In 1966, while he was still a student, Dominique Bouchet apprenticed with Marcel Pouilly. Pouilly later found him a position in Paris at L’Elysée Bretagne under 70-year-old stalwart Gaston Napoléon. This fortuitous connection would later allow him to meet and come under the mentorship of Joël Robuchon.
Bouchet opened his eponymous restaurant in the eighth arrondissement of Paris near Parc Monceau in 2004, which quickly earned a Michelin star.
In 2013, nearly 30 years after he first set foot in Japan, Bouchet opened his first Japanese outpost in Ginza, which received two Michelin stars just four months after its launch.
What was your first encounter with the MICHELIN Guide?
[In 1981] Joël Robuchon called to offer me the position of executive chef at La Tour d’Argent. The challenge was huge—a big team, three Michelin Stars, a charismatic owner, Mr. Terrail, and a world-renowned name. I met Mr. Trichot (the global director of the Guide at that time) when I started working at La Tour d’Argent. I was deeply touched when he said to Mr. Terrail: “La Tour d’Argent has finally found the chef that she needs.” It was a wonderful recognition for me.
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It was a big surprise because I first opened DB Paris to make a bistrot, without thinking about the stars. I just wanted to keep doing what I am passionate about.
Dominique Bouchet Ginza received two Michelin stars just four months after opening in 2013—how did you feel then?
It was also a big surprise. I still wasn't thinking about stars—I wanted to create a place representative of French gastronomy and I think the MICHELIN Guide understood it.
How did you celebrate when Dominique Bouchet Ginza received two Michelin stars?
With my team and some Champagne, of course! And we received a very kind message from Joël Robuchon.
How will the Michelin stars change the direction of your restaurant?
The stars don’t change a restaurant, guests' demands change it!
What advice do you have for young chefs aiming for Michelin stars?
Don’t think about stars—respect produce, respect your team and more than everything, respect your clients. Don’t burn the steps.