How about a juicy chicken cooked in the oven? This marriage between a classic of French cuisine and warmed Fukushima sake shows exactly how flexible this clear brew can be.
See how Chef Bouley prepares a perfect chicken en cocotte, pairing it with the Yumegokoro Brewery’s Naraman Muroka Binhiire and Niida Honke’s Kinpo Shizenshu, and using the latter’s Odayaka in the cooking process as well!
Chef Bouley has opened a number of Michelin-starred restaurants, including his private dining experience, Bouley at Home, where he serves his signature creative dishes that are not only inventive and delicious, but also good for health. He is also engaged in the Living Pantry, a virtual club membership that includes cooking classes, the dinner lecture series “the Chef and the Doctor”, and catering for special events. In 2016, he was appointed a “Japanese Cuisine Goodwill Ambassador” by the Japanese Ministry of Agriculture, Forestry and Fisheries.
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