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After Banquet, the International City of Gastronomy in Lyon will host the Washoku event from February 3 to March 5.
For a month, the city will present the diversity of Japanese cuisine through several conferences, workshops, concerts and artistic performances.
The Washoku, considered as the expression of the Japanese spirit of respect for nature, was registered as an intangible cultural heritage of humanity in 2013. It reflects the desire to protect and transmit the values represented by culture and designates also the traditional cuisine of the country.
Stars on the menu
For the occasion, chefs from Lyon, but also from Japan, will speak around several themes: "a healthy and generous Japanese diet", "unique terroirs for a diversity of dishes", "crockery and utensils to enhance the colors of the Washoku” and “on the pleasures of sake”.
It's Tsuyoshi Arai, chef of February 14 (1 star) in Lyon, who will open the ball on February 5 with a conference/demonstration on Japanese fermented foods and their integration into French cuisine.
On the 9th, the three-starred chef Régis Marcon will offer an evening around healthy Japanese ingredients and Franco-Japanese fusion in French gastronomy.
"
Some conferences will be demonstrations with a small tasting, others will be more classic conferences
", specifies the organization of Washoku.
Franco-Japanese fusion
This event was originally scheduled to take place in 2020, but was canceled due to Covid.
His return should help relaunch the Cité de la Gastronomie project in Lyon.
"
It's not just symbolic, it shows that we are relaunching the City
", is satisfied Régis Marcon, contacted by
Le Figaro
.
With Japan, the cultural place is initiating a series of international partnerships.
“
We will invite one new country per year.
Today it is Japan, but in the future we could also talk about Peru, Spain, Italy or even India
”, explains the Altiligérien chef.
For the latter, starting with the Land of the Rising Sun still had a logic.
“
We have two very different cuisines, but there has been a real bond between cooks for a long time.
The Japanese love the French way of life and when you look at the gastronomic landscape of our country, you realize that many Japanese chefs have succeeded here.
The arrival of the Japanese Tsuji schools in partnership with Paul Bocuse in the 1960s contributed a lot to this
,” he continues.
Pop-up shop and bentos
Whether you are in love with pastry, chocolate, sushi, but also pottery, there will be something for everyone during this month of encounters between Japan and France.
In addition to entertainment, an ephemeral shop will open to offer Japanese products to taste, but also dishes and kitchen knives.
Bentos, specially prepared for the exhibition by chefs from Lyon, will be served at the price of €14 every Thursday evening.
All these events can be booked on the exhibition site.
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