alain ducasse, japanese cuisine par excellence (2017)

winter has arrived in Tokyo bringing with it a visitor from friends Alain Ducasse one of the world's greatest French chefs a once-in-a-lifetime event at the Palace of Versailles showcasing the best of French cuisine this massive undertaking which drew attendees from 150 countries was organized by Alain Ducasse he has 25 restaurants worldwide many of them the recipients of prestigious awards to class has been called the Emperor of French cuisine a pioneer of innovative French cooking that reflects modern tastes he also harbours a deep passion for Japan several times a year he visits Japan to sample fine Japanese cuisine he enjoys a close friendship with many local chefs the rapport Sarpedon sitamma Mondo's MPE and defection casual you bought it new 8000 - po2 the moment you miss if I control shampoo he could need to rope I can show the members really something else' for Ducasse is drawn to the almost infinite variety and quality of ingredients used by the chefs who craft traditional Japanese cuisine [Music] let's join this maestro of French cuisine as he explores the exquisite flavors of Japan [Music] lists qiji wholesale market in Tokyo this is the largest fish market in Japan it boasts the history of over 80 years Ducasse has come to Tsukiji with Kay Kojima the executive chef at one of his restaurants in Tokyo they're here to check out what's on offer have all their fresh seafood comes to the Tsukiji market from all over Japan and the world it's a treasure trove of delicious foods do cos is immediately drawn to the tuna I think the that's good feel about the other whether these new boot is cuter than that you inquire now they are stable development move this seafood wholesaler supplies one of the two past restaurants in Tokyo Kinki a wide range of seasonal winter fish they are in peak season fatty and flavorful are we doing tests on sex alone gets ya pad yeah uh she don't pursue no instrument Avesta SI la perfection turning red yo owe me your decision encompass oh no blow Buddha stupas or center so silly exhale Oh it'll cut the monk embodied in the wholesaler recommends the sea urchin top grade sea urchin from Hokkaido carefully arranged in a wooden box when I can say balls ever where are they off to next a shop specializing in shrimp wild boat on shrimp incredibly sweet and firm in Japan these are usually eaten raw I get there Chloe the monster right a station forget like connect research about faith in all the books the podium detail on Oscar suppose a past moment affair may I mean only got me unusual the other to be affected you are on a key a better idea I'm takiyah cluesive another Japan loves raw fish over the years special techniques have been developed to maintain the quality of freshly caught seafood this technique is called a new key literally nerve removal a thin wire is threaded along the spinal cord to destroy the nerves this delays the onset of rigor mortis on phones from a complexity no dummy girl has to haul and I said I need to educate he made a personal gmail Jessica Monica I can't say beyond sense fear for Dukas fresh ingredients are a key source of inspiration how would he cook these fresh scallops something fiber under the Sun chakra true for movies have a competitive in wali cuz it I do believe GT papa Tina doesn't like the creative but the press could imagine a clear sign right well Pender show face Duke us hails from the fertile region of lund and southwest France his parents raised ducks for foie gras surrounded by nature's bounty he grew up eating his grandmother's delicious home cooking [Music] responsive image in a uniform partition a panel er de NOC city design enricher a vegetal blue tea hoja usisl the terroir Eddy's his own so very complete more than a computer edition also enforce it happens every morning TV for Latifah racism because as well expressio the colon a trio of the major Okawa calchas father ratio he would occasionally to do casts nothing is more important than showcasing the natural flavors of a foods region this is why the variety of traditional vegetables found throughout japan hold a special appeal for him he was deeply impressed by the exquisite vegetarian dishes created by a certain chef Lucas has invited him to Tokyo here he comes whoa Yoshi's Safari is the owner and chef of a traditional Japanese restaurant in Kyoto the Cabo Cabo Cabo Hadassah lavinia Fukushima is a city Jeroen toh aisi sasaki-san I prepare a SATA enquired this vegetable captivated to cuss it's called show going daikon radish that's grown only in Kyoto it's very different in appearance and flavor from