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In this television series, all the dishes are supervised by a real French cuisine chef. The fact that filming began at the three-star L'Ambroisie in Paris made a big splash. Owner-chef Bernard Pacaud explained how he allowed the filming: he had lent a restaurant once before for filming, but he did not have a good impression of it at that time. This time, there is a Japanese chef who actually works at L'Ambroisie, and he has a Japanese chef friend who trained with him and now runs a restaurant in Tokyo, so he understands Japanese people. He also said that he had met with the television series' filming staff and decided that he could trust them, so he allowed the filming of the television series. The culinary supervision for La Grande Maison Tokyo was done by Chef Shuzo Kishida of the French restaurant Quintessence in Shinagawa, Tokyo, which has actually won three Michelin stars. Chef Thomas Frebel of the French restaurant INUA in Iidabashi, Tokyo, supervised the cooking at gaku, a rival restaurant of La Grande Maison Tokyo. Restaurant gaku was actually filmed on location at Maison Paul Bocuse, a high-end restaurant in Shibuya, Tokyo. In addition, Takuya Kimura, who plays Obana, actually cooked all the dishes in the cooking scenes in the television series. Kimura actually made 16 servings of the dish "Echube of long-armed shrimp" that Obana cooked for Rinko in Paris, which was broadcast in the first episode.