If Chanel is at the pinnacle of fashion, and Alain Ducasse is at the pinnacle of gastronomy, where is the point where these two meet? The answer is on the 10th floor of the Chanel building in Ginza, Tokyo. It is the two-Michelin-starred Beige Alain Ducasse Tokyo.

Today, we will talk about how this special space weaves together fashion, gastronomy, and the sensibilities of Paris and Tokyo into one perfect experience.


A Dialogue Between Two Masters

The name 'Beige' originates from the color most loved by Coco Chanel and a symbolic color of the brand. Everything in this space reflects Chanel's aesthetic of 'luxury hidden in simplicity.' The interior, designed by the world-renowned architect Peter Marino, evokes the texture of Chanel's tweed with its chairs and is decorated in calm beige tones, creating an exquisitely elegant atmosphere.

Upon this perfect stage, the master of modern French cuisine, Alain Ducasse, unfolds his culinary philosophy using Japan's finest ingredients. The meeting of sophisticated French culinary techniques and the best seasonal ingredients sourced from all over Japan—this is the most refined dialogue between Chanel and Alain Ducasse, and between Paris and Tokyo.


The Seasons on a Plate

The menu at Beige Alain Ducasse Tokyo accurately reflects the four seasons of Japan. The best ingredients that can only be tasted in that season, such as seafood from Hokkaido and vegetables from Kamakura, are reborn as a plate of art through the chef's creativity.

The experience here is most symbolically represented by its dessert. The chocolate dessert, 'Le Chocolat Alain Ducasse Manufacture à Paris,' meticulously modeled after Chanel's Camellia button, is a masterpiece that showcases the perfect fusion of fashion and gastronomy, possible only at this location.

There will be no moment more elegant and intellectual than this on your Tokyo trip.
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