Japanese French Fusion

Part of our series on French fine dining, this mesmerising melding of Japanese precision and French soul serves up outstanding examples of both cultures’ cuisines. The delicate miso consommé is composed of Hokkaido scallops, miso paste, ginger, shallots, mushroom trimmings and egg whites, while poached Foie Gras, butter and salt make up an accompanying Foie Gras Mousse. Two plump scallops are carmelised on both sides - but left rare in the middle - placed in the miso consommé with Shimeji mushrooms, and garnished with the Foie Gras Mousse for an explosion of crosscultural taste sensations.

Wine Companion:  This is a great opportunity to pair Japanese sake with this dish. A Junmai  style sake has good umami which will match both the delicate scallops and the richer Foie Gras. The sake is served cold, and you’ll find this Masumi the perfect partner.

For another helping contact: okurabangkok.com & andamanwineclub.com