A classical recipe of velouté, one of the five Mother sauces, the basis of sauce making French cuisine, and below is Shimomura’s version. Cèpe mushroom and artichoke veloute with milt of codfish and sliced black truffles. Importantly, truffles when sliced give much more aroma than the typical slice.

The reason for this is based on these laws: http://mesubim.com/2013/12/17/mirepoix-stock/

The veloute is perfect, light and creamy, it has the right contrast in flavour, as I work my way through the milt, which refers to the male genitalia of fish when they contain sperm, used as food.

The menu is basically organized and the ingredients hand selected to target low-calorie intake. Quite incredible for a French restaurant, the foods are dietetic in comparison to what you would normally get in a French restaurant. The quality and taste have little compromise and you are hard pressed to know that he is using any so-called fat substitutes.

The reason I find this so interesting, fat is now considered the “sixth sense of taste” and today we are so focused on fat intake, the health aspects of cuisine, and here is a perfect example of how it works so perfectly.

Think of it this way, 100cc of water is equal to 100grams, so a soup would be approximately 250 grams of liquid, and a soup made in the classical sense would have a calorie intake of nearly 400 calories and the soup of Edition is 115 calories.

By using concentration in a puree, the evaporation of liquid H20 can add volume but where does the taste of fat come from? You achieve more weight and concentration of flavours by using a classic method of slow reduction.

The reduction tends to make the liquid thicken by increasing the concentration of gelatine, emulsified oils and suspended or dissolved solids such as sugar or other particles in the puree. This is a cleaver play on texture, in the mouth the reduction has a richer feel and taste if done right.