Chef & Founder
Thibaud Villanova
A Japanese curry obsessive, creator of Gastronogeek, author and cook, Thibaud has built an entire community around one simple idea: food tells stories.
His own story took a turn seven years ago in Tokyo, in front of a plate of Japanese curry. It was a revelation, and nothing was quite the same afterwards. He founded French Karé to master that dish, following the teachings of Jinsuke Mizuno — writing the recipes and shaping the identity of a restaurant built entirely around homemade Japanese curry, simmered with French technique.
Favourite dish: the beef tongue curry by Kyoshi Omino, chef of the restaurant ToMaTo
(and a good beef bourguignon).
Head Chef
Giovanni Iabichino
Born in Italy, adopted by Paris, Giovanni trained in some of the city’s finest Michelin-starred kitchens: Le Meurice, Lucas Carton, Senderens, Neige d’été.
A season in Tokyo at Tsukiji Tamura introduced him to Japanese cooking, and the passion never left. After running the best omurice restaurant in Paris, he now brings all of that fine-dining precision to a single goal: serving the best Japanese curry in Paris, at French Karé.
Favourite dish: lasagne (because lasagne is, frankly, magnificent).
