Chef's Universe

El chef Dai Shinozuka trabajó durante seis años como ayudante de cocina de Yves Camdeborde en Le Comptoir du Relais, un bistró muy popular de Saint-Germain-des-Prés, antes de establecerse por su cuenta. Estableció su propio restaurante frente a Les Enfants Rouge, de 400 años de antigüedad, donde sirve una cocina de bistró clásica y sabrosa, que se ha convertido en la favorita de gourmets de todo el mundo. El New York Times nombró a Les Enfants Rouge uno de los 100 mejores bistrós de París, y Figaro, Le Monde y otros lo han elogiado como el mejor bistró de todos los bistrós. El restaurante goza de un gran ambiente y es un ejemplo perfecto del "divertido" distrito gastronómico que se extiende por las Marcas de la zona.

Japan, of course, is not only a country of sushi and sashimi.　Being an island nation in a long archipelago, ocean currents are diverse, therefore just like the underwater environment, and has nurtured many different kinds of seafood. This has given rise to a variety of ways of cooking fish in each region, and the history of consumers valuing the individuality of the fish has provided the background for the development of high-tech distribution over the past several decades, supporting an environment in which fish in excellent condition can be found on the cutting boards of urban chefs.

Chef Shinobu Namaie's restaurant, L'Effervescence, is a Michelin 3 star and a regular recipient of the Asian best 50's, and in 2023, Chef Namae himself was selected for its Icon Award. He has spoken at the United Nations about seaweed, which plays an important role in the regeneration of the oceans, and has lobbied governments by working with producers on food loss and food safety, and is recognized worldwide as a chef who proves that the gastronomy industry can do a lot for society and the planet.

Chef Kitamura's collaboration with Michel BRAS channel dates back to 2022, when he was chef at ERH in Paris. The chef, who skillfully uses exotic spices and herbs, also known as Cuisine de voyage, tried something new with Le Moulin.

Chef Tadataka Toeda is known as the chef who won the first prize in Japan, which qualifies him to compete in the Bocuse d'Or, the Olympics of gastronomy chefs. He sources most of his ingredients from his home base in Shinshu, Japan, and his unique cuisine attracts his fans.

They grow the vegetables and herbs of the day in their own vegetable gardens, exploring their individuality and changes to deepen their own cuisine. Many chefs around the world have now adopted this approach, giving us a taste of their creations with the dynamic of life. It's a wonderful thing. Michel Bras is one of the pioneers who has been practising it for nearly half a century and is still a great inspiration to the world's culinary community, foodies and people aiming for quality, natural well being.