Lionel Beccat

コンテンツ種別

関連都道府県

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誕生能登という土地をめぐり言葉を交わしながら、作ってきた一冊が、ようやく誕生します。『NOTO no KOE – little book』は、能登との深い結びつきから生まれたものです。光、静けさ、そしてそこに生きる人々に寄り添いながら、感覚的で、繊細で、奥行きのある一冊となりました。残り続けるものに、そっと声を与えるという想いを込めて。この本が、あなたをやさしく能登へと導く存在となることを願っています。 2026年4月8日 ⸻ クレジット写真リオネル・ベカ石川直樹（pp.65–66）テキスト石井かほり石川直樹内田也哉子岡本英史熊谷和徳クリス智子関口涼子勅使河原加奈子生江史伸平田明珠皆川明リオネル・ベカ翻訳アレクサンダー.O. スミス編集・テキスト藤木洋介（Yosuke Fujiki Van Gogh Co., Ltd.）デザイン宮添浩司印刷・製本藤原印刷株式会社栞: 大森慶宣発行人クリス智子勅使河原加奈子リオネル・ベカ ⸻ 発行 NOTO no KOE Publishing 判型 148 × 105 mm 116ページ価格 ¥1,800（¥1,980 税込） Birth This book, shaped around Noto, now exists. “NOTO no KOE – little book” is a collective project, born from a deep connection to this land, to its light, its silences, and the people who inhabit it. A sensory, sensitive, and profound book, guided by the idea of giving voice to what endures. May it become a quiet doorway, inviting the reader to step gently into Noto. April 8, 2026 ⸻ Credits Photography Lionel Beccat Naoki Ishikawa (pp. 65–66) Texts Kaori Ishii Naoki Ishikawa Yayako Uchida Eishi Okamoto Kazunori Kumagai Chris Tomoko Ryoko Sekiguchi Kanako Teshigawara Shinobu Namae Meiju Hirata Akira Minagawa Lionel Beccat Translation Alexander O. Smith Editing & text Yosuke Fujiki (Yosuke Fujiki Van Gogh Co., Ltd.) Design Koji Miyazoe Bookmark: Yoshinobu Omori Printing & binding Fujiwara Printing Co., Ltd. Editors Chris Tomoko Kanako Teshigawara Lionel Beccat Published by NOTO no KOE Publishing Format 148 × 105 mm 116 pages Price ¥1,800 (¥1,980 tax included)

2026/03/26に公開- 指定なし

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224

BOOK RELEASE 📗🌿 能登の土地、自然、そこに生きる人々。 2024年1月1日の地震は、あらためて、それらの力に目をむけるきっかけとなりました。能登を見つめることで、自然、自分、他者、世界、時間・・・さまざまなことに想いを馳せることにつながるかもしれない。能登の地理的なことを超えたところに、ともに考え、感じたいことがあります。この本は、さまざまな人の響き合いによって生まれます。小さな本を開くことで、それぞれの心と眼が開き、さらなる響き合いが生まれ、新しい息吹となるように。能登との新たな出会いにつながりますように。 — 2026年4月初旬に刊行予定です詳細は、追ってお知らせいたします。 @noto.no.koe ーーー The beauty of Noto—its land, its nature, and the people. The earthquake of January 1, 2024, only hastened our desire to take part in the regeneration of Noto. As we think about Noto, our thoughts wandered—to ourselves, to the world, to time, and to many other precious things. This book took shape through the quiet resonance of writers, each contributing their own delicate and profound sensibilities. Beyond the geography of Noto, there are things we hope to reflect on and feel together. We hope this small book will gently open our hearts and eyes, and lead us to a new encounter with Noto. - The book is scheduled for release early April Further details will be shared soon.

