#162 『アッシ パルマンティエ』フランスの家庭料理！｜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. "Hachis parmentier" [Ingredients] 2-4 servings 300g potatoes 60cc milk 60cc cream 30g unsalted butter 1/2 garlic clove 1 sprig parsley 250g ground beef 1/2 onion 1/2 carrot Appropriate amount of nutmeg Appropriate amount of salt Appropriate amount of pepper 1 tablespoon olive oil 1. Boil the potatoes and peel them. Grate the garlic. Roughly chop the parsley. Finely chop the onion and carrot. 2. Put the potatoes in a bowl and mash them. Mix garlic, milk, cream, butter (half), parsley, salt, and pepper. 3. Heat olive oil in a frying pan, add onion, carrot, and ground beef in that order, and fry. Season with salt, pepper, and nutmeg. 4. Coat a heat-resistant container with olive oil, spread (3), and place (2) on top. Tear the remaining butter and place on top. 5. Bake in a 200℃ oven for about 20 minutes. ◎ Bon appetit! [Wine] E.GUIGAL Hermitage Blanc (Rhone, France) ===================================== "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. Ma Cuisine Japonise is a step beyond the natural "Cuisine Naturelle". "Japonise" means to perfectly Japanize and express the esprit and philosophy of cuisine that only a French chef can express, while having a perfect understanding of traditional French cuisine. 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 esprit, "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 Bonus Plan"!) ▼Instagram here   / hoteldemikuni   ▼Facebook here   / hoteldemikuni.tokyo