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Grand Maison Paris
Hello
Thank you for getting in touch
Did they call?
We kept our stars
Two stars again this year
And also
The aged meat from Joël
It's been delivered
Don't be late for the gala dinner
I'm not a fucking magician!
Excuse me
What is this?
It's beef faux-filet
There's no way we can serve this in our restaurant
Good meat is getting scarce due to the abnormal weather
Your shop is supposed to have the best meat
The best meat goes to the best restaurants
If you don't like it, go somewhere else
Get out!
What is that about?
That chef was making impossible demands
Gilles
Yes, Chef?
Are you making the watercress?
Aren't the shallots ready yet?
It's still amazing that you kept your stars
The customers are waiting
Come on, let's focus on tonight!
Rinko, are you alright?
Hmm?
You don't look so well, even after recovering
I'm fine
What about the aged meat for the main course?
I think it still hasn't arrived
What's the status on the aged meat for the main course?
Checking on it now, Chef
Obana-san just called
He said he's going to exchange it
Morning, Chef
Good morning, Chef
- Good morning, - Morning
How did it go?
They wouldn't exchange it
Good morning
We're switching to Wagyu
We won't make it in time
This is not our restaurant
They don't know how to prepare it
The quality of the aged meat is terrible
We have no choice but to serve the Wagyu instead
Understood
Gilles!
Yes, Chef
We're switching to Wagyu
Prep the Périgueux sauce (truffle sauce) immediately
Right now? You can't be serious
Hurry up!
Yes
Chef!
Morning
I told you to make traditional French food, right?
Don't make unnecessary changes
But the vegetables we bought were different than what I expected
That's why you can't get three stars because you keep making excuses!
Alright, alright
I understand
I'll take over
Why?
The finish is off
No, I'll do it
You're the sous-chef
I can't leave this to you
Where's Yuan?
He's not here yet, Chef
He said he'll come after he's prepping the tarts in his workshop
A gala dinner at Boucheron, how wonderful, (French luxury jeweler)
Linda, it's a pleasure to see you
Welcome, Madame
Please, this way
Linda
It's an honor to meet the world's number one food influencer
The three-star chef, Monsieur Pascal Blancard
I heard you're the one who arranged for Obana to cater this dinner party
You're well-informed
He did manage to keep his two stars this year
But he still failed to get three stars
You're quite cruel making him cater such an important dinner at a time like this
But isn't a chef's job to entertain their customer, no matter the circumstances?
Besides, I wasn't the one who arranged this
Good evening, Pascal, Linda
Welcome
It's my father
Done
Let's serve
Let's go
Thank you for waiting
For the appetizer, we have Smoked Eel Gelée and a Watercress Coulis
Please enjoy
Faster
Yes, Chef
It's getting cold
Hurry, Rinko
Yes, Chef
This is Grilled Wagyu Filet with a Périgueux sauce
What do you think of this sauce?
Ten coffees, eight teas and six herbal teas
What a lively crowd
Yuan
Get it ready in 5 minutes
A piece of cake
It's the Tarte Chocolat
Take it out
No!
I told you to make a light vacherin not a tart, didn't I?
Just try it
It will send the guest to heaven
A delicious dessert is meaningless
if it doesn’t complement the meal
This is definitely better than the vacherin
Redo it
What?
There's no time!
Prep the meringue
We don't have enough time
Get it out before it melts
Get it out now!
Hurry up!
Serve it
Okay
Ladies and gentlemen,
I am Chef Obana
I'm honoured to welcome all of you the titans of the French culinary world
I hope you enjoyed the meal
I wish you a very good
evening
Thank you
Contact the drivers, The guests will be coming down soon
Linda
It was a pleasure to see you
- Goodbye, - Goodbye
Thank you for coming
It seems you're still having trouble sourcing ingredients
I understand that is a crucial skill for a chef
I will write about it exactly as I experienced it
Yes, of course
Kyono
If I had to pick just one thing it would be the dessert
Thank you very much
I'll be sure to pass that on to the pâtissier
Tell Obana I would have preferred to have just the dessert
Thank you for everything
Monsieur Blancard!
I'm sorry, there were a number of shortcomings
I can't help but wonder
What on earth did I teach you?
I am truly sorry
Where's everyone?
I sent them home early
We haven't even started prepping for tomorrow
Everyone's given their all since the Michelin announcement
Let them rest, at least for today
You can leave after you finish your drink
I don't need anyone who can't meet my expectations
I'm
quitting this restaurant
It's meaningless being sous-chef for someone
who doesn't listen to anyone
Perfect timing
I was planning on firing you anyway
Go back to Japan and soak in a hot spring
[MICHELIN 2024, TWO STARS]
Auguste Escoffier, known as the king of chefs and the chef of kings,
published "Le Guide Culinaire" in 1903,
It lists 5000 recipes and cooking techniques,
In the foreword of what many consider to be the Bible of French cuisine,
Escoffier states that cooking
changes with the times, the tools and the tastes,
and that this book is just one reference among others, not a dogma,
Even today, many chefs keep this book in a corner of their kitchen
and refer to it whenever they need to go back to the fundamentals,
And that's how they invent new recipes,
It's by reinterpreting them that they give birth to new dishes,
French cuisine, considered the best in the world, never stands still,
It's this ability to renew itself that is its essence and its strength,
[6 months ago]
Yes
Yes, okay
See you later
It's ridiculous for the chef to negotiate with suppliers at 3 a,m, every morning
Yeah
I understand he's passionate about cooking
Isn't it a bit self-centred of him
to insist on doing everything himself?