2026/01/17に公開Noto, Ishikawa 日本石川県

3.06%

865

スタッフ募集のお知らせ私たちは現在、キュイジニエおよびパティシエを募集しています。・実務経験が2年以上ある方・学ぶ意欲が高く、オープンな姿勢な方・チームワークを大切にできる方・感性のある方・自分と他人の感情を理解し、状況に応じて落ち着いた判断と行動ができる力良い職人に欠かせないのは、頭で考えるだけでなく、手を動かしながら学ぶ力。自然や食材に敬意を払い、その声に耳を澄ませ、一つひとつと丁寧に向き合う姿勢を大切にしています。休日 : 公休９日給与：月給 280,000円〜350,000円（経験により応相談） ※日本国籍以外の方も応募可能ですが、日本で働くために有効なビザをすでにお持ちの方に限ります。 📩 応募方法・日本人の方　山本結以 @yuichef81 esquisse.yuiyamamoto@gmail.com ・外国籍の方 Lionel @esquisse_inside までご連絡ください。皆さまからのご応募を心よりお待ちしております。 We are hiring. We are currently looking for cooks and pastry chefs to join our team. We are seeking candidates with a minimum of 2–3 years of professional experience, a strong desire to learn, an open mind, and a real ability to work as part of a team. Above all, we value sensitivity and emotional intelligence as essential human qualities. Equally important is the intelligence of the hand—the craftsmanship required to become a true artisan—along with a deep respect for nature and ingredients, approached with attention, listening, and care. Salary: between ¥280,000 and ¥350,000 per month, depending on experience. Applications from non-Japanese candidates are welcome, provided that you already hold a valid visa. 📩 Applications • Japanese candidates: please send your application to Yui Yamamoto • Non-Japanese candidates: please contact me (Lionel) directly We look forward to hearing from you.

2025/12/29に公開- 指定なし

2.53%

712

If you’re into simple joy, beautiful place, craft, music, good people, delicious food and if calmly feeling the earth beats under your steps is your thing. JOIN US🌿 FESTA DELLA PACE 2025 @festa.della.pace 「食は人と能登を繋ぐ」おいしい料理があれば、自然と笑顔がこぼれ、会話が生まれ、心の距離が縮まります。そんなひとときの中で、新しい繋がりや思いもよらない化学反応が生まれるかもしれません。舞台は、豊かな自然と温かな人々に恵まれた能登。七尾。塩津。能登のおいしい食材を使ってみんなで料理し、みんなで食べて、ワインを片手に語り合う。そんな時間を通じて、単なる「食事」ではない、心に残る「体験」をつくってもらいたいと願っています。奥能登への玄関口、七尾市中島町Villa della pace前の海沿いの広場にて、能登半島、日本各地から集まりマーケットを開催します！フードは全てキャッシュオン、どなたでもお越し頂けます！【日程】 10/12(日) 11:00〜16:00 10/13(月) 11:00〜16:00 【入場料】 ¥1000 ※中学生以下、能登在住（志賀町、中能登以北）の方は無料（珠洲市、輪島市、能登町、穴水町、七尾市、志賀町、中能登町在住の方々）ご来場の際は身分証明書をご提示下さい ■coffee AKITO COFFEE（甲府） DOYA COFFEE（宇出津）珈琲喫茶 hiraya（蒲郡） @akitocoffee @doyacoffee @garagecoffeecompany ■wine Wine Bar Alpes（富山） KIKI WINE CLUB（埼玉） @winebar_alpes @kiki_wine_club ■bread Rapport du pain（輪島）※12 薪火野（丹波篠山）※12 月とピエロ（中能登）※13 Pain Prunelle（大津）※13 @rapport.du.pain @makibino_ @tsuki_to_piero @pain_prunelle ■sweets Tea Room Alpes（富山）※12 Patisserie Amelie（七尾） TENKARA GELATO（天川村）昆布屋孫兵衛（福井）※13 @tearoom_alpes @patisserie.amelie @tenkara_gelato @kombuyamagobei ■food L’Atelier de NOTO（輪島） Fiorichiari（七尾）浜焼き能登風土（七尾）能登島タコ研究所（能登島） comer（金沢）ジブンチ（金沢） O2（清澄白河）エタデスプリ（宮古島）いかなてて（珠洲）※12 monk（京都）※12 sundaysfood（北杜）※12 OLD NEPAL（豪徳寺）※13 igora（九品仏）※13 青果ミコト屋（横浜）※13 日本料理鏑屋（金沢）※13 Ethnic tam（大阪）+ neutral（京都）※13 Villa della pace（七尾）+ リオネル・ベカ（銀座エスキス） @latelier_de_noto @fiorichiari_ @notofood_ @comer812 @jibunchi_kanazawa @o2_kiyosumishirakawa @etat_desprit_ryukyu @ikanatete @yoshihiroimai @sun.days.food @oldnepal_tokyo @igoraokusawa @micotoya @zeniya_kanazawa @ethnic_tam @neutral.kyoto @villa_della_pace @esquisse_inside ■goods & vegetable 直江道具店（七尾）多田屋（和倉温泉） bespoke.asa（東京）タネト（雲仙） @naoedougu @tadaya_wakuraonsen @bespoke.asa @taneto_unzen ■for Kids マアサの紙芝居（輪島） @maasa4657 ■Organizer Villa della pace｜七尾 @villa_della_pace ■Direction 株式会社継手意匠店 @tsugite_design_works ■音響小山基辻野実 @hajime.koyama @core2core2000 ■Design UMA/design farm（Yuma Harada） @umadesignfarm ■協力 NPO法人北陸チャリティレストラン被災地NGO協働センター塩津壮年会 @hokuriku_charityrestaurant @kyodo.center ■協賛 NPO法人北陸チャリティレストラン @hokuriku_charityrestaurant

