restaurant, "Ile de France", established in 1971, fixed
AndrûPachons reputation in Tokyo. Located in the
center of Roppongi, it is decorated as a French auberge, or
tavern. It is a French cuisine at its best that it is always
full. In order to dine at one of the 40 seats, one must make
a reservation at least a day in advance.
restaurant, with 90 seats, was opened in 1984. It answers
for André Pachons three wishes:
- To welcome
the customers of Roppongi in a more intimate atmosphere. A
French style terrace accommodates guests in dry weather.
- To meet
the needs of the expanding catering services.
- To serve
customers grills cooked in a hearth with fire made by
keeps wine at an ideal temperature for aging. The customer
may choose a bottle through the window.
PACHON TRAITEUR Daikanyama
one of the pioneers in French restaurateurs in Tokyo,
André Pachon saw a chance to further expand his
activity, when he got an access to a perfect spot for it in
Daikanyama. From here, he can deliver a complete dinner for
an intimate gathering of 10 or less, or serve a reception of
500 guests for a company or embassy banquet.
Bistro Pachon (Karuizawa)
in 1993, south France provincial cooking and
Broche Pachon (Karuizawa)
in 1996, special grilled and broche meat Languedocien.
Petit Bedon (La pâtisserie Salon de thé le
restaurant, with 60 seats, was opened in 1998, to be in
charge of Chef Philippe Batton.
Total cooking of French gastronomy.
are 60 employees working here, some of them since opening of
André Pachon is perfectly supported by his French and
Japanese staff in the dining room as well as in the kitchen.
He takes great care and much time in training his staff.
This explains why this company attracts so many young people
with hopes to make career in the restaurant business.
a training center
Pachon is working on a project to open a training center in
Carcassonne designed for Japanese cooks wishing to
specialize in Grande Cuisine Française.