Page 82 - CWA MAY-JUNE 2020-v2

美

食

指

南

4. rose of foie gras homage to Pierre de
Ronsard, with a perfumed crispy butterfly
cacao powder: a hommage to Pierre de
Ronsard beetroot powder is from ‘Taka farm’ in
Noto, Ishikawa, butterfly was made with very
thin tuille with cacao power and quatre epice.

“Healthy gastronomy” is Chef Takahashi’s theme;
he’s also thinking to use lacto-fermented koji. “As
starter, I’m planning to make milk sorbet using lacto-
fermented koji. It is good for the health as well” he said.

Last year, new executive chef Tetsujiro Takahashi
paid a visit to the hotel and brewed his own sake
for his diners. He also planted the rice, harvested
it, and now the first batch of his original sake is
in the tank waiting to be bottled. He hope to use
the the sake for one of his renowned dishes, the
Abalone vapeur. He draws inspiration from his
training at Michelin-starred restaurant ‘Lameloise’
Going back to the past, the ‘Okura in Bourgogne, France, where the head chef would
French’ style was given life by Executive visit the producers to understand the products.
Chef Masakichi Ono, also the founder of Today, Chef Takahashi is doing the same and
“Association of Disciples of Escoffier in Japan”. sharing the story of the ingredients with the diners.
Last September, after 4 years of refurnishing His ‘Rose of Foie gras’ dish is dedicated to Pierre de
the whole hotel, French fine dining ‘Belle Ronsard, the famous poet of the 16th century, who
Epoque’ was renamed to ‘Nouvelle Epoque’. often wrote about the beauty of roses, and Chef
Takahashi captures this by creating a foie gras rose.
The founder of Okura hotel, Mr. Kihachiro Okura Inside, there is frozen champagne jelly, and ice-
had his roots in Shibata city (his father was from cold jelly to give the champagne a bubbly effect.
Photography Courtesy of Cook Japan Project
Sibata city) in Niigata prefecture, so the hotel has
Text By Kyoko Nakyamaelle’ era has also just started.
strong ties with local sake brewer Mr. Kikusui. In other news, the ‘Nouv
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