Friends of JapanJacquier peeling a daikon radish in the Kikunoi kitchen. On her days off, she practiced knife skills at home.Jacquier arranging portions on bento lunch boxes in the kitchen. No knives are used in the early stage of training. 28FRENCH REPUBLICFRENCH REPUBLICJAPANGRASSROOTS AMBASSADOR ince 2018, Clara Jacquier has been working in the kitchen of SaQuaNa, a gastronomic restaurant in Honfleur, a seaside town in Normandy, France. Jacquier is a Japanophile. Beginning with Japanese manga, literature and music as a teenager, she continued Having trained for two years at Kikunoi, one of Japan’s top restaurants, and appointed a Master of Kyoto Cuisine and Ambassador of Japanese ‘Heart’ and ‘Craft,’ Clara Jacquier dreams of a “marriage” of France and Japan through her culinary creationsher interest while at the University of Paris, where she majored in Japanese language and Japanese culture. “When I was working in a Parisian bistro kitchen as a student, I decided that I wanted my future work to be related to my two favorite fields: Japan and cooking,” explains Jacquier. That was around 2013, the same time that washoku (Japanese cuisine) was registered as a UNESCO intangible cultural heritage, which marked the beginning of a movement to impart the knowledge of the real washoku by teaching it to foreign chefs. One day, a Japanese friend told her that Kikunoi, the renowned Kyoto cuisine restaurant, was going to accept a foreigner trainee in its kitchen. Having quickly sent off the application, Jacquier arrived in Kyoto in November 2015. She recalls being immensely moved at how Japan was more beautiful than she’d imagined. “The two years were a long string of many lessons. I began with arranging food on plates and then, as I gained experience, I moved on to arranging assorted artistic dishes representative of the season called hassun. Finally, after preparing desserts and serving baked dishes, I could take a position at the chefs’ table. My most memorable experience was preparing soft-shelled tortoises. There are special procedures when dealing with snapping tortoises. After watching for many months, when I finally got my turn to prepare it, the experience was immensely emotional,” explains Jacquier. The practice Japan of delivering live fish to the kitchen in With a Heart of WashokuS
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