Born in Osaka, Japan, Franco-Japanese chef Yoshinori Shibuya was brought up surrounded by fresh ingredients and his mother’s own passion for home-cooked food.
After finishing school, chef Shibuya started work in a French restaurant, the Petit Bistrot, before moving to France to carry on learning the techniques of French cuisine.
His first role in a French kitchen saw him under the tutelage of Paul Bocuse at restaurant Paul Bocuse in Collognes-au-Mont d’Or in 1981. In 1982, he moved to the Hôtel Crillon, Paris, working under head chef at that time, Alain Giraud.
1983 saw chef Shibuya move to the kitchen at Le Moulin de Mougins in Mougins, followed by a two-year stint in Joël Robuchon’s Jamin in Paris in 1984 and a position at Alain Chapel’s restaurant Alain Chapel, Mionnay, in 1986.
In 1990, chef Shibuya returned to Japan, armed with an award-winning culinary repertoire, ready to open his French restaurant La Bécasse. Seated within a minimalist setting, guests at La Bécasse can savour chef Shibuya’s French-inspired marvels, including the famous coriander lobster salad, paupiettes of sole with foie gras and lamb piccata.
What was your most moving culinary experience?
Dinner at Alain Chapel’s! Even after 30 years, the restaurant always has something new to offer. It manages to stay modern for every generation.
Your best piece of advice for amateur chefs?
Use your ingredients with care and respect.
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