First Event Theme: "Paris – Dallas"

Alain Ducasse, who became the youngest Michelin three-star chef at the time and now operates 27 restaurants worldwide, including "Le Louis XV Alain Ducasse à l'Hôtel de Paris" in Monaco and "Alain Ducasse au Plaza Athénée" in Paris, partnered with Chanel to create "Beige Alain Ducasse Tokyo" in 2004.

This year, marking its 10th anniversary, the annual culinary exchange event "Rendez-vous" has also been revamped. Over three installments, it aims to express the various elements of beauty embodied by Chanel. The first event, held in June, will feature a course inspired by the "Paris-Dallas" theme of the 2014 Chanel Métiers d'Art collection.

At the press conference held on March 20th, Chanel President Bruno Pavlovsky expressed his expectations:

"When we planned the Chanel Ginza Building, our concept was not just a boutique, but a place where guests could enjoy a full day. Among the most important and enjoyable times are lunch and dinner. I scoured Paris's three-star restaurants to find a chef who could create traditional yet innovative French cuisine. That's when I met Alain Ducasse. As we spoke, I was surprised to find that despite working in completely different fields, we shared the same aspirations."

"Ten years have passed since then, and we have become very dear friends. Mr. Ducasse cherishes traditional craftsmanship while also keeping a keen eye on trends. And his constant pursuit of new challenges is very much like Gabrielle Chanel herself. I am eagerly anticipating how he will express Chanel through his cuisine."

In response, Alain Ducasse stated, "This year's Rendez-vous will be held three times in total: in June, September, and December. The theme is the rendezvous (encounter) between Beige and Chanel. While drawing on French culinary traditions, we have collaborated with Chanel's design team to create menus that we hope guests will enjoy."

"10th Anniversary – Rendez-vous with Chanel"

First Event: Paris – Dallas

Dates | Thursday, June 26 – Sunday, June 29
Details | Lunch and Dinner Course: ¥26,000 (tax included, service charge separate)
*Reservations accepted by phone only starting Thursday, May 1

Course Menu:
Vegetable amuse-bouche
(Croquant de légumes)

Crab and avocado salad with blanched greens
(Chair de crabe et avocat, verts de blette juste tombés, vinaigrette coraillee)

Local langoustine, marinated with herbs like a "salsa"
(Langoustine d'ici cuite en carapace, primeurs marinés aux herbes comme une “salsa”)

Steamed French turbot, zucchini, and girolle mushrooms with coriander
(Turbot de France a la vapeur, crème acidulé à la coriandre fraîche, petites courgettes et girolles)

Roasted Racan guinea fowl, thigh prepared like "chili con carne," with celery, tomato, and cucumber condiments
(Pintade de Racan, le supreme rôti, la cuisse cuisinée comme un “chili con carne”, condiment céleri-concombre-tomate)

Citrus, Margarita style
(Agrumes façon margarita)

Dark chocolate soufflé with spices
(Soufflé au chocolat noir, piment et noix de pécan)

Beige Alain Ducasse Tokyo
3-5-3 Ginza, Chuo-ku, Tokyo
Chanel Ginza Building 10F
Tel. 03-5159-5500
www.beige-tokyo.com