Dîner gourmand - Loiseau de France x BONJOUR FRANCE
Event ended.
Enjoy a wonderful gourmet dinner at Loiseau de France with BONJOUR FRANCE and Pierre Zéro!
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To celebrate the arrival in Japan of Mrs. Mathilde BOULACHIN, CEO of the non-alcoholic wine brand “Pierre Zéro”, BONJOUR FRANCE co-organises with Mottox an exceptional evening: an exclusive gourmet dinner at “Loiseau de France”.
This will be the first alcohol-free wine pairing event held in Japan by Pierre Zéro, the non-alcoholic wine brand!
Enjoy an exclusive dinner specially prepared by culinary chef Blanche LOISEAU from Loiseau de France, in collaboration with “Pierre Zéro”! Event limited to 70 people.
BONJOUR FRANCE’s Dîners gourmands are coming back after a 5-year break! These gourmet events are the perfect opportunity to discover extraordinary restaurants and chefs, embodiments of the French art de vivre and gastronomy in Japan.
On Tuesday October 29th, the restaurant “Loiseau de France”, located at Institut français de Tokyo, will open its door for a wonderful dinner event! Blanche Loiseau, its chef, has prepared a special and exclusive menu with the non-alcoholic wines brand Pierre Zéro to explore different food and wine pairings and discover new flavours and sensations.
A prize raffle will also take place during the Dîner gourmand, and each attendee will receive omiyage as souvenirs of this amazing evening!
Join us for this amazing gourmet dinner at Loiseau de France! Registration is now open: the event is limited to 70 guests!
Doors open at 6:30pm.
Program & Menu
6:30pm Apéritif on the terrasse
- Cheese gougères (Pierre Zéro Blanc de blancs)
- Terrine and orange caramel (Pierre Zéro Blanc de blancs, orange juice cocktail)
7:00pm Start of the dinner
7:05pm Speech by the Representative of the CCI France Japon - TBC
7:10pm Video message from Chef Blanche Loiseau
7:15pm Product presentation by Mathilde Boulachin
7:30 pm Entrée
- Crab and grapefruit (Pierre Zéro Signature)
8:00pm Main course
- Magret de canard - Duck breast and cherries (Pierre Zéro Chardonnay, Merlot)
8:30pm Prize raffle
8:45pm Dessert
- Mille-feuille with red berries (Pierre Zéro Rosé Sparkling)
Around 9:00pm End of dinner
Registration
*Two types of seating is available: “normal seats » (18 000 yen, tax not included – 64 seats) and “salle seats” (15 000 yen, tax not included – 6 seats), where it is slightly harder to see as you would be back to the stage. The food and drink will be the same for both types.
* If more than one person participates, the representative is asked to register their companion at the same time.
*The number of participants able to register at once is limited to six.
*Seating arrangement will be decided by the Secretariat. If you and your companion do not register together, you may not be seated together.
*Only people aged 20 years or above are allowed to participate.
*Cancellations and reimbursements are not available after registration.
*Please pay online in advance.
Dress code:
"A touch of white": please come in a white top or outfit.
Room plan
The wines
Guest introduction
Mathilde Boulachin
Originally from Champagne, Mathilde Boulachin is a wine and marketing expert, specialized in non-alcoholic wines. As a wine lover, she was inspired to find a way to make non-alcoholic wine after several years without drinking any due to pregnancies. She founded her own company and created Pierre Zéro, a non-alcoholic brand for all wine lovers. With a strong sense of innovation and inclusivity, she is currently a pioneer in the wine industry.
Presentation of our partners
Introduction of Pierre Zéro
Pierre Zero is a brand which specializes in alcohol-free wines, offering to its clients the taste and benefits of wine without any alcohol. It successfully removed the alcohol of quality wines while safeguarding their flavour and style, creating a new type of wine everyone can drink at any time, wine lovers and non-drinkers alike.
Introduction of chef Blanche Loiseau
Blanche Loiseau, chef at Loiseau de France, is the daughter of renown chef Bernard Loiseau. She studied at the Paul Bocuse Institute before working in gastronomical establishments in France and abroad. In 2019, she went to Japan to study kaiseki cuisine for a year in Aoyagi restaurant, Tokyo, before going back to France in 2021 to work at the Relais Bernard Loiseau In 2023, she opened the Loiseau du Temps restaurant in Besançon, France with the Bernard Loiseau group, before opening Loiseau de France in Tokyo in June 2024.
Introduction of the Bernard Loiseau group
Bernard Loiseau arrived to La Côte d’Or in Saulieu in 1975. There, he became a 3-starred Michelin chef in 1991. He reinvented French cuisine with a refined cooking philosophy, by using less butter and cream in his dishes. He opened in 1992 a restaurant also named “La Côte d’Or” in Kobe.
He was helped by his wife, Dominique Loiseau, who will keep on developing the Bernard Loiseau group after his death in 2003. Their eldest daughter, Bérangère, took the lead of the company in 2003 and is now its CEO. Today, the Bernard Loiseau group manages 2 hotels and 6 restaurants, the latest being recently opened Loiseau de France in Tokyo.
Thanks to the cooperation of
Contacts
Mayu HANDA Director, BONJOUR FRANCE
m.handa(@)ccifj.or.jp (French/Japanese)
Akane KUSUNOKI Coordinator, BONJOUR FRANCE
a.kusunoki(@)ccifj.or.jp (French/Japanese)
Event Location