2025/09/13に公開- 指定なし

1.14%

323

Breaking the Silence, I have always been captivated by those fragile moments when silence is broken. It may sound strange, but silence is the beginning of everything. Without an ear to receive it, a sound does not exist, it is nothing but a breath of air, a wandering vibration. I have learned to lie in wait for these moments. The trembling of a branch in the wind. Our footsteps in the snow. A secret whispered into the night. The trail of a scent. The song of a bird at dawn. They are births, small and infinite. Forever repeating. I like to believe that if we cared for these moments, if we truly listened to the way we inhabit this world through sound, we would once again be struck by its beauty. We, as cooks, try to give language to what is mute. To all these lives, animal and organic, entrusted to us. We help them say: I was here, I lived, I shared this earth with you. We give them a voice, their first, their last. It is an immense responsibility. This Hamaguri. This goya. This courgette. This lovage. This togan. When they finally reach our hands, perhaps it is the first time they are named, the first time they are given belonging. Perhaps it is also the first time that, through our brains, the universe becomes conscious of their presence. So I try to give this instant a beauty both simple and powerful. Like a song, gentle and soothing. A breath breaking the silence of the night.

2025/09/02に公開- 指定なし

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743

On Density Through conversations with my friend @ryokosekiguchi , a woman of letters and imagination, I’ve come to see how questioning the meaning of words, and applying them to other realms, can open unexpected spaces for reflection. I’ve long been intrigued by the notion of density so paradoxical, holding both stillness and movement. Density is an invisible architecture. A tension between presence and retreat. It allows us to inhabit space, to feel its volume. It offers a structure that is stable, yet alive, a place where energy can rest and circulate. Density doesn’t weigh down. It supports. It allows for breath, for light to pass through. It is an inner framework, like a wall of raw earth, or a bone beneath the skin. In the kitchen, we build with the four elements of life. We let air circulate, try to master fire, accompany water, honor the earth. In our desire to sculpt flavor, we often chase density blindly, mistaking it for intensity or force, Both too loud to let the light through. True density reveals itself in the balance between emptiness and matter, between silence and momentum. It is the harmony between what nourishes and what lets you breathe. Perhaps it is there, in that inhabited space, between what we choose to express and what we hold back that the culinary gesture takes on meaning. ⸻ Inspired by this reflection, if you’ve read this far, here is our pan-seared abalone on zucchini flower, beneath it: a blend of iodine-rich seaweed, fermented corn purée, and a saffron-scented “seawater”. 密度ということについて友人であり言葉の人、涼子との対話の中で、「密度」という言葉の奥行きに触れた。それは静と動、沈黙と力強さを併せ持つ、不思議な感覚。密度とは、目に見えない建築。存在と不在の間に張られた静かな緊張。空間を住まうこと、呼吸すること。光を通し、重さではなく支えとなる。土壁のように、骨のように、生きている構造体。料理もまた、空気・火・水・土という四つの要素で築かれる建築。密度を追い求めながら、私たちは時に強さや派手さと混同してしまう。けれど本当の密度とは、余白と沈黙、動きと静けさの間にひっそりと息づいているもの。言葉にしないもの、光が差し込む隙間、そこに料理という行為の本質が宿るのかもしれない。 ⸻ 下には、肝を忍ばせた鮑のポワレと花ズッキーニ、海藻と発酵トウモロコシのピュレ、サフラン香る「海の水」。

