It was love at first sight when I made Chef Hidemi Sugino’s Tartelette aux Figues some years back. The composition of this creation is simpler in comparison to some of his other works, most notably Ambroisie which won him the Coupe de Monde Patissiere more than 20 years ago in Lyon. Since then I had made them twice again over the last 2 years, making slightly changes and modifications along the way to make it more workable for our tropical weather, especially in a non-air conditioned kitchen like mine. Whenever I see good figs on display at our local supermarkets, I think of Sugino’s Fig Tarts, a recipe from his recipe book, Le Gout Authentique Retrouve but seldom makes its appearance in his dessert boutique in Kyobashi Tokyo. So now in 2015 I made them again, as a quick revision of some classic techniques in French pastry making. Thankfully this season’s black figs did not let me down.
I’m “fast forwarding” my Japan posts to bring to you guys the Le Cordon Bleu Macarons from Kobe! “Nan desu de?!” some of you might ask. ‘Cos in barely 2 weeks’ time on 20th March is Le Jour de Macaron aka Macarons Day! This day which celebrates the popular French confectionery was initiated by no other than the man who revolutionised macaron gastronomie, Pierre Hermé. Since its inauguration 7 years ago, Macarons Day is celebrated by many patisseries around France, with notable names like Sadaharu Aoki, Dalloyau, Laurent Duchêne and Jean-Paul Hévin, just to name a few. It has since spread across the Altantic to NYC and Toronto, as well as the rest of the world! And over at Aspiring Bakers, we are having celebrating it for one whole month with “Aspiring Bakers #17 – March Macaron Madness!”
We visited Kobe as a day trip on our second last day in Kansai. It was an impromptu decision actually as we’d initially decided to stay put in Osaka after visiting Kyoto and Nara a couple of days back. But we kinda ran out of places to visit in Osaka, which is pretty much of a business and commercial hub, with much less character and history than its neighbouring cities and towns. So it was off to Kobe for more patisserie hunting!
Before our trip to Keikanshin Japan, we did some reading up on the patisseries in the region which are accessible to us. The list was quite overwhelming frankly. But given the time constraint, we had to trim it down to a small compilation, mostly those with takeaway outlets within the depachika of major shopping malls like Daimaru, Takashimaya and Sogo. Jean Philippe Darcis, Michel Belin, Wittamer etc were just some of the international names that had landed in Japan over the last few years. But personally, I’m more keen on sampling creations by the Japanese patissiers.
From a recipe book “Monter au Plus haut du ciel” published by MOOK, I learned about Hayashi Syuhei 林 周平 a patissier from Kagawa Prefecture in Shikoku and now currently based in Kobe with his own Patisserie, Mont Plus. The book title, literally meaning “To Reach for the Skies” was very intriguing and so were the creations within. Kobe wasn’t on our itinerary but thankfully, Hayashi san opened an outlet, mont plus PAYSANNE in JR Osaka Station in Umeda. I knew I had to pay a visit to sample his works.