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Seminar Report: A Tip from French Chef, A Little More Luxury in Your Dining

Jan 9, 2015
category : Sake Culture Seminar

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French Cuisine Master, Dominique Corby, the former sous-chef of Paris's Tour d'Argent and the former chef of Tour d'Argent Tokyo, gave a sake culture seminar on January 9, 2015 at OZU Kyoto. Themed on happiness joining in palatability through the presence of sake, the seminar suggests a new way of enjoying sake and meal in the style of “French Kappo”.

Following the previous seminar when it got a favorable review, this time “French Kappo” or fusion of French and Japanese cuisine was taken up as a theme of the day. Mr. Corby’s various original French used Japanese traditional foods such as roasted tuna and tilefish were served. This “French Kappo” is a new style of cuisine, where happiness is joined in palatability through the presence of Sake, entertained all the participants with the intelligence of sake and food and the deliciousness. Mr. Corby also shared a story how sake adding rich flavor to your meal, and served sweets used sake lees. Participant could enjoy and learn a new appeal of sake from the seminar.