At Château Restaurant Joël Robuchon
" We had the exclusive opportunity to enjoy cuisine prepared with the finest ingredients and experience the refined service unique to a restaurant that has maintained a Michelin 3-star rating for 16 consecutive years "
A special dinner was organized by the National Bailliage in August at the Château Restaurant Joël Robuchon in Tokyo. Among the various restaurants worldwide that Joël Robuchon has established, “Gastronomy Joël Robuchon” stands at the pinnacle, consistently captivating food enthusiasts from around the world. We had the exclusive opportunity to enjoy cuisine prepared with the finest ingredients and experience the refined service unique to a restaurant that has maintained a Michelin 3-star rating for 16 consecutive years.
The late Joël Robuchon himself visited Japan in 2017 for the 40th anniversary celebration of the founding of the National Bailliage of Japan. He became a member of the Chaîne, as a Chevalier d’Honneur. During that dinner, attended by President Yam Atallah and many International Board members, we were treated to exquisite dishes prepared under Robuchon's guidance, leaving an impression that will last a lifetime.
The current Executive Chef, Kenichiro Sekiya, is the first Japanese to be awarded the prestigious title of Meilleur Ouvrier de France. An accomplishment based on an evaluation so rigorous and demanding it is legendary even among the French! It is truly a remarkable achievement and a testament to his culinary prowess. On this occasion, Chef Sekiya presented a special menu created for the Chaîne.
Crispy langoustine and herb wafer
Sologne imperial caviar
and crab in a refreshing
shellfish jelly with a hint of cauliflower
Delicate tomato, avocado and almond tart
with basil shoots
Pan-fried European lobster
served with seasonal vegetables
cooked in Château-Chalon
Beef: “Rossini” interpretation
Chateaubriand and foie gras in aged port
Joël Robuchon’s famous pomme purée
served with a light yoghurt cream and grapes
Island coconut delight
filled with a tropical fruit preserve
sweet coconut and pineapple sorbet
Tea or coffee
served with petits fours
Champagne Bruno Paillard
Extra Brut Première Cuvée
2019 Meursault ‘Clos de Mazeray’
Domaine Jacques Prieur
2019 Castillon Côtes de Bordeaux
‘Le Versant’Famille Mitjavile
Members from various regions of Japan, including Hokkaido, Sendai, Osaka, and Fukuoka, gathered in Tokyo to enjoy this precious gastronomic experience.
Vive la Chaîne!