Four Seasons Japan Collection
[Four Seasons Hotel Tokyo Otemachi] est Pastry Chef Michele
Abbatemarco wins the Best Pastry Chef Award in the 2024 edition of the restaurant guide “Gault et Millau”
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In the 2024 edition of the restaurant guide “Gault & Millau” announced on Monday, March 18, 2024, Four Seasons Hotel Tokyo Otemachi (Location: Chiyoda-ku, Tokyo, General Manager: Andrew De Brito) Signature Dining est pastry chef Michele Abbatemarco won the Best Pastry Chef Award.
The Best Pastry Chef Award selected by Gault & Millau is an award given to a pastry chef who provides restaurant desserts that particularly highlight the originality and individuality of their desserts, and are suitable to conclude a course meal.
[Image 1: https://prtimes.jp/i/80380/192/resize/d80380-192-808dd0efffebe9ad2f64-4.jpg&s3=80380-192-c3307dfb16b418f5c8cce5e6af977e09-3900×2600.jpg] ■Experiential art projected from desserts
[Image 2: https://prtimes.jp/i/80380/192/resize/d80380-192-c9df7bca42d55e74edf7-0.jpg&s3=80380-192-38f56586b111bf68d8a369a2587e0438-1920×1280.jpg] At est, which offers Japanese French cuisine inspired by a deep knowledge of Japanese culture and ingredients, Chef de Cuisine Guillaume Bracaval offers sophisticated dishes that harmonize Buddhist and Japanese cuisine.
Michele’s desserts, inherited from Guillaume’s light and delicate dishes that combine Japanese flavor with French techniques, are similarly delicate and elegant. In addition, it has been described as a “dessert imbued with beauty and sensitivity” that reflects the emotions received from artists and art onto the plate.
Michele’s art on plates, which create textures, colors, and delicate shapes, will move you emotionally.
In May 2024, we are planning a collaboration with Saki Tanaka, a Japanese artist who is active both domestically and internationally. The energetic emotions that Michele received from Mr. Tanaka’s art with the theme of “breathing” and “rhythm” created by lines and blank spaces will be expressed on a plate. Please look forward to it. ■Fine dining rooted in sustainability
[Image 3: https://prtimes.jp/i/80380/192/resize/d80380-192-0477c04d6bf9bf857225-3.png&s3=80380-192-6df9e1808b0a576955e15769e3abb051-489×634.png ]
Michele also focuses on activities that can contribute to the environment and society through desserts.
-Food loss: We proactively use fruits that would otherwise be thrown away due to malformed fruit, and sublimate them into flavorful sauces and brightly colored jellies.
-Domestic ingredients: We take into consideration the reduction of the environmental impact caused during the distribution process. Approximately 95% of the ingredients used in Michele’s desserts, which have been studying Japanese ingredients for many years, are
domestically produced, and Michele visits various parts of Japan to talk with producers about their attitudes toward food, and sometimes orders ingredients. Masu. We create desserts with the 72 seasons of Japan in mind, using not only fresh seasonal fruits, but also Wasanbon, Gyuhi, and Agar, which have been used since ancient times in Japan.
■Comment from pastry chef Michele Abbatemarco about the award
[Image 4: https://prtimes.jp/i/80380/192/resize/d80380-192-5846eae12aba1610681a-2.jpg&s3=80380-192-0909863e6823f0546e74dcbef4761b66-3900×2600.jpg] I would like to express my sincere gratitude for receiving such a prestigious award. We would also like to express our sincere gratitude to all those involved who were selected and to all the producers who provide us with high-quality ingredients every day. This honor is also the result of the contributions of a team that shares my passion for desserts and works together with me. I would like to express my gratitude to each and every member of the team. We will continue to work hard every day to provide you with desserts that will remain in your memory. We look forward to seeing you all at est.
■ About MICHELE ABBATEMARCO est pastry chef
From the lively markets of Monferrato in northern Italy’s Piedmont region to the finest Michelin-starred restaurants in Europe and Japan, I have been on a fascinating culinary journey since childhood. For many years, I have been researching Japanese ingredients, learning about Japanese culture, and continuing to create original recipes. We are conscious of the four seasons and the colors that represent them, and aim to create a well-balanced item that is not too heavy. In addition to fresh fruits, we researched premium ingredients produced by small domestic farms, including wasanbon, gyuhi, and agar, and created original “works” that express the 72 seasons. I’m raising it. Michele Abbatemarco profile
https://press.fourseasons.com/otemachi/hotel-team/michele-abbatemarco-2.html ■ About est
[Image 5: https://prtimes.jp/i/80380/192/resize/d80380-192-3b4eaa92fc821d0687b1-3.jpg&s3=80380-192-9390eafd9dbf49aefcca31b6f16f4be5-3900×2600.jpg] In 2023, we received one star for the third consecutive year in the Michelin Guide Tokyo 2024. est, which is an acronym for Emotion, Saison, and Terroir, is the cornerstone that Chef de Cuisine Guillaume Bracaval values most when serving his cuisine. It was named from. In line with Guillaume’s philosophy, est offers innovative and
contemporary Japanese French cuisine inspired by his deep knowledge of Japan’s terroir. At est, approximately 95% of our ingredients are sourced from Japan, and we procure them directly from the country of origin or from the producers. In addition to the food, you can also find works by Japanese artists and craftsmen using techniques passed down through the ages, not only on the tableware and glasses, but also throughout the interior. Located on the top floor of the Four Seasons Hotel Tokyo Otemachi, you can enjoy your meal in a warm and friendly atmosphere with the dynamic view of Tokyo and the immersive show kitchen as a backdrop.
Location: Four Seasons Hotel Tokyo Otemachi 39th floor est
Awards
Michelin Guide Tokyo 2022-2024 3 consecutive years 1 star
Wine Spectator Restaurant Awards 2023 Best of Award of Excellence Wine Spectator Restaurant Awards 2022 Award of Excellence
business hours
Lunch 12:00-15:00 (L.O. course and a la carte 13:30)
Dinner 18:00-22:00 (L.O. course and a la carte 20:00)
Closed: Monday
Fee
Lunch 5 course (weekdays only) 15,000 yen / 8 course 22,000 yen Dinner 10 course 30,000 yen
Website: https://www.fourseasons.com/jp/otemachi/dining/restaurants/est/ ▼ Inquiries/Reservations ▼
Reservations: Call 03-6810-0655 or
Reservation site
https://www.tablecheck.com/ja/shops/four-seasons-hotel-tokyo-otemachi-est/reserve *Prices are the total amount including consumption tax and service charge unless otherwise specified. *Offer contents and times are subject to change without notice.
This article has been partially generated with the assistance of AI.