La Semaine du Goût (The Week of Taste) is an annual event, which starts the third week of October, and was initiated more than 20 years ago in France to educate elementary school children about the 4 basic tastes and to enjoy the wide range of French cuisine heritage.

In Japan the event has been held annually since 2011 during the fourth week of October. It brings together chefs (including Michelin starred chefs), pâtissiers (pastry chefs), and farm producers who visit numerous schools and voluntarily give the children a "Leçon de Goût" (lesson of taste).

The chefs teach the children how to use their five senses to discover the 5 tastes (sweetness, sourness, bitterness, saltiness and umami) and at the same time explain the importance of producers. They also try to instill in the children an appreciation of the people who prepare meals every day and, above all, teach them to always fully enjoy a meal.

La Semaine du Goût also involves two other programs, the "Table du Goût" (The Table of Taste) and the "Atelier du Goût" (The Taste Workshops) whose activities are all related to food education.

La Semaine du Goût 2018:

Schedule :
15th October (Mon)～21th (Sun), 2018 in Japan
8th October (Mon)～14th (Sun), 2018 in France

Theme : Good for the Planet

Schedule :

20th October (Monday) ～ 24th October (Friday), 2014

Locations :

27 prefectures nationwide (Hokkaido, Iwate, Yamagata, Miyagi, Gunma, Saitama, Chiba, Tokyo, Kanagawa, Yamanashi, Nagano, Niigata, Ishikawa, Aichi, Shiga, Kyoto, Nara, Osaka, Hyogo, Okayama, Shimane, Kagawa, Kochi, Fukuoka, Nagasaki, Kagoshima)

Number of participants :

330 classes in 129 schools / 8,984 students of which 32 schools (75 classes) held cooking experience classes.

Cooperating professionals (chefs, pâtissiers, farm producers) :

260 (Including 45 coordinators who assist the classes)

Contents :

Professionals carry out voluntary lessons at schools to 3rd & 4th grade students, teaching the 5 tastes including Umami.
For 5th & 6th grade students, cooking experience classes are also carried out.

Schedule :

20th October (Monday) ～ 26th October (Sunday), 2014

Locations :

Yamagata, Tokyo, Saitama, Kanagawa, Nagano, Niigata, Ishikawa, Aichi, Shiga, Kyoto, Osaka, Hyogo, Shimane, Kagawa, Wakayama, Oita, Saga

Number of participants :

66 restaurants

Contents :

Restaurants make recipes that include the 5 tastes (including umami) available as leaflets.

Schedule :

20th October (Monday) ～ 26th October (Sunday), 2014

Locations :

Tokyo, Kanagawa

Number of events :

29 (including ateliers by Tokyo Gas Co.,Ltd.)

Contents :

Participants experience various taste-related activities, executed mainly by sponsoring companies

Schedule :

20th October (Mon) ～ 24th October (Fri) 3rd period
(3rd & 4th periods for classes with cooking demonstrations)

Locations :

27 prefectures nationwide(Hokkaido, Iwate, Yamagata, Miyagi, Gunma, Saitama, Chiba, Tokyo, Kanagawa, Yamanashi, Nagano, Niigata, Ishikawa, Aichi, Shiga, Kyoto, Nara, Osaka, Hyogo, Okayama, Hiroshima, Shimane, Kagawa, Kochi, Fukuoka, Nagasaki, Kagoshima)

Participants :

330 classes in 129 schools / 8,984 students
* 32 schools (75 classes) held cooking demonstration classes

Cooperating chefs :

261 (includes 45 coordinators who assist the classes)

La Leçon de Goût curriculum :

1.Mastering the four fundamental tastes, using the five senses

Explain the 4 basic tastes (saltiness, acidity, bitterness, sweetness) as well as the 5th taste familiar in Japan, the "Umami". Hand out the prepared tasting samples (salt, rice vinegar, chocolate, sugar), encourage children to smell, feel and taste each one, while inviting conversation around the subject. Impress upon them that by paying close attention to their senses, they can experience the joy of tasting.

2.Widening the joy of eating and tasting

Once students have learnt the 5 tastes and the importance of savoring, they sample foods brought in by the chefs, pâtissiers or farm producers. The children are then encouraged to exchange opinions on food and discuss the importance of eating and savoring, while also getting a chance to ask the guest teachers about their professional experiences and opinions.
This exchange is greatly stressed as their ability to express themselves is crucial in developing their enjoyment of food.

3.Experiencing the joy of cooking (only for 5th and 6th grade students)

After the above two steps, the students cook "colorful sushi" incorporating the 5 tastes, under the guidance of the chefs. They then taste what they have created.

