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!
This is his second recipe!
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!
Vegetables were produced by Nagomi Farm in Fujinomiya City and the Amago Trout was raised in Shuzenji, Izu Peninsula in Shitayama Fish Farm!
As i said before 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!
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!
The amago trout raised by Shitayama Fish Farm in Shuzenji, Izu Peninsula, were first dressed into large fillets which were baked at only 38 degrees for over 40 minutes.
The fillets out of the oven!
Before the live demonstration all attending gastronomes and reporters were provided with Shizuoka material by the Shizuoka Government!
Very attentive audience!
The amago was then mounted on a Cremeux de Legumes/Vegetables creamy Paste with Organic vegetables grown by Nagomi Farm in Fujinomiya City.
A thick jelly was prepared with dashi and soy sauce to cover the fish and add a finishing seasoning touch!
The whole demonstration aligned for photographers!
Later everyone met on the third floor to enjoy the recipes and discuss them in earnest!
Amago Cuit a basse temperature, Cremeux de Legumes de Shizuoka, Gelee epaisse de dashi au Shoyu!
Low Temperature Baked Amago Trout, Cream of Shizuoka Vegetables and Thick Soy Sauce Jelly!
Thank you Dominique!
M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Dominique Corby on FACEBOOK
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2 thoughts on “M2 Labo Shizuoka Products Recipe by Dominique Corby at Le Cordon Bleu 2: Low Temperature Baked Amago Trout, Cream of Shizuoka Vegetables and Thick Soy Sauce Jelly”
Thank you so much! We have already established contact!
http://el34ax7.wordpress.com/ Hi. I sent my friend over to your blog. He and his wife are living and working in Fukushima and I told him you are the great god of sake and all things Shizuoka.