Dîner Gourmand BONJOUR FRANCE in special collaboration with Champagne Lanson and Chef Philippe Mille

★ Chef Philippe MILLE
Main Awards: Bronze Medal at the Bocuse d'Or (2009), MOF (2011)

Originally from Brittany, this talented chef was awarded the prestigious title of Meilleur Ouvrier de France (MOF) in 2011, at the early age of 38 years old. He honed his skills in renowned Parisian establishments such as "Le Cantine des Troisgros" and "Le Bristol". In 2009, he became executive chef at the prestigious hotel "Domaine Les Crayères" in the Champagne region, where he earned a Michelin star, followed by a second in 2012. In 2024, he opened his own restaurant, "ARBANE", in the city of Reims. Combining a deep respect for French culinary tradition with an elegant focus on showcasing ingredients, he quickly established himself as a leading figure in the culinary sphere. He also serves as a brand ambassador for the Champagne house Lanson, passionately exploring food and champagne pairings.

★ Lanson
– Concept
Rooted in tradition, yet driven by innovation.

Lanson’s distinctive style is defined by an unmatched freshness, where vibrant acidity and pure fruit expression come together in perfect harmony. The secret behind this freshness? A deliberate choice to break from convention: the House forgoes malolactic fermentation, a common practice in Champagne, in order to preserve the lively acidity and pure character of the fruit. This elegance and precision of flavor enhance gastronomic pairings. It is the combination of unwavering dedication to quality and the exceptional craftsmanship of its artisans that defines the Lanson signature. Carefully selected grapes, generous use of reserve wines, extended aging, and this unique non-malolactic philosophy form the foundation of a timeless Champagne, continually loved and sought after.

La Brasserie Paul Bocuse

The culinary concept is centered around “Tradition and Modernity.” Chef Keita SUZUKI recreates classic French cuisine by respecting traditional cooking methods while adding his own sense of aesthetics to bring a modern expression. He also places great importance on fresh vegetables and fish sourced directly from local regions, constantly ensuring the delivery of delicious seasonal flavors. Fully enjoy the charm of a brasserie true to authentic French style.

Frédéric VIENNOT

Born in France, Gray. Studied piano jazz at the Conservatoire of Music in Lyon with Mario STANTCHEV. In 2004 comes to Tokyo. In 2005, joins the NHK French tv program as a regular music navigator, the next year he composed the opening and ending music for the same tv program. Throughout Japan, he played with numerous artists such as Clementine, Ice Saranyu, Aoki Karen, Patrick Nugier, Dominique CHAGNON to name a few. He's also part of different creative musical projects such as TGA (tokyo groove alliance), Instinct, Tatopani and Kazairo (風色).

Robin DUPUY

Robin DUPUY is a cellist and composer born in Strasbourg. After studying classical music in Paris, notably with Henri DEMARQUETTE, he explored pop, jazz, and Indian music in search of new sonic expressions. Now inspired by the natural beauty of the Japanese mountains that surround him, he offers an experimental journey through sound and harmonics. Living in Japan since 2004, he has collaborated with a wide range of artists including: Ryuichi Sakamoto, Hisaishi Joe, Ai, Eikichi Yazawa, Fujii Fumiya, Masayuki Suzuki, Tamaki Koji,  as well as many other famous artists.