Grilled pork liver with fat
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Ura Ichibancho, along Gobashi Street
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
Today I would like to talk about Italian regional cuisine.
Italy and France are not only neighboring countries, but they also share the same climate and ingredients in some regions, so they have many similar dishes.
This is a story about Italian cuisine, especially regional cuisine.
[Cuisine of Piedmont] Piemonte
"Grilled pork liver with fat"
This dish is made by chopping up pork liver, seasoning it with alcohol, vegetables, herbs, etc., and grilling it like a hamburger steak.
While many Italian dishes are made in large chunks and simply baked, this dish takes a lot of time and effort to make, which is what makes it so distinctively Piedmontese.
Although Italy has a wide variety of offal dishes, with the recent trend towards lighter cuisine, fewer customers are eating offal, and unfortunately, there are fewer opportunities to serve it in restaurants.
Personally, there are some things I love so much that I find myself wanting to eat them as I make them, so I would like to continue making them so that they can be passed down to future generations.
"Vitello Tonnato"
It is an unusual combination of meat (veal) and fish (tuna) in a sauce, but it is a dish that has been handed down in Piedmont for a long time.
Nowadays, it is common to see a smooth pureed sauce, but the traditional version was made by chopping tuna and other ingredients with a knife and mixing them with mayonnaise, with the flavor coming from preserving the fibers of the ingredients.
Also, it tastes much better if you let it sit for a few days to let the flavors blend rather than eating it fresh.
On the other hand, while there are many different cuts and cooking methods for veal these days, the classic way to cook it is to boil a chunk of veal thigh.
In addition to bringing out the beautiful rose color, it is important that the delicious flavor spreads gently when you chew it. To achieve this, it is cooked at just the right point to prevent it from drying out, and it is sliced thinly like roast beef.
Also, with both sauces and meat, using vinegar appropriately is key.
Whey horse tartare
"Carne cruda" means "raw meat", and in the Alba region of Piedmont, this raw meat dish has been eaten since before carpaccio was invented.
It is a tartare-like dish made by chopping the local specialty Piedmontese beef with a knife and seasoning it with lemon juice, olive oil, salt and pepper.
If you are particularly particular about your meat in Japan, we source rare horse fillet from Nakaashoro, Ashoro Town, Hokkaido.
And in order to allow you to enjoy its unique flavor as raw meat, it is cooked in almost the same way as carne cruda.
This horse meat was raised for 40 months on a diet of cheese whey, and the fillet has a texture similar to fatty tuna and a milky flavor, making it perfect for raw meat dishes.
Also, if you use meat chopped with a knife instead of minced meat, the heat will not be transferred as it would when going through a meat mincer, and the meat will be chewier and much more delicious.
That's all for today.
Thank you for reading to the end today.
So then
See you again next time on the Lafleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
We're rooting for you.
When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
