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Akaito saffron featured on France Restaurant Week menu



Akaito Saffron chosen for gala 200% No Food Waste Dinner event at France Restaurant Week

 

Palace Hotel Tokyo and Esterre Chef Martin Pitalc Palomar will host a special dinner to experience the future of “sustainable” food.  Called the 200% No Food Waste Dinner, it is rare dining experience that incorporates the concept of sustainability into every essence that makes up the course, such as the ingredients used, the cooking method, and the serving utensils.  The dress code is black tie, evening dress or kimono.

 

Specifically for the occasion, Chef Palomar has created a wonderfully imaginative course menu.  Akaito Saffron is honored to have been chosen as a key ingredient in the opening dish.

 

Fujinosuke gravelax, sea urchin and saffron geléer

For more information about the 200% No Food Waste Dinner and other events, please visit the France Restaurant Week web site at: https://francerestaurantweek.com/magazine/dnc_nofoodwastedinner/




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