It’s in Japan, and nowhere else, that Chef Arnaud Faye, joined by the teams from Le Bristol Paris and its three-Michelin-starred restaurant, Epicure, has chosen to celebrate the centenary of the iconic Parisian palace. L’Osier, a landmark of French gastronomy also awarded three Michelin stars and located in the heart of Ginza, Tokyo, stood out as the natural choice. In this city where French culinary excellence finds a rare echo, the collaboration feels effortless.
From November 19 to 22, 2025, Arnaud Faye will join forces with Olivier Chaignon, Executive Chef at L’Osier, for an exceptional culinary week. Both known for their refined, contemporary cuisine, they will craft a four-hands menu that blends French precision with Japanese sensitivity.
The experience is conceived as a tribute to flavor, transmission, and the discipline of fine craftsmanship. In the dining room, service will be led by Frédéric Kaiser, Director of Food & Beverage at Le Bristol Paris, alongside Yasuhiko Ucibori, Director of L’Osier. Maxence Barbot, the new Head Pastry Chef at Le Bristol, will also travel to Tokyo to join the teams and create a dessert offering spanning eight services.
On the plate, each Chef’s signature dishes come together in a unique exchange: crispy onion soup, Saga egg with white truffle, Brittany lobster with yuzu, veal ravioli with white truffle, Sanriku scallops with watercress gnocchi and caviar. These creations are imagined as bridges between two terroirs, two visions, and two of the most refined culinary cultures in the world.
The event will feature just eight services, four lunches and four dinners. A one-of-a-kind experience, and a six-star conversation held within the discreet setting of a great Japanese institution.
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