have at you! food last year to france

Acquiring the mishiyuran one star with 20 generations

Inviting the chef from every place in France, the beauty food event which is done, hood France.As for decorating this year end borisu [kanpanera] you do from savuoa district.Yesterday just ate cooking is reported!

First, it will try mentioning the profile kanpanera lightly.

1977, x re van origin.You are brought up in the home which manages the restaurant, while being young from, you stack training under the prominent restaurant and the chef such as ru [maruteinesu], mitsushieru [shiyabaran], jack ramurowazu and mitsushieru [roshiyudei] of Cannes, in the origin of mitsushieru [torowaguro] is inaugurated as the sou chef.Is inaugurated as the chef of chateau do [kandei] in 2002 to merely 25 years old, in 2005 acquiring one star with mishiyuran.

As for the right photograph kanpanera at kitchen.It has started the finish of cooking with serious expression.But, when the one step it comes out from the kitchen, also expression was softened, you could point to pleasant chat.The supper of preceding day of the chef is dense the pot. it probably will put out to also the rotary sushi interestingly to that.

amiyuzu where expectation to the meal increases

When it is attached to the seat, amiyuzu was carried promptly.to the left zuki tartare , right fresh basil sauce of salted pig cheek meat and quail eggs . qing of basilnew fragrance is expected to increase to a diet. kumquat jelly on top of the suzuki. kumquat is a favorite food of the chef seems to. in fact the use of this citrus, i was able to glimpse the characteristics of the cuisine of chef.

now, any meal will come out on earth.
following page will introduce a.

the decisive factor in the taste and jam kumquat

appetizer pate of pheasant and pigeon ankh root foie gras into . foie gras is wrapped in mellow flavor of meat taste wild pheasant and pigeons. let as have a deep puff pastry surrounding further to taste. but, i do not change it and if only common ordinary putty here. show where the arms of the chef is from here. it has been accompanied by the, kumquat and, jam of onions and raisins. bitterness or sour kumquat, the sweetness of the onions and raisins putty and complex entanglement, rapidly changing taste in the mouth, that overlap, i was able to meet an unexpected taste.

keyword i felt from his cooking overlap . i made a dish that the overlap is calculated.

bitterness, sweet, synergistic effect of acidity woven

cooking fish, scallop and endive coriander and kumquat conjugates of apple . scallops of wall thickness has been sauteed in rare. chef was asked to, japanese seafood quality is very good so. this cuisine is, although out in the shop in france, happy with the finished your words more to taste!

mouth and carry them to include the source of plenty of apple and scallop and endive lightly to……. first of all i feel bittersweet of endive. flavor of scallops joined here, will be enclosed with a refreshing sweetness of apple source and. if clenching, acidity of pomegranate also occasionally. the scent of coriander were going through the nostril casually at the end. all of the ingredients in the dish, complement each other love, i understand that it is creating a synergistic effect of the taste. rock salt was placed on top of the scallop is not very important. is a little bit of rock salt, will taste all that may become distracted if there is no salt in this.

this dish was like a condensed the charm of the chef.

kirili accents and acidity

cooking of meat is citrus flavor of lamb roti tailoring of fruit and vegetable tagine . around the meat with the bread crumbs are a mixture of lemon and lime. with crunchy bread crumbs baked, stimulating the tongue with lemon and lime acidity of the meat and stuff one’s mouth to mouth. with a refreshing scent and, rich taste of lamb is a wide-mouth than.

the finish was sweet and sour garnish fruits and vegetables such as figs. this also is eating together, taste is going more and more inflated.

following page in, introducing the dessert.

stimulate the appetite in combination of cumin and chocolate

for dessert, raspberry chocolate mousse red fruit sorbet the. i ate two dishes of the evening’s menu in addition to the lunch menu, quite satiety. look at the chocolate mousse, it was felt a little heavy. ……and still have a bite, spoon does not stop from there! it had been hidden in chocolate mousse nougat glace. and the crispy texture and was, bittersweet is not grind after. source plus the cumin to the passion fruit also. very well suited to spicy chocolate aroma.

previous page the fish that was introduced in the coriander, for dessert, cumin, and passion fruit, i feel the wind a little bit of asia from the food. in asian countries has made chef at work, so he was inspired.

petit fours began to macaroon, marshmallow and meringue and nougat, what color is also excited to come. salt caramel macaroon among them, there was a rarity even in the salty sweetness of.

introduce a little dinner menu

let me introduce a little about dinner menu lunch i had incorporated into. the left photo tian of cruz scampi greenpeace greenpeace and served with ice cream soup flavored with mint . crunchy texture and the shrimp was a kleptomaniac, the warmth of the soup, blend in the mouth is not sweet coldness of ice, strange sensation. right photo is also la burancha of red sea bream spicy carrot sour source . carrot source has been given the spirit of the red snapper sautéed likely becomes monotonous to taste.

french food, you let me always find a new taste. it will taste dishes of mr. boris campanella was introduced this time3month18by day.

(BENOIT benoit)
(location) : n/a
jingu-mae, shibuya-ku, tokyo5-51-8 la porte aoyama10F
(TEL) : n/a
(access) : tokyo metro omotesando station walk more3minute
(map) : Yahoo!map information
lunch 8,400yen (including tax and service charge)
dinner15,750yen (including tax and service charge)
(the price also includes coffee or tea and an aperitif)

(related information)
click here for the last article of food in france
french guide shima’s posts the source of fresh citrus (france food)
france food2007 boris campanella