【Supported by: Ministry of Education, Culture, Sports, Science, and Technology; Ministry of Agriculture, Forestry and Fisheries; Embassy of France in Japan】

Mr. Troisgros used the 8 ingredients below for his Leçon de Goût®

Mr. Troisgros used the extract of different ingredients and presented it in a pre-established order as a liquid for the pupils to taste

Schedule :

20th Oct. (Mon.) ～ 26th Oct. (Sun.), 2014

Locations :

Yamagata, Tokyo, Saitama, Kanagawa, Nagano, Niigata, Ishikawa, Aichi, Shiga, Kyoto, Osaka, Hyogo, Shimane, Kagawa, Wakayama, Oita, Saga

Participants :

66 restaurants

Contents :

Restaurants which don't usually accept children, open their doors to them during the week and make recipes that include the 5 tastes (including Umami)
inviting children and their parents to discover and enjoy well balanced dishes specially created for La Semaine du Goût.

Sponsors :

Tefal (Groupe SEB Japan Co.,Ltd.) / Tokyo Gas Co.,Ltd. / Sunny Orein (CHIÉ Optimum Solutions Inc.)

Backed by the popularity of last year's Bento contest, La Semaine du Goût in Japan organized the International BENTO Contest 2014 inviting Bento recipes packed with the signature dishes of countries from all over the world to be submitted and presenting awards for the best entries.

Theme :

Seasonal products

Entry period for recipes :

from the 1st September (Mon.) to 3rd October (Fri.), 2014 (Japan time)

Entry process :

Through La Semaine du Goût website or its Facebook account

Judges :

Mrs. Eiko Egami : Head of the Egami Cooking School
Mr. Hidehiro Yoshioka : Japanese cuisine expert and chef of the restaurant "Nasubi-tei"
Mr. Dominique Corby : Master Chef of Le Cordon Bleu Japon
Mr. André Pachon : Owner & Chef of "Restaurant PACHON"
Mr. Cyrille Schwartz: President of La Semaine du Goût in France
Representatives from the sponsoring companies

【1st Place】 Ms. Miho Tsubosaki "Family Bento"
【2nd Place】 Ms. Arisa Shirai "Autumn bear Bento"
【3rd Place】 Ms. Wakako Suwa "Yuan Style Grilled Autumn Salmon and Mushrooms Cooked in Rice"  
【Maille Special Prize】 Ms. Mami Matsuura "Autumn Bento for Gourmets"

Sponsored by :

Tefal (Groupe SEB Japan Co.,Ltd.) / Tokyo Gas Co.,Ltd. / Kirin Beverage Company, Limited / ANA / Life Style Researcher (TNC inc.) / Maille

» Click here for more details

Encounter with World's Masters

This event was held for the second time in order to transmit and convey to the future generation the importance of taste education and the purposes of doing the Leçon de Goût.
Internationally renown and famous chefs talked about their different experiences during a symposium and showed their talents and techniques during workshops in front cooking enthusiasts and students of cooking schools from all around Japan.

Event date & time :

21st October (Tue.), 2014

Locations :

Hattori Nutrition College (5-25-4 Sendagaya, Shibuya-ku, Tokyo)

Sponsorship :

Tefal (Groupe SEB Japan Co.,Ltd.) / Tokyo Gas Co.,Ltd./ Kirin Beverage Company, Limited /
Tsuno Food Industrial Co., Ltd. / Bridor / President (Lactalis Japon)

Cooperation :

Hattori Nutrition College, Nestlé Nespresso K.K

Schedule:

Symposium about "Taste Education" from 11：00 am to 12：00pm

Participants: (Please see the pictures below from left to right)

・Mr. Cyrille Schwartz (President of La Semaine du Goût in France
・Mrs. MaKiko Fujino (Food expert)
・Mr. Dominique Corby (French cuisine / Master Chef of Le Cordon Bleu Japon)
・Mr. Mamoru Kataoka (Italian cuisine / Owner chef of the Restaurant Al Porto)
・Mr. Yoshiaki Sakito (Representative Director of Real Dia)
・Mr. Seiichi Mizuno (Representative director of Seibu Department Stores / Chairman of the Japan Inter-design Forum)

Lunch time from 12:00 pm to 13:00 pm

Lunch time

from 12:00 pm to 13:00 pm

Encounter with World's Masters: Workshops

Schedule:

1st Session: 13：15-14：00
2nd Session: 14：30-15：15

Mr. Michel Troigros*:

Artichoke Gnocchetti and Smoked Sardines - Salmon Sorrel flavored
(*1st session Only)

