On February 13, 2018, the Ministry of Agriculture, Forestry and Fisheries of Japan held this competition of French cuisine for the first time, in Paris, using Japanese ingredients at culinary school Ferrandi Paris. All 8 contestants are chefs at French restaurants, and passed qualifying rounds to participate. In addition to the presentation of their final dishes, the contestants were judged comprehensively-from taste to kitchen management. The competition and its final awards ceremony was a hot topic, gaining coverage by the French press.
The winner was Cyril Bonnard, chef at Le Parc Hôtel Restaurant & Spa.
His winning spread, ""Sole braisée à l’algue Nori, coussinets d’épinards à la dieppoise, Fumet émulsionné au riz"", utilized wasabi, Japanese rice, and matcha as its Japanese ingredients.
Winning Menu Managing the Kitchen
Tasting Panel (Left: Katsuhiro Nakamura, Right: Régis Marcon)Awards Ceremony Photo
Some participants in the competition actually went on to create new recipes soon afterwards, conveying the potential of Japanese ingredients and their novel uses in French kitchens. This remarkable and meaningful event was able to use food as a way of strengthening the bond between France and Japan.
In addition, the competition attracted stores and restaurants expressing interest in becoming registered as overseas ""Japanese Food and Ingredient Supporter Stores"", further underscoring an increasing interest in Japanese ingredients.