#383『ティアンドレギューム』付け合わせにも！夏野菜たっぷりオーブン焼き｜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 to 5 people 3 tomatoes 1 zucchini 1 eggplant 1 clove garlic GABAN Italian Herb Mix Salt and pepper Olive oil 【Preparation】 ・ Cut the vegetables into slices. ・ Cut the garlic in half and rub it all over the inside of the baking dish. Them mince the clove. ・ Oil the baking dish with olive oil. 【Procedure】 1. In the baking dish, arrange the vegetable slices alternately. Add the minced garlic and season with salt and pepper. Add a drizzle of olive oil. Sprinkle the mixture with some dried Italian herbs. 2.Bake for 30 to 40 minutes at 180 ℃. ◎ Bon Appétit！ 【Drink】 Moreau Blanc Burgundy 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