Lionel Beccat
Affiliation
ESqUISSE
Progressive French cuisine blending French techniques with Japanese ingredients at ESqUISSE in Ginza, Tokyo
i. Biography
Lionel Beccat, born in Corsica, France, and raised in Marseille, began his culinary career after age 20, working at Michel Troisgros’ brasserie Le Central, Michelin 1-star Guy Lassausaie and Petrossian in 1997, then as Sous Chef at 3-star Maison Troisgros from 2002 for four and a half years. In 2006, he was appointed Chef and later Executive Chef at the 2 Michelin-star Cuisine[s] Michel Troisgros in Tokyo for five and a half years. He became Executive Chef of ESqUISSE in Tokyo in 2012, was awarded Gault&Millau Chef of the Year in 2018 and Best Sommelier of the Year in 2023, and published books including The Road to Super Sommelier in 2022 and ESqUISSE no Ryori in 2021.
The Archive
Selected Works & Focus Areas
Focus 01
Progressive French cuisine blending French techniques with Japanese ingredients at ESqUISSE in Ginza, Tokyo
Focus 02
Former collaborator of Michel Troisgros
Focus 03
Daily changing spontaneous menu reflecting seasonal inspirations