Celebrate Sustainable Gastronomy: est at Four Seasons Hotel Tokyo at Otemachi Collaborates with Odette’s Chef Julien Royer and Champagne Telmont

On September 13 and 14, 2023, savour an unforgettable dining collaboration in Tokyo, the Michelin capital of the world. est, the contemporary French restaurant at Four Seasons Hotel Tokyo at Otemachi, is set to host an evening of sustainable fine dining that brings together a constellation of leading talents, including culinarians, winemakers and cultivators.

A reverence for nature has long been at the heart of Japanese culture, weaving a close relationship with the country’s mystical mountains, majestic volcanoes, breath-taking coastlines and vast forests.

“In our modern society, where supermarkets stock all ingredients round the year, it is easy to forget the true relationship between nature and food,” explains Guillaume Bracaval, Chef de Cuisine at est. “From the beginning, our mission has been to create an innovative cuisine that is in harmony with Japan’s natural abundance yet rooted in French cooking. About 95 percent of our ingredients are locally sourced from independent farmers, fishermen and foragers across Japan.”

Commenting on the upcoming collaboration, Chef Guillaume shares, “We are deeply honoured to host this event with such an exceptional group of people. It is a pleasure for us to collaborate with likeminded partners who share a similarly eco-conscious approach to fine dining.”

A Celebration of Sustainable Gastronomy

Discover a meticulously crafted menu by Chef Guillaume Bracaval of est, recently awarded a Michelin star for the second consecutive year, and Chef Julien Royer of Odette, winner of 3 Michelin stars and ranked #14 on The World’s 50 Best Restaurants list in 2023.

Sharing a deep respect for the bounty of nature, the two acclaimed chefs combine their expertise to showcase the exquisite character of fine Japanese ingredients. Paying homage to terroir, each delectable creation is woven around seasonal vegetables procured from Crazy Farm, an organic farm located in Yamanashi Prefecture and renowned for its sustainable practices.

Epicures will find much to discover and celebrate through the remarkable unfolding of tastes, textures and flavours through the evening. The gifts of nature take centre stage as farm-fresh local produce finds expression through French culinary techniques. With Chef Guillaume and Chef Julien employing a masterfully light touch, the innate qualities of each ingredient are brought to the forefront to shine.

The culinary offerings are paired with superb Champagnes from Telmont, with each vintage carefully selected to enhance the delicate flavours and subtle nuances of the food. Having perfected its sparkling craft over four generations, the House of Telmont is now pioneering a sustainable approach to winemaking.

Ludovic du Plessis, CEO of Telmont, will personally attend this special dinner at est, where he will introduce guests to the Champagne selection and raise a glass to the finest gastronomic traditions of France and Japan.

This collaborative epicurean event promises the experience of a lifetime, offering guests a unique opportunity to sample the combined craft of leading lights in the world of sustainable gastronomy. With limited seating available, advance reservations are highly recommended.

• Venue: est
• Dates: September 13 and 14, 2023
• Seatings: 6:00 pm, 6:30 pm, 7:00 pm
• Price: JPY 85,000 per person (including Champagne pairing)

For reservations, call 03-6810-0655 or book online here.

Odette

Three Michelin-starred Odette is a collaboration between Chef-Owner Julien Royer and The Lo & Behold Group. Located at National Gallery Singapore, the modern French restaurant offers a constantly evolving menu guided by Royer’s lifelong respect for seasonality, terroir and artisanal produce sourced from boutique producers around the world. Odette is named in tribute to Royer’s grandmother, one of his greatest influences in life and in the kitchen, and reflects her belief in always ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner – an ethos that has directed every aspect of the Odette experience. The space has been designed by London-based Universal Design Studio, with overall creative direction led by Singaporean artist Dawn Ng.

Telmont

Founded in 1912, the Telmont Champagne House is located in Damery, near Epernay, France. Created in the wake of the champagne riots by Henri Lhôpital, a brave local winegrower, the House remains familial and visionary: Bertrand Lhôpital, Cellar Master and Head of Viticulture of the Telmont House, today represents the fourth generation. The House claims a line of conduct: the wine will be good if the Earth is beautiful. Thus, after earning its first AB (organic agriculture) certification in 2017 for part of its parcels and following the acquisition of a majority stake by the Rémy Cointreau group, Telmont launched a program in 2021 "In the Name of Mother Nature." The aim is to produce a very high-quality champagne while reducing as much as possible its environmental footprint. The actions undertaken concern the conversion under progress to organic viticulture of 100% of its estate and the parcels of its winegrower partners, the preservation of biodiversity and the drastic reduction of its carbon footprint. Initiatives have already been taken and will be expanded: elimination of gift boxes and other unnecessary packaging, reduction of the bottle weight, abandonment of transparent bottles containing non-recycled glass and bottles in special formats, complete stop of air freight for the transport of bottles and use of renewable energy. The company aims to be Climate Positive by 2030 and Net Positive by 2050. The House embodies a unique style: the champagnes are ethereal yet structured, balanced between tension and freshness - a perfect harmony. Champagne Telmont enables the terroir to express itself through its wines, employing its know-how to help reveal the various facets of nature.

Crazy Farm

Located in Yamanashi Prefecture at an altitude of about 780 metres, Crazy Farm is perched at the foot of the Yatsugatake mountains, overlooking the Southern Japanese Alps. The farm grows 70 varieties of organic vegetables and two kinds of rice, which are supplied to select restaurants in Tokyo and Yamanashi. Cultivated using sustainable methods, the crops are naturally enriched with mineral-rich waters from the mountain springs. Crazy Farm was founded by Yasutaka Ishige, who hails from Yokohama in Kanagawa Prefecture and studied biomimetics at the Tokyo University of Agriculture.

All prices listed above include consumption tax and service charge. Contents and times offered are subject to change without notice.