#Japan #Tokyo #Alain Ducasse #Le Louis XV #ESTERRE

An Exclusive Dinner Event: ESTERRE with LE LOUIS XV

The culinary world is abuzz as the Palace Hotel Tokyo announces a remarkable dining event titled ESTERRE with LE LOUIS XV - The Spirit of Alain Ducasse. Scheduled for November 6th and 7th, 2026, this extraordinary occasion will showcase the artistic talents of two chefs who embody Alain Ducasse's culinary philosophy.

Highlighting the collaboration will be Emmanuel Pilon, chef at Le Louis XV - Alain Ducasse à l'Hôtel de Paris, a Michelin three-star restaurant located in Monaco, along with pastry chef Sandro Michele. Pilon is particularly celebrated for his ability to harness the natural flavors of plants, grains, and seafood, a philosophy referred to as Naturality. This concept focuses on delivering the true essence of ingredients, a hallmark of Ducasse's illustrious culinary approach.

Joining Pilon is Kei Kojima, a Japanese chef who worked alongside Ducasse for over 25 years. Having served as the sous-chef of Le Louis XV, Kojima has gained immense respect, with Ducasse himself naming him “the Japanese chef who understands and embodies my culinary philosophy best in the world.” Kojima will bring his expertise to the table—literally—and employ the rich flavors of Japanese terroirs to create a memorable dining experience.

During this unprecedented dinner, the guests will be treated to a stunning eight-course meal, carefully curated by both chefs. Highlights will include:

• - A warm appetizer of fugu prepared with the signature blend of sweetness and matcha aroma by Chef Kojima.
• - An innovative dish featuring anemones, artichokes, and caviar, brought forth by Chef Pilon.

Moreover, both chefs will collaborate on cold appetizers, a meat dish, and delightful desserts, ensuring a culinary symphony that unites both French and Japanese influences.

An Unforgettable Experience

The true essence of this event lies not only in the meals but in the shared philosophy of these two culinary masters. Pilon will showcase Mediterranean food culture, while Kojima will interpret this spirit through the lens of Japan's rich agricultural heritage. This alliance pays homage to Ducasse’s teachings, allowing the two chefs to present a cohesive and uniquely curated course that reflects their understanding and respect for each other’s culinary practices.

Enhancing this extraordinary evening is the opportunity to indulge in a special wine pairing, expertly selected by Palace Hotel Tokyo's sommelier, Takamasa Sato. The exclusive wine pairings will include a glass of champagne, two glasses of white wine, a glass of red wine, and a glass of dessert wine, enhancing the gastronomical journey crafted by the chefs.

For those wishing to elevate their experience, a luxurious accommodation package is available. Guests can enjoy a splendid stay at the Palace Hotel Tokyo, embraced by the nighttime views of Marunouchi, alongside the culinary journey provided by the dinner event. This package includes a one-night stay from November 6th to 7th, breakfast options from Grand Kitchen or in-room dining, and, of course, the extraordinary dinner event.

Event Details

• - Dates: November 6th-7th, 2026
• - Time: 18:00 / 18:30 / 19:00
• - Location: 6F, Esters by Alain Ducasse, Palace Hotel Tokyo
• - Reservation Start: August 6th, 2026
• - Price: ¥100,000 per person; Special wine pairing for ¥50,000
• - For inquiries, call 03-3211-5317 (direct line to Esters).

Join the culinary celebration of a lifetime; enjoy each bite in the elegant settings of the Palace Hotel Tokyo. The collaboration of these amazing chefs and the spirit of Ducasse’s philosophy promises an enchanting dining experience that should not be missed.