2025/07/08に公開エスキス日本東京都

4.39%

1,237

I was moved by this work of our sous-chef @takotuesday_97 for 2025 @red_u35 . They were asked to express a message from Japan to the world, envisioning a virtuous future. He chose silence as his medium. This beautiful message invites us to slow down, to sanctify life, and to embrace the quiet grace of radical simplicity. Here is the genesis of his thoughts and gestures. « SILENCE » 1. Pursuing the essence of daikon: In shojin ryori, there is a concept called tanmi — a subtle, nuanced flavor that draws out the innate character of the ingredient through precise technique. By carefully adjusting the heat, I lock in the daikon’s pure moisture while preserving its natural bitterness and spiciness, gently coaxing out its sweetness. This allows its honest, unadorned expression to shine through. 2. Fermentation as transformation: Before refrigeration, preserving food was a matter of life and death. Through salt and time, fermentation was born — not just a method of preservation, but a deepening of flavor. The daikon’s core is lacto-fermented using only daikon, salt, and hot spring water, creating a pure acidity that speaks to the daikon’s own microbial life. Its leaves are pickled in nukazuke (rice bran) and served as a smooth condiment. These are expressions of Japan’s profound fermentation culture — flavors born from patience and nature. 3. Broth from dried daikon: In snowy regions, daikon is frozen naturally in winter and then sun-thawed repeatedly before being dried by cold winds. This ancient process concentrates sweetness and umami. From this, I create a broth rich in depth and subtlety — a quiet testament to Japan’s culinary heritage and ingenuity. These are not simply cooking methods — they are expressions of our connection to nature and to harmony within diversity. From root to leaf, from bitterness to sweetness, this dish is meant to be received with gratitude. In today’s world, where everything moves too fast and eating has become mere consumption, this dish invites us to pause. To feel the texture of daikon, to inhale its scent, to taste its transformation — and to remember that eating can be an act of peace, a way to heal.

2025/06/17に公開- 指定なし

8.19%

2,287

• GEOMETRY IS POETRY • We often wonder how to structure a dish, as there is endless factors to considers There is a clear path to follow, yet it remains almost invisible. a delicate balance that only a tightrope walker could cross without trembling. The equation is often the same: to elevate the organic materials we have chosen into poetry, without ever silencing their voice. When passion and creative frenzy take hold of us entirely, we often craft dazzling, sophisticated dishes—sometimes even flamboyant. But each time, our hands and our hearts lead us too far. The only message our creations convey then is the intensity of our labor, and even if our intentions remain pure, the ingredients become mere supporting actors. It may sound strange, but when we struggle to find that clear path that brings everything into light, perhaps we must turn… to mathematics ! or to any other framework of thought that follows logic, cause and effect, a precise, scientific division of things. These are timeless values, for in the end, they govern the very dimensions of our world. Here, by applying a simple and meaningful geometry, the ingredients were able to reveal their truest expression, as if they themselves had naturally found their rightful place. ⸻ The White Line: Smooth celeriac cream, ginger ice cream, glutinous rice leaf The Red Line: Strawberries macerated in fermented rosé wine, delicate hibiscus blossom jelly - はっきりとした「道」は確かに存在する。しかし、それはほとんど見えないほど繊細で、まるで綱渡り師だけが震えずに歩めるような、絶妙なバランスの上にある。方程式はいつも同じ—— 選び抜かれた素材たちを詩のように昇華させ、それでいて、その「声」を決してかき消さないこと。情熱と創造の高揚感に身を任せると、私たちはしばしば華やかで完成度の高い、時には眩いほどの一皿を生み出す。しかしその度に、心も手も、ほんの少し行き過ぎてしまうのだ。その時、私たちの創造から伝わるのは、「努力の激しさ」だけになってしまう。どれほど純粋な想いであっても、素材たちはいつしか**「引き立て役」**になってしまう。少し不思議に思われるかもしれないが、もしその「明るく照らす道」が見つからないときは、時に数学に立ち返るのもいい。因果関係や論理的な構造、物事を科学的に分解する思考に、光を見出せることがある。それは、世界の秩序を形づくる、確かな「法則」だから。今回もまた、シンプルで意味のある幾何学的アプローチによって、素材たちは自らの美しさを最も自然に表現し、あたかも、最初からそこに在るべきように整ったのです。 ⸻ ホワイトラインセロリアックのなめらかなクリーム、ジンジャーアイスクリーム、もち米の葉レッドラインロゼワインで発酵させたマリネ苺、ハイビスカスの花の繊細なジュレ #NatureInspires #EdibleNature #SensoryJourney #SeasonalElegance #PureIngredients #ArtOfSimplicity #EmotionalCuisine #FromNatureWithLove

