◆Episode-５
I moved from London to Bordeaux and visited the atelier of PIERRE MATHIEU, with whom I co-hosted an event last year, for the first time in a year. Pierre himself tried out the rice flour and ingredients from Tajima that I brought from Japan to the last event, and praised the greatness of the ingredients!
【Photos from the “Tajima FAIR IN Bordeaux” held in February 2023】
Last year’s “Tajima FAIR IN Bordeaux” centered on the creation of “Okomé de Canelé”, a canelé made with Japanese rice in Bordeaux, France, the birthplace of the canelé, which caused a big sensation. The last event was only possible thanks to the cooperation of Pierre, the top young pastry chef in Bordeaux! This time too, he welcomed us with a big smile. He’s such a nice guy！
Meeting Pierre was a truly wonderful experience for us.
Interacting with a young chef from France will be an invaluable opportunity for Katashima, and we hope to develop various projects and collaborative events in the future!
◆Episode-6 Bordeaux to San Sebastian
This time, from the planning stage of the European tour, the chef said, “I really want to visit San Sebastian,” so we rented a car from Bordeaux and got in!
And it seems that the long-awaited bar tour will be a trip to inspire the dishes!
This place is full of energy, no frills and delicious food. The days are long in Europe at this time of year (it’s still light out before 10pm, which is surprising). We started bar hopping in the evening and before we knew it, it was midnight and everyone was still having fun outside! Isn’t it about time for everyone to go to bed?
The next day, we visit the Pasay-Donibane Historic District.
We had lunch at CASA CAMARA, the most popular restaurant in Pasai Donibane.
The fish tank inside the restaurant is located in a spectacular location, right below the sea. The lobsters and lobsters are pulled out and cooked immediately, so they’re bound to be delicious.
Chef Riviere “Hirouji” tried everything, saying “It’s for the sake of learning,” and was completely immersed in the charms of Basque cuisine, growing in both mind and body. Look forward to what he has to offer in the future!
●Continued in Episode – 7, 8
