The Head Chef at Monaco's Palace Takes a New Look at Products from Fukushima

Christian Garcia travelled to Tokyo to create a gala dinner. All the ingredients came from the region of Tohoku

A gala dinner was held on 19 February 2013 in the presence of the Ambassador of Monaco, Patrick Médecin and the Ambassador of France, Christian Masset.  For this dinner, Christian Garcia, Head Chef to H.S.H. the Prince of Monaco and President of the "Chefs des Chefs" club and Bernard Vaussion, Head Chef to the President of the French Republic, created a prestigious menu using ingredients from the region of Tohoku.

Two hundred guests attended this dinner at the Palace Hotel, Tokyo.

Activity has resumed in the province of Fukushima after the clean-up of the land and coasts, and health hazards have been eradicated.  However, it is still difficult for producers from this renowned agricultural and oyster-farming area to sell their products to Japanese consumers.

The aim of this initiative was to show the public that it is safe to consume these products.