Chef Mitsunobu Nagae has worked in some of the world's best restaurants. Now he's launching his own—and with Michelin ambitions.
“The idea is you have the pedigree, you have people [in the kitchen] who have the technique and the cooking skills, but it’s a much more relaxed environment,” Nagae said through a translator. “It’s a less stuffy atmosphere; you don’t have to put on a jacket to go eat. People are very comfortable but still getting a very elevated experience.
“Just out of a pure desire to help, I asked him to cook for my family once a week and down the road for my friends, at our apartment,” Saito, who also served as Nagae’s translator for this interview, said. “That’s how it all started. He cooked for us for several months and we started discussing how he creates dishes, how the costs work, everything else. And ultimately, the question was, ‘Would you like to do something on your own?’ And that started this endeavor.
“The biggest influence is my co-workers who I’ve worked with so far,” he said. “Some people are from Mexico, Paraguay, Russia, all sorts of places. And when you’re in the kitchen, they come up with very interesting ideas.
In Chef Alain Passard’s original version, the lobster was poached à la minute and was served with a honey dressing. Then Chef Alain Verzeroli modified the concept, turning it into a turnip-lobster ravioli. Nagae’s take includes lobster standing on its own, surrounded by buttered turnips, a honey-vanilla sauce and a citrus mousse.His desserts include fresh strawberries and lychee with rose and shiso leaves, and chocolate sorbet with hazelnuts.
Malaysia Latest News, Malaysia Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
I'm a Professional Pastry Chef and Instant Pudding Mix Is My Secret IngredientInstant pudding mix is the key to no-cook pastry cream and no-weep whipped cream.
Read more »
Baba’s House Kitchen brings chef-driven rice bowls to OaklandIt’s located on the bottom floor of Asian American-nostalgia hub, Baba’s House, where you can get your mahjong and White Rabbit fix.
Read more »
As pizza popularity soars, chef and scientist share secrets from 12,000 pies
Read more »
The Venice Simplon-Orient-Express Train Has a New Celebrity Chef. We Got a First Taste of His Menu.Just announced as the luxury train's new chef, Jean Imbert reveals what goes into crafting gourmet meals on the rails.
Read more »
After a rough start, 'Chef Kirk' is putting a distinctive stamp on SA's food scene and kitchen cultureThe San Antonio chef's profile got a boost with her recent win on Food Network's Chopped. SanAntonio SATX SanAntonioTX SanAntonioFood SanAntonioRestaurants
Read more »
Dom Pérignon goes on a culinary journey with renowned chefsLVMH-owned Champagne house Dom Pérignon is ruminating on the transformative powers behind Plénitude 2 in a conversational series.
Read more »