The French are known for many things—majestic architecture, rolling vineyards, and glamorous couture. But in the southeastern region of France, there’s a different side of the country to discover. There lies the French Alps, a world of snow-capped peaks, luxurious ski resorts, and, of course, evian—the crisp natural mineral water founded in 1789.
As a tribute to its legacy, evian hosted a one-night-only dining experience, featuring chef Masashi Horiuchi of the acclaimed Potager KL and chef Arnaud Dunand Sauthier, chef-owner of the one-MICHELIN-starred Maison Dunand and evian’s chief ambassador.
The exclusive menu explored two distinct approaches to French cuisine—one blending the finesse of Japanese ingredients with French techniques, while the other honoured the bounty of the French Alps. Horiuchi kicked it off with a captivating amuse-bouche duo: a zucchini tart with mustard seeds, and a mushroom beignet, showcasing the use of local terroir while paying homage to Alpine vegetables. His signature Japanese-French flair was most notable in the angel prawn served with a beurre blanc sauce, trout roe, and caviar, marrying the silky texture of the Japan-sourced tenshi ebi with the rich flavours of a hallmark French sauce.
Chef Arnaud, who traces his roots back to Savoie—a jewel of the French Alps—introduced a stunning pigeon dish that night. “I’ve always had a soft spot for pigeon, a meat full of character that’s impossible to forget,” Dunand said. The pigeon was paired with bear garlic and a white asparagus stuffed with confit pigeon—staples of Alpine fare, reinterpreted into an entirely unique dish.
Before founding Maison Dunand, the chef also headed the two-MICHELIN-starred Le Normandie at the Mandarin Oriental Bangkok. It was there that he crafted the now-iconic Caviar Potato—a classic French pairing utilising potatoes, one of the Alps’ most time-honoured ingredients. Although seemingly simple in presentation, the dish revealed a surprising burst of sweetness from the sea urchin hidden beneath and a champagne gravy that tied it all together.
Although wines made for a great pairing with these dishes, it felt only right to crown them with another icon of the French Alps—evian—whose pristine purity lent clarity to the nuanced flavours of the dishes. “I’m very happy to be here to cook with my great friend, Masashi,” chef Arnaud exclaimed. “Tonight was a success!”
Photographs courtesy of Potager
