Recommended New Year's Parties in Sendai 2026 (Reiwa 8)
◎ 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.
Today we will introduce two authentic French dishes.
[Young vegetables, leafy vegetables, root vegetables, mushrooms and fruits.]
Gargouille de jeunes légumes, dit "classique", feuilles, racines, champignons et fruits.
[Ingredients (for 1 person)]
・Seasonal vegetables and mushrooms (celery, mini daikon radish, baby carrot, broccoli, radish, pumpkin, Chinese holly, turnip, kohlrabi, cabbage, Chinese cabbage, sabretta, cauliflower, daikon radish (black and red), spicy daikon radish, mini poirot, Brussels sprouts, Jerusalem artichoke, komatsuna, bok choy, udo, celery root, mushrooms, butternut squash, mountain jellyfish, red spinach, carrots (yellow and Kyoto carrot), lily of the valley, Chinese cabbage, red bell pepper, parsnip, vietra, red turnip, kale, snow peas, cowpeas, persimmons)
・Rock salt...appropriate amount
・Unsalted butter...appropriate amount
・Prosciutto (Parma)...1 piece
Nyakku
Ozeille emulsion
Butternut puree
Sweet potato puree
Olive emulsion
beets
Sesame salt
olive
Sprouted beans
Fennel puree
Celery Love Puree
Chivelet oil (as needed)
○ Herbs and flowers (sage, arugula, various mints, oseille, leaf buds, endive, parsley, chervil, watercress, Detroit lettuce, tomyou, nasturtium leaves and flowers, shin, yellow chives, chives, basil, mustard red, viola, estragon, snapdragon, torenia, murame, fennel, selbachico, china grass, marsh, dill, lemon marigold, motte chrysanthemum*1, small chrysanthemum, primrose, pamprunelle, yarrow, chickweed, pea sprouts, shungiku, caraway, chamomile) ... appropriate amount of each
*1. This is an edible chrysanthemum of the Enmeiraku variety.
[How to make]
1. Cut seasonal vegetables and mushrooms to the desired thickness. Lightly glaze the carrots in butter, and blanch the celery in salted water with olive oil and citrus peel. Cook each ingredient in a separate small pot.
② Grill the prosciutto to bring out its aroma, then add a small amount of water (not included in the recipe) and butter and montere it with ①.
③ Place some nyakku (explanation omitted) on a plate and then place ② on top.
4. Arrange fresh herbs and flowers on top, and garnish the edges of the plate with gnac such as black olives and sesame salt.
[Nearby caught: pan-fried scallops seasoned with hazelnuts; shaved carrots, milk mixed with hazelnut oil]
pêchées si près d'ici;
la saint Jacques poêlé, assaisonnée de noisette: râpée de carrottes & lait à l'huile de noisette.
[Ingredients (for 1 person)]
・2-3 scallops (adducal muscle)
・Olive oil (appropriate amount)
・5g thinly sliced carrots
・5g yellow carrot (sliced)
・5g Kyoto carrots (thinly sliced)
・Hazelnuts
・
Source 1
・Carrot juice
·butter
・Granulated sugar (as needed)
Source 2
・200cc milk
・Walnut oil 10% of the amount of milk
Finishing touches
・Breadcrumbs (fried in butter)
・Hazelnuts...appropriate amount
・Marsh: A moderate amount
[How to make]
1. Poach the scallops in olive oil.
②Roast and peel the hazelnuts.
Chop it up.
③ Steam the three types of carrots in a frying pan, wrap them in a fork, place them in a ring mold, and shape them.
④ Carrot sauce heated in a pot 1 (explanation omitted),
Arrange the scallops (1), hazelnuts (2), and carrots (3) in that order, then top with sauce 2 (explanation omitted) whipped with a hand mixer.
⑤ Place breadcrumbs on top of the scallops.
6. Roast, peel and garnish with crushed hazelnuts and marshmallows.
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
