maori murota

LUNCH CATERING chez ZUCCA showroom à Paris

Soupe de betterave bio et romarin
Rouleaux de printemps de nouilles de sarrasin et poire
Légumes bio à la vapeur avec la sauce miso
Onigiris de roquette, bonite et kombu
Onigiris de tomate séché et gingembre
Mini pick de poulet rôti et la sauce fraiche de tomate
Mini pick de porc rôti et prune
Salade de fruits au sirop de merlot et poivre noir

ZUCCA　のランチケータリングを担当させていただいています。（現在もぐもぐ進行中）

大好きなブランドなのに毎回余裕無っシング。最終日には絶対にコレクションを見せてもらわなければ。

メニューはいつもの定番な感じ。

オーガニックベトラブのスープにローズマリー

おそばと梨の生春巻き

野菜の蒸したんみそだれ

ロケットと、おかかと昆布のおにぎり

ドライトマトと生姜のしょうゆ漬けのお握り

鶏のローストにフレッシュトマトのソース

豚のローストに桃とミント

フルーツサラダに胡椒とメルローのシロップ

です。

それでは、

Bon appétit !

A proposition for a catering menu.

*Slowly boiled organic carrot and white radish in dashi bouillon with nutty miso sauce
*Edamame coriander and pink pepper sauce
*Steamed or fresh organic vegetables with tofu dip
*Four different maki canape style
-spicy red pepper
-egg plant with miso
-marinated green leaf with sesame
-steamed chicken with ume plum paste
*Green winter salad with kaki persimmon, fried taro and black beans
*Crispy honey and black pepper chicken

Alors bon appétit and bien tôt it's fashion week in Paris!

To celebrate the first anniversery of their blog Ma Récreation,  they held a party in a hidden, beautiful showroom in  Paris 7th district.

The mission is "onigiri" the rice balls on  Astier de Villatte ceramics (one of my favorite ceramic brands made in France).
The onigiris had to be cute and refined to go with the atomosphere.  So I wanted to make them look like  little sweets....like macarons or small cup cakes.

First I drew an illustration to see the color composition.

Many little colorful onigiris!

And voila la realisation.

Top : turnip leaves, sesame and small dried fish in rice. Pickled plum on the top.

Middle : sesame in rice. Roquette, eggplant sautéd with miso and chili on the top.

Bottom : sweet corn in rice. Green vegetable marinated in dashi and Japanese mustard on the top.

Right : water-cress in rice. Sautéd ginger pork, leek and sour chili sauce on the top.

Middle : Wrapped with nori. Red pepper in ginger-oyster sauce, ground pork and coriander on the top.

Left : Shiso powder in rice. Sauted lotus root, sesame and water-cress on the top.

Edamame marinated with olive oil,  pepper and coriander

And the party goes on...

Cutie birthday cake by bogato

Alors bon appétit and bon anniversaire!!!!!

In my favorite boutique in Paris for their new exposition "SUGAO" essential design in Japan.

http://www.merci-merci.com/

1)

 2)

 3)

Stir-fried lotus root and string beans

 

4)

Steamed organic turnip with sweet sesame cream and miso sauce

                      

 5)

Teishoku is one of my favorite forms of meal in Japan. Teishoku---means set menu--- is always formed with main dish , several small veggie side dishes, rice and miso soup served at the same time.

Very often TEISHOKU YA (restaurants which serves their food in this kind of form) is no stylish no expensive atmosphere full of middle aged business men whose wives abandoned to cook for them long time ago (sorry for this super biased explanation).

Ehem, maybe it's not really true but for those who want to eat well balanced, reasonable family style Japanese food, this is where to go. Teishoku is made to be eatable for every day. Ingredients in the miso soup was seaweed yesterday but today is tofu. Or side dish today was marinated eggplant but tomorrow will be spinach salad....etc etc. The customer can come back everyday and they get to eat something a bit different.....

And my food is not so far away from the idea. Nothing is really fancy or super expensive. It's light enough to eat, if you wish, every day and it is very well balanced that you will be well nourished.

Here is my TEISHOKU of the day that i do in the form of catering for example.

And I really do hope that I can serve this kind of dish in a fixed place, a nice TEISHOKU restaurant in Paris. 

It will be lovely! I am looking for a place now....ANy kind of info welcome:)))

Alors, bon appétit!

Catering for a presentation of the collection by D during Paris fashion week.

Beautiful place with lots of sun light. Amazing collection. Such a peaceful atmosphere. I was very happy to work for them.

<EDAMAME>

Green soybeans. This is our favorite beer-friend snack. But this time, I made it boiled and soaked in dashi (japanese clear soup stock based on dried bonito and kombu seaweed) so that it absorbs the rich taste of the stock. Oh and, little warning, do not eat the out side. You only eat the beans inside! You can still try but the skin out side is way too hard to digest. 

<KOREAN SUMMER ROLLS>

Summer rolls known as rouleaux de printemps is really popular Vietnamese dish in France. But actually you can rap anything you want with this rice paper. I put steamed chicken, marinated carrot, roquette and nori seaweed. And put special Korean chili paste based spicy sauce. Yummy!

<ORGANIC STEAMED VEGITABLES WITH RED MISO DIP>

Dip sauce: miso, sesame cream and hint of ginger.

<TUKUNE>

Pan fried Hashed pork balls mixed with seaweed and sesame. Lightly covered with soysauce and mirin（sweet-sake) based sauce. It's always the popular dish. My mother made it for picnic for example. Munching Tsukune under the blue sky...! Mmmm! I should do it with my friends very soon in the park. It's getting warmer and warmer here in Paris!

<MARINATED QUAIL EGGS>

With star anise. It's a bit Chinese influenced food.

<MARINATED CHERRY TOMATOS>

Simple, refreshing dish. I love the combination of olive oil and a hint of soy sauce.

<ONIGIRI RICE BALLS>

-red rice coverd with siso (Japanese basil)

-hijiki seaweed and sesame

-salted cherry blossom flower

Bon appétit!i

Deux jours de lunch catering pour un atelier de vêtement dans le Marais!

Mix of Japanese and western light meal style.

DAY 1:

Kinpira Renkon (Sautéed lotus root with sesame oil) favorite recipe from my mother.

Onigiri (Rice balls two kinds: 1 dried fish and wakame 2: umeboshi pickled plum inside)

Another my favorite thing.  Iwasi no misoni / sardines braised in miso sauce with ginger. 

Lentil beans salad with balsamic vinegar. Surprisingly enough beans salad with a hint of soy sauce can go really well with both rice or bread.

DAY 2:

Tofu with grated ginger and ciboulettes. Simply eaten with some good organic soy sauce. 

Rice with roquettes and sesame

Carottes and lotus root salad

Chinese stewed pork with star anis

Home made wong tong!