Well
I see your point
but Obana's the one who's struggling
Among all the Michelin guides published in 40 countries,
the French edition is said to be the most competitive
Morning
There are about 30 Michelin three-star restaurants in all of France
Of those,
around 10 are crammed into the fiercest battleground, Paris
Alain Ducasse,
Yannick Alléno,
Alain Passard,
Pierre Gagnaire
To fight on equal footing with these titans,
you need a chef with comparable originality
The pressure Obana is under is immeasurable
But
I wish he'd trust the people around him a little more
I can take care of sourcing ingredients
We could also have suppliers deliver directly
Every three-star restaurant in Paris does it that way
For us, sourcing ingredients isn't that easy
I have no idea what you are saying
Sir!
He left
Damn it
Hello
Good morning,
Monsieur Louis wants to see you,
What?
Hello, Pascal
Welcome, Do you have a reservation?
I was invited to lunch by the owner, Monsieur Louis Blancard
Please follow me
- Hello, sir, - Hello
After you
Thanks
You've seen this many times, haven't you?
The Blancard family is one of the top chef dynasties in France
Two generations of father and son have held three stars for 29 consecutive years
It's incredible
If we get it this year, we'll have held the stars for 30 years
I'll be preparing the lunch
I'm looking forward to it
Young Master Blancard
Hello
Hello, Monsieur
Morning
Good morning
My son has stolen the Blancard kitchen from me
The old man just leisurely counts his money now
I hear he's opening a new restaurant in Sydney next year
That's right, It's hard to believe, isn't it?
It all started with just one small restaurant
I never imagined Blancard would spread all over the world
Sole à l'Amiral (Sole in Admiral's Style)
That's your signature dish, isn't it?
But I thought you weren't serving it anymore
It's an off-menu item for old, regular customers
The cooking and the plate temperature are calculated
so that it reaches its peak condition 45 seconds after being served from the residual heat
Alright, let's eat
The precision of the cooking is just impeccable
He is my successor, after all, He is exceptional
In the old days, French cuisine was about grilling meat and fish until they were burnt and covering them in sauce
Every dish looked brown
Around that time, I ate sashimi in Japan
and was stunned
I used that as inspiration to perfect this dish
I have tremendous respect for Japanese food culture
That's why I hired Obana as a junior chef
When he said he wanted to take on Paris again
I leased you a space so you could open your own restaurant
I am truly grateful
I know
But I'm afraid you've wasted this opportunity
The Gastronomy Association has always had doubts about your abilities
and that gala dinner was a complete disaster
What's more, the departure of Rinko-san and her keen palate,
your reputation has fallen even lower
Many people believe this space should be leased to another talent
I can no longer protect you
You want us to leave?
I'm sorry, but
The next tenant wants you out immediately
This is so sudden
That puts us in a very difficult position
Please, just give us a little more time
At least until the next Michelin stars are announced
What difference will that make?
I'm going to get three stars
An optimistic prediction alone is not enough to convince anyone
The next tenant is an important figure in the French Gastronomy Association
What will you do if you fail to get three stars?
I will leave France
Obana
Are you serious?
Yes
He might find that more convincing than you starting up at a different restaurant
I understand
Alright
You have until the next Michelin announcement
Now then, let's enjoy our lunch
The Michelin judging process takes an entire year,
The evaluation for promoting a restaurant from two to three stars is even more rigorous,
Multiple inspectors will visit the restaurant several times,
There's still time if we start now,
We're renewing the entire menu,
Until now,
I competed with dishes that incorporated uniquely Japanese ideas and techniques
But in Paris,
that alone wasn't enough to get three stars
From now on,
I will bring the formality and tradition of French cuisine to the forefront
But
Don't you think we should include Japanese and Asian cooking methods and ingredients?
Otherwise,
what's the point of us making French food in Paris?
Umm
I think so too
- What? - I'm sorry
Back when
we first
opened our restaurant in Paris,
there was a huge Japanese trend in France
Japanese things were incredibly popular in Paris
Some chefs were even using dashi powder
There was
So I actively incorporated Japanese techniques and ingredients
and aimed to be the first Japanese chef to get three stars
But
There was a major weakness
The subtlety and delicacy that are hallmarks of the Japanese
I lacked the weight of this country's tradition and culture
You can't get three stars
with cooking that relies on Japanese-style
We need to create dishes that embody French technique, tradition and spirit and that can rival the French themselves
That's why
I won't incorporate any Japanese or other foreign influences
I'll compete head-on with orthodox French cuisine
In that case, I'll just make a French tricolor gelato?
In the shape of the Eiffel Tower
We're out of time
Let's begin
Wait a minute
Does that mean
if we don't get three stars the restaurant will be shut down?
Yes
The restaurant could close suddenly
So we decided to inform everyone in advance
Anyone who doesn't believe we'll succeed
can leave now
Obana, that's harsh
Getting three stars under these circumstances would be a miracle
I'm going for a quick drink
What about tomorrow's prep?
