Event to rediscover the charms of "Osaka, the city of food" (October 15-17, 2019)
Gala Aperitif Menu
Original cuisine (Gala aperitif) using ingredients from Osaka and the chef in charge
CHEF ARNAUD FAYE
A bowl of goby soup, soupe de poison style
Grilled conger eel, pan-fried matsutake mushroom, shiitake mushroom jus, black Calmoda aroma
Arnaud Faye
Château de la Chèvre d'Or
Èze, France
CHEF KYLE CONNAUGHTON
Horse mackerel with green tea flavor, shiso salt and young radish, bachelor's button,
Boiled komatsuna
Kyle Connaughton
The Single Thread Farm - Restaurant - Inn
California, USA
CHEF PEDRO BARGERON
Conger eel and chrysanthemum
Sea bass
Pedro Bargero
Chila
Buenos Aires, Argentina
CHEF VICKY LAU
Senshu Octopus Tartlet
Spanish mackerel
Vicky Lau
Tate Dining Room & Bar
Hong Kong
CHEF KIM BYOUNG-JIN
Tuna tartare
Spanish mackerel
Kim Byoung-Jin
Gaon
Seoul, South Korea
