バスク語で「記憶」という言葉が店の名前。Mugaritzで修行中に料理を提供することとは何かの天啓を受けた川島が探究を続ける、日本の古都奈良で地元の食材に愛情を持って寄り添う料理とそれを真ん中に置いた食体験。ミシュラン２つ星を維持しゴ・エ・ミヨで今年のシェフに選ばれながらも追い続ける「喜びの原理」。もはやモダン・スパニッシュでは無いと、かつての同僚であるスペイン人にも言われるその料理はがもたらす大和の香りが、食する者に思いもしなかった思い出を呼び覚まさせる。
篠塚大シェフは、サンジェルマン・デ・プレの人気ビストロ「ル・コントワール・デュ・ルレ」のイヴ・カムデボルド氏のもとで6年間スーシェフを務めた後、独立。400年の歴史を持つレ・アンファン・ルージュの向かいに自分のレストランを構え、クラシックで風味豊かなビストロ料理を提供し、世界中の美食家たちの確固たる人気を獲得した。ニューヨーク・タイムズ紙は「パリのベスト・ビストロ100」にレ・アンファン・ルージュを選び、フィガロ紙やル・モンド紙などは「ビストロ中のビストロ」と絶賛している。店内の雰囲気も良く、この地域のマルシェ周辺に広がる「楽しい」美食地区を見事に体現している。
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.