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The Hotel New Grand’s signature menu item, seafood rice gratin has a history that dates back to 1930. Hotel New Grand welcomed Saly Wile from Paris as the first executive chef. Originally from Switzerland, Weil invented quite a few recipes and introduced a la carte dishes derived from the authentic full-course French dinner to Japan. One of the examples of his new recipes is was seafood rice gratin (baked rice and shrimp covered with béchamel sauce). His recipes were inherited by his successors and are still loved by many guests. Wile become the father of modern French cuisine in Japan, and his stories and recipes are still passed on to new generation of chefs.

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