2 February 2016
Foie gras and strawberry, Enoteca Laura, Kagurazaka, Shinjuku, Tokyo, Japan
Far East
,
Italian food
,
Japan
,
Kagurazaka
,
Shinjuku
,
Tokyo
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About the restaurant of Enoteca Laura at Kagurazaka : http://edst23.blogspot.jp/2015/06/enoteca-laura-kagurazaka-tokyo.html
Strawberry is shipped to the market in Japan from late
December to early April. The strawberry on early phase is for the Christmas
cake as the commercial market. From late January, the taste and flavour of
strawberry in market are getting better, sweeter and richer.
The strawberry has also lovely matched with white wine
including champagne. This corroboration this small red fruits and white wine
were giving more flavour and taste each other.
The combination of foie gras and strawberry is one of the
best marriage in the foie gras combination. The combi with Hoshigaki (dried
persimmons) in SIGNATURE of Mandarin Oriental Tokyo showed the new marriage of
foie gras. The texture and condensed sweetness of dried persimmons were well
balanced on the dish. This combi with strawberry show Japanese style European
dish.
The sautéed Foie gras were cooked as complete European dish.
The scattered strawberry were mixed the cooked ones and raw ones. The cooked
ones had got sweeter taste, and the raw one had given the flavour on the dish. The
texture of both type of strawberries were also contrasts.
The wine with this dish will be the most difficult to
discuss. Champagne must be nice as Bollinger or Recoltant blanc de noir. The
sweet wine as Sauternes will be musty and show the identity of itself.
I choose I Giusti & Zanza.
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