3 | A variety of information is published on blogs at high-end French restaurants 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]

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.

3.Today we will introduce you to an authentic French dish.

Part 3

 

Volaille de Bresse comme une poule au riz / tartufi di Alba

[Bresse chicken "poule au lie" with Alba truffles]

 

[material]

・Rice……150g

・Chicken bouillon …………375ml

・EVO olive oil ………appropriate amount

・Garlic …………4 cloves

・Turnip (cut into 2mm x 8mm pieces)………75g

・Onion (cut into 2mm x 8mm pieces) ………75g

・Carrots (cut into 2mm x 8mm pieces)………75g

・Zucchini (green part, cut into 2mm x 8mm pieces) ………75g

・Poached chicken (poached in chicken bouillon) - appropriate amount

・Salt...appropriate amount

 

・15 Paris Champignons (sliced into wedges)

・Rapeseed oil

・Butter (unsalted) ………Appropriate amount

・Garlic (crushed with skin) 1 clove

・Fresh cream: 300ml

·salt

・Pepper...to taste

 

・100g rice (soft boiled)

 

Finishing

・Salt...appropriate amount

・Celery leaves (small)………12 pieces

・Cep mushrooms ………400g

·salt

・Pepper...to taste

 

[How to make (continued from last time)]

Cream of mushrooms

1. Pour rapeseed oil into a cocotte pot and sauté salted Champignon de Paris over high heat.

 

② Once the water has evaporated, add the butter.

 

3. Once the butter has turned into a mousse, add the garlic and cream and bring to a boil, then reduce the heat and simmer until the mixture thickens.

 

④Remove the garlic and place in a Thermomix (temperature

Stir with an adjustable stirrer, season with salt and pepper, then strain.

 

 

Crispy rice chips

1. Place the rice between two silicone pads and spread it very thinly. Bake in a convection oven at 140°C for about 16 minutes.

 

 

Finishing touches

1. Heat the rested chicken in the oven, cut out the breast meat into pieces and heat it in a salamander for a few seconds.

 

②Sprinkle salt on ① and glaze the surface with Sauce Albufera.

 

3. Heat the rice sushi in a steamer and remove the plastic wrap.

 

4. Put some of the mushroom cream into a siphon and squeeze it over the rice sushi, then top with the celery sauce.

and garnish with stems.

 

5. Place 2 on a plate, pour the remaining mushroom cream on the side, and top with rice sushi. Place a line of Sauce Albufera next to the chicken.

 

⑥ Add the reserved sorrelles from the Albufera sauce, the thigh meat saved from cooking the emulsion, and the cut and fried sausages to the demi-douil sauce, heat, and season with salt and pepper.

 

⑦ Cover the container with film, pour in ⑥, and tie the top tightly while keeping the air inside.

 

⑧Put ⑦ in lightly boiling water to expand the film, then place in a soup bowl.

 

9. Serve with crispy rice chips, emulsion, and a separate container of Albufera sauce sprinkled with white truffles.

 

 

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