Encounter with World's Masters: Demonstrations

Mr. Mamoru Kataoka :

2 types of pasta.
- Tomato and Genovese Sauce with Ricotta Cheese Pasta
- Ricotta and Parmesan Cheese with Olive Oil and Japanese Pepper Oil with tomato sauce Pasta

Mr. Katsuhiko Yoshida :

Steamed Pork; Stir-fried Dish without using oil

Mr. Hervré Pichard :

King Cake (Galette des Rois)

Mrs. Makiko Fujino :

Chocolate Chiffon Cake (Use of Japanese pepper oil); Shortbread Cookie and <<Wasanbon>> Biscotti

Mr. Dominique Corby :

8 months Comté Cheese and yellow wine jelly; Grape and Roquefort Cream; Mascarpone Cheese Mousse with seasonal fruits and <<Sake Kasu>>

Mr. Hiroyuki Kanda :

Preparation of the <<Dashi>>

Encounter with World's Masters: Sponsor's booths

Tsuno Food Industrial Co., Ltd.

Bridor

Lactalis Japon

Kirin Beverage Company, Limited

Nestlé Nespresso K.K

Leçon de Goût with Mr. Michel Troisgros

Event date & time :

21st (Tue) October from 15:30 to 17:00

Location :

Tokyo Gas Studio +G GINZA (Ginza g Cube Bldg.5/6F, 7-9-15 Ginza, Chuo-ku, Tokyo)

Participants :

Food and nutrition university students (24 students)

Contents :

①Artichoke Gnocchetti and Smoked Sardines
②Sorrel Flavored Salmon

Performed by :

Michel Troisgros

Mr. Michel Troigros profile
Mr. Michel Troisgros is a chef running the restaurant <Maison Troisgros> existing since 1930, and who inherited his cooking skills transmitted from generation to generation from his grand father and father Mr. Pierre Troisgros and is still today protecting this heritage. As a result, Mr. Troisgros was elected as <The Best Chef of 2003> by the prestigious French restaurant guide <Gault et Millau> and was awarded the french <Legion of Honour> in 2005 . In japan, he is present through his restaurant <Cuisine[s] Michel Troisgros> located inside the Hyatt Regency Hotel in Tokyo and through many boutiques and cafes inside department stores owned by the Odakyu Group. He started his collaboration with the Odakyu Group more than 20 years ago.

Chef in Campus with Mr. Dominique Corby

Event date & time :

22nd (Wed) October from 13:45 to 16:30

Location :

Ochanomizu Women University (2-1 -1 Otsuka, Bunkyo-ku, Tokyo)

Participants :

Students of Ochanomizu Women University (40 students)

Contents :

Leçon de Goût about the 5 tastes and cooking class of French cuisine using seasonal products and ingredients

Performed by :

Mr. Dominique Corby, Master chef of Le Cordon Bleu Japon

Cooking Seminar by Pierre Hermé Paris

Event date & time :

23rd (Thu) October from 15:00 to 17:00

Location :

Tokyo Gas Studio +G GINZA (Tokyo-to, Chuo-ku, Ginza-9-15 Ginza g Cube Bldg. 5/6F)

Participants :

Experienced cooking and cookie making people

Contents :

- Dacquoise Coco and Caramel Cooking Seminar
- Demonstration about making Macaron dough

Performed by :

Mr. Richard Ledu and Mr. Christophe Drapier from Pierre Hermé Paris

Maille Special Workshop by Mr. Hidehiro Yoshioka

Event date & time :

24th (Fri) October from 11:00 to 13:30

Location :

Tokyo Gas Studio +G GINZA (Tokyo-to, Chuo-ku, Ginza-9-15 Ginza g Cube Bldg. 5/6F)

Participants :

Food and cooking experts (30 participants)

Participation fees :

1,000 Yen (ingredients included)

Contents :

Demonstration on the use of Maille's mustard for Japanese cuisine

Sponsored by :

Maille

Co-sponsored by :

The secretariat of La Semaine du Goût in Japan

Chef Yoshioka Profile :
Born in Tokyo, he joined after graduating from a culinary school the [Tsuruya Hotel] located in eastern Izu. After working in different famous restaurants specializing in Japanese cuisine, he became, while working at the Nagatacho [Hyotei], in charge of cooking during events for the prime minister and his guests. In 2000, he opened his own restaurant [Nasubi-tei].

