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!
Dry-aged beef and Mangenton pork are extravagant meat produced by Sanoman Co in Fujinomiya City. 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!
The dry-aged beef painstakingly developed by Sanoman Co. in Fujinomiya City, Shizuoka Prefecture!
Organic vegetables from Nagomi Farm at the foot of Mount Fuji!
Once again Dominique had conceived the recipes as simple as possible and with other products from Shizuoka including organic vegetables from Nagomi Farm and of course wasabi from Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!
He had beforehand prepared burdock/gobou roots and asparaguses for the decoration and finish!
Sweet potato chips had been prepared beforehand, too！
Wasabi leaves tempura were prepared during his demonstration!
As the mangento pork required a long roasting at constant temperature it had been cooked in the morning!
Naturally, the pork was added the last fishing touch, especially in the light that its fat is succulent, while the beef recipe was demonstrated!
Dominique first cut out some of the fat of the beef, but left plenty as it is too good to ignore!
He then proceeded to cut it into thin slices to compose a mille-feuille!
He confided that as beef was concerned it was a recipe he was experimenting for the very first time!
Deliberately slow and delicate work!
He then flattened each slice himself.
Each slice was then salted and peppered. Next he added plenty of freshly grated wasabi on each slice!
Each slice was then placed on top of each other and smeared with freshly grated wasabi one at a time!
The mille-feuille was then enveloped tightly into cellophane paper to help the meat achieve shape and consistency!
It was then fried on its edges to allow the meat to weld!
It was then fried all around (private TV picture) just enough to e\leave the inside almost raw for best taste!
The beef was then cut into slices to appear as a mille-feuille!
Sanoman Co. Dry-aged beef with grated wasabi in Mille-feuille, on Wasabi Leaf, wasabi leaf tempura and Sweet Potato Chips, asparaguses and burdock, gobo!
The wasabi cooked loses its sting but contributes a very soft and delicate touch to the meat!
Dominique seasoned it freshly grated wasabi for extra zip, taste and finish!
The Sanoman Co.’s ultimate dish served to each student attending the demonstration!
Sonoman Co.’ dry-aged beef with Mangenton Pork Roast, organic vegetables and wasabi tempura!
Needless to say that the whole staff came to sample the leftovers after the demonstration!
Even in Tokyo you have very little chance to see and even less to taste such products prepared by a top-class Chef!
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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Non gastronomy must-see sites by Shizuoka Residents
HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City
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