I'll bring the chocolate dessert, Don't worry
What was that about?
It seems like he's been hanging out with a bad crowd recently
Are they thugs?
Can the front of house manage with this?
No
Then hire a replacement immediately
You can't just find good people that easily
I handle the food
You handle the staff
Didn't we agree on that from the beginning?
That looked pretty intense
Shouldn't we call the police?
Please stop
That's enough
That's enough, isn't it?
If you keep beating him,
it'll only make it harder for him to pay you back
If you can't pay it back, don't borrow it
Right?
He's got nothing to do with this
I'm recording this
Let's go
So it was debt collectors
I dealt with one before
Are you okay?
Leave me alone
It'll be trouble if the police get involved
Everyone's filming
Get up
If you can speak Korean, then speak it
You can speak Japanese, can't you?
Those guys are still around
Let's go this way
Hey
Don't touch my stuff
Herbs
Spices
Dried fruits and nuts
Liqueurs
Hey! Don't just
What's in the commercial fridge?
Dozens of types of eggs, milk and cheeses
You even have wines to pair with them
It's a treasure trove
I see
This is why you're in debt
Why didn't you use the restaurant's money?
It's none of your business
It's my hobby
Then why are you still wearing the restaurant's chef coat?
It was about 10 years ago
I opened a pâtisserie
in Paris
The shop was very well-received
but I was never able to win the highest award for a pâtissier
The reason
I thought it was because I was Asian
It was around then
an Asian chef in Paris won two stars
When I ate his food, I got incredibly angry,
Why don't I get a chance?
Talk to Kyono about the money
What about you?
Why did you hire a disobedient pâtissier like me?
Staffing matters
I'll leave it all to Kyono
Then you should hurry up and get Rinko-san back
Otherwise, no one will be willing to follow you
I don't know what you are talking about
Gentlemen
Feel free to taste anything you like
Got it
Thanks
I've prepared some excellent vegetables especially for you
How's the cherry radish?
- Hmm, - Doesn't taste good?
- Good morning, everyone, - Morning
Welcome back
Starting today, I've hired new front-of-house staff
Rinko Hayami-san
Rinko-san?
Rinko-san
Are you surprised?
Welcome back
I'm back
What are you doing here?
I have no intention of cooking with you anymore,
but I love everyone else here
So I thought it would be fine if I worked as front-of-house staff
I fired you
Do you really have the authority to decide that?
Didn't you say to leave all staffing matters to me?
No
I'm sure nobody here minds, right?
Rinko?!
Yuan
Your face looks awful
Kyono brought her back on his own accord
Welcome back
Have you been well?
- Hello, - Welcome to Grand Maison Paris
Welcome to Grand Maison Paris
We're really looking forward to today
Apologies for the wait, everyone
Here is your amuse-bouche
It's a chorizo cake salé
That lady is a vegetarian
Okay
Grilled Wagyu with Sauce Périgueux
Yes, Chef
Are you enjoying your meal?
It’s excellent
It's delicious
I'm so glad to hear that
Hello, Joël
How's it going?
The cut from the shoulder area from the other day
was fantastic
Today's recommendation is
the sirloin
No dripping blood and the color is impeccable
It's the perfect sirloin
And
the ribeye steak
Do you have any lamb?
We've got some good ones in
If only he could look like that all the time
It's incredibly good
This is fantastic
We had a hard time sourcing high-quality meat
Excellent
By the way,
why does Joël agree to source meat for our restaurant?
Because
I've been coming here to persuade him
You're amazing, Aizawa-san
But for now, we've only managed to secure a steady supply of good meat
As for seafood and vegetables
we still can't get top-tier suppliers,
For a Japanese chef to earn three stars in Paris,
the biggest hurdle is sourcing ingredients,
Yuan
They said the Tarte Chocolat was amazing
Of course
I made it
After Rinko-san came back, I feel like the restaurant has come back to life
See you tomorrow
Have a good night
See you tomorrow
I heard
If you don't get three stars this year, the restaurant's closing?
Well, the old man is over 50
If you don't get three stars this year
everything is over
I need to concentrate, please don't talk to me, old lady
How do you propose
on getting three stars this year, Chef Obana?
That hurts!
Everyone's livelihood
depends on your results
Please seriously explain your future direction
For now,
I will raise the quality of our ingredients
It seems you already secured top-quality meat
So what's your next target?
Caviar
Every three-star restaurant has its own top-tier caviar
We need one too
We only do business with top-tier restaurants
I'm sorry, but you'll have to try somewhere else
Please
I promise I'll turn it into a fantastic dish
Everyone says that
But we have a brand image to protect
I can't just trust someone I've just met
In that case,
please let me use your kitchen
Could I have a little of the caviar
that hasn't been vacuum-sealed yet?
Hasn't been vacuum-sealed yet?
If you don't mind
The grains are large
After vacuum-sealing, the grains get crushed and lose their elasticity
This is the texture I've been looking for
How will you use this caviar?
This is Fried Lobster with Gribiche Caviar
If you don't seal it, the caviar won't even last two weeks
I'll make Monsieur Lambert's caviar one of my restaurant's signature dishes
How much do you plan to order per week?
2 kilograms
Sorry, that's impossible
Why not?
