Chef Sako Hideaki

in Champagne

Sako Hideaki is Maison Mumm’s First International Chef in Residence at Maison Mumm’s La Table des Chefs in Reims, Champagne

By : Jean Grogan

Anyone seeking a hedonistic escape from the frenzy of the Paris Olympic Games will find it just a little over an hour away at La Table des Chefs in Reims, Champagne.

 Three Michelin Star Chef Sato Hideaki is Maison Mumm’s first international Chef-in-Residence at its La Table des Chefs restaurant from July until November 4th, 2024 in the tiny restaurant of the Mumm family’s former home, a befitting appointment as he is a wine connaisseur and a qualified sommelier. 

 The wine and vintage Champagnes accompanying his cuisine are selected by Raimonds Tomsons, World’s Best Sommelier of 2023.

The French-trained Japanese chef became one of Tokyo’s rising stars under the direction of Seiji Yamamoto at the triple-starred Nihonryori Ryugin, before he managed Tenku Ryugin in Hong Kong, where he was awarded two Michelin stars. 

 In 2015, he launched his own internationally acclaimed French-Japanese Ta Vie 旅 restaurant in Hong Kong, where he received his third Michelin star. 

 Chef Hideaki’s cuisine combines contemporary French techniques with Japanese traditions and Asian influences. His “Pure, simple and seasonal” philosophy, and mastery of subtle flavour associations are showcased through his signature seafood and vegetable combinations.

We began with a delicate foie gras wafer sandwich and crabcake appetisers, accompanied by the subtly mineral and delicately creamy RSRV Blanc de Blancs Brut Grand Cru 2015 Champagne.

 The Six Sequence menu opened with a Burrata, Tomato and Grapefruit Salad in Basil Oil, with Denis Jeandeau’s Pouilly-Fuissé 2021. Attempts to resist the Chef’s homebaked bread and handmade butter utterly failed, a second basket was provided before the Poached Oyster in Beurre Blanc and Oscietra caviar.

 The soufflé-light Crab and Artichoke Gratin was served with an RSRV Blanc de Noirs Haut Grand Cru 2014, followed by Pan-fried Langoustine with Whelks and Chanterelle mushrooms in a cream sauce.

The main dish of Grilled Pigeon Breast with Sesame Oil and Summer Truffles was served with a sauce of its jus and a puréeof carrots. 

 The Pistachio Tart with Raspberries and Blood Orange provided the crescendo to the experience, paired with a flute of RSRV Rosé Foujita Cuvée. 

A guided tour of some of Mumm’s underground cellars (which spread across 25 kilometres in the heart of Reims) before driving past breathtaking views of the UNESCO World Heritage champagne vineyards on the way back to the train station was the perfect end to a bucolic, out-of-Paris experience.

 La Table des Chefs, Reims, Champagne: 

  • 3 Course Lunch Menu: 55€, or 95€ with Champagne and wine pairing
  • 4 Sequence Menu: 75€, or 135€ with Champagne and wine pairing
  • 6 Sequence Menu: 115€, or 210€ with Champagne and pairing

 Reservations:
https://www.mumm.com/fr-fr/la-table-des-chefs-mumm/?avp=0

  • For further information: latabledeschefs@mumm.com