Shiseido: L’Osier receives three stars for the fourth consecutive year and FARO one star for the second consecutive year
The French restaurant L’Osier started its activities in 1973 and is named the French word for “willow”, which has a deep connection with Ginza. Carrying out the corporate mission of the Shiseido group “BEAUTY INNOVATIONS FOR A BETTER WORLD” through authentic French cuisine, L’Osier embodies a rich and mature culture and is a symbol of the Shiseido brand, aiming to achieve superior quality in all areas of food, service, and dining.
The third generation French executive chef Olivier Chaignon creates the current cuisine of L’Osier with innovative ideas and techniques while preserving the traditions of the restaurant and the essence of French cuisine. He selects the best ingredients to create an exquisite harmony of delicate taste and texture, using new combinations of ingredients created with his unique sensitivity.
Designed with key elements of “white”, “gold”, “translucent”, “glass” and “light”, the restaurant has a dynamic space integrated with a nine-meter-high atrium, providing guests with a culinary experience. luxury in an open and relaxed environment.
In May 2019, our head sommelier Toshifumi Nakamoto received the Spring Medal with Yellow Ribbon, and sommelier Taku Iguro was named Best Sommelier at the 9th JSA Championship of the Best Sommelier of Japan in August 2020. Along with these achievements, L ‘ Osier is highly acclaimed by many customers from Japan and abroad not only for its cuisine and space, but also for its meticulous attention to detail in hospitality.
L’Osier pursues the SDGs with a sense of urgency to protect the beautiful environment, the loss of which would include its fascinating ingredients and the ability to pass on a wonderful food culture to the next generation. Most of the ingredients used at L’Osier are fresh and ethically sourced: fish from fishmongers who practice sustainable fishing like rod fishing, traditional local pedigree chickens raised in the open and eggs from poultry farms that respect the environment and organic pesticides – without vegetables, etc. At the same time, we are also deploying the efforts of an adjacent place of use, such as soap made from recycled cooking oil (used oil) from the kitchen and garbage bags made from 99% recycled vinyl.
[Award comments by L’Osier executive chef Olivier Chaignon]
“First of all, I would like to thank all of our customers for coming to L’Osier. I also want to express my gratitude to the producers who provide us with wonderful ingredients and to my staff, who are passionate and dedicated to their work. and support me on a daily basis. I will continue to work hard with my people to ensure that our customers have the best possible experience at L’Osier. ”
[Biography of Olivier Chaignon]
1978 Born in Montargis (Loiret), France
1994 Begins a career as a cook at the Auberge de la Clé des Champs
1996 Winner of the first prize of the Young Apprentice Chef * in France
1999 ~ Worked at Restaurant Opera (Paris), Taillevent (Paris) and Sketch (London)
2005 Head of section at Pierre Gagnaire – Main store in Paris
2005 Executive Chef at Pierre Gagnaire in Tokyo
2009 Executive Chef at Pierre Gagnaire (ANA InterContinental Tokyo)
2013 Taking office as executive chef of L’Osier
2014-2015 Awarded two stars in the Michelin Guide Tokyo 2015 and 2016
2016 Awarded two stars in the Michelin Guide Tokyo 2017, selected Chef of the year with four toques (18.5 / 20 points) at the Gault and Millau Tokyo 2017
2017 Awarded two stars in the Michelin Guide Tokyo 2018 and four toques (18.5 / 20 points) at the Gault et Millau Tokyo 2018
2018 ~ 2020 Three stars in the Michelin Guide Tokyo 2019, 2020 and 2021 and five toques (19/20 points) at the Gault and Millau Tokyo 2019, 2020 and 2021.
* Young Apprentice Chef is a cooking competition for talented young cooks in Europe.
Shiseido Co. Ltd. published this content on November 30, 2021 and is solely responsible for the information it contains. Distributed by Public, unedited and unmodified, on November 30, 2021 07:10:13 AM UTC.
Public now 2021
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