://www.palacehoteltokyo.com/