A Michelin one-star French restaurant located in a prime location in GinzaRestaurant L'ARGENT」！
This time, Kibou Ogura, the sommelier and manager of L'Argent, came to my home on a holiday business trip, and since it included lunchtime, I offered her a small token of hospitality!
The journey between Tokyo and Hamamatsu takes an hour and a half by Shinkansen. Considering the time needed for their return trip, we were told that their stay that day would be 2-3 hours, so we prepared a short course consisting of appetizers to accompany the champagne, pasta, and dessert.
As summer truly begins and the sun feels strong, the welcome drink on such a sunny day is "PERRIER JOUET GRAND BRUT." It's been one of my favorite champagnes for a long time!
Sommelier Ogura served us promptly and with great skill; he's the kind of person you'd want in every household! (laughs)
A beautiful golden foam poured from a perfectly chilled bottle. The start of a truly sublime moment!
"PERRIER JOUET GRAND BRUT
(Perrier-Jouët Grand Brut)
Founded in 1811, Perrier-Jouët is a long-established Champagne house that became a purveyor to Queen Victoria of England in 1861 and later to the French Royal Family. Enjoy an elegant, refined, and harmonious Champagne, where the solid structure and complexity of Pinot Noir, the richness and harmony of Pinot Meunier, and the gracefulness of Chardonnay, the house's signature grape, add a touch of elegance to the finish!
"Assortment of appetizers" dish:Mt. Sukunaga mars himawari φ250
For our appetizer platter, we prepared it with my favorite European deli, "Küche," and from left to right, it's a five-item assortment: pâté de campagne, mackerel escabeche, marinated grilled leeks, cucumber and kiwi salad, and pepperoni piccante! Everything is lightly seasoned with salt and flavored with herbs, and Küche's deli items are always perfect with wine, making it hard to choose just one. It's like our second kitchen! (laughs)
"Peach wrapped in prosciutto with sour cream" Dish:Shimoo design Floating style round tray φ280
"Peach wrapped in prosciutto" is a dish I always make when peaches are in season. I dip sliced peaches in lemon juice, then wrap them in Italian prosciutto and 14-month aged prosciutto. I top them with sour cream and mint, sprinkle with a pinch of French Guérande salt, and drizzle with extra virgin olive oil. The peach skin has a beautiful color and contains different nutrients than the flesh, so it's a good idea to peel half of it for texture and leave the other half with its vibrant color for a more visually appealing dish!
"Special Potato Salad"
"Marinated olives, pickled jalapeños in oil"
I once learned a unique potato salad recipe from a skilled cook, and after making a few adjustments, it has become a staple in our household. So, I'd like to share the ingredients and recipe!
[material]
5 potatoes from Mikatahara, 2 hard-boiled eggs, 5 pieces of chikuwa or sasakama, 20 shiso leaves, 60g Philadelphia cream cheese.
20g mayonnaise, 50-80ml milk (adjust according to the moisture content of the potatoes until smooth), 1/2 teaspoon French Camargue salt
[How to make]
① Wash the potatoes thoroughly and boil them in salted water with the skin on.
② Peel the boiled potatoes while they are still hot, and mash them with a fork, leaving some of the texture rough.
③ Add mayonnaise to the cream cheese that has been brought to room temperature and mix with a spatula until smooth.
④ Add milk to the mashed potatoes and mix with a spatula until smooth (do not mash any coarse potatoes).
⑤ Add ③ to ④ and mix.
⑥ Add salt and mix.
⑦ Cut the chikuwa lengthwise into four equal parts, chop it roughly, add it to the mixture and mix.
⑧ Finely chop the hard-boiled egg and add it, then gently mix.
⑨ Finely chop the shiso leaves and add them while mixing.
⑩ Taste it, and if it's good, let it rest in the refrigerator for a while. Take it out just before serving and arrange it on a plate with shiso leaves, lettuce, etc.
"Pork Rillettes Classic"
「BrilleThis classic dish is served with pork rillettes, toasted until crispy, and then served!
