In this detour from Kitchen Nippon’s usual mission of showing how to easily prepare delicious, nutritious Japanese dishes, Chef Francois Audrin will show how you can use ingredients available in a Japanese market to prepare a French home-style meal.

Chef Audrin acquired his cooking skills working for top-flight restaurants – Michelin-starred establishments among them – in several countries in Europe and beyond. He has also served as the chef for the Ambassador of the European Union in Japan and the Executive Chef for the luxury yacht Christina O. Chef Audrin first came to Japan in 2011 and is now on his second stay. A consummate culinary professional, he has used his time here to learn about Japanese foods and devise ways to use Japanese ingredients in French dishes.

Chef Tateno will assist Chef Audrin in conducting the class.

Read more about Chef Audrin and his activities:

Japanese
http://eumag.jp/spotlight/e1212/

English
https://unionica.wixsite.com/uica

Time: May 26, 2018 (Sat.) 12:00～15：30
Cost: 7,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: May 22, 2018 (Tue.) 11:00 AM

Location: Yanaka (Taito-ku) at a location convenient to both the Chiyoda Subway Line (6 minutes from Sendagi Station) and the JR Yamanote Line (8 minutes from Nippori Station).
Details will be provided to those who register for the class.

Cancellation Policy:
By the way, if you make a reservation, but later find that you cannot attend, please let us know as early as possible.
＃Please note that payment of the participation fee will still be expected for a cancellation after the deadline and in the case of a simple failure to attend after making a reservation. Bank transfer details will be provided. A person who reserves a class spot, but then fails to attend, without notifying Kitchen Nippon, may be blocked from further participation. We have decided to implement this rule because we purchase materials for each class and late cancellations and no-shows result in wastage and make it difficult to hold the class fee down.

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