La Collab

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Lucie Culinary Series, La Collab No. 4

Wednesday, August 28th

Restaurant Lucie | Toronto | 100 Yonge Street, Toronto ON

La Collab No.4
Chef Junnosuke Fujikawa x Chef Arnaud Bloquel

On Wednesday, August 28th, Lucie’s Chef Arnaud Bloquel and Miku’s Chef Junnosuke Fujikawa will come together for an extraordinary culinary collaboration. Guests will have the exclusive opportunity to savour a meticulously crafted 6-course menu, highlighting the culinary brilliance of these two exceptional chefs. Each dish will be a fusion of their unique styles, accompanied by exquisite wine and sake, blending the finest of French and Japanese cuisines. 

Presented by Mumm Champagne and San Pellegrino.

 

Introducing Chef Fujikawa & Chef Bloquel

Chef Junnosuke Fujikawa, hails from Awaji Island, Japan, renowned for its Wagyu beef, fresh seafood, and abundant local vegetables. Junnosuke Fujikawa’s culinary journey began with experimenting with these premium ingredients while working in his parents’ hotels.

Upon first venturing to Canada, Junnosuke spent five enriching years in Kelowna, BC, where he delighted in crafting Japanese cuisine paired with the region’s exceptional wines. His deep connection to ABURI Restaurants’ philosophy, which emphasizes innovation in the food and hospitality industry, resonates with his own aspirations. Junnosuke is passionate about mentoring new chefs and constantly seeks ways to enhance guest experiences, boost employee satisfaction, and drive company growth. As the Chef de Cuisine at Miku Toronto, Junnosuke brings his extensive knowledge and skills to lead, support, and teach the Miku Toronto team, fostering a collaborative and innovative kitchen environment.

Chef Arnaud Bloquel, has been profoundly influenced by his culturally diverse family and French heritage. At 16, he entered a hotel school in Guadeloupe and later refined his culinary skills in France under prominent Michelin-star Chefs. After years in Paris working in celebrated restaurants, he returned to Guadeloupe, opened l’Orchidea in 2015, and won the title of Best Master Restaurateur in 2018. His restaurant earned top honours in the Caribbean. Recently, he competed in the “Meilleur Ouvrier de France” and is now at the helm of Restaurant Lucie’s kitchen, Toronto’s premier fine French restaurant.

Style of the Event:

Guests will be welcomed with a glass of delicious Mumm Cordon Rouge Champagne, followed by a specially curated six-course dinner. Each dish will be paired with carefully selected wine or sake, enhancing the flavours and making the evening truly exceptional.

Price & Dietaries:

  • Complimentary glass of Mumm Cordon Rouge Champagne on arrival.

  • 6-course dinner with premium wine and sake pairings.

  • Tickets are $285 + tax per person. Beverage pairings and gratuity are included.

  • This is a 19+ experience.

  • Given the nature of the special menu, dietary restrictions may not be accommodated.

  • If you have specific questions, please reach out to community@getdinr.com.