Introduction to Koji Yoda’s Concert

Program
Music: Jean-Marie Leclair (Lyon, 1697 – Paris, 1764)
Overture to the opera Scylla and Glaucus; Trio Sonata, Op. 13, No. 3, 1st movement

3 Appetizers
for the ears:
Jean-Marie Leclair - Air des Démons from the opera Scylla et Glaucus
Jean de Cambefort (Paris, 1605 - Versailles, 1661) - Overture to the Ballet Royal de la nuit

For the palate:
Scallop carpaccio, dressed with a citrus vinaigrette, soy sauce, sesame, and lime
Oysters poached in their own water, au gratin, with Abondance cheese, trout roe, and lemon
zest Ravioli stuffed with octopus and salmon, mushroom cream and sautéed
octopus Drink: Gin, Chambéry vermouth, cucumber, and rosemary

Appetizer
for the ears:
Jean de Cambefort - Air Languissante clarté, cachez-vous dessous l’onde from the Ballet Royal de la nuit
Joseph Bodin de Boismortier (Thionville, 1689 - Roissy-en-Brie, 1755) - Sonata No. 3 in G major, Op. 41: Mov. II. Affectuoso 

For the taste buds:
Duck breast roulade, served with blackcurrant and beet
sauce Drink: AOC Geneva “Malbec,” Domaine Château du Crest in Jussy

A treat
for the ears:
Jean-Philippe Rameau (Dijon, 1683 – Paris, 1764)
Cantata for solo voice with symphony “Le berger fidèle”
Gavotte 1 and 2, Act III of the opera Castor et Pollux 

For the palate:
Puff pastry Bouchée à la reine, sot-l’y-laisse, and supreme
sauce Drink: AOC Geneva “Viognier,” Domaine Château du Crest in Jussy

Pre-dessert
For the ears:
Élisabeth Jacquet de la Guerre (Paris, 1665–1729) – Trio Sonata in D Major
Jean-Philippe Rameau – Entrée d’Hébé, Act III, Scene 4 from the opera Castor et Pollux

For the taste buds:
Rose-raspberry-verbena Pavlova, with iced verbena
infusion Drink: Fengqing wild bud grand cru tea (Yunnan, China) 

Dessert
for the ears:
Jean-Philippe Rameau - Triste apprêts, Act I, Scene 3 from the opera Castor et Pollux

For the palate:
Pear poached in spiced
red wine; Dark chocolate mousse and four-spice
diplomat cream Drink: Black grape juice, Timut
pepper, citrus, and cinnamon 

Closing
: Jean-Philippe Rameau - Chaconne from Act V of the opera Castor et Pollux

Koji Yoda is a violinist and pastry chef who has been passionate about French pastry since childhood. Trained in Tokyo at Toho Gakuen University, where he earned a Bachelor’s and Master’s degree in violin, he continued his studies in France at the École Normale de Musique de Paris, then specialized in Baroque violin at the CRR d’Aubervilliers–La Courneuve (DEM) and the CRR de Paris, where he earned his concert performer’s diploma in Baroque violin in 2017.

A former intern at Pierre Hermès Paris, he has developed an original concept linking pastry and music: concerts accompanied by tastings, where each cake interprets a musical work and appeals to the five senses. His creations have been presented notably in Tokyo, Paris, Orléans, as well as in La Roche-Guyon and Compiègne.

He performs regularly with major ensembles: Cappella Mediterranea, in residence at La Cité Bleue in Geneva; Artaserse; Le Concert Spirituel; Ensemble Jupiter; Les Accents; Les Musiciens du Louvre; and Academia Montis Regalis. He is also the concertmaster of the Ensemble La Tempête, led by Simon-Pierre Bestion.

The Lycée Hôtelier Savoie-Léman is one of France’s oldest hotel management schools. Deeply cherished by the people of Thonon, it was founded to train staff for spa resorts and mountain inns, and has since become an international institution. It has launched the careers of many leading figures in the global culinary world. Proud of its rich history, it is now turning its attention to contemporary and future challenges. Culture in the broadest sense is essential for nurturing the imagination of future renowned professionals. It was therefore only natural that Savoie-Léman responded positively to the challenge posed by Japanese violinist and gourmet Koji Yoda and La Cité Bleue Genève, combining Baroque music and gastronomy.

In collaboration with the Savoie-Léman Hotel School in Thonon-les-Bains, the Geneva Hotel School, and the Château du Crest. 

Appetizers
: Scallop carpaccio, dressed with a citrus vinaigrette, soy sauce, sesame, and lime;
Oysters poached in their own water, au gratin, with Abondance cheese, trout roe, and lemon
zest; Ravioli stuffed with octopus and salmon, served with mushroom cream and sautéed octopus

Allergens:
Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut), and products made from these cereals.
Eggs and egg-based products.
Milk and milk-based products (including lactose).
Shellfish and shellfish-based products

Appetizer
: Duck breast roll, served with blackcurrant and beet sauce

Allergens:
Celery and products containing celery.

Main Course
: Puff pastry "Bouchée à la reine," "sot-l’y-laisse," and supreme sauce

Allergens:
Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut), and products containing these cereals.
Eggs and egg-based products.
Milk and milk-based products (including lactose).

Pre-dessert
: Pink raspberry-verbena pavlova, with iced verbena infusion

Allergens:
Eggs and egg products.
Milk and milk products (including lactose). 

Dessert
: Pear poached in spiced
red wine, dark chocolate cake, and four-spice diplomat cream

Allergens:
Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut), and products containing these cereals.
Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, macadamia nuts, Brazil nuts, Queensland nuts, pistachios) and products containing these nuts.
Eggs and egg-based products.
Milk and milk-based products (including lactose).