2025/05/16に公開- 指定なし

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We will happily get together again, we will hunt wild Sansai, we will cook some delicious food, we will makes kids happy and so much more things …. NOTO IS A WONDERLAND … so just come here and feel it yourself !!! . . @restaurant_blossom_1983 @villa_della_pace @latelier_de_noto @mebuki_wajima @jibunchi_kanazawa @kyohei_kurokawa_ @chef_meijuhirata @toshiya.ikehata @yuichef81 @tcog @kanakcrema

2025/03/27に公開Noto, Ishikawa 日本石川県

1.15%

328

Sansai vegetable are the wild children of the mountains, growing up in the secrecy of the forests and the spirits that watch over them, they are the earth’s first gift when the bite of winter eases. When I first met them, I didn’t understand their language; I found them strange and a little disturbing, and thought they were food for sad ghosts. Then I learned to listen to them, to love them. They’re so beautiful, they seem to come straight out of one of Yokoyama Taikan’s misty landscapes, in his canvases where the boundary between earth and sky disappears and the world dissolves in a soft, spiritual mist, each shoot seems to grow out of an almost unreal atmosphere. They give me the impression of a shamanic chant announcing the return of life, messengers between the living and the mountain ancestors. I’ve come to understand that their bitterness is typical of untamed nature, and a testament to the health of the undergrowth microcosm. They grow in a living soil, connected by a network of roots and humus, supported by the forest’s mother trees. Each shoot is a discreet offering, a fragment of a fragile ecosystem, an ancient memory resurfacing. Here is Our thoughts to carry them to you: Kogomi, taranome and bamboo shoots are processed individually and then combined in a pan with fuki butter. The fukinotos are fried and put in a sweet and sour marinade. We make a rice miso that we flavor with Sanshō pepper berries, which serve as a condiment. We macerate dates in sake and kinome. A scum of vegetable broth flavored with wild celery rounds out the dish, then we add a mix of herbs and wild flowers. 🌿 📷 @haruuharuuu ( thank you for this beautiful image 🙌🏼 )

2025/03/21に公開エスキス日本東京都

9.08%

2,561

Let’s take care of the beautiful… The useful will always take care of itself THE LANGUAGE OF FLOWERS { final Act } 🌸 Rice pudding flavored with jasmine 🌺 Strawberries macerated in Rosé wine 🍓Strawberry coulis 🌹 Honey & chamomile ice cream 🌼 opaline od elderflower 🪻Crystallized flowers with violet syrup . . . . #flower #dessert #naturalbeauty #poetry #gastronomy #finefood #huffposttaste #foodlovers #foodstagram #gourmetartistry #artofplating #culinaryarts #cookniche #MychefsTable #foodart #artfood .

2025/03/17に公開- 指定なし

4.27%

1,207

THE SEARCH FOR GRACE ( preamble to critical minds.... Yes, I know, it’s a blue cube, but like all cubes... it fits into a geometric and logical structure ) In photography or music, we learn to combat what we call “noise clutter” - it’s everywhere, yet it’s sometimes hard to detect. It’s an essential chase, as it blur our perception and senses, preventing us from understanding the language of light and notes alike, and thus from finding what I call “the point of grace”. Cooking is also governed by this same paradigm, and often the best way to convey an emotion or message is to seek absolute purity - gustatory, visual and intentional. To establish a silence, an evidence, a nakedness that will allow the receiver to grasp the essence of what we’re presenting. Here, for @expo_earthmart , i was asked to express the gustatory and ecological virtues of seaweed, in a way re enchanting it so that visitors to the Osaka World Expo would understand how much we depend on its presence. Seaweed are primary producers, they are the first link in the oceans food chain and capable of converting sun-ray energy into organic compound. Beside filtering the water they have the ability to release oxygen from the water molecule through the process of photosynthesis, and without it, aquatic organism wouldn’t be able to breath. They are the key of ocean life and nowadays directly impacted by human activities. We must therefore treat them with the utmost care, respect and parsimony. This jelly symbolizes how beautiful, fragile and essential seaweed are. This is simply the natural water contained in oysters, infused with Spring Mozuku ( C. Okarumarus ) that gives this natural blue shade, I used kanten ( gracilaria ) to shape it into mysterious and intriguing cube.

