Le Pont De Ciel -Renewal-

A turning point in the process was when a chef from France in partnership with us used very little cream. When I asked him, he said, "My grandfather was Italian and a chef." The customers were delighted. Turning to the ingredients, the evolution of distribution had made it possible to purchase ingredients of high quality and freshness that would have been previously unthinkable. It had become possible to offer dishes that were not based on seasoning, but rather on making the most of the ingredients.

When I told the president that I was conflicted about being "representative of traditional French", he said, "Just do your cuisine." I remembered that when I was asked to be the executive chef at the time of the relocation.

Also, Restuarant Guy LASSAUSAIE, with whom we had a partnership, was very supportive about the relocation and said they would definitely like to have a showcase at the new restaurant, which gave me a boost.

We are now in an era where Japanese people are playing a very active role in the world of French cuisine. Various dots are connecting as lines, and I have come to think that there is no need to be too particular about the value of directly importing authentic French cuisine.

From there, we developed the concept of the restaurant, which adopted the counter style and became a very innovative form of French cuisine. There are now several restaurants like this around the world, and it is gradually giving birth to a new trend. However, it is not yet established enough to be called a style.

Another thing I really wanted to offer was a wood-fired oven in the center. Wood is difficult to control, but it can be used for delicate firing and is a heat source that allows the chef to express his or her individuality. I don't think there are many authentic French restaurants in Osaka that use wood-fired ovens.

Since this is something we are doing for the first time, we are making improvements through a thorough test kitchen, considering various elements such as "which operations should be done in front of our customers," "it's okay for the operations that customers can enjoy the aroma, but those that make too much noise should be done in the back," and "standing in front of our guests all the time can make them feel overpowered."

I don't think there are many places that have been created on such a scale, team, and concept. I hope you will enjoy the atmosphere of the wood-fired oven and the live atmosphere at the counter, the private rooms that the Obayashi team has carefully selected, and the cuisine that we have newly interpreted as Le Pont de Ciel, based on French traditions.

I am already at a career and age where I can safely say I am in the final stages of my culinary life. Time will surely pass by in a flash. The Obayashi Corporation has taken on the space and many talented staff for a major project in the center of Osaka as a big challenge, and I would like to face it with the intention of being an active member of the company for the rest of my life.