Environmentally and ecologically friendly course meals
Message from Chef Natsuko Shoji:
For the menu été × Dom Pérignon, I visited a caviar factory in Japan to create a "haute couture caviar" to match the DP rose champagne vintage2008 , with the aim of creating an even better marriage. The caviar was made by blending butterfly shark grown in the beautiful underground water of the Southern Alps, the Ryujin salt from Yamaguchi Prefecture, and Camargue rose salt from France. Also we controlled the salt concentration and marinating days.
The ingredients of the course were for minimize the environmental impact of livestock production by eliminating meat as the main ingredient and avoiding ingredients like fishes,shellfish etc that are feared to be extinct in Japan.
For the menu été × Dom Pérignon, I visited a caviar factory in Japan to create a "haute couture caviar" to match the DP rose champagne vintage2008 , with the aim of creating an even better marriage. The caviar was made by blending butterfly shark grown in the beautiful underground water of the Southern Alps, the Ryujin salt from Yamaguchi Prefecture, and Camargue rose salt from France. Also we controlled the salt concentration and marinating days.
The ingredients of the course were for minimize the environmental impact of livestock production by eliminating meat as the main ingredient and avoiding ingredients like fishes,shellfish etc that are feared to be extinct in Japan.
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