Alain Ducasse is a world-famous French chef and owner of restaurants worldwide, including Tokyo. He's fascinated by Japanese cuisine and makes several visits a year to explore local ingredients and culinary techniques. We follow him on his search for premium winter ingredients such as sea urchin, pole-and-line fished cod and traditional Kyoto vegetables. After commenting on the beauty of the way in which they're prepared Japanese style, he demonstrates his unique style of French cuisine.


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