PAIRING-WORKSHOP: Carte Blanche given to the Chef Mitsuru YANASE – “The Virtues of Rice”

Pairing-Workshop 2023 – Theme:

Rediscovering rice in 4 dishes and 4 saké-pairings

During the pandemic, we had to reduce the range and variety of our offers and to innovate through the introduction of new formats that are less sophisticated and easier to set up in the last few minutes.

This year, we are returning to the more traditional workshop formats, with the direct and personal involvement of Chefs, sommeliers, handymen, journalists, and so forth, who have helped make these meetings and get together so successful for the past ten years or so. We would like to propose to start with a workshop called “Carte Blanche given (free hand) to One Chef”, who has been entrusted, this year, to Chef Mitsuru YANASE of the “Vertus” Restaurant located in Boulogne-Billancourt.

Thanks to his dual, Japanese and French, gastronomic cultural background, Chef YANASE, a humble but very creative chef, will share his holistic vision of Rice, with a proposed menu structured around 4 different sittings. He will prepare especially for this “Carte Blanche given to the Chef” pairing-workshop under the well-chosen headline of “The Virtues of Rice”.

To find more about Mitsuru YANASE Chef, here is a brief summary of his biography in French also available, and more detailed, in Japanese on his web site):
In 2004, in Kyoto, Chef YANASE learned cooking techniques and methods in restaurants, fish markets, bread bakeries, and graduating as a qualified cook; he also graduated as a specialized cook for the famous globe fish “Fugu”.
Chef YANASE came to France in 2006 and literally fell in love with “sensual cooking”, he which he had never encountered in Japan. He worked for 3 years in the one-star “La Maison Courtine”, and then in the three-star “Le Bristol” in Paris. At the same time, he studied and graduated as a sommelier.
In 2012, he became Chef of “NOGLU”, the first non-gluten restaurant in France. He published a book, “GOOD SANS GLUTEN” (GOOD WITHOUT GLUTEN).
In 2015, being impressed by the passion for meat of the owner of “LE SEVERO” in the 14th district (“arrondissement”) of Paris, he went to Japan to get to know more about marinated beef meat. He subsequently returned back in Paris and opened his own restaurant, the Vertus Restaurant, which he has been heading since the.
His preferred proverb is “simple virtue, strong duty”.

During this workshop, you will be accompanied by:

Mitsuru Yanase, Chef of the Vertus (“Virtues”) Restaurant in Boulogne – Billancourt
Sylvain Huet, First French national awarded with the official Title of Sake Samurai and organizer of the Salon du Saké
Invited Guests: one or two special guest(s), who will share with us his (her) or their impressions and informed view(s) over each of the dishes and their respective pairing with saké

In partnership with the “Vertus” Gastronomic Restaurant (Boulogne – Billancourt)

Tasting:
– A set of 4 settings using 4 different types of rice:
Black rice (kuromai)), rich in flavors and with veal sweetbread (petit ris de veau) on the side
Sticky rice (mochigome) to feel the different textures, served with Kobe beef meat
Risotto, the Italian way
Rice pudding with sesame (round-grain rice)
– A sample of 4 different sakés paired with each of these specific sittings

Time:
– 1 hour
The number of available seats is limited; advance reservation is required
Charge:
– 45 Euros par seat

DUREE DE L’ATELIER

1 heure

P.A.F. :

45 €

Participation : être âgé de 18 ans ou plus

Afin que l’atelier puisse commencer à l’heure, merci de vous présenter 10 minutes à l’avance.