M2 Labo Shizuoka Products Recipe by Dominique Corby at Le Cordon Bleu 1: Light Vegetables and Soy Milk soup, Onsen Tamago, Wasabi Espuma, and Amagi Shamo Chicken!

On Thursday 26th , 2014, I had the pleasure to attend to a special event organized by my good friend, Dominique Corby, Headmaster of the The Cordon Bleu French Gastronomy School in Tokyo and Kobe, who demonstrated his recipes with Shizuoka Products in front of famed magazines, media and gastronomes!

All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Amagi Shamo Chicken is extravagant meat produced by Horie farm in Shuzenji, Izu Peninsula. Vegetables were produced by Nagomi Farm in Fujinomiya City and the whole fresh wasabi were cultivated by Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

I always make a point to come very early to such events to be able to catch pictures from the “Scene behind”!
I found Dominique in a very Japanese accoutrement!

The team!
Most of the food had to be prepared beforehand for the party on the 3rd floor following the demonstration on the 1st floor. That is when you a superlative team the likes of which Dominique has the luck to be graced with!

The vegetables used this time were organic vegetables grown in Fujinomiya City at the foot of Mount Fuji and wasabi grown in Utogi, Shizuoka City!

The work table with the Amagi Shamo Chicken from Shuzenji, Izu peninsula!

Dominique had decided to prepare the chicken in the simplest way possible as to preserve its true taste.
The chicken is actually partly fed with wasabi leaves.
So, the chicken was cooked with wasabi leaves inside airtight bags so as to preserve all its aromas and tastes!

Delicate work!

The cooked chicken out of the oven!

A soup was being prepared with all ten organic vegetables and wasabi!

It was then filtered!

I was naturally offered to taste it!
A real soup of vegetables reminding me of Mom’s when I was a kind! You cn’t replace the true taste of vegetables!

Espuma sauce was prepared with wasabi stems and leaves cooked in soy milk!

Plenty of wasabi was grated!

I had the pleasure to taste the whole dish before everyone in a cup filled with the soup, a onsen tamago/Japanese-style poached egg, amagi shamo chicken and a dollop of freshly grated wasabi!

The demonstration was a collaboration between Dominique Corby and Tateru Yoshino of the star-studded Restaurant Tateru Yoshino in Tokyo!

Dominique working with the Shizuoka vegetables during the demonstration!

All the recipes for the photographers!

The official recipe presented in a Haviland plate for the magazines!

The extravagant presentation at the party with freshly grated wasabi!

Thank you Dominique!

M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE

LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Dominique Corby on FACEBOOK

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