Le Art's Matthieu Dupuis Baumal Introducing the splendor of Japanese food culture
Japanese and French cuisines are renowned on the world stage. Each has its own history and tradition, but can they influence each other?
Chef Baumal is one who is well-versed in both cuisines. He is the master chef of the one michellin starred restaurant, "Le Art" in Provence, France. In the video, Chef Baumal, and Chef Takahashi - Japanese Cuisine Goodwill Ambassador, talk about the philosophy of cooking, the splendor of Japanese ingredients and the amalgamation of the two food cultures. The video also features attractive Japanese ingredients using Yuzu, Yellowtail(Buri), Miso and so on. So please have a look!
Introducing a simple recipe using Yuzu and Miso!
Introducing home-made recipes using Yuzu and Miso created by Chef Baumal!
In addition, Chef Takahashi will introduce an authentic Japanese recipe that is easy to cook at home! Download the recipes here.
In addition to the above, there are many more attractive ingredients in Japan. You can search the list of Japanese retailers in France by clicking the banner below.
Matthieu Dupuis Baumal
Michelin starred & executive chef of Château de la Gaude. At the beginning of his culinary career, it was an encounter with Japanese cuisine in Kyoto that changed his life. Since then, he travels to Japan almost every year to meet chefs and producers, and in 2019, he will open Le Art and this year, a Japanese restaurant Kaiseki.
A new generation chef, who has been awarded Michelin stars several times for his voracious learning and understanding of Japanese food culture and his French sensibility.
Chef Takahashi is the third generation master of Kinobu restaurant. The Japanese Cuisine Goodwill Ambassador has also worked as a chef in France and has been working to spread Kyoto cuisine to the rest of the world.
Yuzu and Sudachi are traditional Japanese citrus fruits that have long been used as seasonings to enhance the taste and aroma of dishes. It is characterized by a unique refreshing scent for its aromatic juice and peel. Since the peel contains a scent component, the skin is grated and sprinkled on sashimi and grilled fish. In recent years, chefs in Paris and New York have begun to use it for pasta, saute, and sweets; and people love it.
Miso is one of the representative seasonings of Japan, made by fermenting and maturing steamed or boiled soybean. About 80% of the miso in Japan is rice miso. Miso in different regions varies in terms of flavor and color. Miso soup became a household dish during the Muromachi period(1336-1573). In recent years, with the popularity of Washoku, miso has gained world attention and recognition as a seasoning ingredient. In addition, Halal-certified miso is made available to cater to the Muslim markets in various parts of the world.
Try this recipeMiso Ramen
Yellowtail(Buri) is widely appreciated in Japan. As it grows larger, it adopts a different name. It is said to be auspicious and has been popular in Japan for a long time. The production of both wild-caught and farm-raised yellowtail is stable throughout the year. Yellowtail is best consumed during winter as it's rich in fat. The flavor of the fatty yellowtail is exceptional, making it delectable even with simple seasoning. Sashimi, sushi, and carpaccio are also popular choices. The umami of the fat is enhanced with a wide range of cooking methods such as salt-grilled, teriyaki, and shabu-shabu.