French chef Jerome of Senderens and Japanese chef Nakahigashi of Kyoto share talents and knowledge to create a meal showcasing the talents of each.
One of the importers of Japanese products proposed to a reknowned Japanese chef from Kyoto and to Alain Senderens that the Kyoto chef come to Paris and share the stove and culinary genius with the executive chef here. As a result, Nakahigashi-san from the restaurant Miyamasou outside of Kyoto and Jerome Banktel of Restaurant Senderens created a "dinner with four hands" for three consecutive evenings at the end of May. Along with six delicious dishes were wines and sakes that married well with what was served.
There was marinated mackerel sashimi and sake, a wonderful warm lobster salad served with a lovely Saumur, a terrific Rouget Barbet in a Sakura (cherry blossom) broth served with a delicious Vin de Pays des Alpilles, a spectacular canard de Challans roast in old sake and served with a dashi redolent of wild mushroom flavors. With this dish came an aged Madeira. Two light desserts followed along with an excellent Riesling. In one of the desserts were cherry blossoms and the other was a play on the baba au rhum, this time with yuzu.
The chef speaks very good French and I also had the honor of conversing with his elegant wife in Japanese. She was surprised at how well I spoke, and I was quite proud.
Inviting guest chefs is a wonderful idea. The cuisine of the main restaurant is taken to a new direction and the guest chef lets us know yet another wonderful place to try. I promised that the next time I go to Kyoto, I will go to Miyamasou--known for the fresh herbs that are picked daily and used in the dishes.
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