#372『ヴィシソワーズ』新じゃがと新玉ねぎの季節におすすめのスープ！｜シェフ三國の簡単レシピ
We present to you the simple recipes of Kiyomi Mikuni, the owner and chef of the Mikuni hotel, a French cuisine restaurant in the Yotsuya district of Tokyo. ▼RECIPE 【Ingredients】 for 4 persons 2 “May Queen” potatoes （350g） 1 small new onion 50 ml liquid cream 600 ml water Salt and pepper 15g unsalted butter 【Preparation】 ・ Peel the potatoes and cut into slices. ・ Slice the onion 【Procedure】 1. Heat the butter in a pan. Sauté the onion and potatos. 2. Add water. Bring to a boil and cook the potatountil tender. 3. Blend everything in a mixer. Return the soup to the saucepan. Add the cream. Season with salt and pepper. 4. Cool the soup in a bowl in an ice water bath ◎ Bon Appetit！ 【Drink】 Saint Joseph Blanc Rhone France ============================================= Pushing further the concept of natural cuisine: '' my Japanized cuisine ''. Japanized, this means the following: after having mastered traditional French cuisine perfectly, Japanizing it and fully expressing its spirit and its philosophy in a way that French cooks cannot express themselves. The proof is that Kiyomi Mikuni received from the French republic the insignia of knight of the legion of honor, and was named doctor honoris causa by the university Francois Rabelais. He is the first Japanese chef to have received the Legion of Honor, and there are only 4 chefs in the world who have had the honor of being named honorary doctorate by this university. This is the pride of the Mikuni hotel. Please enjoy 'Japanized', the culinary philosophy and spirit of Mikuni. ▼HP https://oui-mikuni.co.jp/ ▼Instagram / hoteldemikuni ▼Facebook / hoteldemikuni.tokyo
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