the typical daikon eaten all across Japan during winter Sasaki brought this show go in daikon all the way from Kyoto modern a daikon to you noir but you know am I really what you know we're collecting again right it's very look at LSI see juicy puckers okay if you do Trudeau oh that was totaled I used it apart normally bar soon under there yeah but it should not have a noisy snare I don't this is Missy and they give me about this now we did issue the Gihon area of Kyoto has long been at the center of the city's food culture Sasaki's restaurant which is Indian has become a favorite with food fans he makes traditional Japanese cuisine that incorporates innovative techniques and ingredients [Music] Dukas fell in love with the show going daikon he was served here this is a seemingly simple dish of daikon simmered and dashi stock something you might make it home but achieving this simple perfection requires careful thought and preparation MOA oka difficult on your day so don't rush it on this man whatcha hoga it does meaningless this process makes all the difference in how the dish will taste he uses the sweetest part of the daikon this is simmered in a dashi made from corn bull kelp and sea bream trimmings Sasaki says he must remember to listen to what the daikon is telling him cúcuta Naruto juga to the daikon toss it see that's what I call mochi Gallienus mo Minamata Giovanni - yo meteor Gerudo Dakota soy McConaughey's SEO tu knows both Lani lutar degree bus he adjusts the heat and seasonings according to what the daikon is singing he adds a secret ingredient to the miso sauce to enrich the flavor fatty sea bream which is in season and winter fillets are lightly grilled until plump and juicy the meat is flaked and mixed into white miso a classic Kyoto item and then combined with egg yolk and sake tender daikon infused with umami rich Tashi the mild sweetness of the white missile is enhanced by the flavor of sea bream the garnish of chopped daikon greens adds a subtle bitterness a warm hearty dish perfect for winter in Kyoto Japan feed represent a demon made a selection of Audrey the juiced in APIs available original effects artists personnel done - from a cobbler keep Ahamed icon Davao confirmed on unique in Sevilla unique in Japan was a palpable in Minami President Nasser plow even addictiveness simple Nidoran another shim through guru dr. Cuza a god that is their cart unit oh so no jacuzzi Oh amaku Kickstarter together every Ori you know and you know and oh you cannot the keeping technique personal use as a key tha this is literally volley Dukas ask Sasaki to prepare a dish using show going daikon dashi stock is a fourth a key specialty and for Dukas he is willing to share some special secrets he uses kombu kelp that has been matured for ten years in a cellar [Music] what sakuni's whittany Oh a dusty vacuum based on their muzzle immaculee on Oahu yo yo yo Nate who what item or a tama-chan or a more poetry to reverse itself is iike militants unconscious commander Tom sort of a new mistress - the ones getting us to this he adds flakes of Katsuobushi top leave us all these shavings need to be removed almost immediately to prevent the dashi from becoming bitter the resulting dodgy is used to simmer the daikon does good show you the only other seasonings are oh so coochie soy sauce salt and sugar show you they're calling up yaku near puma right tight a stop some others okay feminine to be sewn together in zone a over magician [Music] Sasaki adds greeted icon to the broth cycle and I call all Esteban the who na mano you tied a did not the Connecticut EU tow-in Machado who knows how maitake Korea you you can imitate a bus miserly this day day Toki guy Massimino de Soto Cano duccini - Romeo ta-da here to talk solid I gotta believe us he uses a mixture of kudzu powder and water to thicken the broth Alain Ducasse samples everything says they won't technique busker Librium subdued young [Music] Jaime Alazraqui la Laguna Salada Nia we suppose people know the spirit of Pawnee boom until now no America pedophile feel a profound condom on this to have any furniture it's imperative and best of all we wanted to orbit Hawaii a soup to warm body and soul in the dead of winter tenderly simmered icon in a broth featuring grated radish all the white conjures an image of falling snow the yellow of dried mullet roe and yuzu and the bright orange of carrot evoke the leaves of late autumn Wow every day the sex of Janette but here let me have Tamia to the right you are to Alabama they can see a young syrupy sophisticated EVC yeah I know do Costanza tell you our new home Podolski like that of a was