I respect your skill as a chef, so I'll be frank
We have deep relationships with many restaurants and suppliers
I can't do anything that might offend them
So you're saying you won't work with us
just because we're outsiders?
Suppose a Frenchman opened a sushi restaurant in Tokyo
Do you think he'd be able to get top-quality tuna?
Our chef deeply respects France and French cuisine
He works tirelessly to satisfy the guests of this country
Enough
But
Stop
Thank you for your time
This is the best caviar
I've ever had
The scallops that arrived this morning aren't they different from what we saw yesterday?
Is this from Brittany?
The grains are small
No, our Aizawa said they were too small
He checked them himself yesterday
This isn't what we ordered
This is no good
The grains are too small
How is it?
Can you get any golden lemons?
I see
Well
But it's hard at this time of year
How does artichokes taste?
A little bitter
We wanted to bring out the sweetness of the bell pepper
to counter the bitterness of the artichoke
The sauce is artichoke-based
I tasted this before
I think the basil flavor could be stronger
Gilles
Yes, Chef
Look at this
It's turned dark
It hasn't been bled properly
I'll contact the supplier
I told you not to incorporate your own country's culture and flavors
It's only natural for my own style to come out in the food
But that is not your food
The chef's word is absolute
I'm not making it for you, I'm making it for the customers
The customers come here to eat my tasting menu
I can't have my pâtissier
making things that don't align with my vision
I'm the one who thinks about the desserts the most
Keep your ideas to yourself
Just do as you're told
Yuan, you have a visitor
Let's talk outside
He owes us money
Are you the chef here?
Yes
Why don't you pay for him?
This restaurant has nothing to do with it!
Is that so?
You'd be in trouble if a precious employee got hurt, wouldn't you?
Stop it!
Get out of my way
Wait!
Stop!
Wait, wait!
You have no right to do this
You should stop chasing this impossible dream of three stars
and get a job that pays better
Who says it was impossible?
Who says it was impossible?!
I don't understand what this foreigner is saying
You don't get to decide for me!
Stop!
Stop
That should do it
This looks expensive
Don't touch that
What do you think you're doing?
Chef!
Stop!
Please
Thanks
Are you alright?
Thanks to Monsieur Louis acting as our guarantor
What about the restaurant?
Aizawa-san and the others are cleaning up the mess
Seriously
You're still here?
What's up with him?
Wa-wait
I heard he's a pretty dangerous
You should be careful
Kyono
Rinko
Looks like it's time for an "apology meal,"
An apology meal?
It's when you cause trouble for people
you cook a meal for everyone as an apology
What the hell is that?
Yuan is responsible for tomorrow’s staff meal!
If it's not good, I'm going to kick your ass
Got it
I'm back
Welcome back
Try it
Thanks
Perfect
Goods
I'll take this
Okay
Great
Another cheese dessert?
No, an apology meal
What's an apology meal?
I'm making croque monsieur (a classic French hot sandwich)
It's okay
Okay, thanks
See you
You've got nothing but trash in here
You bastard
Don't touch my stuff!
Where's my money?
If I don't pay it back, they'll kill me
Right?
He didn't pick up
Did something happen?
Gilles
Yes, Chef
Get the prep work done
Yes, Chef
- Look after the sauce, - You're leaving?
I'll be back right back
Be careful!
Anyone there!
Hey!
Anyone there!
Yuan!
Get up!
We're leaving
Wait a second
What the hell are you doing?
You're going to get yourself killed!
Are you a member of Mr, Rick's family?
Please come with me
10:00 PM
The restaurant is fine
Kyono-san said everyone pulled together and got through it
Are you fucking kidding me?
Which is more important, your own life or cooking, idiot?
They're equally important
You of all people should understand that
No matter how much I worked for it,
I still couldn't achieve it
But with you,
I thought I might be able to achieve the dream I couldn't reach on my own
It's all over now
I've lost everything that was precious to me
There are still some tests to do, Let's get an X-ray first
Let's go
I’m going back to prep
Wait, we need to talk
Because of the fire,
the cheese shop near Yuan's workshop was damaged
The air conditioning system is broken
If we don't do something, all the cheese will spoil
We're responsible
Buy all of them
I thought you'd say that
Alright
Hold on, one last thing
Because of the fight yesterday, the next tenant has formally demanded we move out
I heard the new restaurant will be run
by Pascal
There's still something missing
If I add this
It needs to be hotter
Chef, you got a visitor
What are you doing here so late?
The eviction request
Would you withdraw it?
And what if I do?
Do you really think you can get three stars after what happened?
I believe we can
Don't look down on French cuisine
You've always looked down on me
You think I'm only here because I'm the son of the three-star chef, Louis Blancard
I did nothing to deserve my place
You must have also told yourself that as an Asian person
But you're wrong
Can you understand the pressure of defending three stars for 30 years?
When I removed my father's signature dish, "Sole à l'Amiral," from the menu
I was terrified of how people would react
But I had to do it
Because French cuisine must constantly evolve
A three-star chef bears the responsibility of safeguarding the status of French cuisine
We must continuously pursue and maintain its exceptional standard
Obana Natsuki, you are not worthy of talking about three stars
I'll go talk to Monsieur Louis
Rinko-san already went
What's she doing there?
