Abstract

The flavors and dishes you tasted at long-established bistros in France or at the homes of close friends. A collection of recipes to enjoy the deliciousness of everyday life.

◆Chef Wachi's bistro recipe collection, returning to his roots after 25 years in Ginza
◆Part 1: A collection of classic French recipes to enjoy in two courses: appetizers and main dishes
◆Part 2: A grand reveal of Mardi Gras' signature dishes, popular desserts, and bread recipes perfect for brunch!

Fresh ingredients obtained from the market are cooked without excessive fuss. Traditional local dishes are passed down through generations, each with its own family and restaurant flavor. When I travel in France, what makes me appreciate French cuisine is encountering dishes that are simple, everyday flavors, yet deeply delicious. I've been introduced as a chef specializing in "meat dishes" and "travel cuisine," but "Mardi Gras" is a bistro, and my foundation is French cuisine. It's been 25 years since I became independent. This recipe collection embodies my desire to return to my roots. (From Toru Wachi)

Author’s Information

Born in Awaji Island, Hyogo Prefecture in 1967, he graduated from the French branch of Tsuji Culinary Institute. After training at a one-Michelin-starred restaurant in Burgundy, he went to Hiramatsu-tei (now Restaurant Hiramatsu Hiroo) in Tokyo. While there, in 1996, he trained at the two-Michelin-starred restaurant Vivaroy in Paris, and after returning to Japan, he became the head chef of Apollinaire in Roppongi, Tokyo. In 1998, he became the head chef of Grape Gumbo in Ginza. In 2001, he opened his own restaurant, Mardi Gras, where he continues to run it today.