Johnny Corey got dehydrated or secure the compound or the simplicity the sophistic as he understood men the is show going daikon is cultivated only in Kyoto it's a traditional vegetable unique to the area the tessaro's are a father-and-son team who supply many of Kyoto's most famous restaurants with traditional local vegetables in addition to show going daikon they cultivate about a dozen other kyoto vegetables including show going turnips and Cujo leaks these are show going turnips pickled juggling turnips are a familiar feature of winter in Kyoto Shinya tassel ooh the Sun is harvesting some show going daikon he selects the plants that are ready for shipping and digs them up with care when the top of the daikon peeks out from the dirt you know it's plump sweet and ripe for picking traditional Kyoto vegetables are the same as they were in the old days unlike the bland breeds of today they each have a distinctive character take for example the Cujo leek when temperatures drop it begins to secrete a viscous substance which makes it sweeter Kucha leeks are a popular ingredient for sukiyaki and other knobby hot pot dishes the carefully selected vegetables are washed by hand before being shipped out winter in Kyoto is known for being quite cold but this cold is what makes the local daikon so sweet and flavorful Dukas is going to prepare a French dish that exploits the Shogo and icons distinctive flavor he discusses ideas with Kay Kojima the executive chef of one of his restaurants in Tokyo the simmered daikon is first sauteed in butter it is then seared on a grill to enhance the flavor now for the sauce such a crucial element in French cuisine they're going to use daikon for this as well first saute the daikon in butter then add kombu dashi Ducasse began using kombu dashi in his cooking several years ago as an alternative to bouillon canonically pal or dental heinous of chronically per parameter dedicated to Allah cuisine française de cetera portion all benefical decorative they now add some daikon greens for a touch of bitterness Ducasse has incorporated lots of ideas from traditional Japanese cuisine women tonight easy to ski boots or the to scare her or maybe repel [Music] you know John rotten you're gonna the sauteed daikon is plated with umami rich azo abalone now for the daikon sauce Ducasse has added another special touch to this dish a white puree the daikon was placed on it thin slices of show go and daikon were placed in a dryer for about 12 hours this is a technique used in French cooking drying daikon concentrates its bitter flavor the dried slices are reconstituted in hot water like a lime a few concern a confirmed element filled by water those are so unlucky new consoles a stop yes cool mustard or enough is done going yeah you know I do mr. kombucha you know constantly the concert double nickel Mito serving our continuity as you're out there I don't the character different this led to do American a concentrate who will is very a spirited away time have to prevail acidity to rot away that's very thick the bitter daikon is then pureed in a mixer Ducasse has used the daikon in a variety of ways to draw out different flavors and textures just before serving he garnishes the dish with shaved truffles which are in season and winter the aromatic truffles and umami rich abalone are brought together by the daikon sauce and puree the key to this exquisite dish lies in making the most of the daikons simple yet distinctive flavor was the pad icon she got a typo Stano you could miss it one may say ridiculous a daikon no soccer so steady Kuno a March at the historic Adair Colorado consoles a star dipole for the period of one oscillation estimation Roger Dodger blue sky was high Sam Sann plus a Volvo some possible venom wallow trauma team producer cultivated in Kyoto for centuries the show going daikon is a product of the region's soil and climate with a range of techniques from French cooking to Casa succeeded in highlighting its distinctive character Alain Ducasse began his cooking career when he was 16 within two decades he was winning top industry recognition including the most prestigious awards his masterful use of fresh vegetables and Mediterranean seafood reflected his background in the South of France he went on to create innovative dishes featuring local produce that was rarely used in fancy French cooking always showcasing the natural qualities of fresh ingredients he continues to break new ground in French cuisine Maggiore thomas tomone a new capacity a decency elseís on della given a cell when the protein animal protein animal coda protein the Lamia avec you know Papa