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Le Cordon Bleu News, 10/16/2014
A discovery of Japanese flavors at Le Cordon Bleu Paris
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On October 16, 2014

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A discovery of Japanese flavors at Le Cordon Bleu Paris
An exceptional Japanese saké (nihonshu) tasting in presence of the Vice-Governor of Hiroshima Prefecture, Yoshiaki Nakashita, took place on October 16 at Le Cordon Bleu Paris.

This event, organized by Le Cordon Bleu Tokyo and Paris in partnership with the Hiroshima prefecture, aimed to promote the saké, which is an integral part of this Japanese region’s culture.

On this occasion, nine saké producers have been invited: Umeda, Morikawa, Kamotsuru, Suishin Yamane, Chugoku, Fujii, Miyake, Kamoizumi and Enoki.

During the tasting, five sakés have been introduced: Junmai Shu, Junmai Gingyoshu, Jungmai Grand Ginjyoshu, Grand Gingyoshu and Sweeter saké.

The sakés have been commented upon by Mr Frank Ramage, Wine Department Manager, and Mr Sylvain Huet, saké expert in France. Chef Olivier Boudot also prepared breads cooked using the saké lees-pickled or saké kasu.

Chef Mark Singer, presented the saké and food pairings with the following products: the Brittany oysters, the foie gras, the Camembert, the tapenade, the dried fruit and more.

This event was attended by the Restaurant Management and the Wine and Management students, as well as some journalists and wine experts.

  • Experience the different Japanese ingredients, flavors and culinary techniques by joining our workshop on Japanese cuisine on February 21, 2014. Register online.

Take a culinary journey to Japan :

Recipe : Udon noodle broth with tempura tofu and carrots

Ingredient :
Matcha green tea

Discovering traditional Japanese cuisine: ‘Washoku’

Recipe : Udon noodle broth with tempura tofu and carrots Ingredient : Matcha green tea Discovering traditional Japanese cuisine: ‘Washoku’

 

 

 
 

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Le Cordon Bleu Paris
  Email paris@cordonbleu.edu or use the online form
  Website www.cordonbleu.edu/paris/home/en
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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