Chef Balbo and Chef Kishida, collaboration event

To celebrate the publication of the "Gault et Millau Tokyo, Hokuriku, Setouchi 2018" Yellow Guide and the gala party held on December 4, we held an event on December 3, the day before the gala.

The guest speaker was Chef Pascal Barbot, winner of the prestigious "Chef of the Year" award in the French edition in 2005. Chef Shuzo Kishida of Quintessence, who was sous chef at Chef Barbot's restaurant Astrance in the 16th arrondissement of Paris, was also present.

Both of these restaurants received the highest rating of 5 toques in the Gault et Millau!

This is truly a dream come true collaboration between the leading chefs of France and Japan.

Chef Barbot and Chef Kishida had been carefully discussing the menu for this event for quite some time.

Of course, Chef Barbot brought ingredients and tools that are only available in France, making this a collaboration that could only have been realized by these two chefs.

Moet Hennessy Diageo provided the champagne for this event. The brands were Dom Perignon Vintage 2009 and Dom Perignon P2 2000, which were perfect to accompany the excellent food.

We enjoyed the meal with five other wines that were also carefully selected.

A total of 64 guests were selected by lottery to attend the event, which was divided into two time slots for lunch and dinner.

We are sorry that we were unable to accommodate all of the guests who applied for the one-day event.

Everyone was, of course, well versed in food, but their excitement from the moment they entered the Cantissance, their anticipation of the two chefs, and their excitement at what they would be able to enjoy, made us feel even more strongly about the special nature of this event.

We plan to post more photos from the event on the Go e Miyo Facebook page.

Please take a look at it as well.

Facebook : https://www.facebook.com/gaultmillaujapan/

Instagram: https://www.instagram.com/gaultmillau_japan/

We would like to continue to hold events like this one in the future. We look forward to your participation and support.