Co Fabri the protein mrs. just sank interpreter cursive Hema Hema orientation quiz beaucoup provisional beaucoup piece the cereal beaucoup brisk a country town found the lebu proceed via reason the video a bit sad planet said you cried you sick missiny Popham present a donkey for mother grandmother said mother speak pascal basketball Lepore japanese a born in cuisine ki born poor Asante emotion passion PO polly soba super maneuver and non-pulmonary cotillion month oh by the way se hace la la feria newborn recalled la parte de newborn appeaser like we saw perfet NASA's on minimum is Adama combien don't allow disobeyed [Music] a kosher kosher meat is a bama germophobia meat is a loose about univille so Aeschylus about you know video modesta we circuito dinner she said a fatima paper is about the veneerings holy now Alain Ducasse has a deep interest in Japanese ingredients in his own cooking he insists on using nothing but the best in terms of both quality and freshness he has developed strong ties with suppliers in Japan who can match his requirements this man has come all the way from Hokkaido to show two casts what he has whoa Premium winter seafood from Hokkaido short spine thorny head basil abalone and king crab Finnish sauna he's an OG junior Kawamura is a wholesaler in Haku da day he ships premium seafood directly to one of the two cust restaurants in Tokyo thanks Holly now Ducasse himself is captivated by this fish Aikido this large card is a real beauty común do he did eat it more I get up Torretta Cara Mamata knee GOG concatenate the table or it's glistening and moist as if it just came out of the sea cod goes bad very quickly it's rare to get such a fresh magnificent specimen a lot of effort has gone into bringing this fish to do cos the cod comes from the waters of hakoda to a city in Hokkaido the nearby Subaru Strait is one of Japan's most fertile fishing grounds yes Ohio sattell has been fishing these waters for 32 years he uses pole and line which is rare even in Japan the line is rigged with the Lord this has been lowered to where Cod live about 200 meters down about 15 years ago a machine that could perform the pole alignment lid was developed when the line reaches the designated depth the rod automatically starts to move up and down [Music] the boat has been at sea for about an hour now [Music] the rod has stopped moving a sign that a fish is on the line it's a whopper will over five kilograms Conahan eto destination I'm currently on the schedule by a oh yes you're tall so after day can we sugar too scary cheekiness a mr. panda all gotta you walk or see key card is a popular fish in Japan it's usually caught with nets but this causes bruising both from the net itself and the other fish caught in it [Music] poll online fishing is less stressful on the fish and helps it retain freshness after being caught this method is the best for quality but you cannot catch very many fish this way Seguin you are chameleon mascara Carson Korea eternal derives Hamelin goats that they eat me to jail so total to cure you can organize you know so no three notice to continue to see me [Music] right / - I'm not a Satoh wants to supply the highest-quality card to help maintain freshness he processes the fish on deck the method is known as EKG me he suffers the main artery behind the gills killing the fish almost instantly the fish is then placed in a tank which helps let the blood out this extends the fresh from the sea quality by at least three days the drained fish is then packed in ice and brought back to port the same day Depeche kill a key Kotov tanker says Oh pourquoi on it respect you de la planète respect you this isn't respected a zombie farm he ll kill TV eshwar illiteracy is too extreme on a Caesar eva'dur Luigi nepali Dejima a turkey consume that bohemian early the next morning satis card is auctioned off at the haka data market Jr Kawamura is the wholesaler who brought to cus the cod how codata is his home turf each morning he selects fish to be shipped to different areas of Japan beginning with Tokyo men all have a idea for mother Tiago a token mean of trust et a donut more porous rock we did name-o tsunami go patella no ha ha I know it or not so you want a nun definite this card comes from a long line fishery although it was hooked rather than netted it was part of a large catch and the boat's crew could not perform a kijima and each fish well not the Opie's are going around a little more booty like that I know he not that I agree put it on hold on although both fish are very good for Tokyo he chooses the fish that underwent a kijima on death right after being