2025/02/11に公開- 指定なし

1.74%

481

A few words for my young sisters and brothers, I’ve never believed in the virtues of competition, in general and even less so in cooking. Competition is for the unimaginative, and cooking is not a race, it’s a slow walk into nature, beautiful, virtuous and contemplative. On my journey, I’ve won a few battles and lost many more, but in both cases it never had any impact on my path. Because cooking is the most subjective & intangible thing in this world, it’s like the wind for sailors, everyone can use it as they please and plot their own course. Some chefs worked as line cooks for years before finally opening their own restaurant at 40. Another chef earned a Michelin star at 28 but decided to step back from the kitchen at 45. While another chef opened their first restaurant at 50, gaining critical acclaim in their 60s. Every chef works on their own timeline, moving at their own pace. Some might appear to reach milestones before you, and others might achieve them long after you. But each chef is on their unique culinary journey. Do not compare.Do not envy.Do not jealous others.Those negative emotions will eat you from inside and the frustration will take you to a dark place. They’re cooking up their dreams, and you’re cooking up yours.It is fantastic, so be grateful. What really matters is how your craft can soften this world, how your spirit and values can positively influence people around you, be good to them, be good to yourself…life will answer your questions and take you to your destination. So, take a breath. So, relax. You’re not late. You’re not early. You are very much on time. And your time will come. Because blooming isn’t about others, it’s about finding your own sun and gardening your own roots. … Then you’ll become a part of the forest.

2025/01/18に公開エスキス日本東京都

14.96%

4,185

• The Noble Art of Patience • Patience is the most elegant of virtues, because it implies acceptance of the natural order of the world, it requires humility and listening, it helps us to understand our place. Photography has helped me in this respect, as it not only teaches us the art of lying in wait, but also develops our instincts and senses, so that we can select our subjects with relevance. So much so that a sixth sense emerges, that of immediately understanding what is and isn’t suitable, what has interest, an aesthetic sense, what tells a story about our world. I think this also applies to cooking. I’ve always said to myself that we shouldn’t force things and be attentive to signs. Sometimes, despite our impulse, our desire to achieve something... « it’s not time yet ». Knowing how to stop yourself, is a crucial step on the cook’s path, because our perception doesn’t always include that of the eater. We are prisoners of our desires for materials, for creating new spaces, and above all we are very curious animals. For a very long time, I wanted to cook fugu, and I came up with many recipes, some of which were quite descent. But there was always this very simple thought that prevented me from bringing the dish to life: « Lionel, honestly, what can surpass a Fugu served in its purest nudity, its flesh cut finely, a broth of its pure bones, lightly infused with its dried and barely burned fin, its skin worked as simply as possible to appreciate its sublime texture and the delicacy of its aromas? » ... and the answer was relentlessly: Nothing. So I always backed off, frustrated, but certain that it was the right decision.The time will come, I thought. …My patience was finally rewarded: for the culinary project of @expo_earthmart at the Osaka World Expo, we were asked to choose from a list of ingredients .... And in the fifth line, it said: FUGU

2025/01/03に公開- 指定なし

2.25%

626

ESqUISSE エスキスはフランス語で「素描」を意味し、束縛のない、自由な感性をイメージしています。フランス料理の技術と伝統に根ざしながら、日本の技法や食材を取り入れた、先進的で優しい、独自のお料理です。柑橘やスパイス、ハーブのアクセントを効かせたリオネル・ベカによるエスキスの料理は、シンプルで繊細、そして詩的です。レストランは「美しさ」「歓び」、そして良い意味での「驚き」を与えるところでありたい。私たちと一緒に、レストランを創造しませんか？以下のセクションで若干名のスタッフ募集をいたします。＊部門シェフ　１名・３年以上の経験を持つ方・コミュニケーションが得意な方・食材の声を聞ける方　/ 聞けるようになりたい方＊ソムリエ　アシスタント /　ソムリエを目指す若い方　　　１名・ワインを愛している方・何事にも情熱を持てる方・人と関わるのが好きな方 Point ソムリエアワード受賞者、ワインスクール講師から直接指導を受けられます。＊サービススタッフ　１名・協調性がある方・異文化に興味がある方・食が好きな方 Point 積極的に任せていくスタンスなので、サービスにまつわる様々なことに挑戦できます。新卒・未経験者でも、料理に情熱のある方！ご応募お待ちしております。給与　　　　　経験・年齢に応じて要相談定休日　　　　毎週水曜日お気軽に料理長　山本結以まで DMもしくはesquisse.yuiyamamoto@gmail.comにメッセージをお待ちしております。

