2021/10/21 blog

◎ Sendai French. Chef's blog

A 17-minute walk from [Sendai Station] toward Tohoku University's Katahira Campus (southwest direction).

A 6-minute walk from the Sendai City Subway "Tozai Line" [Aoba-dori Ichibancho Station] toward the Sendai High Court (southwest direction).


Along Itsutsubashi-dori, the back Ichibancho.

A shop on the first floor with the French flag, opposite Mitsuhara-san

French home cooking and wine

[La Fleur de Cerisier]

Owner chef Fumihito Sato



I will do my best to help you today as well.


We hope that you will feel that this encounter is a very valuable and meaningful encounter.

Please stay with us until the end.


Today's theme is [Fond de Veau]!


I have introduced Deglazing before, but this time I would like to introduce how to make it simpler and easier to understand.



"Fon de Vaux" means "Fon → Dashi" and "Vo → Veal". In other words, it is the "dashi" extracted from the bones of calves.


Originally, some deglazing made the soup white (transparent) without baking, but it is rarely used today.

So basically, deglazing refers to the "brown stock" that is made by baking veal bones, herbs, and vegetables and then simmering them.

By baking bones and vegetables and then simmering them, deglazing can add richness and umami to the taste in addition to the color.

And it is mainly used for brown sauces and stewed dishes.


When making deglazing, first pay close attention to how the bones and vegetables are cooked.

After baking the ingredients, deglazing gives them a brown color by boiling them to give them a delicious taste and richness.

Therefore, if the material is burnt, it will have a bitter taste, which is a fatal failure for the stock.

On the contrary, it is recommended to bake shallowly without failure, but some cooks bake to the extent that the ingredients are dried, and the method of preparing deglazing will change depending on what kind of dish you aim for. ..

You can also use tomato puree as an ingredient. If you use tomato puree, the red color will be clear, but the smell of tomato will be a little stronger.

There is also a method of degrasse with liquor such as wine at the time of degrasse before boiling (work to boil with liquor or water to scrape off the umami on the frying pan), but this time it is versatile for various dishes I'm adding water in consideration of.


Then, surprisingly important is the procedure for removing lye.

If you don't take the lye first, the vegetables you add later will get entangled with the lye, and you will end up with a muddy, savory phone, so don't omit it.

Here, the finished amount is 4 liters, but this is just a guide.

The amount of umami in the pot is the same, so if you need a concentrated deglazing, boil it down to make it easier to use.



・ Veal bone ……… 3kg

・ Carrot ……… 1 + 1/2

・ Onions ……… 1 + 1/2

・ Laurier ……… 1 sheet

・ Garlic ……… 1 share

・ Tomato ……… 2 pieces

・ Herbs (rosemary, thyme, parsley stalks, etc.) ……… 1 handful

・ Celery ……… One

・ Long onion ……… 2 bottles



1. Peel the carrots and chop them into small pieces.

2. Remove the calyx and skin from the onion and chop it into small pieces.

3. Remove the tomatoes and cut them in half.

4. Cut the garlic skin in half.

5. Cut the green onions and celery into small pieces.


[How to make]

①. Bake the veal bones. Arrange the bones on the baking sheet for the oven, sprinkle the vegetable oil evenly, and bake in the oven at 200 ° C until it becomes brown and brown (about 20 minutes).

②. Place the prepared vegetables and herbs on another oven top plate (do not add green onions and celery), sprinkle with salad oil, put in an oven at 200 ° C, and bake for about 15 minutes. ..

③. After about 20 minutes, remove ① from the oven and check the degree of baking. It is okay if there is no "red" part in the raw state and it is fox-colored as a whole. At this time, never burn it.

④. Transfer the roasted veal bones from ③ to a large pot and add water to the top plate. Boil this over high heat and degrasse to remove the umami that sticks to the bottom of the top plate.

⑤. After degrassing and boiling the umami, add it to a large pot containing veal bones so that it can be scraped off.

⑥. Add plenty of water to the pot of ⑤, boil it over high heat, and then remove the lumps of lye floating on the surface.

⑦. Add the baked vegetables of ② to the large pot of ⑥, degrasse the top plate in the same way as the veal bones, and boil the umami.

⑧. Add the deglassed liquid of ⑦, green onions and celery to the large pot of ⑥, and bring to a boil over high heat.

⑨. When the pot is boiling, reduce the heat to low and simmer for about 8 hours with just enough heat to gently shake the surface. On the way, the water evaporates and decreases, so add water each time. Also, carefully remove the lye.

⑩. When the soup stock is sufficient, strain it once with a colander. Bring this to a boil again to scoop up the floating lye and fat. (You can boil it down to make a thicker and darker deglazing.)

11. This time, it is completed by straining with a fine-grained Chinois (strainer). When transferred to a storage container and cooled in the refrigerator, the gelatinous substance solidifies into a jelly. When using, take the required amount of solidified deglazing and use it.



That's all for today.

Thank you for reading to the end today!



Next time again, La Fleur de Cerisier   See you on our blog! (o ^^ o)


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Speaking of French in Sendai, La Fleur de Cerisier


[ La   fleur de cerisier rough ruled Surijie]

Means "cherry blossom" in French.


We hope that it will take root in this town like a cherry blossom and become a shop loved by everyone.


We hope that you will find a store that will be useful to you.


La Fleur de Cerisier  

1-15-20 Ichibancho, Aoba-ku, Sendai

Sonoda Building 1st floor

TEL 022-724-7448

Reservation staff

Fumihito Sato