A French restaurant in Sendai that is open on Saturdays, Sundays, and public holidays.
◎ Sendai French Chef's Blog
From Sendai Station, it is a 17-minute walk (southwest) towards Tohoku University's Katahira Campus.
A 6-minute walk from Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line towards the Sendai High Court (southwest).
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.
I will do my best to be of service to you today as well.
I hope you find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
Today we will introduce you to game dishes.
【Bécasse en salmi
Roasted British mountain duck with salumi sauce
[Ingredients (for 1 person)]
・Mountain Sandpiper...1 bird
・Salt...appropriate amount
・Pepper...to taste
・Oil (venison, etc.)...appropriate amount
*Made by heating deer tendons and other meats to melt the fat and oil, then filtering it.
[Garment]
・Innards of a mountain sandpiper …………1 bird
・Foie gras butter …………appropriate amount
・Croutons ……1 piece
・Butter...appropriate amount
・Potatoes...appropriate amount
・Bamboo shoots...appropriate amount
・Small turnips …………appropriate amount
[sauce]
・Shallots (minced)...appropriate amount
・Bones (duck, etc.)...appropriate amount
・Red wine...appropriate amount
・White wine...appropriate amount
・Fond de volaille...appropriate amount
・Salt...appropriate amount
・Pepper …………to taste
[How to make]
① Remove the wings of the woodcock and clean the tips of its legs.
Tie the dough with string to give it a loose shape, then sprinkle with salt and pepper.
② Place ① leg-side down in a frying pan with oil and cook over low heat. Once the legs are cooked to your liking, lightly brown the other sides and place in the salamandre.
③ Once cooked to the desired consistency, remove from the oven and cover with a bowl to let it rest until it becomes elastic enough.
4. Before serving, warm it in a salamander, remove the string and take out the innards, keeping everything except the gizzards.
[Garment]
1. Combine the reserved sandpiper innards with the foie gras butter and pound them together. Place an appropriate amount on the buttered croutons and fry in a salamandre until golden brown. Reserve the remaining innards and foie gras butter mixture for the sauce.
② Peel the potatoes, cut them into chunks, boil them, and bake them in a salamander.
3) Fry thickly sliced bamboo shoots and quartered turnips in a frying pan with oil (not included in the recipe).
[sauce]
1. Quickly fry the shallots and add the bones.
Pour in red wine, white wine, and fondant (explanation omitted) and simmer.
② Once the mixture has thickened, strain it, return the remaining bones to the pot, add a small amount of water (not listed), and mix with the remaining water.
3. Continue simmering, removing any scum or fat, then add the remaining innards and pounded foie gras butter.
Season with salt and pepper.
[Finishing]
① Divide the woodcock into breast, thigh, head, and rump meat.
Quickly fry each in a frying pan.
② Place ① on a plate. Split the head in half and sprinkle with salt and pepper.
3. Pour the sauce over the dish and garnish with croutons. Serve any accompanying vegetables separately.
That's all for today.
Thank you for reading to the end today.
See you again next time on the Lafleur de Suligier blog! (o^^o)
Au voir
À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Susie
【La fleur de cerisier
It means "cherry blossom" in French.
We hope that our store will take root in this town like cherry blossoms and become a place that is loved by everyone.
We hope to become a store that can be of use to everyone.
La Fleur de Suligier
1-15-20 Ichibancho, Aoba Ward, Sendai City
Sonoda Building 1st floor
TEL 022-724-7448
Reservations Officer
Fumihito Sato
