Do you know the term “Grand Maison”?

Do you know the term “Grand Maison”?
　There used to be several conditions…

The title of the TV drama starring Takuya Kimura was also used as the title of the TV drama, and the drama was supervised by
Chef Kishida of the 3 Michelin starred restaurant “Cantissance” supervised the drama,
I am sure that many of you have seen the drama.
Many of you may have seen this restaurant and know the word “Grand Maison”.

Although it is a Japanese French word that is not accepted in France, we have been working to popularize this word and to establish French cuisine in Japan,
However, in order to popularize the term and establish French cuisine in Japan, our predecessors have set standards and established some items that qualify as “Grande Maison”.
It is said that in order to popularize the term and establish French cuisine in Japan, our predecessors set standards and established some items that qualify as “Grand Maison.

There are different classes of French restaurants, and I’ll give you a refresher if you know what I mean.

1, “Cafe”…A general French restaurant that anyone can easily enter.
　　Characterized by its easy accessibility. You can wear whatever you like.

2、”Brasserie”…Is it like “Izakaya” in Japan?
　　Is it like an “izakaya” in Japan?　Is it characterized by the fact that it offers a wide variety of alcoholic beverages?

3，”Bistro” (Bistro)…a word often heard in French,
　　Bistro” means “a small restaurant” in French, and is characterized by its relaxed, homey atmosphere.

4、”Restaurant” (restaurant)…is a word we usually use,
　　It means an upscale restaurant. Dress code varies from restaurant to restaurant.

5、”Auberge”…Auberge is a restaurant where you can stay overnight.
　　Auberge is a restaurant where you can stay overnight.
　　Auberge is a restaurant where you can enjoy drinks and food to your heart’s content,
　　Auberge” is a restaurant that also has lodging facilities so that guests can enjoy drinks and food to their heart’s content.

6、”Grande maison”…among the fourth category of “restaurants”, this is a place where you can enjoy the highest level of luxury and the best service that you cannot experience in your daily life.
　　It is a restaurant where you can enjoy the highest level of luxury and service that you cannot experience on a daily basis.

What is this “Grand Maison” this time?　What are the criteria?
We would like to introduce the criteria for the “Grande Maison”.

What makes a “Grand Maison” worthy of being called a “Blanc Maison”?

A wine list that is both in quality and quantity, as well as a “cuisiniers” (chefs).
a “sommelier” to serve them, and a “pastry chef” who is indispensable for the final dessert.
There is also a pastry chef, who is indispensable for the final dessert.

Separate restrooms for men and women. There is a waiting bar.
There is a dress code, and it is a famous restaurant with a high price,

The interior is extraordinary and luxurious, the furnishings and fixtures are historic and expensive, and the quality is high.
quality customer service, and of course, delicious food….

In addition, the restaurant must be “well-known” and “branded” in a way that people envy just by going to the restaurant.
and “brand power” to make people envy just by going to the restaurant.

For example, the chef must be well known and talented, the seating arrangement in the restaurant must be spacious, and the restaurant must have a certain degree of popularity.
The restaurant must be spacious and have the capacity to accommodate a certain number of people.
If the restaurant is too small, it will be uncomfortable.

It may be necessary to have a “history” rather than the “emerging power” stores that are popularized in the media these days.
History may also be necessary.　However, even with history, there are still shops that are not able to make it through the Corona disaster
Some stores are regrettably closing their doors. Pierre Gagnaire,
Crescent, INUA, and other Michelin-starred restaurants are no exception.

Nowadays, there may be only a few restaurants that meet these criteria.
For example, even Ginza’s L’Aussie L’Oeillette had a “waiting bar” after its renovation.
But they decided it was no longer necessary for reasons of efficiency and space, and eliminated the symbolic “waiting” bar.
I think they eliminated the symbolic “waiting bar” after the remodeling.

In addition, the high cost of land in Tokyo makes it difficult to build entrances above ground.
There are many restaurants that have a presence whether underground or on the upper floors of buildings.

Among such restaurants, the standard for a “Grand Maison” restaurant is wonderfully
delicious, luxurious, and expensive is the general feeling, but the biggest difference is

~ Enjoy a sumptuous meal in an extraordinary atmosphere and receive the best service.
A restaurant ~ where you can enjoy a luxurious meal in an extraordinary atmosphere and receive the best service~

I think it’s the restaurant that creates the extraordinary atmosphere.
It’s not about “Mmmm, yummy!” but “delicious,” “sophisticated,” and “stylish.
It’s a sense of “delicious,” “sophisticated,” and “fashionable.

Joel Robuchon”, “Apicius”, and “L’Aussie” are all very good restaurants.
I would like to introduce you to “Chez Ino” in Nihonbashi, which I would like to visit at least once a year.
Today, I would like to introduce Chez Ino in Nihonbashi.

Mr. Asahi Inoue, a master chef, has been a constant leader in the restaurant industry, which is in a constant state of ups and downs.
It will soon be one year since he passed away last year, on November 6, 2021, at the age of 75.

I had dinner at this restaurant in September, exactly on his birthday.
We took a commemorative photo together in front of the “waiting bar,” which is synonymous with “Grande Maison.

What I said was, “Please continue to swing the pot and cook delicious food until you are 100 years old.
Please continue to cook delicious food until you are 100 years old.

So I am very sorry to hear that he passed away a little over a month later.

I went to France at the age of 16, and the famous names “La Serre” in Paris, “Troisgros” in Roanne,
He trained at the famous restaurants “La Serre” in Paris, “Troisgros” in Roanne, and “Maxim’s” in Paris, all of which are the envy of gourmands around the world.

Known as the “Master of Sauce,” he was awarded the Chevalier de l’Ordre des Métiers Agricultures de France in 2007,
In 2007, he was awarded the “Contemporary Master Craftsman” by the Ministry of Health, Labor and Welfare. He was awarded the “Contemporary Master Craftsman” by the Ministry of Health, Labor and Welfare of Japan.

Pie-wrapped lamb with “Maria Callas”.

The lamb that opera singer Maria Callas loved to eat at Maxim’s, where Chef Inoue had been trained.
Chef Inoue was trained at Maxim’s, where the opera singer Maria Callas loved to eat lamb.

I wanted the Japanese people to enjoy this unfamiliar ingredient, so I created a dish dedicated to her.
This dish was created in the image of a dish dedicated to her. This dish is Chef Inoue’s specialty that he has continued to serve since his days at L’Ecain.
Chef Inoue’s specialty.

Chef Junji Koga has taken over this sauce, and the wine selection by Kenji Ito, the manager and chef-sommelier, has been carefully selected by Inoue.
The DNA of Asahi Inoue has been passed down through the generations in the precise wine selection of Kenji Ito, the manager and chef-sommelier.

I am sure that even in the afterlife, they are still shaking the frying pan pots and making delicious food now.
I am sure he is still cooking delicious food in the afterlife.