Event
Epicurus's Banquet
The disciples who inherited the spirit of Escoffier,
From the ancient capital of Kyoto, with the theme of "inheriting tradition"
We will be hosting a one-night-only gourmet feast.
Dishes inspired by Escoffier's LE GUIDE CULINAIRE,
Chefs from hotels and restaurants in Kyoto
Our next generation of young staff members have teamed up to deliver this buffet-style meal.
About Epicurus's Banquet
In 1912, Escoffier, the father of French cuisine, began spreading the excellence of French cuisine to the world.
It originated from a series of banquets held simultaneously in 37 European cities.
It was temporarily suspended during the World Wars, but was revived in 2008.
In Japan, the event has been organized by the Japan Escoffier Society since 2019.
This event aims to pass on and promote French culinary techniques, and to nurture young talent.
The aim is to promote the appeal of French food culture.
A selection of top chefs will host a special dinner party showcasing the unique characteristics of the region.
We offer a blissful moment that embodies the spirit of enjoying fine dining and a fulfilling life.
Overview
| Date and time | Thursday, October 29, 2026 18:30 - 20:30 (Registration until 18:00) |
|---|---|
| Venue | Hotel Granvia Kyoto 3rd floor banquet hall "Genji" |
| Fee | ¥23,000 |
| Menu | Buffet and wine pairing |
| Reservations and Inquiries | 075-342-5511 Sales Department, Sales Group Direct Line (9:00 AM - 6:00 PM) |
| Sponsorship | French F&B Japan Co., Ltd. |
Sample Menu
Marinated sea bream and smoked salmon with Nishikamo suguki pepper tabbouleh[Keihan Hotels & Resorts Co., Ltd., The Thousand Kyoto Representative]
|
Duck and foie gras pâté croûte with Calvados[Contact Person: Madoka Co., Ltd.]
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Foie gras pain d'épices sandwich[Kyoto Tokyu Hotel Representative]
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Ecrevisse Tarte à l'Orange
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Matsutake mushroom-flavored consommé and its rice croquettes[Mashiro's 담당]
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Canadian lobster and brandade roulade[Hotel Nikko Princess Kyoto Representative]
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Norman-style flounder[La Biography 담당]
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Sole Bonne Femme, a modern reinterpretation[Contact Person: Value Management Co., Ltd.]
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Veal loin stuffing with sweetbreads and morel mushrooms
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Chicken wrapped in vessi pastry with a foie gras sauce.[Fauchon Hotel Kyoto Representative]
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Farci of lamb saddle meat, Rouen style[Hotel Oak Kyoto Representative]
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Royal-style Nanatani duck[Hotel Granvia Kyoto Representative]
|
Participating Chefs
Enkyo Co., Ltd.
Hotel Nikko Princess Kyoto
La Biographie
Biwako Otsu Prince Hotel
Keihan Hotels & Resorts Co., Ltd.
The Thousand Kyoto
Value Management Co., Ltd.
Hotel Oak Kyoto
Hotel Granvia Kyoto
Kyoto Brighton Hotel
Kyoto Tokyu Hotel
pure white
Fauchon Hotel Kyoto
| ※ | The displayed prices include consumption tax and a 15% service charge. |
| ※ | Please note that the contents and origin of ingredients may change due to procurement circumstances. |
| ※ | We cannot offer refunds for cancellations. |
| ※ | Multiple discounts and offers cannot be combined. |
| ※ | All photos are for illustrative purposes only. |