This Thursday morning, we received the starred chef Masashi Ijishi from Valentin, the chef of the restaurants “La Cachette” and “Le Bac à Traille”, in the lower town of Valence. Masaxhi Ijichi completed his classes in the kitchens of the PIC restaurant in Valencia.
“Masa” as the gourmets call him, came to give us his Spring inspirations, and some of his seasonal recipes:
- A “Fin Gras” tartare from Mézenc, just seasoned with an egg yolk cooked for 1 hour at 65 degrees.
- The classic Tempura batter recipe, for vegetables, chicken and fish.
- And the recipe for the Mille-Feuille of Potatoes to fry in sticks, to accompany meat, for example.
A starred appointment, to listen to HERE
– Frank Daumas
– Frank Daumas
– Frank Daumas
– Frank Daumas
– Frank Daumas