#117 赤いラタトゥイユ トマト・パプリカ・ミョウガ・イカ Ratatouille rouge 星野晃彦 |TERUHIKO HOSHINO
#117 Red Ratatouille Lightly stewed tomatoes, peppers, and myoga with squid This recipe combines red vegetable ratatouille with squid. Made with only ripe red tomatoes, red peppers, and myoga, this ratatouille is deliciously simple yet delicious. The tomatoes and peppers are carefully peeled, enhancing both their appearance and texture. It pairs perfectly with the carefully grilled squid. We also use a ring mold to create a presentation that's unique to restaurants! Give it a try! ◾️INGREDIENTS Squid 2 tomatoes 1 red bell pepper Myoga (Japanese ginger) (to taste) Olive oil Salt Micro herbs (for garnish) ■ABOUT THIS COOKING CHANNEL Hello everyone. I'm Chef Teruhiko Hoshino. This channel features almost uncut videos of the French cuisine I create every day at my restaurant, with the goal of delivering it as authentic as possible. In June 2024, I transferred to Jardin Paul Bocuse in Kanazawa, Ishikawa Prefecture, and focused on restaurant work as head chef. In spring 2025, I resumed streaming videos under the name "Teruhiko Hoshino." While continuing to cherish authentic French cuisine, I hope to share current trends, plating tips, arranging ideas, and, above all, the joy of cooking. Bon appétit. Hello everyone, I’m Chef Teruhiko Hoshino. On this channel, I share French cuisine exactly as we prepare it in our restaurant, with minimal editing, so you can experience the cooking process as authentically as possible. In June 2024, I was transferred to Jardin Paul Bocuse in Kanazawa, Ishikawa, where I devoted myself fully to my work as head chef.From spring 2025, I have resumed video sharing under the name “Teruhiko Hoshino.” While staying true to classical French cuisine, I look forward to sharing current trends, small tips on plating, ideas for simple variations, and above all, the joy of cooking itself. Bon appétit. ■ INFORMATION INSTAGRAM Akihiko Hoshino official account / teruhikohoshino TIKTOK ACCOUNT chefhoshino_cooking OFFICIAL WEBSITE jardin Paul Bocuse Official Website https://www.hiramatsurestaurant.jp/ja...

#118 Red sea bream meunière with potato puree and burnt butter sauce Teruhiko Hoshino

#104 和牛のポシェ ソースベアルネーズ 野菜のア・ラ・グレックBœuf Wagyu Pochée 星野晃彦シェフ Teruhiko Hoshino | Bocuse at Home

ティラミスの原点!!魅惑のイタリア伝統菓子【ズッパイングレーゼ】の作り方

魚のアラで洋風スープをつくる〜フランスの2大伝統スープを融合した一皿

Ratatouille in a Michelin 3-star French restaurant with Martino Ruggieri - Alléno Pavillon Ledoyen

#95 Champignon Duxelles and Shrimp Tartare - How to Create French Cuisine - Chef Akihiko Hoshino ...

#119 Pork Pot-au-feu Teruhiko Hoshino

MORNING PRAYER | Surrender Your Family to God with Faith and Walk this Day in His Peace and Prote...

冷製スープはガスパッチョだけじゃない!フランスでも人気のスペイン生まれの濃厚冷製スープ サルモレホ ASMR🎧 Watermelon Salmorejo recipe

#121 New creation: Red and green apple duo Tarte Tatin by Teruhiko Hoshino

부엌에 '이것' 당장 버려라! 치매걸리고 큰일난다! ㅣ황창연신부님 행복특강ㅣ황창연신부님최근강의ㅣ오디오북ㅣ노년의삶ㅣ노후대비ㅣ노후준비ㅣ행복강의ㅣ노년ㅣ인생명언ㅣ인생조언ㅣ요양원

Warum Ramen glücklich macht | Küchen der Welt Reupload | ARTE Fernweh

【Summer Bistro】Refreshing Lemon Tartar with Fried White Fish & Zucchin

#114 Il Flottante Teruhiko Hoshino This time we'll be making it together with the chef pastry che...

#107 鶏むね肉のルーローの作り方 Rouleaux de poulet Teruhiko Hoshino | Bocuse at Home

#116 Fugu wrapped in kadaif sauce with beurre blanc Teruhiko Hoshino

How the World's Hardest Food Is Made: Traditional Japanese Dried Bonito, Katsuobushi

#87 Nougat Glacé ◆ How to Assemble an Assiette Dessert ◆ Directly from Chef Teruhiko Hoshino | BO...

#122 七面鳥と鴨のドディーヌ Dodine de dinde et canard 星野晃彦 |TERUHIKO HOSHINO

