[Private chef’s Entertainment French Plan]

【Dinner】

・3 types of finger food
・Scallop/celery root and radish bouquet
・Specialty foie gras cubes
・Mushroom ravioli with truffle cheese sauce
・Grilled red sea bream with herb sauce
・Rare Japanese wagyu beef steak with sukiyaki flavor and truffles
・Marshmallow ice cream and meringue basket
・Devil’s financier
*Ingredients may vary depending on the season/p>

【Breakfast】

・Odawara mandarin orange juice
・Cup salad
・Yogurt
・Seasonal fruits
・Eggs
・Impressive butter toast (with ham and cheese)
・Coffee/English tea/Japanese tea

Introduction of chef

Hiromi Koshimizu
After graduating from Tokyo Culinary College, he trained at [Les Cristallines] in Minami Aoyama for 4 years, worked as a sous-chef, and went to France.
Play a Chef saucier at 1-star [La Poularde] , Poissonnier at 2-star [La Table St-Crescent], and for a total of 4 years of training.
After returning to Japan, he worked as a sous-chef at [MalDamour] in the members-only hotel [Tokyo Baycourt Club], and became the executive chef at [l’art et la maniere] in Ginza.
Left the company in February 2020 and became independent entrepreneur.
[Award History]
2018 Gault & Millau 14 points
2019 Tabelog Award Bronze
2020 Tabelog Awards Bronze