from the port of marseille (france food)

As for the French charm there is a district

There is the French cooking which evolves.And there is the French cooking which does not change.Increasing speed, while, time when it keeps flowing, as for both while taking balance, presently you live, and grope future

Does the fact that being different as 30 years ago when the French cooking starts being born in Japan decisively probably mean there not to be a border in the food with the evolution of logistic?Now almost all materials from France like every week, it arrived to Japan, and also the Japanese material was carried by France, was times when it is written to the menu of the star attaching restaurant.Not only the cook service and exceeding the border, it polished technology, it doesn’t mean that service level of recent years progressed markedly?

And cooking.The french charm is said that there is a district.Perhaps, that Japan the same, but, simple cooking and the wine which are tasted at the restaurant which is in small kind of town which in the restful rural scenery the po you take primly in age and is left.In the city the material, and the simple people of the water and the air and the local end which cannot be tasted under any condition.

Pole bokiyuzu at one time talked voice largely.”The cook, that return to the home”.people laden cuisine against the customers all over the world study in paris returned to his hometown of each, has continued to disseminate information to the world that cooking not only paris from there. objection would be that it is no longer to become one of the traditions of french cuisine.

of french cuisine now and now french food you bring me that is advocated by alain ducasse in the sense that japan is a stagecame to be widely recognized and. 10month4day (tree) from10month10day (water) aoyama cook this is to be held in lionel benoit levy came from marseille to, 35years old.

declined the offer from alain ducasse. . .

he27marseille restaurant in southern france at the age of, au should yunu-related tables opened a. 3moved to toulouse from paris at the age of, on the first floor of the apartment he lived there was a restaurant algeria. levi boy who lived on the upper floor of the building immediately attracted to its scent, now go to play there unawares, let us help to get children in the kitchen while, so it was such a childhood. may have been wearing the fun nature and the complexity of the spices and there.

after leaving the hotel school, lionel levy started his career at that time from one-star restaurant called le pastel at that time lived in toulouse. i was squeezed? i mean that questions of, likely to nostalgia curving, it was hard. if you do not have now because i’m not that experienced but to speak with his2006won the confidence of one-star michelin glimpse a year.

le pastel is approximately1enrolled about a year and a half. will be to go to paris and then on the recommendation of the chef. shine technology under the famous chef in paris, will meet with alain ducasse. mr. ducasse restaurant in mauritius from the person when you are preparing to open a shop of their own, SPOONbut it was asked of the chef’s inauguration, choose the way to open a shop of their own. and27i came to marseille at the age of. opened in the land of perfect facing the old port, that led to the current.

now, for its cuisine and the cuisine of chef of food in japan so far france was also two different things taste a little bit in a lot of ways. preconceptions i may have too much mass for what one called star restaurant in marseille. olive oil and tomato, herbs, seafood bouillabaisse and as represented by the. i feel like cooking or roughly, why incorporate creativity how it? benoit arrived at the table while thinking about things like that.

laurent-perrier dampen the throat in the first. shushy champagne exudes a sense of faint to finish ripening.

the first dish suzuki crumble ginger flavor i. suzuki is finely carved and effectiveness vinegar is slightly, are hidden in obscurity taste of garlic and orange around the scent of ginger. is expanded on the nuts, sweetness and acidity of the source that overlap, wrapped the experience of the taste never felt so far.

now, the following cooking?

spread the world of flavor than ever before

cocotte of chalk and grapefruit ante as you can see lovely cuisine. le creuset cocotte is to small, bitterness, sweet, ante, such as chalk acidity were packed along with the grapefruit has been nikoma. complex flavor of a ante choke, but makes me feel so good on the body, i do not have enough of the duck is eating what progresses. if you have entered or langoustine here if, there was also a perfect myself in kidnapping source at the bottom of the cocotte with a spoon and notice or were considered, such as.

karison of foie gras orange and apricot this is a dish who in addition to force from the menu on the night. terrine of foie gras was schooled in the eye reduce the seasoning is something orange and apricot was put on it to double. from both sides to stimulate the taste to be outdone in the foie gras taste of orange is the density of. rather than that the only citrus sauce, say food and being made integral with cooking.

the main dish crostini of red sea bream and mowaru may be a dish that incorporates a sense of the whole body to perfection and creativity. bone marrow of cattle (mowaru) foie gras to the meat of minor, in the liver of red sea bream and rubbed crostini (canape) i used to to. suzuki’s gentle taste and thick2crostini taste confined to one unfolds the best marriage in the mouth.

when asked about the difference between france and japan’s suzuki, europe is rich taste of things compared to the delicate and airy suzuki of japan, it seems a dynamic flavor.

i had forgotten the wine. provence was a solid white dry joined the company as a source, come stimulated to leave the comfort is so that you do not think the senses.

the dessert was ambitious. funuiyu (fennel) the other end of the the bitterness and sweetness, me take you to the world and the texture was the first time and feel nururi. spicy cumin cream flavor is complex. also surprise revelation in the petit fours, time dessert was comfortable that the demise of tsukihanasa, enveloped in the smell of earl grey.

have created a very complex world of taste as a whole. citrus flavor and edgy has been schooled in the accurate, ginger, revelation, cumin, source was compiled and firmly in the vinegar is a feature. a restaurant serving these dishes may not be in japan at least. mediterranean, cuisine of provence, such as image and makes a clear distinction clearly, are creating a unique world lionel levy.

come to japan for the first time, 2day is said to be visited the tsukiji market. acquainted with the atmosphere of a lively market, where there is no smell of fish from france is clean and seems to have liked. (french fish market told me that he really smell because they often deal with without removing the internal organs. )

it was really fun to meet every cooking of food in france. i enjoy the japanese cuisine of seasonal dishes people active in the provincial cities of france are really happy.

levy is the cuisine of lionel10month9day (fire) restaurant in aoyama to benoit you can enjoy a.

jingu-mae, shibuya-ku, tokyo n/a la porte aoyama 10floor
of benoit sea breeze of normandy

a month3merumaga registration guide issued by kai here from!!

pamper me french vacation