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.
Chef Caals started his career working in cuisine and pastry in restaurants throughout France and Belgium. In 1990, Chef Caals worked as a commis with Fauchon (a luxury food store) and went on to work for Yves Thuriès at Le Grand Écuyer in 1993. In 1998, he decided to pursue his career in Paris and found the opportunity to polish his skills in the fine dining restaurant of the Ambassador hotel. In 2008, Chef Caals joined Le Cordon Bleu Paris team of Chef Instructors. Meet the chef with us.