When I worked on the RM upstairs winter menu, I presented two completely different ideas on each dishes. For foie gras, one is called "foie gras mont blanc", I have very clear vision on this dish, unfortunately I have no chance to work on this dish, but one day hopefully I can introduce it on this blog, please no one make it before me!(or did I just fuck myself up?) And the other one was foie gras a la Japonne.
When I think about this dish, one thing was in my mind, try to make this dish super straight traditional Japanese, 300% Japanese. Ingredients is foie gras which is never be used in traditional Japanese cuisine. So I thought more Japanese traditional make this dish more unique instead of doing cheesy American Japanese( such as california roll, tempura with spicy mayo or aioli / traidtinally tempura is ONLY eaten with either sea salt or seasoned dahi broth called ten-tsuyu), so this dish's theme was going all the way extreme Japanese.
First thing inmy mind bout this dish is I want this dish finishing is super refreshy and light, almost forget the guest just get foie gras and have wagyu or pork belly right after! Cause usual foie gras dish in French is heavy, no matter use fruit(such as rhubarb, peach, mango, dates, berries) as companion, finishing is usually heavy. So come to my mind was pickle Japanese vegetable, but when I tried to compose the dish surround it, kinda felt un-inspiring.(although NOW I have the idea with it kinda foie gras a la Japonne pt.II)
So I decided to use shiso(Japanese mint) and ume(Japanese plum) instead. Shiso and ume combination is super classic in Japanese cuisine. it can go almost anything like grilled chicken, sashimi, cocktail. Regfreshness & aroma of shiso, violent acidity and tad sweetness of ume......... I call it perfect harmony!! I do know some people dislike ume cause of punching face acidic, but again so good and when these two together green & pink lookin so vivid to me. (must confess little lookie summer though....)
So basic seasoning was set. Again I start thinking about whole pic of this dish kinda backwards, how people can eat something heavy after this dish? Chinese people drink tea with fatty foods to drain fat, citrus infused Japanese tea? Kinda weak.... some kinda fruit jelly shot? Not so Japanese.... so pony girl.... And I come up Sake granite as finisher. Foie gras with shiso& ume and sake granite, the stage is set!!
Labels: RM seafood, Winter Frost