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“La Cuisine Naturelle” Dining With Julie Dupouy
Delight in Chef Takuya's French-Japanese creations that pay homage to fresh seasonal produce.
Indulge in an evening of canapes, and a beautiful French - Japanese 5 course meal paired with selected wines and EXSTO Cognac, chosen by the world's best female sommelier, Julie Dupouy.
[items could vary depending on seasonal availability]
Egg Yolk | Potato
Cognac Exsto Elixir
Celeriac | Shellfish Jelly
Champagne Philippe Gamet Blanc de Noir, NV
Daikon | Seaweed
Urlar Sauvignon Blanc,Gladstone, NZ, 2017
Sauce Vin Rouge |Narazuke
Urlar Pinot Noir,Gladstone, NZ, 2017
ŒUF À LA NEIGE
Berry | Sake Kasu
Cognac Exsto Elixir (Cold)
About Chef Takuya
Born in Nara Prefecture, Chef Takuya’s close proximity to lush forests and mountains ignited his passion for nature from a young age. Plans to study forestry, however, gave way to a greater love for the culinary arts. While vowing to always remain inspired by nature regardless of vocation, he enrolled in cooking school in Osaka at 18 years of age and has not looked back since.
In 2015, Chef Takuya traveled to Paris, spending two years mastering French cuisine and techniques at award-winning restaurants, Étude and Les Enfants Rouges. Upon his return to Japan in 2017, he was mentored by acclaimed Chef Kazunori Otowa at the One Michelin-starred Ciel et Sol, learning to elevate his creations through the clever use of textural components. As he rose through the ranks to become Head Chef, Chef Takuya played a vital role in managing everything from menu development to guest relations in a restaurant run by a two-man team.
As he embarks on the next step of his culinary journey in Singapore, Chef Takuya is excited to take Whitegrass to new heights with a fresh concept and his distinct brand of nature-inspired cuisine that masterfully blends French culinary techniques with Japanese sensibilities.
About Julie Dupouy
Originally from the southwest of France, Julie Dupouy has been living in Dublin since 2004.
She started her career in one of Ireland’s most acclaimed restaurants, Patrick Guilbaud, which has two Michelin stars, and worked at Greenhouse and Chapter One, both of which have one star. Julie founded her consultancy company Down2Wine in 2014. Julie has won the title of Best Sommelier in Ireland every year since 2009.
In 2016, Julie placed third at the ASI World’s Best Sommelier Championship. She was one of just four women in the competition and the second female sommelier ever to reach the final of the world championships.
The Sommelier’s Touch — Redefining Tradition
In the wine-growing region surrounding the town of Cognac, white grapes ripen on hillslopes warmed by the summer sun. Only the finest grapes are fermented and then slowly double distilled to create eaux de vie – a brandy spirit with the complexity and depth of a fine wine unique to the craft of Cognac.
Guided by EXSTO’s Master Blender Géraud Vallantin-Dulac, EXSTO sommelier and aroma connoisseur Julie Dupouy chose to work with 15 small producers from the Cognac region, selecting only eight of the best eaux de vie, all of which have spent decades aging in rare, French oak barrels.
The result? A modern, elegant Cognac with a sensual, lively spirit.
“We hope you love drinking EXSTO as much as we love creating it”
– The EXSTO Cognac team