The perfect place for a Valentine's Day date 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.
Today we will introduce you to an authentic French dish.
Part 2
[Landes goose foie gras and its smoked counterpart, combined with chocolate nougatine, red and yellow bétrauvées for a sour and sweet flavour, and a light truffle perfume]
Foie gras d'Oie de Lande et son cylindre fumé, betterave rouge au vinaigre de xérès, betterave jaune miellée, lait parfumée au truffe
[How to make]
○. Pan-fried foie gras
1. Place the foie gras in a bag with milk and salt, vacuum seal it, and steam it at 45°C for 45 minutes. Once cooked, remove it from the bag and let it sit for 5 minutes, then cool it in cold water.
② Open the bag from ① and remove the milk (save it for the truffle mousse), then seal it again at 80% pressure and leave it for one day.
③Cut ② into 50g portions for each serving and fry in a frying pan with clarified butter so that the temperature reaches 40°C when serving.
○. Chips for garnishing sautéed dishes
1. Place the bacon on aluminum foil that has been coated with clarified butter, then place another piece of aluminum foil on top to weigh it down. Heat in a 140°C oven for about 15 minutes, then cut into 8cm lengths.
② Cut both red and yellow beets into 3-4cm diameter molds and deep fry in low-temperature oil. Sprinkle with salt and dry at 60°C for a full day.
○. Smoked foie gras mousse
1. Sprinkle salt, black pepper, and cumin on the foie gras that has been brought to room temperature, and heat in a steam convection oven (hereinafter referred to as "sticon") at 45°C for about an hour.
② Smoke it with fir leaves and strain it through a sieve. Stir well to incorporate air.
③ Pipe ② into a 1cm diameter x 5cm tall circular tube and leave overnight. Sprinkle the surface with matcha crumbs (a sponge cake made with the ingredients, crushed into powder, and sprinkled with salt; details omitted).
○. Nougatine Chocolate
1. Make pâté sables (explanation omitted) and crush them into powder.
② Put the sugar and starch syrup in a pot to make the caramel, then mix in ① and knead well. While it is still hot, place it between two silpats and roll it out to a thickness of about 0.5 mm.
③Sprinkle salt on ② and shape it into a hollow cylinder with a diameter of 3.5 cm and a height of 6 cm.
○.Truffle bubbles
1. Put sliced black truffles into milk and leave for 12 hours. Remove the black truffles and heat.
② Add salt, truffle vinegar, and xanthan gum to ① and mix with a hand mixer until foamy.
○Beets
1. Heat the red beets in a pressure cooker with salt, alkaline water, sherry vinegar, and extra virgin olive oil for 60 minutes, then cut them into 4mm thick slices and cut them into 3cm diameter molds. Saute these in butter.
②Cut the yellow beets into 4mm thick slices, boil them in salted water for about 30 minutes, then soak them in salted honey and leave them for a day.Cut them into 3cm diameter molds and sauté them in butter.
③. Layer ① and ② alternately and top with black mignonette.
○ Finishing
1. Place the pan-fried foie gras on a plate and top with bacon chips and beet chips.
② Insert the smoked foie gras mousse into the nougatine chocolate tube and arrange on top.
3. Add the layered beets and pour over the Celtic vinegar. Garnish with truffle foam and it's done.
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
