FLORILÉGE / Tokyo , Japan
22th / Mandarin Oriental , Taipei Bencotto / Lunch
Florilége , under Chef Hiroyasu Kawate’s efforts , allows customers to feel the connection between the chef
and the producers by combining modern French cuisine with Japanese local food ingredients . Hiroyasu
controls the quality of the ingredients from the origin to the table , so that the sustainable development of
the cuisine and the ingredients are preserved .
Born in a family that ran restaurants , Hiroyasu started to study French food in middle school and later went
to Paris to learn French cuisine . After he finished his studies , Hiroyasu worked in several well-known
restaurants in Tokyo , including the three Michelin star French restaurant Quintessence .
Hiroyasu’s recipes are full of vigor , whether it concerns the food, the arrangement, the temperature , the
arrangement of the meal and the wines ... every single detail is meticulously balanced . At the same time , they pay
special attention not to waste and to use Japanese local ingredients as far as possible .