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Chef Stéphane Gaborieau to bring taste of spring to Hilton Tokyo

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Renowned French chef Stéphane Gaborieau will be unveiling his latest spring menu at the Hilton Tokyo from March 13 to 18. During his visit, he will be holding a wine dinner on March 15 in collaboration with Baron Philippe de Rothschild and hosting a special cooking class on March 16 in Le Pergolèse, the hotel’s French fine dining restaurant.

Owner and chef of one Michelin-starred restaurant Le Pergolèse located in the 16th district, one of Paris’s elegant quarters, Gaborieau has been directing Hilton Tokyo’s French dining restaurant since 2005. Le Pergolèse at Hilton Tokyo reflects the menu of its Parisian sister, featuring only selected items from its grand menu.

During this limited period, cooking enthusiasts are invited to learn Gaborieau’s secret recipes and enjoy the special lunch course afterward in an intimate atmosphere. Recipes include Gaborieau’s signature dish Fresh anchovy puck, bell pepper Basquaise yogurt, pepper and candied lemon sherbet and Sole meunière farcie d’une duxelle de champignons, known as the dish which brought Gaborieau the honorable MOF, and Rich Valrhona chocolate soufflé.

Guests will be inspired as master chef prepares French cuisine at its best right before them and treat their senses to a gourmet lunch course. The cooking class on March 16 is limited to 15 people and is priced at 14,000 yen per participant, including 3 dishes lunch course.

Gaborieau will also create an exquisite wine-pairing dinner on March 15, perfectly matching selected wines from Baron Philippe de Rothschild. French dishes of Foie gras ravioli, potato velute, black truffle julienne, Roasted eel filled Matelote, poached quail egg, gingerbread crisp, Meuniere veal timus, artichoke mousseline and pistachio nuggets and more will be complemented with five glasses of generous Château including Ch. Clerc Milon and Ch. d’Armailhac.

Priced at 26,000 yen per person and limited to 40 people, the menu is designed to indulge even the most discerning food connoisseurs. Anthony Gourmel, the Export Director Asia of Baron Philippe de Rothschild will be invited as guest speaker.

Taste of Spring by MOF Chef Stéphane Gaborieau Date: March 15 Time: Cocktails 6:30 p.m.- / Dinner 7 p.m. - Price: 26,000 yen per person / Advance reservation is required. Limited to 40 guests Price includes course dinner and 5 glasses of selected wines

Cooking Class Date: March 16 Time: Open 10:30 a.m. / Class starts 11 a.m. – Price: 14,000 yen per person / Advance reservation is required. Limited to 15 guests Price includes 3 dishes lunch

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I must say that a white caption on a background of white clothing is not very legible!

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