Recently, my gourmet friend, Mr. Shiro Shimura, the publisher, gave me a souvenir. It was a menu card from the kitchen I had trained in thirty-five years ago at Hotel George Cinq, in Paris. This single card encouraged me to start a new cookbook.

In this book you will find practical, easy-to-prepare dishes that can be served not only as appetizers, but as snacks for tea or lunch. I especially hope you will try the recipes that fuse French and Japanese flavors.

Dishes cooked with love and care will result in delightful tastes and bring smiles to the faces of your guests. I wrote this book with this simple motto in mind, and it is my sincere wish that the readers receive the same pleasures I continue to acquire from cooking.