French restaurant La Baie has been listed with one star in the MICHELIN Guide Kyoto Osaka 2026. This is the nineth year in succession, and the fifteenth overall, that the restaurant has been honored with a Michelin star. Under the direction of Christophe Gibert, who has served as chef de cuisine for 20 years since 2006, La Baie has earned a solid reputation for imbuing classic French cuisine with modern inspiration and creating exquisite works of art on the plate, complemented by an extensive selection of fine wines. With menus that make ample use of exclusive ingredients sourced from Chef Gibert's home country of France, together with the finest seasonal produce from Japan, La Baie promises a unique culinary experience combining the best of both countries.
Born in Brittany, Gibert graduated from a patisserie and delicatessen school and trained at a number of establishments in Paris, Nice and beyond. He then served as a chef de partie at the world-famous Monte-Carlo Sporting and celebrated Parisian restaurants La Table d'Anvers and Lucas Carton, honing his skills at the cutting edge of French cuisine. Before coming to Japan, he also worked as chef de partie at the internationally renowned Hotel Le Negresco in the south of France, where he mastered distinctive local techniques and a range of dishes featuring fresh fish and seafood. He came to Japan to take up the post of sous chef at La Baie in 2002, and was promoted to chef de cuisine in 2006. To this day, he continues to produce highly memorable, imaginative dishes with a unique harmony of ingredients.
About The Ritz-Carlton Osaka