[Salt] Study and Lecture

Event date & time :

25th (Sat) October from14:00 to 16:30

Location :

Le Cordon Bleu Daikanyama (ROOB-1,28-13 Sarugaku-cho, Shibuya-ku)

Contents :

Demonstration and lecture about [Relation between Salt and Taste]

Participants :

Food experts and people willing to become cooking professionals

Participation fees :

7,000 yen (Taxes included)

Sponsored by :

Japan Salt Meister Association

Co-sponsored by :

The secretariat of La Semaine du Goût in Japan

Edo Flavors: <<Ichiju Sansai>> Autumn's Menu

Event date & time :

21st October (Tue) from 10:30 am to 13:30 pm

Location :

Shinjuku Showroom 2F Eco Cooking Studio

Participants :

Public over the age of 16

Contents :

Presentation of recipes using ingredients reflecting autumn's flavors. Ideas of fusion between contemporary ingredients and Edo period cuisine.
1st part: Leçon de Goût
2nd part: Cooking class

Menu :

Matsutake Mushroom with rice/Tanuki soup/Grilled Autumn Salmon with Miso and Peper Dengaku Style/Cooked Autumn Vegetables/Hasu Mochi (sweets)

Performed by :

Kokyo Gaien Nanko Rest House Executive Chef Mr. Noriaki Abe

Organized by :

Tokyo Gas Co., Ltd.

Seasonal tastes and recipes

Event date & time :

21st October (Tue) from 11:00

Location :

Tokyo Gas Yokohama Showroom Cooking Studio

Participants :

Public over the age of 16

Contents :

Taking <<Seasonal products>> as the main theme, presentation of a cuisine including the 5 tastes and the use of the 5 senses to discover those tastes.

Menu :

Apple and Prune Pork Rolls Peppermint Flavored / Autumn's Mushrooms Risotto / Western Style Potato Croquette & Fried Shrimps

Performed by :

Mr. Katsuo Omiya (Omiya restaurant, Owner chef)

Organized by :

Tokyo Gas Co., Ltd.

Special Atelier du Goût by the Imperial Hotel's Executive Chef Tanaka

Event date & time :

25th October (Sat) from 10:30 am to 12:30 pm

Location :

Tokyo Gas Studio＋G GINZA (Ginza g Cube Bldg.5/6F, 7-9-15 Ginza, Tokyo)

Participants :

24 elementary students (3rd to 6th grade)

Contents :

1st part: Leçon de Goût: Lecture about the five senses and confirmation of the 5 tastes by tastings
2nd part: Cooking demonstration: Autumn Salmon Acqua Pazza

Performed by :

Mr. Kenichiro Tanaka (Executive Chef of the Imperial Hotel Tokyo)

Organized by :

Tokyo Gas Co., Ltd.

Atelier du Goût by Famous Chefs

Event date & time :

25th (Sat) and 26th October from10：30 am to 13：00

Location :

Tokyo Gas Kitchen Land, Showroom cooking class

Participants :

3rd to 6th grade elementary students

Contents :

Using the Leçon de Goût curriculum as a base, along with cooking classes to develop the children's enjoyment of food.
1st part: Leçon de Goût
2nd part: Cooking demonstration (Menu: Colorful sushi Bento)

Organized by :

Tokyo Gas Co., Ltd.

Cooperation :

Tefal (Groupe SEB Japan Co.,Ltd.)

Participating list of Chefs
Event date & time: 25th (Sat) from 10:30 to 13:00

料理教室名	講師（敬称略）	定員	メニュー
キッチンランド足立	セントベーネ 加藤政行	9組18名	カラフルおすし
キッチンランド江戸川	料理研究家 きじまりゅうた	9組18名	カラフルおすし
キッチンランド葛飾	パッソ ア パッソ 有馬邦明	12組24名	カラフルおすし
キッチンランド石神井	四川飯店 陳建太郎	12組24名	カラフルチャーハン
キッチンランド世田谷	レストランFEU 松本浩之	12組24名	カラフルおすし
キッチンランド 多摩ニュータウン	霧笛楼 今平茂	9組18名	秋のカラフルおすし
	ウィンドジャマー 福士誠
キッチンランド旭	セントベーネ 加藤政行	9組18名	カラフルおすし
キッチンランド湘南	大和クッキングスクール 片山琴美	12組24名	カラフルおすし
多摩ショールーム	無門庵 岡安義元	12組24名	カラフルおすし

