#312『新じゃがいものリソレ』最強の付け合わせ！｜シェフ三國の簡単レシピ

This recipe is by Kiyomi Mikuni, the owner and chef of the French restaurant "Hôtel de Mikuni" in Yotsuya, Tokyo. New Potato Rissolées Ingredients: Serves 4-6 400g small new potatoes 2 stalks of thyme 1 bay leaf 4 cloves of garlic 1 sprig of parsley Salt and pepper to taste 2 tablespoons of olive oil 30g unsalted butter Procedure: 1. Heat olive oil in a frying pan, add new potatoes, garlic, bay leaf, and thyme, and brown slowly. 2. Add butter and parsley. Season with salt and pepper. ◎Bon appetit! [Wine] Laborie Sparkling Brut South Africa ====================================== "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. Taking the natural "Cuisine Naturel" one step further, we move to Ma Cuisine "Japonisée". "Japonisée" means perfectly Japanizing and expressing the culinary spirit and philosophy that only a French chef can express, based on a perfect understanding of traditional French cuisine. As proof of this, Kiyomitsu Mikuni was awarded the Chevalier of the Legion of Honor by the French Republic and an honorary doctorate from the François Rabelais University. The former is the first achievement for a Japanese chef, and the latter is an honor shared by only four chefs in the world. Hôtel de Mikuni is proud of this achievement. Please enjoy Mikuni's culinary philosophy and spirit, "Japonise". ▼Website: https://oui-mikuni.co.jp/ ▼Restaurant reservations can also be made online! https://www.tablecheck.com/shops/hote... (※We recommend the "Chef Hospitality Special Plan"!) ▼Instagram:   / hoteldemikuni   When you post a dish you made, tag us so that we can see the chef! ▼Facebook:   / hoteldemikuni.tokyo