Isn't it obvious?
She wants you to get three stars
She's the one who ran away halfway through
You really are
Why do you think Monsieur Joël agreed to sell us his top-quality meat?
Rinko-san always said
that if you could just get good ingredients
you could compete with the geniuses of Paris
That's why she decided to go work for Monsieur Joel
Only Aizawa and I knew about this
Thanks to Rinko-san's hard work
she earned Monsieur Joel's trust
and he agreed to provide us with his best meat
She did it all so you could get three stars
That's why Rinko-san has been working so hard
Obana,
I know you carry a heavier burden than anyone
But if things continue like this
If things continue like this
and we end up stuck at two stars, then it's no different from before!
I want to see it with my own eyes
you giving your acceptance speech
on the Michelin stage
Could you please wait
until the next Michelin announcement before terminating our lease?
Please
Why are you going to such lengths?
Because I
I love Obana Natsuki's cooking more
than anything else in this world
No matter how hard you try,
Obana will never get three stars
What is Obana lacking?
He has forgotten the value of French cuisine
The core of the problem lies in the essence of French cuisine itself
Perhaps I failed to convey it to him properly
I wish for the advancement of French cuisine
Always
And now,
I must entrust the restaurant to
someone who can usher in a new era for French cuisine
- But, - No
Unfortunately
That person isn't him
It's not over yet
Rinko
If you truly care for Obana,
you must make him understand the importance of giving up
There are many better things in life
than getting three stars in Paris
It's the same song, but the lyrics are completely different in each country
That's interesting, isn't it?
Hello, chef
Hello
- Hello - Morning
Good morning
She's always here before prep starts
What am I lacking?
Yes?
What do I lack
to get three stars?
- Well, it's not really my place to say, - Tell me
To be honest
All that stuff about three-star
it's so unimaginable that I really don't understand it
For now,
why don't you start by sitting down and having a meal with everyone?
Can I see you?
You've polished it well
That's a relief
It was here back then too
The time
when you promised to get me three stars
This time,
it's supposed to be the other way around
Did Monsieur Louis tell you something?
Did he tell me to give up?
Let's give up
I also think it's impossible
We don't have to be so fixated on Paris
We could aim
for three stars in Singapore or New York
I guess
There’s no way I’d say something like that
Before you came here you told me
How could we walk away from such an interesting challenge?
I knew you'd say that
It's not over
Drink up
Rinko
We are getting that three stars
Yes, Chef
Delivery
- Yuan, - Kogure
Hugo
I'm here
The police contacted me
They said those guys have been arrested
I'm
quitting
the restaurant
I'm sorry
for all the trouble I've caused
It was about 10 years ago
Through Kyono's introduction
I went to a legendary pâtisserie in Paris
He said there was an Asian pâtissier based in Paris
who wanted to compete
I still remember the rum baba I had at that shop
The texture, the way it melted in my mouth, the aroma
Everything was flawless
The aroma of the rum was also outstanding
I was so frustrated
Because its quality far surpassed the desserts in my own shop
After that, I failed
I went back to Tokyo to start over
and then I came back to Paris
At that time
I made a point of seeking that guy out
Because I believe that to get three stars
Rick Yuan's desserts are absolutely essential
Let's prove together that cuisine transcends borders
Yuan
We are going to get three stars together
Get me some plates
This time, it's my turn to make an apology meal for everyone
Chef Obana's unique take is to make it without ham
This is a croque monsieur with Comté cheese
Please, eat
I'm not sure what's going on
but since we have the chance, let's eat
Please listen while you eat
Can I keep eating?
Of course
Thanks
Everyone gathered here to get three stars
No matter how much the people around us doubted us
you all continued to believe in me as your chef and followed me
But
all the three-star chefs in Paris are monsters
I can't possibly fight them on my own
Eight in the kitchen, six in the front
A total of 14 people
We only have a chance if everyone gives their absolute all
I want to give our guests a moment they will never forget
So
please
Please lend me your strength once again
I'm begging you, Please
If you can't do it alone
then let's use the strength of all of us
That's the resolve we all had when we came here
We love your cooking, Chef
That's why we're here
You're just terrible at relying on others
That's what we're here for
I have a suggestion
As a foreign chef,
we should be incorporating our own cultures
We have the deepest respect for France and its cuisine
I'm sure that feeling will get through
It might not be my place to say this
I agree with Aizawa-san
It's not your place
In that case, I also have a proposal
Of course, Chef, Go ahead
The cheese
I want to add this top-quality Comté cheese (French cheese) we bought to the menu
I want it to be part of the dessert course
Yuan, I'm leaving that to you
Yes, Chef
I want Aizawa to lead Gilles and Sara
in developing a trial appetizer
Anything that makes the most of the ingredients
Feel free to incorporate your home cultures and creativity
Yes, Chef
I'll focus on the main course
Rinko, you'll assist me
What?
Kyono, you can spare Rinko for the kitchen, right?
Yes, Chef
First, let's deliver the ultimate happiness to our customers tonight
Yes, Chef
Let's eat
[TOKYO]
Take this to table three
Chef Hirako
Yes?
Kyono-san contacted me
He asked if we could buy some Comté cheese from them
It seems something happened and they have a huge surplus
Take this to table seven
We can't use that much, can we?
