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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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La Bécasse.

Restaurant of a Grand Chef Relais & Châteaux in town. Japan,Osaka

Yoshinori Shibuya

Chef
La Bécasse Osaka 541-0043

I was born in Osaka and was brought up surrounded by good-quality ingredients from a very young age. I adored helping my mother make family meals and I developed a love of cooking as well as the pleasure of eating.

As soon as I went to secondary school I started working at a restaurant, the Petit Bistrot, and once I left school I moved to France to carry on learning my craft.
My first job was at Paul Bocuse’s restaurant. That experience opened a lot of doors for me, and gave me the opportunity to work at the Ambassadeurs in the Crillon, the Moulin in Mougins, and with Jamin, Chapel and others too.

I’ve been influenced by the personalities and talent of every one of these great chefs, but my best experience was definitely at Alain Chapel’s. I couldn’t imagine leaving France without having had the opportunity to work with him and when I went to ask him for a job he said he had been waiting for me to come and talk to him and welcomed me with open arms. I worked alongside him so closely that he often used to borrow my knife and my chopping board!

When I returned to Japan, the economy was booming, so it was easy for me to open my own restaurant. I've been cooking French-style dishes with Japanese ingredients ever since.


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.