Restaurant
Culture Lieu
Club de Golf
Hôtel
Mode
Shopping
Activités
Détails du contact
Site Web
Téléphone
- +81 3-6426-1201
Contenu
- Aloeus Stars
- Ambiance chaleureuse
- Chiens pas autorisés
- Classique
- Fête
- Gastronomie d'Aventure
- Nourriture tardive
- Nourriture, Boisson Lieu
- Restaurant
- Restaurant gastronomique, gourmet
- Vaut la Peine de voir
- Étoiles
Rapport
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Description
Le restaurant Lugdunum Bouchon Lyonnais est et un excellent emplacement à Tokyo dans l'État Tokyo et dans le pays Japon. Vous apprécierez certainement la nourriture et l'ambiance ici! Ce restaurant fait partie de l'élite qui est choisi par nous. Ici, vous pouvez apprécier, parmi de nombreux plats différents, des plats exclusifs et spécialisés préparés par quelques-uns des chefs les plus talentueux. Il est sûr que vous pouvez trouver des repas délicieux qui convient à votre goût dans le menu. Dans ce restaurant, vous pouvez choisir parmi de nombreux plats Cuisine gastronomique classique, Cuisine copieuse, Steak, Cuisine internationale vogue, International, Français et Poisson.
Restaurant
Cuisine
- Cuisine copieuse
- Cuisine gastronomique classique
- Cuisine internationale vogue
- Français
- International
- Poisson
- Steak
Informations Générales
Christophe Paucod
Christophe Paucod is born at Vénissieux in January 21, 1973
The son of a father from Lyon and mother from Normandy, Christophe spent the first years of his childhood in Lyon, Bugeaud Street in the 6th district. Then it was in Normandy in Rouen he finished his studies.
At the age of 15, he began in Rouen his apprenticeship and first culinary experience in the famous restaurant "GILL, 2 Michelin stars, under the supervision of Chef Gilles Tournadre.
After 2 years and earning his diploma "C.A.P. de cuisine", Gilles Tournadre proposed him to join the brigade Gerard Sallé, the Chef at the Hotel Deauville in Normandy.
After a year, Gerard announced that he would leave Deauville to manage a large Parisian Palace, the Plaza Athénée. Of course, Christophe would be part of the adventure as soon as a position would be available.
During this period, Christophe went at Le Touquet for the opening of the hotel Picardy, then a few months later to Paris. Christophe joined the brigade of Restaurant La Tour d'Argent with the Chef Manuel Martinez (MOF 1986).
May 1992, the teacher, Chef Salle finally invited his students to join the team at the grand palace in Paris. During 4 years he acquired know-how at all positions.
It was also during this period that he performs his military service as Chef for the French Ministry of Culture (10mois).
In February 1996, he decided to leave his position. First he went to the Bristol hotel " with The Chef Emile Tabourdiau (MOF 1976), then the restaurant "Prunier" with the Chef Gabriel Biscay (MOF 1982), and finally decided to accept to be The Chef of Toutoune "Restaurant" in the 5th in Paris.
April 1998, Christophe fall for Japan, and he left the French capital for the Land of the Rising Sun. Despite his young age (25 years), he joined the famous school of Cordon Bleu as cooking teacher. In April 2000, contacted by the Accor group, he opened the Sofitel Tokyo as chef, and then became director of food and beverage and then executive Chef for the Accor Group Japan. Christophe made the reputation of the Sofitel Tokyo as Chef for the restaurant "Provence".
At 33 years, Christophe has one thing in mind, "being at home." Being from Lyon, he could only give justice to his hometown and creates the first "Bouchon Lyonnais" in Japan, in the authentic and historic district of Kagurazaka, in September 2007.
He also wins over the year’s several cooking competitions and participates in two majors promotional events in New York.
He remains active in associations and culinary schools.
Today He will be pleased to welcome you to Lugdunum "Restaurant" in a warm and genuine "Bouchon Lyonnais".
Prix
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1
Lieux Voisins
- 200+ Rayon 50 km
- 200+ Rayon 150 km