It's not like we're making risotto
And there's a limit to how much we can use in desserts
What's the quality like?
Obana-san said they can guarantee the quality
Then let's take as much as we can
Are you sure?
It would be our loss not to take ingredients guaranteed by him
I'll introduce them to some other chefs I know
Me too
Also, he asked us to send over
all the miso, soy sauce and sake that would suit French palates
What?
Sounds like things are getting interesting over there
I've got a restaurant to run, so I'll leave it to you, Yuasa-san
Me?
Obana-san sounds demanding, What a pain
- I'm counting on you all, - Okay
Should we pair it with the soup?
Arita, bring me the olive oil
- Morning, - Morning
How are you?
I heard you bought all the cheese from Gaston's shop
Well, we did cause him trouble
I've got some good stuff
Scottish langoustines
Lobster from Brittany
Seriously?
Want them?
If you don't want them, I'll send them elsewhere
Wait!
I'll take them, Please sell them to me
Also, someone gave me this
This caviar
Lambert told me you went to see him
He can't stop thinking about the dish you made for him
He wants you to come discuss the degree of aging
Let me try some next time too
Definitely
Thanks
Thank you so much
Great!
Obana-san, we've received a huge delivery
What is all this?
What do you think it is?
What is it?
It's straw
Oh, it's straw
Where should we put it?
I don't want it to get rained on
Just cover it with something and pile it up around here
Think about straw-seared bonito
[PRODUCED IN NORMANDY]
If you have any ideas, just say them,
If it can move our guests, I'll use it,
Let's pour all our wisdom and skill
into serving our guests,
[GRAND MAISON TOKYO, HIRAKO SHOHEI]
Let me
Your form is good
But you have to do it like this
Genius
What?
- You're a genius, - A genius?
This is faster
Experiment, Compare different kinds of sweetness
[PRODUCED IN KOREA]
Chef
Wendy is here
Wendy?
Yes, Chef
Hello, Chef
Hello, Wendy
How are you?
I found the pepper you were looking for
If you'd like
please take it
Really?
Thank you
Great
[PRODUCED IN MALAYSIA]
[PRODUCED IN PORTUGAL]
Obana, come here
What is it?
Take a look
I've kept the very finest vegetables for you
The best of the best
Here
Have a taste
How is it?
Well?
With vegetables this good,
even a salad can win on flavor alone
Those idiots and their arson
It brings shame on us Frenchmen
If you have any trouble with vegetables, just come to me
Thank you
If you need one, you can use the cart
The cart?
He said we could use the cart
We've assembled the best ingredients
That's the first hurdle cleared
Now it's up to how we cook them
and how we present them to our guests
Alright, let's begin
Yes, Chef
I'm going to incorporate Japanese ingredients and cooking methods,
The goal is to create a dish that fuses our sensibilities
with French tradition,
This one has acidity and this one has sweetness
This one
- Rinko-san, - Right
Please
This one?
Ouch!
What was that?
When three-star chef Michel Bras created (renowned French chef)
his seasonal garden salad, with vegetables scattered like a painting
he overturned the conventional wisdom of what a salad could be
This time, we're going to overturn it again
Think about it, A salad
usually has all sorts of ingredients scattered beautifully on a plate, right?
But we're going to do the opposite
We're going to mix everything together like this
But if we do that, what about the texture?
Don't worry
They may all look the same
but each vegetable has been prepared to bring out its unique texture
Won't the flavor be too one-dimensional?
Sour, bitter, sweet
We'll let the guests taste them all in one bite
Is that even possible?
If we can't create a classic dish that will last for a hundred years
we can't open up new possibilities
I'm counting on you
Thank you
Obana
The vacherin is good, but it's lacking a certain wow factor
Fruit is too ordinary, so I tried adding spices
Still not right, What do you think?
What about miso?
Miso?
Doenjang (Korean soybean paste)?
You use it in Korean cuisine, right?
It might bring out the aroma and sweetness
Kogure, grab that for me
If we're doing that, how about pairing it with sake?
A dessert with miso and sake?
You guys need to step it up too
The most important part of French cuisine is still the meat course
I know
I'll handle grilling the meat
Mixing it together is certainly interesting
But compared to the classic seasonal garden salad
it still lacks that wow factor
The sweetness of the sugar is a bit too strong
I like miso soup made with white miso
It has a gentle sweetness that's really delicious
- Rinko, - Hmm?
Genius!
Huh?
You really are a genius!
Thank you so much
- That's amazing, - Yuan
Genius
Huh?
- Genius - Genius?
- Genius, - Genius
- Genius, - Genius?
Genius!
To perfectly complement the food
the strength of the front-of-house staff is absolutely essential,
A plate heated to 75°C will gradually cool,
But we can't send it out too early either,
We in the front of house have to time it
so that the dish is served at its absolute peak,
Improving the food is a given, of course,
But everything from service to dishwashing and cleaning must also be top-notch,
If we can become the best restaurant in the eyes of the guests right in front of us
then we can definitely earn those stars,
We can't give special treatment to the inspectors,
We must provide the best service every single day for the guests right in front of us,
With such good meat
I'm not quite sure how to use it
Tell me, what's in this?
Chicken, shrimp and Pernod (anise-flavored liqueur)?
