Simple things are often the best… The briny flavours of our Maison DEHESA dried tuna heart, with no dominant saltiness, were explored with a crêpe batter at the stoves of the talented Japanese chef Sota Atsumi, in his restaurant Maison, in Paris. An ode to wabi-sabi, the elegance of simplicity in Japan.
Sota Atsumi, a chef to watch
Did you know that Sota Atsumi was considered one of the most influential Parisian chefs in the world by the New York Times? After a much-noticed spell at the electric Clown Bar near the Cirque d’Hiver, this prodigiously talented Japanese chef settled in a real house. He made it his house of gastronomy, and it is easy to find: the only house on rue Saint-Hubert, in the 11th arrondissement of Paris!
A logo by David Lynch, terracotta tiles on the floors and walls, and a wholly uninhibited Franco-Japanese gastronomic cuisine: the chef pays tribute to the classical training he received alongside Michel Troisgros, Pierre Jancou and Joël Robuchon, adding his Japanese sensibility. With one aim: to showcase and explore exceptional produce within a dish, as a diptych and sometimes even a triptych. At his table, one dines to the sound of jazz, in this former wine warehouse turned creative house, designed with a few minimalist Japanese codes.
Simplicity, to explore complexity
On the plate, chef Sota Atsumi plays the card no one expects. With the element of surprise that awakens the senses, as in this recipe of Maison DEHESA dried tuna heart alongside our Maison DEHESA aged P.X. vinegar, brought together on a crêpe. A bold choice that brings out the full, complex aromatic structure of our products.
Once the batter is made, it is a matter of cooking crêpes 10 cm in diameter. The chef then sautés Jerusalem artichokes in butter and deglazes them with our P.X. vinegar. Take care, though: the Jerusalem artichoke must stay slightly crunchy. The chef then adds radicchio, a vegetable close to chicory that brings an interesting bitter note to this exploration of saltiness. Finally, our dried tuna heart is grated with a microplane over the plated dish, to add that saline, briny flavour. The finishing touch that brings depth to the dish. A masterpiece of simplicity that underlines the aromatic complexity of the produce at play.
Find our dried tuna heart and our aged P.X. vinegar in our shop.
