Alain Ducasse's Worldview Embodied Salon Opens in Osaka. "Alain Ducasse Salon des Manufactures Paris" to Open at Hankyu Umeda Main Store on Saturday, April 25.

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## Press Release Information
Title: Alain Ducasse's Worldview Embodied Salon Opens in Osaka. "Alain Ducasse Salon des Manufactures Paris" to Open at Hankyu Umeda Main Store on Saturday, April 25.
Subtitle:
Company Name: SFAD Co., Ltd.
Industry:
Body (first 8000 characters): SFAD Co., Ltd. is pleased to announce the opening of "Alain Ducasse Salon des Manufactures Paris," a salon embodying the worldview of Chef Alain Ducasse, at Hankyu Umeda Main Store in Osaka on Saturday, April 25, 2026.

Alain Ducasse is one of the world's leading chefs representing modern gastronomy. He is known for his dedication to exceptional craftsmanship and innovative approach. "Alain Ducasse Salon des Manufactures Paris," which will open this time, brings together the essence of Alain Ducasse's technique and philosophy in one place, a new business concept that fuses gastronomy, craftsmanship, and French elegance.

Conceived as "a place to encounter new culinary delights," this salon proposes a light, refined, and contemporary dining experience. Based on Alain Ducasse's culinary philosophy, which values the blessings of ingredients, it offers sophisticated yet approachable dishes suitable for its elegant setting.

In addition, boutiques for "Le Chocolat Alain Ducasse," a chocolate specialty store, and "Le Biscuit Alain Ducasse," a biscuit specialty store, both overseen by the chef, are annexed at the entrance. The salon can be used for various occasions, from tea time during shopping to a full-course meal.

■ About the Space

The space incorporates Alain Ducasse's philosophy, blending classic and modern elements. Natural wood and stone are combined with steel textures, and dark green and gold accents create a sophisticated yet comfortable and somewhat familiar atmosphere. In addition to the main dining area, counter seats, box seats, and private rooms are available. At the entrance, boutiques for "Le Chocolat Alain Ducasse" and "Le Biscuit Alain Ducasse" are also annexed.

▼ Table Seating

The refined space, harmonizing classic and modern, evokes a scene from Paris.

▼ Counter Seating

A counter overlooking the open kitchen is located in the center of the store. High stools designed by Jasper Morrison are paired with the counter.

▼ Private Rooms

Private rooms, ideal for private gatherings, are also available.

*Store design: Kunishige Spatial Design

■ About the Menu

Savories such as lobster bisque and smoked salmon with blini are offered, along with sweets like mousse au chocolat and affogato, and afternoon tea with coffee and tea. The wine list is carefully selected from across France, leading to new discoveries that traverse terroirs. Furthermore, "Alain Ducasse Sparkling Sake," a sparkling sake that fuses Japanese tradition and modernity, can also be enjoyed.

Savories that pursue delicate flavors and balance. Dishes inspired by seasonal ingredients are lined up. Desserts carefully crafted by patissiers using seasonal fruits. You can enjoy visual beauty and rich flavors. For afternoon tea, in addition to savories such as croque monsieur and waffles topped with caviar, elegant and sophisticated "bite-sized" sweets using spring fruits are available.

■ About the Boutiques

Boutiques for "Le Chocolat Alain Ducasse," a chocolate specialty store, and "Le Biscuit Alain Ducasse," a biscuit specialty store, are annexed at the storefront. Popular products, as well as limited edition items available only here, will be sold.

https://www.instagram.com/lechocolatalainducassejapan/

https://www.instagram.com/lebiscuitalainducassejapan/

At the storefront, chocolates and biscuits perfect for souvenirs and gifts are sold.

■ About Chef Alain Ducasse

Born in 1956 in the Landes region of France, he grew up on a farm. His palate developed from an early age in an environment rich with the blessings of the earth. Entering the culinary world at age 16, he gained experience at restaurants of renowned chefs such as Michel Guérard and Alain Chapel. In 1988, he was appointed head chef at "Le Louis XV," a restaurant in the top-tier hotel "Hôtel de Paris" in Monaco. In 1990, at the age of 33, he was awarded three Michelin stars (a first for a hotel restaurant). In 1998, his Paris restaurant "Alain Ducasse" also received three stars, earning him six stars simultaneously, leading the French culinary world for a long period. Even after leaving the kitchen, he continues to lead about 30 restaurants in 8 countries, from bistros to three-Michelin-starred establishments, involved in creating ideas not only for recipes but also for interior design, tableware, and kitchen design. He also works to pass on French cuisine and nurture future generations, through international culinary and pastry institutions.