What matters most of all to Kei Kojima, our Executive Chef, is his ingredients. He is always thinking about how best to bring out the natural flavors of each ingredient, so that they can be enjoyed at their tastiest. In the kitchens of Beige Alain Ducasse Tokyo are gathered the pick of the finest foods from all parts of Japan and from France.
All our lunch and dinner courses offer diners the chance to enjoy not only the Carré Chanel, the flagship creation symbolic of the collaboration between Alain Ducasse and Chanel, but also Baba au Rhum served in the same style as in Le Louis XV, our restaurant in Monaco, or desserts that make lavish use of seasonal fruits.
Our wine list is put together under the supervision of Gérard Margeon, who oversees the wines served in the restaurants of Alain Ducasse around the world, and offers a selection of some 400 wines most complimentary to the cuisine served at Beige Alain Ducasse Tokyo. We will help you choose a wine that matches your palate and expectations. We also regularly hold imaginative wine-tasting events.
As in the words of Gérard Margeon, “The choice of wine is 80% determined by the style of the cuisine”, our wine cellar contains a good balance of mainly French wines to complement the cuisine served at Beige Alain Ducasse Tokyo. Diners can also enjoy such delights as our original Champagne ‘Selection Alain Ducasse’ or ‘Nichiei Alain Ducasse’, our original Japanese sake created by the Nakamura Shuzo brewery in Kanazawa.
A variety of wines can be enjoyed as you are served a different wine to complement each individual dish.
Beige Alain Ducasse Tokyo regularly hold Wine Event ; “Wine Atelier” and “Wine Dinner” offering an occasion to enjoy wine.