Traditional Japanese cuisine is renowned for being balanced and healthy. The diet contributes to the longevity of Japan’s population. The most well-known example is of “Okinawa Island”, known for its high numbers of strong and healthy centenarians. The way of eating and the principles that surround meals also contribute to making Japanese diets a nutritional example. For Emilie Felix-Getz, trained in these practices, the Japanese culinary art provides fresh perspectives to French cuisine that she illustrates in three points: this traditional diet guides the balance of meals, its gestures and tools change and enrich our culinary practice, and its relationship with living is a source of inspiration. (…)