In Collaboration with Institute Paul Bocuse, France

December 2016

Chef Florent Boivin with Kumiko Ninomiya and Ana San Gabriel at the end of the workshop

    • Workshop to Master Umami
    • Date
      November 23, 2016
    • Venue
      Institute Paul Bocuse, Lyon, France
    • Organizers
      Institute Paul Bocuse & Umami Information Center (NPO)
    • Reporter
      Ana San Gabriel, Scientific Affairs Representative, Umami Information Center (NPO)

    Chef Florent Boivin with Kumiko Ninomiya and Ana San Gabriel at the end of the workshop

    ・Workshop for six culinary students from the Institute Paul Bocuse to develop umami recipes inspired by French traditional recipes. Students made their recipes with gastronomy expert Chef Florent Boivin, Chef and pastry consultant (Arome Paris) Keiko Nagae, and Umami Information Center Director, Kumiko Ninomiya, and Scientific Affairs Representative, Ana San Gabriel.

    ・Students were challenged to develop six recipes using umami ingredients; cheeses such as Roquefort or parmesan, nuts; shell fishes, scallops, oysters, and muscles; anchovies and flavorful mushrooms like shiitake, Murielle, or ceps; And vegetables such as green peas, asparagus and celery. The real test was for them to find the right balance of tastes. Umami had to be relevant but not overwhelming. All recipes were completely different with a very attractive presentation in most cases:

    RECIPE 1:
    Celery salad with chunks of Roquefort cheese and nuts


    RECIPE 2:
    Scallops with parmesan cheese, anchovy mayonnaise sauce and black ink with nampla (fish sauce)

    RECIPE 3:
    Chinese noodles with baked red paprika and soup stock seasoned with Sichuan spices and salmon eggs

    RECIPE 4:
    Muscle mariner, oysters, shiitake mushrooms, panna Cota and parmesan cheese, and seaweed

    RECIPE 5:
    Squid with various types of mushrooms, pouched scallops


    RECIPE 6:
    Risotto with Murielle juice, shiitake mushrooms, parmesan cheese and asparagus

  • Chef Florent Boivin with Kumiko Ninomiya and Ana San Gabriel at the end of the workshop