The Yamazato chefs are generous with their tips and provide clear information on the ingredients, utensils, composition of a menu, garnishes and presentation of these gastronomic delights. A choice of alternatives to hard-to-find ingredients ensures that every amateur chef can cook kaiseki.
Walter Vilain
€95.00Walter Vilain (°1938) made his debut at the end of the 1950s. Although he was a pupil of Paul Delvaux, he chose the path of lyrical abstraction early on.