Tracked on 1 list across 1 authority.
Chef Guillaume Bracaval expresses the Japanese landscape in his cuisine. Travelling across the country to familiarise himself with ingredients, he experienced its abundant nature first-hand. The map of Japan indicating where all his ingredients come from traces his journey. Wanting to create delicate and healthy dishes, he limits his use of butter and cream. Desserts inspired by contemporary art are highly original. Perched on the hotel’s top floor, the dining room affords stunning views of the city below.
ESTERRE by Alain Ducasse appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