You should have more confidence in yourself
Your sense of taste has returned
So you knew
Aizawa noticed first, He only spoke to me about it
It started back then, didn't it?
Before you quit, after you got sick
So that's why Aizawa kept having me taste things
As rehabilitation
He said he was sure of it
"Rinko Hayami's sense of taste has definitely returned,"
No way
Stop trying to make me feel better
I don't think I've recovered the extremely subtle sense of taste
that a chef needs
But for this restaurant
I'm willing to do everything I can
By the way
since you knew my sense of taste was off
when I quit, you could have stopped me a little more gently
There were other things you could have done
but you suddenly said you were quitting, It gets on my nerves,
That's why I went to work for Monsieur Joel too
I don't know about that
You should have just said something
- Do I have to spell everything out? - How long are you going to sit there?
Let's close up
Nobody will understand if you don't say it
If you don't say it
you can't convey what you're feeling
Hey
Let's use all of this meat
All of it?
Let's put all our feelings into the main course
But how do we do that?
How about making a Pithiviers?
Pithiviers
- The dessert? - Yes
Usually it's puff pastry filled with almond cream
But we'll stuff it full of different kinds of meat
Stuffing a Pithiviers with meat
The crust has the pattern of a king's carriage wheel
It's said that in the 16th century, King Charles IX (King of France from 1560 to 1574)
was so moved when he first tried this pie in Pithiviers
that the local chefs began carving this pattern on the pie ever since
This could be the dish that fuses our sensibilities with French tradition
We bring the freshly baked pie straight to the dining room
and slice it in front of the guests
They can enjoy the crispy sound, the beautiful cross-section and the aroma
Then they cut a piece of the crispy pie on their own plate
bring it to their mouths and savor the flavors of the various meats
A dish that satisfies all the senses
The appearance is simple, but the flavor will be intense
Our kitchen
this entire restaurant
we'll pour the hearts of our entire staff into this dish
This main course, embodying the collective strength of us all, will open the door to three stars
Let's do it
Great!
Ouch
But even so
it seems we've incorporated too many foreign cultures
Don't worry
The strength of French cuisine
is its ability to absorb various values and cultures and continuously evolve
That's right, I'd forgotten
That's the very reason I started cooking French cuisine
Sushi, tempura or sukiyaki are all delicious
But they haven't changed much compared to 50 years ago
However, French cuisine can incorporate foreign cultures and constantly change
I found that aspect incredibly interesting
and that's why I started cooking French food
There's one month left until the Michelin announcement
Has Obana given up yet?
Still haven't given up?
But I still have to ask you to move out
Could I ask you
to come to Grand Maison Paris
for one last meal?
Madame Linda, Monsieur Blancard
Good evening and welcome
Welcome
We've been expecting you
- May I take your coats? - Good evening
Thank you
In my career of writing about food
I have accumulated many experiences,
Even so
I will never forget the miracle of that night,
That profound emotion,,,
was not just about the chef,
It was about all the producers, the land, and the life in this world,
Monsieur Louis has been seated
Should we give him any special treatment?
Let's begin
Yes, Chef
First, please enjoy this granita made with Japanese red shiso (a Japanese herb)
Please enjoy it with a spoon
An iced dessert made from a reduction of red shiso,
[PRODUCED IN JAPAN]
Served with basil oil,
It allows one to vividly taste
the pure sweet and sour notes from the ingredients themselves
building anticipation for the entire meal,
Smoked Yogurt Espuma Tartlet,
A thin tart shell is topped with a smoky yogurt espuma (foam)
[PRODUCED IN SPAIN]
garnished with Spanish sardine confit,
Fresh raw red onion adds a vibrant layer
whetting the appetite,
Scallop Yukhoe-Style,
Thickly sliced, high-quality truffle
and the moist texture of raw Brittany scallops
[PRODUCED IN BRITTANY]
are a perfect match,
The seasoning uses garlic, ginger
[PRODUCED IN CHINA]
Chinese doubanjiang (chili bean paste)
toasted sesame, mirin and soy sauce,
A truly Asian flavor profile,
A playful dish created by an Asian chef competing in France,
He's finally remembered
[PRODUCED IN SCOTLAND]
Langoustine Bloody Mary,
Using Scottish langoustines
with a shellfish bisque base
it's coated in a tomato and vodka-flavored mayonnaise,
Underneath lies a bold layer of large-grained caviar,
It's both strange and captivating
Where is this caviar from?
It's Osetra, but
It's not Petrossian
is it Cavic & Joo's?
What a surprise
The pop of the caviar is simply irresistible,
The sweetness of the langoustine and the saltiness of the caviar create a magnificent contrast,
The addition of crispy fried quinoa adds a playful element to the dish,
Aizawa
This is the Seasonal Garden Salad
Please mix it well before you enjoy it
This is a salad?
A new kind of salad has been born
What's in it?
