◎ Sendai French. Chef's blog
A 17-minute walk from [Sendai Station] toward the Katahira Campus of Tohoku University (southwest direction).
6 minutes walk from Sendai City Subway "Tozai Line" [Aoba Dori Ichibancho Station] toward Sendai High Court (southwest direction).
Along Itsutsubashi-dori, the back Ichibancho.
Opposite Mitsuhara-san, the shop on the first floor with the French flag
French home cooking and wine
[La Fleur de Cerisier]
Owner chef Fumihito Sato
I will do my best to help you today.
I hope you feel that this encounter is a very valuable and meaningful encounter.
Please stay with us until the end.
Today's theme is "Convenient for home hospitality cooking"
I would like to introduce a delicious French dish that is used for French hors d'oeuvres and has a bright appearance.
When you hear French hors d'oeuvre (appetizer), it looks very beautiful and delicious!
However, it seems so complicated that I can't imitate it!
It's easy to think that you can make delicious French hors d'oeuvres that look beautiful and are easy to use, using ingredients that you can get at supermarkets in your neighborhood.
Today, I would like to introduce one such French cuisine.
[Marinated seafood] Poulpe et crevette marinés
A refreshing marinade that is pleasing as an appetizer or snack.
It goes well with champagne and white wine.
It is also attractive that it can be easily made because it is served just before eating without soaking it in the vinaigrette for a long time.
You can also add basil sauce to the plate.
[Material] For 4 people
・ Shrimp ……… 12 tails
・ Boiled octopus ……… One leg
・ Onions ……… 1/4 piece
・ Red paprika ……… 1/2 pieces
・ Yellow paprika ……… 1/2 pieces
・ Cucumber ……… One
・ Green olive fruit ……… Appropriate amount
・ Lemon slice ………… 1/2
・ Selfille ……… Appropriate amount
○ Vinaigrette sauce
a. White wine vinegar ……… 50ml
a. White soy sauce (normal soy sauce is also possible) ……… Small amount
a. Sesame seeds ……… Appropriate amount
a. Pure olive oil ………… 150ml
[How to make]
①. With the shrimp in the shell, heat it with hot water containing salt and vinegar, drop it in ice water to cool it, and then peel it.
②. Vinaigrette sauce. make. Put a.
③. Cut the boiled octopus legs into small pieces that are easy to eat.
④. Slice the onion thinly, rub it with salt, and then expose it to water to remove the spiciness.
⑤. Cut the cucumber into small pieces that are easy to eat.
⑥. Remove the calyx and seeds from the red and yellow paprika, and cut them into bite-sized pieces.
⑦. Put sliced green olive fruits, shrimp from ①, and ingredients from ③ to ⑥ in a bowl, and add the vinaigrette sauce from ② to mix.
⑧. Place ⑦ on a plate in a colorful manner and decorate with chervil to complete.
○ The points should be mixed just before serving so that they are not soaked.
A small amount of white joyu was used in the vinaigrette as a secret ingredient to create a taste that is familiar to Japanese people.
That's all for today.
For the marine seafood introduced this time, we used "shrimp and octopus", but as an application, we used white fish such as sashimi, bonito and salmon, and fish shops in that season. It is also possible to make it in combination with the fresh seafood lined up in.
Please try it!
Thank you for reading to the end today (o ^^ o)
Next time again, La Fleur de Cerisier See you on our blog! (o ^^ o)
Au voir (O Voire)
À bientôt (A Bianto )
We're rooting for you.
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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 city like a cherry blossom and become a shop that is 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