Four-Hands Dinner with Benoit Tokyo × Maison Louis Latour

Featured Offers

2026/10/07

On Thursday, November 5, 2026, Girandole by Alain Ducasse and Benoit Tokyo will present a special Four-Hands Dinner celebrating French gastronomy and Burgundy wines. The five-course menu, created collaboratively by the chefs of both restaurants, will be paired with a carefully selected range from Maison Louis Latour, including a rare magnum of Corton-Charlemagne Grand Cru 2017 reserved for the occasion.
Experience a one-night-only evening bringing together the distinct culinary expressions of two French restaurants with the heritage and character of one of Burgundy’s celebrated wine houses.

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Discover the World of Maison Louis Latour

Founded in 1797, Maison Louis Latour has long been dedicated to expressing the terroirs of Burgundy, preserving its heritage while pursuing uncompromising quality. For this occasion, Florent Latour, CEO of Maison Louis Latour, will travel from France, joined by the Executive Sommelier of Ducasse Paris. Together, they will introduce the wines selected for the evening, including a rare magnum of Corton-Charlemagne Grand Cru 2017, specially reserved for this dinner.

A Culinary Dialogue Between Two Chefs

The menu will be created by Kojiro Tsutsumi, Chef de Cuisine of Girandole by Alain Ducasse, and Sébastien Rousseau, Executive Chef of Benoit Tokyo. Bringing together their individual perspectives and culinary sensibilities, the two chefs will present a menu created exclusively for the evening. Highlights include scallops Grenoble-style, lifted by lemon and capers, and roasted beef tenderloin with Jerusalem artichoke, black truffle, and Périgueux sauce. Each course has been thoughtfully composed to complement the character of its paired wine.

Five-Course Menu

・Pressed foie gras and chicken, toasted brioche
・Scallops Grenoble-style, sautéed spinach
・Roasted beef tenderloin, Jerusalem artichoke and black truffle, Périgueux sauce
・Aged Brillat-Savarin
・Le Chocolat Alain Ducasse Manufacture à Tokyo chocolate, Benoit-style, buckwheat groat ice cream

Wine Pairing

・Crémant de Bourgogne Brut Blanc / “Simonnet-Febvre”
・Meursault Premier Cru Blagny “Château de Blagny” 2022
・Corton-Charlemagne Grand Cru 2017 (1.5L)
・Chambolle-Musigny Premier Cru “Les Charmes” 2019
・Corton Grand Cru “Château Corton Grancey” 2016

Event Details

Date: Thursday, November 5, 2026
Reception: From 6:00 p.m.
Dinner: From 6:30 p.m.
Venue: Girandole by Alain Ducasse, 41st floor
Price: JPY 50,600 per person, inclusive of tax and service charge
Includes a five-course menu and five wine pairings.

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