Strawberries: From the Shizuoka Producer to the Gastronomic Table: Gentil!

Ms. Keiko Kubota/久保田敬子 at Gentil Restaurant

Ranking
Service: very professional
Facilities: Very clean, superb facilities.
Prices:~ Slightly expensive to expensive
Strong points: Beautiful and fresh ingredients presented and combined to perfection. Local ingredients whenever possible. Superb wine list. The best cheese trays in Japan! Everything thoroughly and kindly explained!

Map

Toukun Strawberries

Yesterday I visited my good friend, Ms. Keiko Kubota, Maître D’Hôte at Gentil/ジャンテイ・レストラン, the oldest French Restaurant in Town and probably Prefecture.
I do not need to introduce this extremely talented lady who has attained national and international fame as the only Japanese Compagnon d’Honneur du Guilde des Fromagers (フランス熟成士の組合ギルドデフロマージュからコンパニオンドヌール)!
The reason for my sudden visit was to introduce her to new strawberries that have just been created in Shizuoka Prefecture, namely Ookimi/おおきみ and Toukun/桃薫 produced by an association of 6 farmers in Yaizu and Fujieda Cities.
Not only did I introduce her to these beauties, but I also challenged her to create (with her chef) a couple of gastronomic delights!

Sautéed Foie Gras with Toukun strawberries, fried and glazed Toukun Strawberry, Foie Gras Mousse on Aromatic Herbs Tile and Toukun Strawberry Jelly!

Now, for the explanations!

The foie gras was sautéed as it is (its own fat is enough) with a little salt and pepper and served with slices of one half Toukun strawberry.

The other half of the Toukun strawberry was lightly fried and glazed in its own natural sugar.
The leftover juices of the strawberry were combined with those of the foie gras with a little Madeira wine for a perfect sauce!
Great balance between relatively acid strawberries and strong-flavored foie gras!

A tile (タイル) perfumed with aromatic herbs, arching above some cress, was then topped with foie gras mousse decorated with jelly made from the same strawberry!

Ookimi Strawberries

An Ookimi strawberry Farandole (ファランドル)!

Farandole is a dance from the South of France, meaning that all participants join hands in a dancing circle.

The Ookimi strawberries were delicately cut and placed in a circle with small balls of ice cream and sorbet in their centre.

Can you guess the ice creams and sorbets?
Strawberry, Vanilla, Yoghurt and Panacotta!
All elegance!
The perfect dessert for ladies?

I don’t have to tell that I’m also looking forward to Ms. Kubota’s creations with other Shizuoka products I will bring her soon!

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage (Japanese)

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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sake, shochu and sushi

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