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Join us again this year for Collection Beige 2016 – The “Haute Couture” of French Cuisine

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The season’s top ingredients are brought together each season in a special course called Collection Beige, the “haute couture” of French cuisine. Due to the wonderful feedback we received from our guests last year, we are delighted to present the collection again in 2016.

The first collection of the year is titled The Dream of Riviera and is brought to you by Chef Dominique Lory of Le Louis XV – Alain Ducasse à l’Hôtel de Paris.

Spring Collection: The Dream of Riviera

Dates Available: April 20th (Wed) to 24th (Sun), 2016
Details:
Course Menu from Monaco’s Le Louis XV – Alain Ducasse à l’Hôtel de Paris
Lunch 16,000 yen per person / 20,000 yen per person
Dinner 24,000 yen per person / 28,000 yen per person

  • Tax included. Service charge separate.

From the numerous recipes of Riviera where Alain Ducasse’s cuisine is firmly rooted, Chef Domonique Lory and Kei Kojima recreate the seasonal dishes served at Le Louis XV – Alain Ducasse à l’Hôtel de Paris, adding select Japanese ingredients. A special wine list is also available for this true Monaco feast.

Guest Chef: Dominique Lory
After meeting Alain Ducasse in 1998, Lory distinguished himself at Spoon Food & Wine in Paris under Christophe Moret.
From 2000 to 2002 he worked at Pierre Gagnaire before becoming second-in-line at Spoon Byblos in Saint-Tropez, then moving on to Le Louis XV - Alain Ducasse à l’Hôtel de Paris in Monaco where he was trained in Mediterranean gastronomy by Franck Cerutti.
In 2007, he became sous-chef at the restaurant Alain Ducasse au Plaza Athénée where he worked next to then-head chef Christophe Moret and chef Christophe Saintagne.
In 2011, he was reunited with Franck Cerutti at Le Louis XV - Alain Ducasse à l’Hôtel de Paris and became chef de cuisine in 2013.

For reservations & inquiriesTEL 03-5159-5500 / E-mail info@beige.co.jp

BEIGE EVERYWHERE