"Canapés with domestic honey (Honeyboy Mix Nuts06) and cream cheese"
Tableware: Shimoo design, Uki-sama, KAZARIDAI, W500 × D90 × H30
This canapé uses safe and secure pure domestic natural honey 100%, made by local beekeeper Mitsuru Kawamura, who uses no heating, concentration, or additives whatsoever. It's "Honeyboy," harvested in June, and used to soak perfectly roasted mixed nuts in it. The honey-coated nuts are then combined with cream cheese and served on wheat germ crackers. The refreshing sweetness and floral aroma of the honey, combined with the fragrant nuts and cream cheese, make this a staple in our household!
Every summer,Yamamatsu Suzuki FarmWe asked Shigenori Suzuki of "[Name of company/organization]" to let us harvest basil, and this summer, despite the heat, we were able to pick fresh basil! Every year, we use this freshly picked basil to make "homemade basil paste." It can be used not only for pasta, but also for soups, salads, and sauces for seafood and meat dishes, and it is a versatile condiment that is indispensable for summer feasts, so we highly recommend it! If you can get your hands on some fresh basil, please give it a try!
[material]
250g basil (weight of torn leaves only), 500g extra virgin olive oil, appropriate amount of extra virgin olive oil for preservation.
150g Parmigiano Reggiano (preferably aged 18-24 months), 50g pine nuts, 5 cloves garlic, 15g salt, and about 5 storage jars of 200g or more each.
[How to make]
This is an easy recipe where you just prepare the ingredients and put them in a blender!
① Remove the basil leaves from the stems.
② Grate the Parmigiano Reggiano using a cheese grater.
③ Peel the garlic, cut it in half lengthwise, and remove the core.
④ Put extra virgin olive oil into the blender, then add garlic, pine nuts, and basil in that order, filling the blender up to the lid, and blend.
⑤ Gradually add the basil and mix, continuing to add more basil as needed until all of it is used up.
⑥ Finally, add Parmigiano Reggiano and salt, and adjust the seasoning while tasting.
⑦ Fill sterilized jars with the mixture, pour extra virgin olive oil over the surface to prevent drying and mold growth, cover the paste, and then seal the jars.
*The best-before date is approximately 2 weeks when stored in the refrigerator and 3 months when stored in the freezer.
"Special Genovese Pasta" Bowl: Takeshi Shakunaga age Iron Bowl Φ130
Finely chop garlic, chili peppers, and pancetta are tempered in olive oil, then sliced white mushrooms are added. The homemade basil pesto prepared the night before is thinned with heavy cream, milk, and vegetable broth to make a sauce. The cooked pasta (mille riglige) and a little of the cooking water are added, the sauce is emulsified in a frying pan, and finally lemon juice is added to finish! After plating, lemon peel is added using a cheese grater to add a refreshing aroma!
"Angel Sound Muskmelon"
As the dessert to conclude the meal, we have the king of fruits that we love so much:Amane MuskmelonWe have prepared this for you. It is characterized by its fragrant, supreme aroma, magnificent richness and silky texture, and exquisite sweetness that stimulates the senses. Grown using a special technique called "Double Ripening," the "Tenshioto Muskmelon" boasts a sugar content of 16 degrees, and the summer variety offers a clean aftertaste and a refined sweetness!
"Iced Blend Iced Coffee"
Every year when the weather gets hot, I visit Fukuroi's in-house roasted coffee bean shop, "Mameya CafeThe "Ice Blend" sold only during the summer at [store name] is incredibly popular! This iced coffee is made with Hamachan's original blend of beans, which boasts a rich aroma, a full-bodied flavor, and a clean finish. My husband and I can't do without this "Ice Blend" during the summer!
Ms. Ogura brought a lovely souvenir from Kyoto.Wakuden" is in charge of creating a takeaway dish that brings the taste of a high-class restaurant.Murasano WakudenI received the "Assortment of 3 Types of Japanese Simmered Dishes" from "[company name]!"
"Wakuden Japanese Stew 3-Variety Assortment"
"Wani" is a Kyoto-style simmered dish made with seafood and mountain vegetables, carefully cooked to enhance flavor and ensure deliciousness every time. This set includes three types of Wani: 35g of dried sardines with sansho pepper, 80g of winter mushrooms and shiitake mushrooms, and 30g of salted kelp, perfect as a snack with sake or as an accompaniment to rice. Although our lunch break, which also served as training, was limited to just a few hours, I was able to have a very productive discussion with Ms. Ogura about future strategies. I hope you'll come and visit us again soon!
