[Plan contents] Course meal + pairing drink *For those who do not like alcohol, we will prepare non-alcoholic drinks. [Date and time/location] November 6, 2023 (Monday) Reception from 18:00 Start from 19:00 / Heian Shrine Hall *Please select 18:00 for online reservations [Introduction of each chef] ■Frederick He was selected as ``Young Promising Chef of the Year'' in the Jeanneau 2005 Chef Ranking, and in 2007 won the title of ``Best Craftsman of France,'' France's most prestigious chef award. Since then, he has won numerous awards at other contests and events, including receiving the French President's Order of Merit and the Chevalier of the French National Order of Merit, and is also active as the International Ambassador of Escoffier, representing France. Cook. With a unique style and creativity, we create dishes that bring out the best in the ingredients with delicate, sophisticated flavors and beautiful presentations, captivating people. ■Yuki Ishii Worked at Grand Maison in Switzerland and opened a business in Motomachi, Kobe after returning to Japan. He has been ranked number one in the Kobe area cuisine category for four consecutive years in the Zagat Survey, one of the two major restaurant guides along with Michelin, and holds the honorary title of ``Disciple Auguste Escoffier'', which is given to outstanding chefs. He is a former chairman of IGNIS, a gathering of chefs, and currently plays the role of training young chefs as a lecturer, and is a leading figure in the French cuisine world who is leading the next generation of Kansai French cuisine. With over 35 years of experience, in addition to his unique skills and taste, he also has an undying passion for party cooking, creating a variety of menus that incorporate seasonal ingredients.