The Japan Collet Award competition recognises the best pairings of food with Collet champagne in Japan. Each year, 3 chefs are selected to compete in the grand finale which takes place in the residence of the French Embassy in Tokyo. This year’s competition was won by Ohkuma Tsuyoshi, chef at the prestigious Park Hyatt Tokyo Girandole. His lovely light and colourful cuisine paired perfectly with Champagne Collet Blanc de Blancs Premier Cru, the champagne selected by Collet for the finale. Our congratulations to the chefs who took part in the national finals, chefs Kurabayashi Tatsuya, Nakao Akemi and the winning chef, Ohkuma Tsuyoshi!
