#FOOD: LUCIE X MIKU EXCLUSIVE COLLABORATIONS

Culinary connoisseurs are in for an epic Japanese-French collaboration between two renowned chefs, showcased in an exclusive two-night dinner series. French fine-dining restaurant Lucie helmed by executive chef Arnaud Bloquel, and Japanese fine-dining restaurant Miku Toronto helmed by chef de cuisine Junnosuke Fujikawa, are bringing their teams together for the first time to curate a multi-course celebration of Japanese-French cuisine. This unforgettable collaboration will take place for two days only on August 28, 2024 at Lucie (100 Yonge St.) at 6:00PM and on October 9, 2024 at Miku Toronto (#105-10 Bay St.) at 6:30PM.

This collaboration will blend the finest elements of French and Japanese cuisine, creating a unique experience that combines the rich, refined techniques of classic French cooking with the delicate, nuanced flavors of Japanese culinary tradition. Guests can expect an extraordinary six-course menu with wine and sake pairings (optional add-on for October 9 at Miku Toronto) that marries the opulence of French gastronomy with the elegance of Japanese ingredients, resulting in a harmonious fusion.

Restaurant Lucie’s executive chef Arnaud Bloquel was born in France and grew up in the Caribbean, where he became curious about different cultures and tastes. Passionate about exploring cooking, he honed his skills under the guidance of head chefs at restaurants including Hôtel du Palais and La Chèvre d’Or in France. After opening his own restaurant in Guadeloupe, in 2018, he was awarded the title of Best Master Restaurateur in France and his restaurant was voted Best in the Caribbean by the Gault et Millau guide. Today, chef Bloquel is leading the culinary team at Restaurant Lucie, where he is focused on turning his unique and advanced expertise into a fulfilling, special experience for guests.

“Although many people may think that French and Japanese food is very different, there are a lot of similarities in our ingredients and techniques. I’m very excited to work with Junnosuke from Miku and blend our cuisines together,” says Restaurant Lucie’s executive chef Arnaud Bloquel.

Miku Toronto’s chef de cuisine Junnosuke Fujikawa hails from Awaji Island, Japan, renowned for its Wagyu beef, fresh seafood, and abundant local vegetables. His 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. As chef de cuisine, Junnosuke brings his extensive knowledge and skills to lead, support, and teach the Miku Toronto team, fostering a collaborative and innovative kitchen environment.

“Getting the opportunity to work with chef Arnaud is very exciting. Although we come from different backgrounds, this collaboration is an opportunity to blend our cuisines together,” says Miku’s chef de cuisine Junnosuke Fujikawa.

Tickets for the first collaboration dinner on August 28 hosted at Lucie can be purchased HERE.

Tickets for the second collaboration dinner on October 9 hosted at Miku can be purchased HERE.

A special thank you to our beverage sponsors San Pellegrino and G.H. Mumm Champagne.