Last June we invited to cook at Planque chef Takao Inazawa of Paris restaurant Cuisine.
After successful stints at Verre Volé and Benkay, in 2019 Takao and co-founder Benoit Simon, formerly of Chateaubriand, opened their ten-table bistrot in the 9th district of Paris, quickly becoming one of the city’s most popular destinations for foodies and wine lovers alike.
After the dinner we sat down with Takao to talk about the wines he loves drinking.
Here is our conversation.
First, I read through everything and if there is a wine I'm interested in, I order it. if not, I leave it to the sommelier.
When I naturally want to drink more
I have no idea
With a friend or the person who made it. My wife cannot drink alcohol.
With good friends. Outdoors, or at a table with a nice view, or in a spacious, chic space with high ceilings, I think the music, the sounds of birds, water, and trees sound enough to cover the silence.
Basically, I think it's fine to eat what you like, but I think it's good to create a sense of solidarity when everyone shares a large piece of meat or fish.
When Pierre Overnoy brought his fake wine from the curve and we drank it together.
I also remember eating his Vin jaune and excellent Comté cheese at Jean Foillard's house with him and the Houillon family in the morning. Since then, the combination of Vin jaune and Comté cheese has been a shock to me.
I have had many opportunities to drink delicious wine, but those are the only ones that have left an impression on me.
I don't remember what year it was, but the etiquette of the year before he started brewing, and it wasn't bad, so we drank it while chatting.
Not heavy, not tedious, not persistent
I think the character of the person who made the food and the wine comes out but the wine changes its expression every day like a living thing, so I don't judge it just by drinking it once. It's all the more because the people who drink and the environment are different every time.
Other people's shortcomings are especially noticeable, but I feel that life is a little more enjoyable when I find their strengths and become more tolerant.
A light red.
Starting from this summer our opening times are changing. From Tuesday 1st August onwards, our restaurant will be open for dinner from Tuesday to Saturday, and for lunch on Saturday as usual.
Our last day open before the holidays is Saturday 5th August. We will be back as usual from Tuesday 15th August.