#296『野菜のテリーヌ』畑のパテとも呼ばれる！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. Vegetable terrine Farci charentais [Ingredients] 18cm pound cake pan (880ml) 1 bag of spinach 3 cabbage leaves 1 long green onion 1/2 onion 1/2 garlic 60g bacon 1 stick of parsley 2 eggs 30cc milk Salt and pepper to taste 15g unsalted butter [Preparation] Boil the spinach and cabbage, drain, and chop. Cut the long green onion into small pieces. Roughly chop the onion, garlic, and bacon. Preheat the oven to 180℃. ・Grease the mold with butter (not included in the recipe) and sprinkle with flour (a little). [Steps] 1. Heat the butter in a frying pan and fry the bacon and vegetables. Allow to cool. 2. Mix all ingredients in a bowl. 3. Pour (2) into a heat-resistant container. 4. Bake in a 180℃ oven for 25 minutes. ◎ Bon appetit! [Wine] L’Etoile Blanc “En Banode” L’Etoile Blanc Banode Jura, France ==================================== "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. Taking the natural "Cuisine Naturelle" one step further, we turn to Ma Cuisine "Japonise". "Japonise" means perfectly understanding traditional French cuisine, and then perfectly Japanizing and expressing the culinary spirit and philosophy that only a French chef can express. As proof of this, Kiyomi Mikuni was awarded the Chevalier of the Legion of Honor by the French Republic, and an honorary doctorate from François Rabelais University. The former is the first honor for a Japanese chef, and the latter is an honor held by only four chefs in the world, and is the pride of Hôtel de Mikuni. Please enjoy Mikuni's culinary philosophy and spirit, "Japonise". ▼Website here 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 here   / hoteldemikuni   When you post the food you made, tag us so the chef can see it! ▼Facebook here   / hoteldemikuni.tokyo