2024/12/23に公開- 指定なし

1.91%

540

A Land of Winter, Silence, light and depth. Long tooth grouper, brined, dry aged and roast, Jerusalem artichoke, one piece confit, another one fermented in our homemade Nuka, Parsley roots puree flavored with star anis, Fermented goat cheese and sake lees, Fish Bone broth, Yamanashi wine, bergamot citrus , all smoothly emulsified in butter. . . . . . 📷 @_fuccan 🙏🏼 #fermentation #organicvegetables #beautifulcuisines #poetryofsimplethings #gourmetartistry #theartofplating #cookniche #MychefsTable #foodart #japan

2024/12/11に公開- 指定なし

3.16%

892

Today it’s exactly 3 years since this book was born, and writing it was a fantastic adventure, both an introspective act and a gesture towards others. It was a bit of a hybrid, sometimes wobbly, as I tried to explain that you had to listen to the breath of the world to be able to cook. It was about beauty, darkness, science, joy, art, ghosts, literature, memories, flowers that bloom in the dark, urban poetry, footprints in the snow, yak milk, dark matter, screwed origami and, above all, wonderful people... in short, it was a merry mess. That was exactly what I wanted to do, to make a book that was imperfect, candid, a little weird, sweet, elegant, off the beaten track, but above all honest and generous, a book that’s easy to like or dislike.I know it divided people. But isn’t that precisely the primary function of a book? Since then, it has led its little life as an unidentified literary and culinary object, passed through thousands of hands and, I believe, touched hearts. The countless testimonials and confidences I’ve heard about it have often moved me… Surely the strangest things are the most captivating, I don’t know. What I do know, however, and this is what I wanted to tell you .... I’m ready for the next one. I’m going to work on it next year, and I promise it will be less twisted, the line will be a bit clearer. There will be plenty of light, silence and landscapes. — この本が世に出てからちょうど3年になるが、執筆は素晴らしい冒険であり、内省的な行為であると同時に他者へのジェスチャーでもあった。料理ができるようになるには世界の息づかいに耳を傾ける必要があることを説明しようとしたため、少しハイブリッドで、時にはぐらついた。美、闇、科学、喜び、芸術、幽霊、文学、思い出、しおれた花、都会の詩、雪の中の足跡、ヤクミルク、ダークマター、醜い折り紙、そして何よりも素晴らしい人々について......要するに、陽気な騒ぎだった。不完全で、率直で、ちょっと奇妙で、甘くて、エレガントで、常軌を逸しているが、何よりも正直で寛大で、好き嫌いの分かれない本を作りたかったのだ。人によって意見が分かれるのは分かっている。しかし、それこそが本の本来の役割ではないだろうか？それ以来、それは正体不明の文学的、料理的オブジェとして小さな人生を歩み、何千もの人の手を渡り、人々の心を動かしてきたと思う。それについて聞いた数え切れないほどの証言や打ち明け話は、しばしば私を感動させ、時には動揺させた。奇妙なものほど人を魅了するのかもしれない。しかし、私が知っていること、そして私があなたに伝えたかったことは......。次の準備はできている。来年は、もっとひねりのない、線がはっきりした作品にするつもりだ。光、静寂、そして風景をテーマにした作品になると思う。

2024/12/08に公開- 指定なし

2.17%

611

New Me - Clearly getting old. …But absolutely enjoying it. Passion and wisdom are finally walking together, it opens a full new world, we see more, we feel more… we live more. The desire to please and being loved has given way to the desire to share, guide and help, to the quest for meaning. We became the sum of all our failures, our missteps, our mistakes…. … And it’s quite magnificent, actually, because the flaws let the light through. We no longer struggle, we have learned to accept what hurts us, we experience the resilience... And all this isn’t a renunciation but, on the contrary, the learning of true freedom. In short, getting old is actually pretty cool.

