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We present to you the simple recipes of Kiyomi Mikuni, the owner and chef of the Mikuni hotel, a French cuisine restaurant in the Yotsuya district of Tokyo.
▼RECIPE
【Ingredients】 An easy to prepare quantity
100g unsalted butter
About 2g of salt
1 tablespoon of parsley
1 teaspoon of lemon juice
【Preparation】
・ Chop the parsley.
【Procedure】
1. In a bowl, combine all the ingredients. Chill and it’s ready!
▼ A recipe for Maître d'Hôtel Butter▼
Salmon cooked in parchment
【Ingredients】 for 2 people
2 slices of fresh salmon
6 cherry tomatoes
100g Shimeji mushroom
2 teaspoons of Maître d'Hôtel Butter
Salt and pepper
【Preparation】
・ Season the salmon with salt and pepper.
・ Preheat the oven to 180 ℃.
【Procedure】
1. On the cooking parchment paper, arrange the salmon, mushrooms, cherry tomatoes, and Maître d'Hôtel Butter.
. Fold and close the paper to make a parchment envelop.
2. Bake at 180 ℃ for 15 to 20 minutes.
◎ Bon Appétit!
Pierre Ponnelle Meursault
Burgundy France
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Pushing further the concept of natural cuisine: '' my Japanized cuisine ''. Japanized, this means the following: after having mastered traditional French cuisine perfectly, Japanizing it and fully expressing its spirit and its philosophy in a way that French cooks cannot express themselves.
The proof is that Kiyomi Mikuni received from the French republic the insignia of knight of the legion of honor, and was named doctor honoris causa by the university Francois Rabelais.
He is the first Japanese chef to have received the Legion of Honor, and there are only 4 chefs in the world who have had the honor of being named honorary doctorate by this university. This is the pride of the Mikuni hotel.
Please enjoy 'Japanized', the culinary philosophy and spirit of Mikuni.
▼HP oui-mikuni.co.jp/
▼Instagram / hoteldemikuni
▼Facebook / hoteldemikuni.tokyo