A Japanese stroll in La Cour Jardin

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After its recent renovation by decorator Bruno Moinard, the Dorchester Collection‘s La Cour Jardin is again offering this year’s guests a new chance to discover Franco-Japanese delights created by Fumiko Kono, alongside the menu’s essentials prepared by Chef Mathieu Emeraud. La Cour Jardin, a haven of peace and tranquillity in the heart of Paris, calls for dishes that are simple, elegant and of extreme freshness. Little surprise therefore that Chef Alain Ducasse has again invited, Fumiko Kono to team up for the summer. The Japanese chef offers a contemporary Japanese food inspired by her multiple journeys. The delicacy and the refinement of her dishes will transport you for an unforgettable experience in the wonderful interior Courtyard of the hotel. This year, Fumiko Kono will focus her work on the creation of a Japanese starter, a Bento box and a signature dessert with exceptional seasonal ingredients. Loyal Garden Courtyard regulars will be delighted to rediscover chilled blue lobster, grilled vegetables and massimo spigaroli’s culatello or the red mullet cooked single-sided with oven-baked potatoes, fennel and bouillabaisse jus prepared by Mathieu Emeraud and his team. For dessert, our chefs have developed a selection of light, fresh pastries mainly based on fruits that will evolve according to their inspirations. About Mathieu Emeraud Born in 1984 in Auvergne, Mathieu Emeraud began as an apprentice chef at the Hotel Plaza Athénée in 2003. After two years spent within the hotel, he was hired as a chef de partie at the Hôtellerie de l’Abbaye de la Celle in Provence. Mathieu Emeraud then joined the Louis XV restaurant’s brigade in Monaco and the Gordon Ramsay’s brigade at the Trianon Palace in Versailles before returning to the Hotel Plaza Athénée as the Cour Jardin sous-chef. At the reopening of the hotel in 2014 he was named chef by Alain Ducasse. About Fumiko Kono Fumiko Kono is a Japanese culinary designer born in Tokyo in 1969. She came to France in 1993 and studied French civilisation at the Sorbonne and then registered at the Cordon Bleu cookery school. In 1997, she met Alain Passard, from whom she learnt more advanced skills. In 2001, she began organising and cooking for private dinners all over the world. She created the menu for Laurent Taieb’s Restaurant, Kong in Paris in 2004. The following year, in 2005, she took charge of the savoury department at Fauchon. In 2009, she published ‘La Cuisine de Fumiko’, a collection of her unusual, modern recipes. In 2011, she worked with Pierre Hermé on the menu for La Terrasse in Galeries Lafayette. More recently, Fumiko Kono has taught at the Alain Ducasse Cookery School.

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