A Lyon Collaboration Dinner created with great chefs

" " A special collaboration dinner with Sillage × Lyon — Rencontre de Trois Chefs — Sébastien Bouillet and Christophe Paucod" "

Sébastien Bouillet, Kazuki Munesada, Christophe Paucod

November 15th was also a memorable night for Sillage.

We hosted a special Lyon-themed collaborative dinner with Sébastien Bouillet, a pastry chef and chocolatier from Lyon, France, and Christophe Paucod, chef of the famous Kagurazaka restaurant Lugdunum Bouchon Lyonnais.

Sillage厨房に立つ三人のシェフ達

In the kitchen were Chef Munesada of Sillage, along with Sébastien Bouillet and Christophe Pocot, making for an extremely intense evening in which the "Lyon spirit" was expressed on the plate.

Here is a glimpse of what the day was like, filled with excitement and aroma.

■ Opening: Amuse-bouche by Chef Munesada

Sillageシェフ宗定によるアミューズ

The evening began with an amuse-bouche prepared by Chef Munesada that incorporated Sillage's seasonal flair.

The delicate blend of Japanese ingredients and the nuances of French cuisine will quietly awaken your appetite.

■ Chef Poco's chilled cassoulet of moules de bouchot

クリストフ・ポコシェフの、冷たいムール・ド・ブショーのカソレット

The next dish was a special cassoulet made by Christophe Pocot using Bouchot mussels.

The rich flavor and deep aroma of French moules spread throughout the venue, instantly immersing the venue in a French atmosphere.

■ Two types of bread: Sillage homemade campagne and Goûter baguette

Two types of bread will be available for this dinner.

Chef Munesada's homemade campagne and baguettes from Mr. Bouillet's Goûter.

Not only could guests enjoy the texture and flavor of each bread, but many also enjoyed it with the sauce, the key to French cuisine.

Each technique resonates with the other, quietly elevating the cuisine.

■ Chef Munesada's homage to Lyon - Warm lentil and saucisson appetizer

Sillageシェフ宗定によるレンズ豆とソーシソンの温かい前菜

We serve Lyon sausage, a signature dish of Lyon, in the authentic style of a bouchon.

In homage to French charcuterie, the sausages are also handmade.

The rich, warm flavours speak to the background of the dish itself and the spirit of Lyon, the city of gastronomy.

■ Lyonnaise cuisine highlight: Chef Poco's quenelles

クリストフ・ポコシェフによるリヨンを代表する料理"クネル"

Quenelle is a famous Lyon dish.

This dish features minced river barracuda mixed with a traditional panade made from bread and milk, resulting in a soft and smooth texture. While this dish is usually served with a Nantua sauce made from crayfish, Chef Poco uses a special Nantua sauce made with lobster. The umami of the shellfish spreads elegantly, further enhancing the richness of the light flavor of the quenelles.

The essence of Lyon cuisine and its rich flavors created excitement in the venue.

■ Main dish by Chef Munesada: Roast chicken and ballotine, jus and vin jaune cream

Sillageの宗定シェフ

The next main course was a "chicken duet" by Chef Munesada of Sillage.

To bring out the unique characteristics of each cut of meat, the breast meat is roasted and the thigh meat is cooked as a ballotine, creating a contrast in aroma and texture.

The dish is finished with a jus that concentrates the flavor of chicken and a rich vin jaune cream sauce.

This is a deep main dish that respects French tradition and allows you to enjoy the lingering aroma of Sillage.

■ Bouillet's first dessert: an avant-garde of citrus fruits and herbs

アヴァンデセールを用意するセバスチャン・ブイエ

The avant-dessert created by the famous French pastry chef, Sébastien Bouillet, is a refreshing dish that combines the bright acidity of Japanese citrus fruits with the refreshing aroma of herbs. I was fascinated by Bouillet's deep knowledge of Japanese ingredients, especially citrus fruits, and the ideas he uses to make the most of them.

The dessert was like a delicate and beautiful "interlude" that gently loosened the aftertaste of the main dish, and the flow from there to a warm chocolate dessert really showed the incredible storytelling ability of this world-class pastry chef.

■ Grande dessert of warm chocolate by Mr. Buie

セバスチャン・ブイエによる温かいショコラのグランデセール

This warm chocolate dessert is made up of layers of vanilla cream, chocolate espuma, and crumble.

The moment they put it in their mouths, the gorgeous chocolate aroma and pleasant weight spread softly, creating a beautiful experience like a "chocolate journey" with successive layers of temperature, aroma, and texture.

■ Mignardises to finish off the aftertaste

ミニャルディーズ

After the meal, we had a selection of small desserts, including macarons and chocolate from Mr. Buie, and Sillage's special financiers.

The table was filled with smiles and conversation until the last bite.

■ Food connects people — what Sillage values

That night, we once again realized the power of cooking, the joy of eating, and the wonderfulness of restaurants as a place that brings people together.

The enthusiasm and smiles that could be felt from the guests were an irreplaceable moment for all the staff.

The atmosphere of excitement that brought the venue together was something that is rarely seen in Japanese restaurants, and as the night wore on, guests laughed with each other and talked about the food, I felt the magical power of the food and the restaurant.

Sillage will continue to hold special dinner events like this on a regular basis.

We hope you will enjoy this space as a place to have new food experiences and make new connections.

■ Announcement

Starting in December, we will be offering a winter menu for both lunch and dinner.

We will also be offering a special Christmas course from December 20th to 25th, so please come and visit Sillage.

■ Conclusion

Thank you so much to everyone who participated in Sillage's first collaboration dinner!

And for those of you who weren't able to join us this time, please come along to our next special evening, or for lunch or dinner at Sillage.

Sillage hopes to continue to be a place where people can share the lingering aroma of food.

With all my heart,

The Sillage Team