French – Japanese Cuisine Work Shop —
Technical Progress
and Science of Cuisine
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| Mr. Thierry Marx, his assistant and Mr.Takuji Takahashi |
Following the demonstration on Dashi by Mr. Murata, a bilateral workshop was organized for the professionals and hosted by Japanese and French chefs who were, for most, well known names and faces of the culinary world. The Chefs had to pick one ingredient out of the 3 ingredients proposed which were turnip, mackerel and duck, and show their respective culinary creation conception and techniques.
Extraordinary Chefs indeed! Here is today’s menu.
| 1st : Turnip | ||||
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by Mr. Pascal Babot, 3 starred chef at the Restaurant “Astrance” in Paris & Mr. Motokazu Nakamura, 6th generation of chefs of the Nakamura Restaurant in Kyoto
Mr. Barbot swiftly boiled the turnip in order to keep the color and the natural flavour of the vegetable. He then arranged it up into a spring colored salad (left). Mr. Nakamura salted and marinated a special turnip brought from Kyoto and mixed it with seafood in the cup of Yuzu fruit. Both chefs used citrus for seasoning. |
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| 2nd: Mackerel | ||||
by Mr. Jacques Decoret, MOF (French craft Master), 1 starred chef at the Restaurant Jacques Decoret in Vichy & Mr. Hideki Shimoguchi, from the Chikurin Restaurant in Uji
Mr. Decoret made an extremely light fried mackerel decorated with crispy noodles made of beet (left) while Mr. Shimoguchi marinated the fish in rice vinegar and an infusion of “Uji” green tea (right) |
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| 3rd : Duck | ||||
by Mr. Thierry Marx, 2 starred chef at the Chateau Cordeillan-Bages in Pauillac & Mr. Takuji Takahashi, 3rd generation chef of the Kinobu restaurant in Kyoto.
Mr. Marx showed surprising techniques by transforming each duck parts (skin, meat, juice) into highly plastic pieces (left, center) while Mr.Takahashi stewed the duck in a sake based sauce mixed with dried Kaki (right). |
At the end of the session, Mr. Murata, concluded that the above performances made by the most talented French and Japanese Chefs of the new generation, were the proof of the never ending culinary world’s progresses. He once more underlined that today, culinary art, can be explained in scientific terms, a universal language, and it is why it is extremely important to promote international exchanges in this domain.
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