I’m excited to welcome back Chef Taka Kuroki and Chef Shinji Yamaguchi of Gushi Japanese Street Food for another night of elegant Japanese-French fusion cuisine.
Gigot d’Agneau Braisé
A whole, deboned leg of lamb stuffed with thyme, rosemary, sage and tarragon, tied and seared to a golden, caramelized exterior, then gently braised in stock until meltingly tender. Served with Gratin Dauphinois, a luscious dish of thinly sliced potatoes cooked in cream and topped with cheese.
A Spanish-influenced variation on the classic Crème Brûlée, this creamy custard is scented with orange and cinnamon, and topped with delicate crust of burnt sugar.
Chef Taka Kuroki trained in French cuisine and spent a decade as the sous chef at Le Poutriere, a prestigious French restaurant in Fukuoka, Japan (where he specialized in lobster dishes).
Every Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur.