Sake Weeks 2025: in February, discover the subtle harmony between French gastronomy and sake

Recently inscribed on UNESCO's Intangible Cultural Heritage List, sake is much more than a drink: it's a product of age-old know-how, comparable to fine wines. Made from simple ingredients - water, rice and koji - it reveals a rich palette of aromas, shaped by master brewers (TOJI) who perpetuate traditions while innovating. The quality of the water, the choice of rice varieties and the polishing of each grain have a profound influence on the sake's flavours.

An à la carte program

Chefs and sommeliers from partner restaurants will propose culinary creations specially designed to match selected sakes. It's a real challenge for the restaurant teams, who have to juggle with this very special beverage, offering food-lovers refined discoveries! This year's line-up includes regulars such as Cravan, as well as newcomers such as the fine bistros Vaisseau, Magma and 19 Saint Roch, and even Michelin-starred establishments such as Pic Valence, Christophe Hay and Astrance!

Lending themselves to the game this year in Paris:

• Agapé - February 5 to 28
• Astrance*- February 3 to 28
• Cravan - February 4 to 28
• ERH - February 1 to 28
• Helen*- February 1 to 28
• La Condesa - February 18 to February 24
• La Dame de Pic*- February 1 to 28
• L'Ecailler du Bistrot Paul Bert - February 4 to 28
• L'Ecrin*- February 1 to 28
• Magma - February 5 to February 16
• Tomy and Co * - February 10 to 28
• Vaisseau - February 3 to February 13
• 19 Saint Roch - February 4 to February 14

And in the regions:

• Bistrot André in Valence - February 1 to 28
• Christophe Hay**(with a green Michelin star) in Blois - February 25 to March 8
• La Table - Christophe Hay et Loïs Bée* in Orléans - February 4 to 28
• La Table de La Butte*(and a green Michelin star) in Plouider - February 17 to March 2
• Le Paris-Brest by Christian Le Squer in Rennes - February 1 to 28
• Maju* in La Turballe - February 20 to March 2
• Pic Valence*** in Valence - February 1 to 28
  
  

Each participating restaurant will present its perfect match, according to its own schedule, allowing gourmets to put together their own tasting itinerary!

Discover the restaurants

• EXAMPLES OF FOOD AND SAKE PAIRINGS

*Initiated by the non-profit administrative agency JFOODO attached to JETRO (Japan External Trade Organization), this event is an ode to know-how in the culinary arts, while building bridges between Japan and France.

Alcohol abuse is dangerous for your health, please drink responsibly.