Gault&Millau's news
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![[NEWS] France's Gastronomy Festival “Taste of Paris 2019”](https://assets.gaultmillau.com/assets/4ed26611-653d-4e62-93c6-f11194443ee3/news-france-s-gastronomy-festival-taste-of-paris-2019-443ee3.avif?width=666&height=444&fit=cover&format=avif)
[NEWS] France's Gastronomy Festival “Taste of Paris 2019”
From May 9 to 12, over 50 leading chefs representing France's finest gastronomy gather at the Grand Palais in Paris.
![[NEWS] A “Vegan Lunch” at FARO](https://assets.gaultmillau.com/assets/95da317b-626b-4b4e-8f9f-28767b0373e8/news-a-vegan-lunch-at-faro-0373e8.avif?width=666&height=444&fit=cover&format=avif)
![[NEWS] A Special “Reiwa” Commemorative Menu at Ginza L'Écrin](https://assets.gaultmillau.com/assets/9c6e8f27-0edb-4f73-ae1e-8c9bca17462b/news-a-special-reiwa-commemorative-menu-at-ginza-l-ecrin-17462b.avif?width=666&height=444&fit=cover&format=avif)
[NEWS] A Special “Reiwa” Commemorative Menu at Ginza L'Écrin
For a limited time from 4/27 to 5/4, lunch and dinner menus celebrating the new era name make their debut!
![[NEWS] The 5th Japan Wine Festival](https://assets.gaultmillau.com/assets/62985459-8da5-4290-8726-1d5286997fd6/news-the-5th-japan-wine-festival-997fd6.avif?width=666&height=444&fit=cover&format=avif)
![[NEWS] Seasonal Sweets “Otsuitachi,” Supervised by Hiroe Higuchi, Executive Chef of Shima Kanko Hotel](https://assets.gaultmillau.com/assets/b2cde063-eae8-4218-8c51-859660733026/news-seasonal-sweets-otsuitachi-supervised-by-hiroe-higuchi-executive-chef-of-shima-kanko-hotel-733026.avif?width=666&height=444&fit=cover&format=avif)
[NEWS] Seasonal Sweets “Otsuitachi,” Supervised by Hiroe Higuchi, Executive Chef of Shima Kanko Hotel
Themed on seasonal ingredients harvested mainly in Mie Prefecture – sweets sold only on the first Sunday of each month!
![[NEWS] KASHIYAMA DAIKANYAMA Opens](https://assets.gaultmillau.com/assets/639b8c94-1ba8-486b-b1dd-f8c671857843/news-kashiyama-daikanyama-opens-857843.avif?width=666&height=444&fit=cover&format=avif)
[NEWS] KASHIYAMA DAIKANYAMA Opens
Bringing together food, art, design and fashion, it draws attention as a new culture spot that stimulates the five senses.
![[NEWS] “Sushi Shin by Miyagawa” Opens](https://assets.gaultmillau.com/assets/3f36e966-1c43-4363-be81-6b29735a3830/news-sushi-shin-by-miyagawa-opens-5a3830.avif?width=666&height=444&fit=cover&format=avif)
[NEWS] “Sushi Shin by Miyagawa” Opens
On April 6, 2019, “Sushi Shin by Miyagawa,” the Tokyo branch of Sapporo's renowned “Sushi Miyagawa,” opened at Mandarin Oriental Tokyo.
![[NEWS] Isetan FRANCE WEEK](https://assets.gaultmillau.com/assets/85a97e42-52bd-4944-a993-ad2b580c9ce7/news-isetan-france-week-0c9ce7.avif?width=666&height=444&fit=cover&format=avif)
[NEWS] Isetan FRANCE WEEK
Isetan's France Week reaches its 14th edition. This year, an unusually long two-week run welcomes France's artisans.
COOK JAPAN PROJECT ~A Closer Look at Its Appeal~
What do the world's chefs find in Japanese ingredients, and how do they cook them?
![[NEWS] 10-Month Limited “COOK JAPAN PROJECT” Launches](https://assets.gaultmillau.com/assets/a7938f31-702f-4965-95ad-5d2b3152e247/news-10-month-limited-cook-japan-project-launches-52e247.avif?width=666&height=444&fit=cover&format=avif)
[NEWS] 10-Month Limited “COOK JAPAN PROJECT” Launches
The theme: “chefs discover Japan, and Japan discovers the chefs.”
