Clara Jacquier25-year-old Clara Jacquier was born in Auch, France. Having majored in Japanese at the University of Paris, she learned kaiseki cuisine at Kikunoi, a top Kyoto restaurant, for two years. Currently she works at SaQuaNa, a French restaurant in Honfleur, France. Le Homard sur l'idée de Banh Bao, a dish from SaQuaNa. In this dish of lobster and rice arranged with vinegar-dip flavored dried seaweed, she demonstrates various techniques she learned in Japan. 29was particularly startling. “I studied fish last. The reason for this was not because of the difficulty of skill involved but rather the special significance that fish have. In Japanese cooking, one prepares the fish without it suffering. Believing the fish should be respected and arranged beautifully, Mr. Murata, Kikunoi’s owner chef, visits a temple once every year to pay respect for all the lives taken in the kitchen. I felt this Japanese tradition of paying respect to the ingredients as a consistent spirit of washoku.” In her current job at the Michelin two-star restaurant SaQuaNa, it is Jacquier’s job to prepare the fish. Its owner chef, Alexandre Bourdas, spent three years working at a renowned restaurant in Japan. Jacquier says, “Kikunoi’s Mr. Murata said that although he was a French chef, he had a Japanese heart, and I should work at his restaurant.” Apparently, Jacquier was put in charge of fish because she understands Japanese cuisine’s respect of fish. She says, “I also learned the meanings behind each of the Japanese dishes. Osechi dishes for celebrating New Year were most memorable. We incorporate the seasons in French cuisine too, of course, but in Japan, the seasonal sentiment is different for every month. More than simply using in-season ingredients, the dishes also reflect traditions and customs.” On November 2017, not long after completing her two years at Kikunoi, Jacquier became the second person and first woman to be appointed a Master of Kyoto Cuisine and Ambassador of Japanese ‘Heart’ and ‘Craft.’ Jacquier, who would like to train in Japan again one day, wants to try creating French cuisine made with Japanese ingredients. “As I am interested in the fusion of Japanese and French cuisine, my own path going forward is to find out what shape this can take,” she says.
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