Inside Institut Français de Tokyo, time flows slowly, the bustle of the city forgotten. The chalk-white building, designed to suggest a small village in the south of France, gently enfolds a courtyard. Poached eggs in red wine sauce and beef simmered in red wine bring a taste of Saulieu, in Burgundy’s Côte d’Or. Desserts are classic sweets selected from a trolley, as tradition dictates.