caught with a pole how could that is fish market is full of fresh quality seafood Kawamura selects only the best of the best what I've heard about now there like it there Nico got a philosophy in our arsenal Wow he killed an animal total what is written treated Okara or you know comparative named nicodemus on the field we know that car Okara quran karim in origami medina as he makes his choices he imagines what a chef would think would see food has he successfully bid for today brown rockfish delectable when simmered in a savory broth squid which can be grilled boiled or served as sashimi monkfish fantastic in hotpot he takes a selection of seafood back to his company in Hakka Dante and takes measures to keep it as fresh as possible live shrimp are shipped out in bags filled with concentrated oxygen some customers asked him to remove the guts which spoil easily and fillet the fish before shipping he packs the ice as evenly as possible so the fish can lie flat this seafood from the hakoda morning market will be sent by air chefs in Tokyo will take delivery the same afternoon Japan's passion for fresh fish has fueled the development of this impressive logistic system how do people and how Chordata eat freshly caught card Kawamura has brought something special for Dukas I know holidays May Master Card sashimi wrapped in kombu and left to sit for 12 hours without salting the kombu absorbs excess moisture and firms up the sashimi it infuses the fish with umami and helps keep it fresh for several days you say boys I'm coming up and uncondensed will know oh okay oh I wish I saw the unconscious are appalling [Music] now another traditional Cod dish that is still a favorite in Haku da da Sanpei G do the meat guts head and soft roe of the cod are simmered with vegetables it's a classic winter dish in Hakka daddy [Music] now though summer why would a fool do cos is now going to prepare a dish that makes the most of this fresh card [Music] don't know coming down on wheels this was just a trick [Music] the card is seared they just want to brown the surface then the fish is cooked in olive oil at a low temperature of 70 degrees Celsius this is the French culinary technique known as comfy now for the sauce to a stock made from celeriac they add ginger that's been lightly simmered in cider vinegar red onions and more celeriac to create a sauce full of depth and with a touch of tartness remember this Adonis's san jacinto meters deep deep Osama people okay emission air leaks anslee react serve as the trimmings the sauce is poured on while it's hot now for the card chef Kojima thinks of using a few celery leaves as an accent will it work Hollywood she must evolve em lummox huh Saku Julie is here Akaka SAP an album of emblem from I'm actually set home the completion no corner puberty the course aptitude to us a Tamaki okay say bunk I'm Samir pull the plug on this concept and voilà the card dish is ready to serve to accentuate the freshness of the fish it's only been lightly cooked the sauce is deep and flavorful a harmony of sharp sweet and tart good to put a dealer with it how does jr. Kawamura like Bacardi selected the fun no no they totally go on obviously I'm a little more stable DLC coming down to pursue fit is a guy come so early hey it's a limo that's too deep our song comes early that's the psychic Selena Maddie Leslie we enact a company in actually say comunidad knife so come in and knock her down in the other cookie is a common book yet the pub Okuda buzz ya Pabu could come you come professor even or Iman or one idea what though it's a pathway to taper fix the know me the week a selection in the past so Leticia the pathetic be so I mean up a demerit past the syllabus okay many people pea shoots an exhibit I know what is that yeah I don't know any most innocent the culmination of efforts by fishermen supplier and chef all of whom handled the fish with the greatest respect a French dish that enhances the inherent qualities of the cod and that goes perfectly with a glass of white wine farmers who grow traditional vegetables fishermen who harvest the bounty of the sea using sustainable methods suppliers with a discerning eye and expert chefs making the most of superb ingredients the passion of Alain Ducasse for the food of Japan has once again inspired him to break new ground this may occur are you a little idea thetabc the originator of our Kentavious Twala should suppose the Chaka Khan Chaka Pony a continuous tradition if over near the ridiculous ochakov Davo

Channel: art/research

Views: 607,758

Keywords:

Id: 4dJ5BahPX2o

Length: 44min 59sec (2699 seconds)

Published: Sun Jan 07 2018