Showing posts with label French food. Show all posts
20 May 2016
How to eat White asparagus? La belle époque, Hotel Okura Tokyo, Akasaka, Tokyo
Far East
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French food
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Hotel Okura Tokyo
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Japan
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Leading hotels of the world
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Tokyo
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The renewal of the interior at La belle époque and spring cuisine
White Asparagus
The Season had come again. The spring brings white asparagus. As usual spring, I have been to la ber epoque to enjoy white asparagus. This time, I had attended to my mother to introduce the taste of white asparagus.
The white
asparagus is the seasonal vegetable. White asparagus on the market informs us
the timing when the spring is coming. The white body, a little bit bitter and
sweet taste, lovely soft but fibre texture and the flavour of soil has shown
the length of winter and seasonal cycle of the nature. This ingredient is
generally cooked as poiret (roasted with butter), steamed with butter or stuff
into the soup etc.
Renewed interior but the taste and presentation were kept La belle époque style.
On my
visiting to la Belle Epoque in Hotel Okura, we had tried two cooking method of
white asparagus, steamed with butter and poiret. I had preferred the poiret
which had rich with the fibre texture and the essence of taste and flavour from
white asparagus. The steamed with butter was very nice at la Belle epoque. The
degree of the cooked temperature and duration was perfect to bring out to the
dish. The creamy and less fibre texture has juicy vegetable soup from itself.
The bitterness was little bit stronger in poiret one.
 |
| The poiret of asparagus. |
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| Meuniere of dover sole |
As the
conclusion of our discussion, steamed with butter, generally cooked in Japan,
was the best in our idea.
13 May 2016
Scotland meet French cuisine in Tokyo, Crown, Palace hotel Tokyo, Marunouchi, Tokyo
The Modern French meet the non-French ingredient in Tokyo
After World War II, several restaurants which known as the pioneer of French foods had been established in Japan. Le belle epoque in Hotel Okura Tokyo was one of pioneers. The Crown in Palace Hotel Tokyo was also the pioneer. These hotels were established just before the Tokyo Olympic Games on1964.Palace Hotel and Tokyo Kaikan, Western meet Tokyo.
The Palace Hotel Tokyo has the tradition coming from the Tokyo Kaikan. On establishment of this hotel, Tokyo Kaikan had organised from education of staff to selection of wines and the relationship was continuously remaining for 60 years.
The restaurant, Crown is faced to the Palace place which has huge flat field and skyscraper on the back. In the early evening, you will enjoy the best twilight scene in Tokyo from this restaurant.
The night view from the restaurant
Scottish ingredient and French is British?
On my visiting, I had two course dinners of Scottish ingredients. Starter was the Scottish Salmon. And the main course was Omar blue from Scotland. The served wines were also lovely. The selection of champagne was including the major cuvees and some minor but tasteful ones. I had chosen Pascal Doquet grand cru for the Starter. Orange flavour, honey smell were corroborate with the thick yeast flavour. The deepness of the taste was powerful and show nice marriage in late spring.- Pavé de saumon d’Écosse “Label Rouge” mi-cuit et couteaux crémeux de chou-fleur et caviar de Belgique
Salmon from Scotland with seasonal vegetable sauce
The Homard bleu from Scotland was the main course
The main course was the festive course with full of colour, texture. The white asparagus from France brought the smell of soil and fresh flavour on the dish. This course was formed with the warm dish and cold dish. The harmony of these two dishes were lovely.- Homard bleu d’Écosse : Les pinces et le corps cuits au beurre de corail / grosses asperges blanches salade des jardins / vinaigrette de truffe aestivum
Warm dish of main course. Asparagus basement, topped Omar blue
Cold dish of main course.
Reservation: recommend.
Tel: +81 3 3211 5211 Crown +81 3 3211 5317
8 March 2016
Breakfast as Parisien at Kagurazaka, Paul, Kagurazaka, Tokyo
Breakfast
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Far East
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French food
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Japan
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Kagurazaka
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Shinjuku
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Tokyo
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The Boulangeries Paul is a famous chain bread maker in the world. From 1990, this company had spread their shops in Japan. There were twenty two shops around Japan, run under real pasco company franchise ship.
The set of tea or coffee and some bread was served in the morning. That morning, I had a cup of café crème and some patisseries from the show window.
The method was kept as original recipe from main branches in France. But butter or flower were bought by the local factories. The flavour of butter and dough was a little bit different from that in France.
9 July 2015
La Belle Epoque, French restaurant, Hotel Okura Tokyo (ラ・ベル・エポック, ホテルオークラ東京), Tokyo, Japan
Far East
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French food
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Hotel
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Japan
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Tokyo
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from haute cuisine to nouveau francais
The main building of the Hotel Okura
The sauce
and essence were classical but all things are familiar for Japanese. The real
French people will not like this restaurant. The taste, ingredients, flavour,
amount of butter or service, all things are for Japanese. I have never seen the
foreigner in this restaurant. If you are the researcher of the Japanese food
history or Japanese food geek, I recommend you to visit this restaurant to find
the interpretation of the French cooking by Japanese. The technique or theory
of French in this restaurant were not so far from France, I think.
The interior is very traditional French style with Art nouveau. And the uniform of the staff is swallow tail black suits. The staff has performed the French style of tradition.
The interior is very traditional French style with Art nouveau. And the uniform of the staff is swallow tail black suits. The staff has performed the French style of tradition.
The consommé,
one of the most important bases of the French, was very nice. The texture of
soup is very sticky around our mouth and smell and taste was one of my
favourite. We can feel the essence of beef, vegetable and some spice.
The consomme
They have a
lot of signature dishes with haute cuisine style which was less than that in
France on the amount of butter: Wellington’s pie, meunière of Dover sole et al.
Meuniere of Dover sole, the brown butter sauce was lovely.
The dish I
have in this restaurant every spring is white asparagus. The chef manages to
make the asparagus sent from France. The size is like the thumb of adult male. I
prefer the sauté of white asparagus to boiled one.
The saute with holandase sauce
Generally said,
Japanese feel the season in the small island on their lifestyle, French feel
the season on their food or cook from the land.
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