Participating list of Chefs
Event date & time: 26th (Sun) from 10:30 to 13:00

料理教室名	講師（敬称略）	定員	メニュー
キッチンランド江東	ル ボーズ 青木健晃	12組24名	カラフルおすし
キッチンランド調布	ラロシェル 工藤敏之	12組24名	ミラノ風ピラフ
			フルーティーな香り
キッチンランド八王子	みちば和食 たて野 舘野雄二	9組18名	カラフルおすし
キッチンランド目黒	料理研究家 藤野真紀子	9組18名	ミートソーススパゲティ他
			サラダとスープ
キッチンランド横須賀	アクアパッツア 日髙良実	12組24名	ニョッコフリット、 バーニャカウダ
キッチンランド浦和	服部栄養専門学校 中山篤	9組18名	カラフルおすし
キッチンランド大宮	パレスホテル大宮 毛塚智之	12組24名	熱々ホテル特製 ハンバークステーキ
キッチンランド千葉	ラカンパーニュ 北岡飛鳥	12組24名	パリ風クロックマダム
新宿ショールーム	銀座レカン 高良康之	18組36名	シーフードとトマトのパスタ
新宿ショールーム	ハタケアオヤマ 神保佳永	15組30名	カラフルおすし
ガスの科学館	近茶流嗣家　柳原尚之	12組24名	カラフルおすし

La Semaine du Goût

Asahi Shimbun, Yomiuri Shimbun, Tokushima Shimbun, Sankei Kansai, ELLE à table, Hoteres, NHK Publishing

La Leçon de Goût

【Tokyo Tokyo-to Meisho Elementary School】 Panaderia
【Tokyo Shibuya-ku Rinsen Elementary School】 NHK
【Tokyo Shinjuku-ku Yotsuya Elementary School】 NHK
【Niigata Murakami-shi Murakami Elementary School】 Niigata Nippo
【Kagawa Takamatsu-shi Yashimahigashi Elementary School】　Shikoku Shimbun, 47 News
【Fukuoka Sasaguri Machi Kitaseto Elementary School】　NHK Fukuoka
【Shizuoka Sunto Smizu-shi Shimizu Elementary School】 Shizuoka Shimbun@S
【Nara Nara-shi Fushimi Elementary School】　Nara Shimbun

L'Atelier du Goût

【International Bento Contest】
　Femme Actuelle, Asahi Shimbun, Ryori Tsushin, TV Asahi, Marie Claire Style, Sankei kansai
【Encounter with World's Masters】　Ryori Tsushin
【MAILLE Special Atelier】　Openers

Number of exposures: 177
Total conversion: ¥ 765,859,906
as of 30th of November, 2014

Promoters of La Semaine du Goût® in Japan

Hisanori Isomura :

Chairman of the French-Japanese Media Association, First Director of the Japanese Cultural Center in Paris, former Director of NHK news

Yukio Hattori :

Head of the Hattori Nutrition College, Doctor of Medicine

Kiyomi Mikuni :

Hôtel de Mikuni, Mikuni MARUNOUCHI –Owner Chef

Kazunari Yanagihara :

Expert in the Kinsa-ryu Culinary Discipline, Head of the Yanagihara School of Traditional Japanese Cuisine

Makiko Fujino :

Cooking Expert

Yoshimi Uchisaka :

Chairperson of the Japanese association for taste education, Cooking expert

Administration

Executive committee of La Semaine du Goût® in Japan
Secretariat: Vision-A Inc.
Head of the secretariat: Atsuko Seko

Address: 2-7-9-301 Sendagaya, Shibuya-ku, Tokyo 151-0051
Tel: 03-3402-5616　Fax: 03-3402-5452
E-mail:　info@legout.jp    Website:　http://vision-a.com/

【La Leçon de Goût】

Ministry of Education, Culture, Sports, Science, and Technology; Ministry of Agriculture, Forestry and Fisheries; Embassy of France in Japan

•Tefal (Groupe SEB Japan Co.,Ltd.)
•Tokyo Gas Co.,Ltd
•Kirin Beverage Company, Limited
•ANA
•Maille
•Bridor
•Tsuno Food Industrial Co., Ltd
•Japan Salt Meister Association
•Sunny Orein (CHIÉ Optimum Solutions Inc.)
•Life Style Researcher(TNC inc.)
•Président (Lactalis Japon)

•The Japanese Association for Taste Education
•The French-Japanese Food Art Association
•Members of the National Order of Agricultural Merit in Japan (MOMAJ)
•Club Gastronomique Prosper Montagné
•French Food Culture Center (FFCC)
•Marunouchi Chef's Club
•Le Cordon Bleu Japan, Inc
•Hattori Nutrition College
•Hakata Salt Co., Ltd
•Nagano-ken Chorishi-kai Association
• JA Zennou Nagano
•MARUICHI CO.,LTD.
•Kasugai City Food Education Association
•All Japan Chefs Association (Tokai district Headquarter)
•Club de chefs de cuisine Francaise - Nagoya

(Random order)