Beige Alain Ducasse Tokyo was found in 2004 through collaboration between the top quality fashion brand Chanel and the Alain Ducasse Entreprise. The spirit of ‘simple and elegant’ that both share is expressed in every detail of the cuisine and the décor. We offer refined French cuisine that makes the fullest possible use of the pick of the finest Japanese ingredients.
Kamakura vegetables have become synonymous with our Executive Chef, Kei Kojima; these, together with carefully selected Japanese ingredients - a wealth of seafood, Meishan pork from Ibaraki, milk-fed veal from the Oakleaf Farm in Hokkaido – and top-quality ingredients available only from France – foie gras, chicken from Bresse, lobster from Bretagne – are used lavishly to produce cuisine that is at the same time both traditional and modern. The full, rich flavors painstakingly developed, together with their simplicity, leave a deep and lasting impression.
As in a fashion collection, in cuisine too the sense of the seasons is very important. Preparing a dish that brings out the inherent flavors of the ingredients of the season, helping people to rediscover that wonderful taste – that, to my mind, is the function of a cook. A person who enjoys good food has a wonderful life.
The interior décor was designed by Peter Marino, the designer in charge of Chanel boutiques all over the world. The table ware uses a variety of materials – chinaware and crystal of course, but also silver and gold, the warmth of wood, copper, rubber and lacquer. Items produced by traditional European and Japanese craftsmen been selected to presence the ‘simple and elegant’.
Lionel LavernheDirector of Restaurant
Born in Aveyron, France.
He began his professional career in Paris at the Le Pré Catelan then worked in Europe in Michelin-starred gastronomical restaurants in London, Munich and Milan.
Back in France, he worked as Maître d’Hôtel for L’Espadon at the Ritz Hotel in Paris.
After that he worked as Restaurant Manager at the Hôtel Majestic Barrières in Cannes.
From 2006, he worked for the L’Osier in Ginza. In 2014, he met Alain Ducasse in Tokyo and now works for Beige Alain Ducasse Tokyo.
Kei KojimaExecutive Chef
Beginning his career as a cook at the age of eighteen, he subsequently trained under Michel Guérard, Alain Chapel and Pierre Gagnaire during his experience in France started in 1988.
Working together with Alain Ducasse and his right-hand man Franck Cerutti for more than 10 years at Le Louis XV Alain Ducasse in Monaco, Kei also was the Sous-Chef for 3 years.
Alain Ducasse says about Kei: “the Japanese chef who understands and carries out my culinary philosophies better than any other chef in the world”. After returning to Japan with this experience and technique, Kei became the Executive Chef at Bistrot Benoit in 2008.
Since April 2010, the Executive Chef of Beige Alain Ducasse Tokyo.
Sylvain ConstansPastry Chef
Born in Draguignan, Cote d'Azur
After training of cuisine, Sylvain choose his future course in the field of pastry. He worked in London for 4 years, in particular at the hotel of The Dorchester. After returning to France, he worked for Chef Yannick Alleno at Hotel Cheval Blanc Courchevel and Grand Hyatt Cannes Hotel Martinez, then he continued to collaborate with Chef Alleno in Taiwan before joining Alain Ducasse Entreprise. Since August 2015, the Pastry Chef of Beige Alain Ducasse Tokyo.His creation admirably expresses the essential of ingredients in simple style.
- Alain Ducasse Enterprise
- Benoit Tokyo
Diners Club has a partnership with Alain Ducasse Entreprise since June 2010 to promote Japanese Food Culture and preparing the various privilege for Card Members.