You are here

Japanese chefs win over Parisians

Thursday, March 31, 2016 - 05:50

BT_20160331_DNCHEF_2195312.jpg
Rice pudding, playfully plated, from chef Sota Atsumi (above) at Clown Bar, in Paris. A new generation of chefs from Japan run some of the most acclaimed French restaurants in Paris.

BT_20160331_DNCHEF_2195312.jpg
Rice pudding, playfully plated, from chef Sota Atsumi at Clown Bar, in Paris. A new generation of chefs from Japan run some of the most acclaimed French restaurants in Paris.

BT_20160331_DNCHEF_2195312.jpg
Apple mille-feuille from chef Katsuaki Okiyama (above) at Abri, in Paris. "You can impress Japanese people with French cuisine, but I want to cook French cuisine for French people," he says.

BT_20160331_DNCHEF_2195312.jpg
Apple mille-feuille from chef Katsuaki Okiyama at Abri, in Paris. "You can impress Japanese people with French cuisine, but I want to cook French cuisine for French people," he says.

Paris

THE pithiviers de canard at Clown Bar, a historic restaurant in Paris with circus-themed glazed tiles from the 1920s, is an exquisite rendering of a classic dish. Duck breast surrounded by minced duck meat, topped with duck foie gras and baked inside a pastry shell the colour of

sentifi.com

Market voices on:

Nespresso
Pair your daily business read with the perfect cup of espresso.

Subscribe to The Business Times today to receive your very own Nespresso Inissia coffee machine worth $188.

Find out more at btsub.sg/btdeal

Powered by GET.comGetCom