Luxurious Food and The Ultimate Pairings at Michelin-Starred Restaurants in Japan:L'Osier
by Kyoko Nakayama
@ 02 Jan 2018
The oldest Grand Maison in Japan, opened its door in 1973. Now the executive chef is Olivier Chaignon, who has been helming the kitchen since 2013. Before that, Chef Chaignon had been working for Pierre Gagnaire A Tokyo as an executive chef for 8 years.
“Drawing upon my broad experience, I will continue to preserve the L’Osier tradition of serving genuine and classic French cuisine while also putting my heart into launching a new era of signature flavors.”
Chef Chaignon was born in Montargis, France. He was crowned the Best Young Apprentice Chef in France. After gaining experience at restaurants including Taillevent and Restaurant Pierre Gagnaire in Paris, he came to Japan for the first time to become the executive chef of Pierre Gagnaire A Tokyo.
Corn
Corn cold velouté soup, Sea urchin, Beef consomme jelly and soy sauce grazed grilled corn maple syrup cream, and chive oil. The corn boiled with only water and salt, to bring out natural sweetness from corn.Served with a-la-minute baked house made crispy corn bread.
Pairing:Egly Ourier Les Vignes de Vrigny 1er Cru
Made with 100% pinot meunier. Because of they are using well matured grapes from the old trees, that’s the reason the champagne endure 38 months in-bottle secondary fermentation. Honey, and herbal aroma and roundness go with refreshing sweetness from corn.
Kegani crab (Hairy crab)
The flan has delicate and umami flavor from crab and its innards, and the meat on top is very fresh and juicy crab jelly enhance the impression of the juiciness. Asparagus ice cream is underneath, to give the creamy texture and pleasant icy mouth feel.
Colorful dots are made with asparagus and crustacean sauce and yoghurt curry, cucumber, dill sauce.
Pairing: Assyrtiko by GAIA Wild ferment
In Japan, Greek wine is getting a populerity. Assyrtiko is a grape specie from Santorini island. This wine was made with the grapes from old trees, so rich in the essence, which goes with the smooth texture of the royale and also the minerality of the crab meat. The style is Bordeaux style, using new barrel and “Sur Lie” method.
Hata fish
Hata, Japanese groper is topped with spinach, diced squid, and mushroom then poached in aromatic bouillabaisse stock, Sweet and sour vinegar marinated radish with hint of saffron, squid ink pasta, thinly sliced fennel root is on its side. Finished with bouillabaisse stock. Hata fish has firm texture, so after poached in the fish stock, still have the moist texture.
Pairing: The Hermit Ram Skin Fermented Müller-Thurgau 2015
Orange wine from New Zealand, the grape is Müller-Thurgau, which has fresh impression, hoppy bitterness and white flower aroma, these go with Southern French spice, such as saffron and espelette pepper.
Duck
Roasted breast, legs “confit” with orange-bigarade sauce rhubarb and beets marmalade, artichoke, duck liver sausage cardamom flavoured duck cooking juice. The duck is etouffer “ Magamo (mallard duck) ” from Saitama prefecture, breast meat is roasted with bones, and leg meat is confit. Side dish is baked artichoke, toped with minced duck liver Chutney and a slice of black truffle. The sauce is made with the fond of duck and port wine. Breast meat is very silky, and pleasant iron flavor. They add their special spices, which are made from ginger, coriander, clove, mace and pepper. Leg meat is confit with cardamom, surface is very crispy, inside is very moist.
Pairing:Domaine David Duband Clos de la Roche Grand Cru 2007
10 years aged Pinot Noir from Cote de Nuits, France, has finesse from the aging. Red fruits flavor goes with duck meat, this traditional pairing never go wrong.
