A restaurant in Sendai that is open during New Year's holidays.
◎ Sendai French Chef's Blog
From Sendai Station, walk 17 minutes towards the southwest towards the Katahira Campus of Tohoku University.
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.
Today I would like to introduce you to an authentic French dish.
Oursins de roche au gôut: iodélvégétal
[Sea urchin caught in rocky areas, with iodine/vegetable flavor]
1. The taste of sea urchin caught in rocky areas
[Ingredients (for 4 people)]
"Sea Urchin Tarama"
・Langoustines: 60g
・Salt...appropriate amount
・Cayenne pepper …………appropriate amount
・Sea urchin …………100g
・Fresh cream (10% milk fat)...2 tablespoons
・Wine vinegar …………appropriate amount
Guacamole
・Avocados: 4
・Juice of 1/2 lemon
·salt
・Pepper...to taste
・Tabasco...6 to 7 drops
Sea Urchin Flan
・Milk: 500g
・・Egg yolks...5
・Sea urchin coral (ovary part) 2g
・Sea urchin soup...80g
・Sea urchin: 40g
·salt
pepper
White wine vinegar.... appropriate amount
5 sheets of gelatin
Finishing touches
・Sea urchin shells
・Sea urchin...appropriate amount
[How to make]
"Sea Urchin Tarama"
1. Sprinkle salt and cayenne pepper on the langoustines and put them in a blender.
②Put the sea urchin in a blender and mix with ①.
③ After ②, add whipped cream and season with wine vinegar.
Guacamole
1. Mix all the ingredients together and strain them in a blender.
②Put into a piping bag and refrigerate.
Sea Urchin Flan
1. Combine all ingredients except for the gelatin leaves, put in a blender and strain.
②Add the softened gelatin sheets and place in a siphon.
Finishing touches
1. Blanch the sea urchin shell and scrape off the spines.
② Place ① in a bowl, layer the sea urchin tarama, sea urchin, and guacamole, and squeeze out the sea urchin flan from the siphon. Serve on a base of rock salt (not included in the recipe).
2. Sea urchin caught in rocky areas - a vegetarian flavour
[Ingredients (for 4 people)]
Sea urchin jelly
・Langoustine consommé …………100cc
・Sea urchin soup ………100cc
・Gelatin sheets: 2 sheets
・Celery …………20g
"cauliflower"
・Cauliflower ………500g
・Butter: 100g
・Fond blanc: 70g
・Sour cream: 180g
・Agaru Agaru ………1g
Emulsion
・Sea urchin soup ………100cc
・Sugar: 1g
Finishing touches
・Sea urchin shells
・Sea urchin...appropriate amount
[How to make]
Sea urchin jelly
1. Mix the langoustine consommé and sea urchin juice (both explanations omitted), add softened gelatin leaves and chill.
② Add small diced celery to ①.
"cauliflower"
1. Boil the cauliflower until firm, then place it in a Thermomix (a mixer with temperature control) along with the other ingredients and mix at 70°C for 4.5 minutes.
Emulsion
1. Combine the ingredients and stir.
Finishing touches
1. Blanch the sea urchin shell and scrape off the spines.
② Place ① in a bowl, layer the sea urchin jelly, sea urchin, and cauliflower, then top with the emulsion. Serve on top of rock salt (not included in the recipe).
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
