********** Yoshinori Ishii Executive chef of Japanese restaurant UMU in London ******************

------------------ 英国の日本料理店 UMU 総料理長 石井義典 のつれづれなる話 ------------

Saturday, 2 March 2013

Arrival of Spring そろそろ春

Between the usual days where thick crowd covering sky of London, although not many, we started to have days with clear, blue sky. Daffodils in Berkeley Square began to bear buds and blooming of crocuses and lilies can be already seen in places.
While the variety of games available gradually becoming limited due to prohibition on hunting, woodcock has arrived from Cornwall. This rare breed of bird, with deliciously pronounced flavour and guts perfect for creating sauce, is also going into the season of prohibition shortly. This will probably be the last we have the pleasure of serving until it becomes available again next year.
Also humongous lobster arrived from the fisherman I visited in autumn. It weighs astonishing 5kg, and even a single claw seems to be enough to fill up one’s appetite.

Continuing from last year, the executive chefs from every London-based restaurant of MARC had gathered at Cassis Bistro in South Kensington to host a special dinner event, featuring 20 kg worth of Périgord truffle. As I enjoyed the remarkable aroma fill the entire restaurant, I also felt the season of this culinary treasure coming to its climax.
Soon we will be receiving specialty ingredients of spring. I wonder about the encounters of tastes that await me this year. 


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