Nasturtium flowers, mustard, beets
dandelion
Red beets, white beets
This salad is astonishing,
It uses about 40 types of vegetables and herbs, irrigated with French hard water
all full of wild flavor,
With tapenade
arugula mousse
and tomato confit
you can enjoy the blend of these three sauces,
Bitterness, sweetness, spiciness and sourness achieve a perfect balance,
The textures of each vegetable intertwine in your mouth
evoking the very aroma of the earth,
Mix it more
Mix
The artichoke will be out shortly
Artichoke Tempura,
The outer batter is black from the addition of charcoal powder,
When cut in half, hot steam rises gently from the filling,
The filling is rich and smooth
enveloping ham and truffle,
Combined with the truffle subtly infused in the sauce
one can enjoy a dual layer of truffle flavor,
Potato Gnocchi with Parmesan Cream,
This dish highlights the natural sweetness of the potato,
The grated black truffle, when heated
intertwines perfectly with the melted Parmesan cheese
delicately coating the gnocchi,
Are you enjoying your meal?
Crispy-Skinned Sea Bass,
When it comes to controlling the temperature for fish dishes
a Japanese chef absolutely cannot lose,
I'll take this for you
What is it?
Feeling a bit warm?
No, not really
I was just asking
The fish is cooked to perfection,
The flesh is moist and tender, paired with the crispy scales,
The contrast in texture is delightful,
Served with a squid ink pesto and tomato confit
one can enjoy a perfect, multi-layered flavor profile,
This is the Homard Fumé (Smoked Lobster)
The smoky aroma from the burning organic straw,,,
Before the main course arrives
Obana continues to entertain us with ever-evolving ideas,
Allow me to serve you
Thank you
He's making my heart race,
Excuse me
Could I see the menu again, please?
Certainly
Thank you
Smoking was originally
a technique invented to preserve food,
But here, it has been transformed into an innovative method for adding aroma and flavor,
The lobster bisque, made from the lobster shells and head
is an impeccable match for the firm and flavorful lobster meat,
The treasures of the mountains and sea harmonize perfectly in the mouth,
You finally get to try straw-searing,
Yes, I've heard so much about it
It's a Japanese dish I'll never forget
How is it?
Chef
Rinko, two minutes until service
Should you taste the sauce?
I'll leave it to you
But
I trust my sous-chef
Yes, Chef
10 seconds left, We have to make it
Yes, Chef
Ready?
And
Go!
The soul of French cuisine,,,
The main meat course is a Pithiviers,
While paying homage to a traditional dish
Obana is staking it all on his own creative interpretation,
However, until the crust is cut
the state of the filling remains shrouded in risk,
This is the Pithiviers
Allow me to serve you
Perfect,
He must have calculated everything down to the residual heat and serving time,
The kitchen and front of house must have rehearsed this countless times,
But they make it look completely effortless,
Pigeon, foie gras, pork and several other meats
are seasoned with different sauces and packed into the pie,
Pan-seared, marinated, reduced
roasted, smoked, salt-cured,,,
Each meat is prepared using a completely different method,
Such a lot of work
The sauce is surprisingly light,
From the pigeon breast and leg to the offal
everything is meticulously integrated and balanced,
It showcases a delicate equilibrium and perfect seasoning,
This dish symbolizes this very restaurant
a masterpiece created by the unified efforts of its multinational staff,
It even symbolizes French cuisine itself, which absorbs foreign cultures and values
and continues to evolve,
It's like magic
This is Yuzu (a Japanese citrus fruit) Sorbet with 24-month Comté cheese
Please enjoy its marriage with our Japanese sake
Kyono, pour a little more
Of course
As we were still savoring the rich afterglow of the main course
we were invited to enjoy this cheese plate
a leisurely moment before dessert,
For this, they created a green yuzu and basil sauce with yuzu sorbet
lightly sprinkled with 24-month aged Comté cheese,
The bright acidity of the sorrel leaves
pairs beautifully with the fresh aroma of the sake,
- Pascal, - This is pure bliss,
Drink your sake slowly
You're not 20 anymore
Oh, really?
Obana
Good
Let's blow them away
The final surprise has arrived
This is a Raspberry and White Miso Vacherin
The ice cream inside is infused with white miso
This is a dish our pâtissier created together with our chef
Please enjoy
Thank you
A spherical meringue made from red fruits like raspberry and strawberry
paired with a richly sweet
white miso ice cream,
The intensely fragrant black sesame sauce
showcases a uniquely Korean sensibility,
Cuisine is a gift from life all over the world,
To respect the chef is to celebrate the life within the ingredients,
And that is the very spirit symbolized by the Michelin star,
Thank you for coming today
Did you enjoy your meal?
Obana, your eviction order is still pending
First, let's hear what the next tenant has to say
How transparent
I was just a tool to spur Obana on
Don't you think that's a bit much?
The decision to move is yours to make, Monsieur Blancard
The criteria for three stars is
'Exceptional cuisine, worth a special journey,'
But your cuisine does not meet that standard
It is worth even more
Thank you for the meal
Defending the stars will be tougher than ever
It seems things are just getting started
It was delicious
Really?
- Good night, - Good night
- Good night, - Thank you very much
Thank you very much
Chef
Thanks to everyone
thanks to all of you,
we were able to give our guests a wonderful time tonight as well
Thank you
Michelin guide 2026 awards announced
first-ever Japanese chef earns three stars
Obana Natsuki of Grand Maison Paris
Yuan
From the bottom of my heart
I want to express my gratitude
to France and to French cuisine
You have taught me
that cuisine has no borders
If you wish for it, it will come true
Thank you
Thank you so much