Page 85 - CWA MAY-JUNE 2020-v2

11. In Japan, the duck skin is being cut finely to make it less GO + JAPAN
fatty, the dish is finished with Binchotan for the aroma

Chef Augier believes cooking is sharing, he hand made wood
fire oven at his home and cook for the family and neighbors.

Now, 8th executive chef, 39-year-old-M.O.F
Renaud Augier is leading the team. In nearly
4-decades of history, only slight adjustments
are made. For example, their signature 52 days
old baby duck roast with 4 pepper sauce, called
“Marco Polo”, changed its presentation. In the
past, it was sliced and served, but it is now served
as a block and diners can enjoy in their preferred
style. But the core technique and flavor hasn’t
changed. “As an M.O.F, I have the obligation to
succeed the technique to the younger generation.
Instead of buying a fish fillet, I rather dress a whole
fish for their experience. Also, we think dignity is
important. I only select luxurious ingredients such
as Japanese red snapper and abalone, Everything
is made from scratch in my kitchen.” To make
consommé takes four days, but it is necessary to
respect the tradition” Also, Mr. Christian Bollard,
general manager of the Tour d’Argent Tokyo added
The New Otani Hotel Tokyo was established in 1964, “I think, fine dining needs to have certain manners.
and Tour d’Argent has been its one and only fine “Cuisine Parisienne” is for the socialites, therefore
dining establishment of Tour d’Argent Paris. In 1582, garlic is never used. We understand that recent
Tour d’Argent Paris was established and was one "fine dining" is free of creative interpretationsand
of the French King Henri III’s favorite destinations. ideas, yet Tour d'argent is here to serve authentic
French cuisine, based on our 400 years of history ”.
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