Michelin Star Chef Laurent Peugeot in I by Inagiku

Chef Laurent Peugeot was raised in Burgundy, France. Trained by Michelin-star chefs such as Chef Lameloise of Lameloise and Chef Chanliaud of Le Jardin des Remparts, he also spent four years in Japan where he learned more about Asian ingredients and developed his trademark culinary style that brings together the simplicity of Japanese cuisine with the hearty flavours of Burgundy.

Media Lunch + Interview in I by Inagiku, March 4 '14

 

Media Lunch + Interview in I by Inagiku, March 4 '14

 

 

Media Lunch + Interview in I by Inagiku, March 4 '14

 

 

Japanese Restaurant "I by Inagiku" in W Guangzhou has invited Michelin-Star Chef, Laurent Peugeot. It was a great experience for me and my team to work with him during his stay in Guangzhou from March 1st to 9th.

First of all, Chef Laurent is a very pleasant person to be around and, of course, an experienced, talented chef with passion for cooking and pleasing his guests with his creativity.

 

 

Unagi Duck Foie Gras Sandwich, celery, atsina, pepper dust of woatebuferry (left)

Hotate, pomelo, takuan with snow flake soya (right)

 

 Lobster, Okinawa curcuma, three types of beet roots with beet root meringue (left)

Tuna belly, gobo kimpira, pumpkin paste, creamy sands carrots and pork floss (right)

 

 Wagyu beef with enoki mushroom, black garlic, tamago miso and tororo konbu

 Pineapple confit, sorbet and espuma with crispy miso flake (left)

Dulcey lollipop, mango, Sichua Pepper 

 

Chef Laurent prepares "Hotate" scallop with "Takuan"Japanese pickled daikon radish in the kitchen

 

Chef Laurent prepares grilled "Toro" tuna belly with creamy sand carrot, pumpkin paste and pork floss

 

 Grilled Wagyu beef -marinated in ponzu sauce-, with enoki mushroom, grilled black garlic, miso marinated egg yolk with deep fried tororo konbu seaweed

 

 Desserts

Pineapple confit, pineapple sorbet and pineapple espuma with crispy miso crust and a hint of yuzu kosho -yuzu flavored spicy pepper paste- (left),  "Dulcey lollipop" skewered chocolate with Sichua Pepper before coated by mango mousse (right) 

 

 Memorial picture of me with Chef Laurent