Tokyo Table

Culinary Adventures at Le Cordon Bleu, Tokyo

Fire In the Hole!

Whenever I think of backyard grilling, two simultaneous and contradictory scenes comes to mind.  One is the lazy summer BBQ near the pool, where the guests relax with a glass of wine while the grill master lazily flips the meat, then brings it out on a platter of lovely summer fare garnished with a sprig […]

Patisserie

Today begins my second and final program on my path to earn Le Cordon Bleu’s Grande Diplome.  It’s the Pâtisserie program, consisting of three levels: basic, intermediate and superior.  Though I love to bake at home, I must confess that I’m taking this course more for my family than myself.  I like a taste of […]

Simply Delicious

When most people think of French cuisine, they imagine gilded restaurants: Alain Ducasse’s restaurant in Paris Or maybe Cuisine Nouvelle on all white plates and very little food: Cuisine Nouvelle Or perhaps culinary wonders from the world of molecular gastronomy that take hours to prepare however the plate looks a bit like a science experiment: […]

A Tasty Fish

There’s an old saying, “A tasty fish has to swim three times: once in water, once in butter and finally in wine.” I take a look at today’s recipe and indeed, the fish is fresh, braised in a wine broth, and served with Hollandaise Sauce containing 75g of clarified butter per serving. Looks like I […]

To Cook For Kings

Today I make Fricassee de Volaille a L’anciennce, Riz Pilaf, or the English translation, Old-Style Chicken Fricassee with Rice Pilaf.   And I’m struck by the term l’ancienne.  “Old-style” for this American conjures up images of Grandma’s cooking from the early mid-century.  But what is “old-style” in the French culinary repertoire?  Maybe before the Revolution, […]