The best Christmas dinner in Sendai.
◎ 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.
[Material expression]
Mountain quail and baby boar
When a chef comes into contact with a single ingredient, what image does he or she have in mind, and how does it lead to the final dish? We would like to introduce the differences in how each ingredient is used and how its deliciousness is expressed.
[Mountain Quail Parmentier]
Parmentier de perdreau
[Ingredients (for 1-2 people)]
・Mountain quail: 1 bird
・Gibier Fondant …………100cc
・Madira wine …………20cc
・Red wine …………50cc
・Potatoes (May Queen)...100g
・Salt...appropriate amount
・Pepper...to taste
[How to make]
1. Pluck the feathers of the mountain quail and separate the thigh meat and innards, setting them aside.
②. Bake the body with head in an open oven at 180°C for 10 minutes.
③. Finely chop the thigh meat and innards with a knife.
④. Put ③ into a pot and simmer with game stock, Madeira wine, and red wine.
5. Peel the potatoes, boil them, strain them into a puree, and season with salt and pepper.
⑥. Place ⅓ of ⑤ in a heat-resistant container and layer ④ on top. Repeat this process to make 3 layers.
⑦. Place ② on ⑥ and heat in an oven at 180°C.
[With a baby boar caught by Minemoto from Kagoshima
Winter vegetable pot-au-feu
Pot-au-feu de Marcassin aux légumes
[Ingredients] For 6 people
・Baby wild boar (from Kagoshima)………1kg
・Black pepper (coarsely ground)...appropriate amount
・Water……2.5 liters
・Small turnips ………2
・.Red core radish ………1/2
・ Chestnuts ………6 pieces
・Ginkgo nuts ………6 pieces
・Carrots: 2
・Green asparagus ………6 sprigs
・Turnip greens …………2 pieces
・Watercress …………appropriate amount
[How to make]
1. Cut the back meat of the wild boar into pieces with and without bones. Sprinkle with salt and black pepper.
Marinate overnight.
② Put ① into a pot, add water, bring to a boil and remove the scum. Add small turnips, red radish, chestnuts, ginkgo nuts and carrots cut into bite-sized pieces and simmer for about 2 hours.
3. Just before the end of cooking, add the green asparagus and turnip leaves and cook through.
4. Place the dish along with the broth on a deep plate and garnish with watercress.
Sprinkle with black pepper.
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
