• 15, quai de la Tournelle - 75005 Paris
  • Tel : +33 (0)1 43 54 23 31
  • E-mail : resa@tourdargent.com
  • Valet
  • Closed : Sundays & Mondays
  • Metro station : Pont Marie


It is a unique gastronomic experience, in the land of the rising sun that we invite you to experience through these unique lunches & dinners where for the first time in the history of our two Houses, two Chefs Meilleurs Ouvriers de France will meet behind the piano at the Tour d’Argent Tokyo and then in the kitchens of the New Otani hotel in Osaka.


Yannick Franques, Chef of the Tour d’Argent Paris, one of the Meilleurs Ouvriers de France 2004 and Renaud Augier, Chef of the Tour d’Argent Tokyo, one of the Meilleurs Ouvriers de France 2019 – one of the only French MOF in Japan – have imagined for these precious moments, menus where French and Japanese gastronomic culture will be at their peak.


United by the love of good and beautiful products, driven by the passion to discover their culinary art, Yannick Franques and Renaud Augier will combine creativity and know-how through a unique gourmet score. The creativity of these two great starred Chefs, their passion for France and Japan will be the opportunity for them to offer guests an unforgettable gastronomic experience.

In 2015, Renaud Augier participated for the first time in the Meilleurs Ouvriers de France competition in the cuisine and gastronomy category, which is the most prestigious distinction of French culinary know-how and craftsmanship, and became one of the five finalists. . His efforts paid off in another attempt in 2018 where he won the MOF title. This is the first time in 37 years that a Chef residing in Japan has won this prestigious title. Renaud Augier received his medal from the hands of the President of the Republic during a ceremony held at the Élysée Palace on May 13, 2019.


Chef Renaud Augier’s experience across France is a sort of “Tour de France”. His discovery of diverse terroirs and culinary cultures has helped to open up the field of possibilities. His know-how, his curiosity and his creativity, thus make his culinary talent essential in Tokyo where he excels every day at the table of the Tour d’Argent.

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