Date: 04-08-2010
Place: Prinzchengarten, Takanawa, Tokyo
Presented by: Neuro Creative Lab
1. entree
The Kitchen of The Family van der Heide
1) perfume
2) the dish
2. main dish, with blindfold
Virtual Rose (Chicken Sous-vide)
1) smelling the rose petals by diffusion
2) tasting the "virtual rose flavour" that's composed without using rose
Virtual Rose (Chicken Sous-vide)
by: Maki Ueda
ingredients for 1 person
- chicken breast 180g
- salt and pepper
- black tea bag 1
- white wine (chardonney) 80 ml
- green asperges, 3 sticks, cut in 3 cm pieces
- raspberry, pureed
- blue cheese, cut in small pieces
- basil (dried)
special materials:
- ziplock, 1 bag
- thermometer
- timer
Salt and pepper the chicken breast and leave it for 30 minutes. Put in a Ziplock-bag the chicken breast, black tea bag, and asperges. Sous-vide (that means, cook the ziplock-bag in eau-bain-marie) for 20 minutes at the temperature 65 degrees.
In a meanwhile cook blue cheese and pureed raspberry in a small sauce pan on low heat. Keep stirring.
Garnish the chicken breast with the sauce and dried basil.
* This is a little chemistry. Referring on a chemical database (www.foodpairing.be) I've composed "the virtual rose flavour" without using rose.
* This recipe is completely Maki Ueda's original, specially developed for this event.
cello by: PIRAMI
reference: www.foodpairing.be
Flavour diffusers by the ice tea:
- soy sauce
- olive oil
- orange juice
3. dessert, with ear plugs and blindfold
Peach in different textures, accompanied by pop-rock candy
Workshop was followed by Dr. Tobara's lecture.
Special thanks to:
Paris Miki, the sponsor
Tetsuya Horioka, the chef
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