2024/11/28に公開- 指定なし

2.03%

559

Designing a virtuous future, Universal exhibitions are the expression of all that is best in human beings, their desire to live in harmony, their genius, their curiosity, their altruism and their dreams. Every day, we chefs try to make virtuous use of the world, to be the voice of organic matter, but our platform is so tiny. So it’s an opportunity and a joy to express to the whole world, through EARTH MART 25, our visions of the future, to share our hopes and concerns. But above all, it’s a great source of pride to be able to present our enchanting, ingenious and delicious Japanese terroir to visitors. I’m very happy to be part of this collective work, The message we’re trying to get across through our thinking and our craftsmanship is vital. If you go to the exhibition next year, stop by our pavilion, it will be beautiful, educational and meaningful. @expo_earthmart 【EARTH FOODS 25を料理するシェフ｜リオネル・ベカ】大阪・関西万博シグネチャーパビリオン「EARTHMART」は、地球の食の未来をより良くするため、日本発の食文化やアイデアを共有するためのリスト「EARTH FOODS 25」を使い、料理を通して未来へ向かう新しい価値を提案するため、豊かな創造力と個性あふれる料理人5名を起用しました。参加料理人リオネル・ベカ氏（ESqUISSE エグゼクティブシェフ）サンティアゴ・フェルナンデス氏（MAZヘッドシェフ）石坂秀威氏（SEA VEGETABLE 料理開発担当/ シェフ）加藤峰子氏（FAROシェフパティシエ）桑木野恵子氏（里山十帖料理長）この料理人5名が共創し、1名につき5つの食材を担して新しいコンセプト料理を開発。「EARTHMART」の「EARTH FOODS 25」コーナーにて展示します。【リオネル・ベカ氏コメント】万博は、調和のある暮らし、利他的な心、好奇心、夢や発明など、人類が願う BESTを発表する場です。料理人は日々命ある食材と向き合い、その代弁者としてこの地球に恩返しをしたいと努めていますが、私たちの「現場」は小さいものです。今回 EARTH FOODS 25を通して、未来のヴィジョンを料理で表現できることは大きなチャンスであり、豊かでおいしい日本のテロワールを世界に発信することは私たちの誇りです。シグネチャーパビリオン「EARTH MART」Webサイ 7 https://expo2025earthmart.jp/ レインスタのプロフィールのリンクからどうぞ #EXPO2025 #大阪関西万博 #EARTHMART #earthfoods25 #expo_earthmart

2024/11/19に公開- 指定なし

https://www.instagram.com/explore/tags/EXPO2025#EXPO2025https://www.instagram.com/explore/tags/大阪関西万博#大阪関西万博https://www.instagram.com/explore/tags/EARTHMART#EARTHMARThttps://www.instagram.com/explore/tags/earthfoods25#earthfoods25https://www.instagram.com/explore/tags/expo_earthmart#expo_earthmart

1.41%

397

NOTO NO KOÉ II 312 days after the earthquake We cooked, we laughed, we shared, we cared and we tried to fix a little bit people’s hearts. Helping the soul of this land to rise again will be a long term process, it will require lot of thoughts, good will and care. There is still so much to do, so much to look after, but we won’t stop until our message is heard clearly, Noto is a land of plenty. We do know that as cooks we cannot do much to ease people sorrow, but we know how to re-enchant the world, we understand organic living and we can hear the voice of invisible things. We can only steal few hours from darkness… But, we will do our part, hoping that more people will be alongside us on this path. Because Noto’s beauty and its people are teaching us how to live in this world virtuously and meaningfully. To be continued … 能登の声II 震災から312日私たちは料理を作り、笑い、分かち合い、気遣いをし、人々の心を少しでも癒そうとした。この土地の魂が再び立ち上がるのを助けるのは長期的なプロセスであり、多くの思いと善意と配慮が必要だ。しかし、能登は豊かな土地であるという私たちのメッセージがはっきりと伝わるまで、私たちは立ち止まることはない。私たちは料理人として、人々の悲しみを和らげることはできないが、世界を再び活気づける方法を知っている。暗闇からわずかな時間を奪うことしかできないが......。しかし、私たちは自分の役割を果たし、より多くの人々がこの道を共に歩んでくれることを願っている。能登の美しさと人々は、この世界で善良かつ有意義に生きる方法を教えてくれるのだから。続く

2024/11/14に公開Noto peninsula 指定なし

3.07%

869

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