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◎ 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]
I'm Fumihito Sato, the owner and chef.
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.
2.Today we will introduce you to an authentic French dish.
Part 2
Volaille de Bresse comme une poule au riz / tartufi di Alba
[Bresse chicken "poule au lie" with Alba truffles]
[Ingredients (for 4 people)]
・Chickens (Bresse, gutted, 1.7kg each)…2 birds
・Alcohol mix (white port, cognac, Madeira)...appropriate amount
・Salt...appropriate amount
・Alcohol mix (white port, cognac, Madeira) …………100 ml
・Chicken bouillon …………300 ml
・Chicken (Soliles)…4 pieces
・Chicken (wing tips) ………4 pieces
・Fresh cream (reduced to 1/2 volume)………250ml
・Foie gras (confit)………30g
・White truffle oil …………appropriate amount
・Chicken bones ………500g
・Rapeseed oil
・Butter (unsalted)...appropriate amount
・Onion (Emince) ………1/2
・Carrot (paysanne) ………1/2
・Celery ……1 stalk
・Garlic (crushed with skin) 1 clove
・4 Champignons de Paris (sliced into wedges)
・Vermouth (appropriate amount)
・Fresh cream …………500ml
·salt
Pepper
・White truffle oil …………Appropriate amount
・Rapeseed oil
·salt
・Butter (unsalted) ………Appropriate amount
・Chicken …………4 pieces
・Onion (Emince) ………1/2
・Carrot (paysanne) ………1/2
・Celery (coarsely chopped) 1 stalk
・Garlic (crushed with skin) 1 clove
・4 Paris Champignons (sliced into wedges)
・Vermouth (Noyly Plat)...appropriate amount
・Fresh cream …………500ml
Pepper
・White truffle oil …………Appropriate amount
[How to make]
《Chicken Processing》
1. Flambe the surface of the chicken, remove the chicken thighs and wings, and take out the chicken thighs (cut from both sides of the chicken breast with the bone attached). Set the chicken thighs and wings aside for the sauce Albufera, and the thighs for the sauce Dominidoille.
② Bridle the coffre and season with the alcohol mix, then poke holes in the surface with an awl or something similar and rub in salt.
③Heat in a steam convection oven (hereinafter referred to as a steam convection oven) at 88°C for 17 minutes.
④ Remove the stitches and rest in a warm place with the chest side facing down.
Albufera sauce
1. Put the alcohol mix, chicken bouillon (explanation omitted), chicken wings, and soy sauce into a plastic bag and vacuum seal.
②Heat in a convection oven at 90°C for about 1 hour.
Remove the chicken wings and soy sauce from the bag, strain the juice, and reduce it to a glass. Save the chicken wings for the Vessey.
④ Put the glass from ③ and the heavy cream into a Thermomix and mix. Add the foie gras confit (omitted) halfway through and mix again.
⑤ After straining, add white truffle oil.
"Emulsion Demi-de-Ouil"
1. Heat rapeseed oil in a cocotte pot and fry the chicken bones well, adding butter halfway through.
Sprinkle salt on the vegetables and set aside.
3. Remove the chicken bones from the pot and add the mirepoix.
Shwe over high heat.
4. Return the chicken bones to the pot and deglaze with vermouth.
⑤Add the cream and bring to a boil.
Heat for 20 minutes and drain.
⑥ Season with salt and pepper and add the white truffil.
Demi-douillard sauce (for Vessy)
1. Pour rapeseed oil into a cocotte pot, add the meat that has been salted in advance, fry until it does not brown, and drain the oil.
②Add butter to the pot in ①, add mirepoix and salt.
Sprinkle with the seasoning and simmer over high heat.
③ Add the tendon meat from ① to ② with the skin side down and deglaze with vermouth.
④ Add the cream and bring to a boil, then cover and cook at 85°C
Heat in a convection oven for about 45 minutes.
⑤ Remove the meat from the bones and reserve it for the vessi. ④, excluding the thigh meat, season with salt and pepper, add white truffle oil and strain.
"Rice Sushi"
1. Boil the rice in chicken broth until soft.
2. Add extra virgin olive oil to a frying pan, add the garlic, and toss in the salted turnips.
Cook the onion, carrots, and zucchini in the same way.
③Mix ① and ②.
④ Place the strips of poirot and ③ on a piece of plastic wrap, and roll it up into a 1.5cm wide cylinder, just like making sushi rolls.
⑤ Let ④ cool and once it has settled, cut it into 1.5cm widths.
That's all for today.
We will continue this story next time.
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
