Bouur visits the market every day when he comes to Kyoto. He says he was “amazed by the incredible quality of Japanese ingredients, especially the fish, shellfish and vegetables.” Galdiani’s experience working with Japanese ingredients for the past two years has given him hints and enriched their collaboration. Using new ingredients is the same as creating something new, and it works perfectly.
This dish is sharply defined by its acidity, but the crunchy turnips and soft, sweet scallops are all held together by a mixture of tomato water, olive oil, and a thickened dollop of arrowroot.
“Of course, the premise is to maintain a certain strength in the philosophy of French cuisine. On the other hand, Japanese food culture places great importance on the flavor of the ingredients. So we try to focus on not overcooking the ingredients, and on bringing out their natural flavor,” says Bououle.
AloJapan.com