About Us
THE PEOPLE
About the Chef and Les Tonnelles
Philosophy
Les Tonnelles is a restaurant surrounded by vineyards and gardens.
Designed to blend quietly into the landscape, it is a place where the bounty nurtured by this land is brought to the table.
We transform the gifts of each season through a spirit of free and thoughtful creativity, offering the distinctive flavors of this land alongside moments of calm, unhurried time.
The bounty grown here is passed from one pair of hands to another, reaching someone new along the way.
We hope that this simple act of giving can continue, quietly and without interruption.
Cherishing the gentle connections that emerge between the land and its people, and from one person to another, we hope to remain a part of this ongoing cycle.
Marco Santoscoy
Marco Santoscoy was born in central Mexico, where he grew up far from the sea, surrounded by the aromas of vegetables and herbs. He came to Japan in 2016. Building on classical French techniques refined through his experience in Argentina and the United States, and later in Tokyo, he eventually settled in Ishikawa. Respecting Japan's unique ingredients and culinary traditions, he creates dishes that weave together the vibrant aromas and colors of Mexico with the character of this land.
THE TEAM
Chef：
マルコ サントスコイ
Marco Santoscoy
Commis：
江畑 陸人
Rikuto Ebata
Pastry：
簡 瑛誼
Chien Ying-Yi
Service：
喜多 敦夫
Atsuo Kita
Sommelier：
福島 大悟
Daigo Fukushima
Farm：
高田 晴伸
Harunobu Takada
Farm：
吉本 和穂
Naho Yoshimoto
NEXT CONTENTS
FARM
“L'ASSIETTE”
Next to the restaurant,
there is a circular shaped field
that represents a plate of food.