Quail Battle

If memory serves me right, the most exciting part of French cuisine in Winter is Gibier food (Game Meat Cooking). Gibier is the French term for game birds and animals such as quail, duck, deer and rabbits. In France, hunting season begins in November and gourmets look forward to the game meat served at restaurants.

But gibier food is not yet widely recognised in Japan, this raised the question in my mind: are there any experts in this field in Japan? So, I took on the search myself and finally came across a man at a French restaurant in Ebisu, Tokyo. I consider him the best when it comes to Gibier food in Japan.

He goes as far as to say that gibier food found in Japan are mere imitations, the true essence misunderstood. Now let me introduce him, the top gibier chef in Japan…

SEIYA KAWASAKI – Head Chef, Aladdin, Tokyo

Cuisine: French, Gibier Specialist

They have the look of the hunted: the three Iron Chefs. They wait for you to pull the trigger. So, who will it be?

IRON CHEF HIROYUKI SAKAI

Cuisine: French, Delacroix of French Cuisine

What is a good ingredient for the chef who is No. 1 in Gibier food? As I look at the list of items we have used,  I realised that we have not used a certain bird. It is one of the most basic types of game food. And in Japan we only use its eggs. Yes, that bird. We unveil the ingredient!

Today’s Theme is: QUAIL

Challenger Kawasaki is Offering: 4 Dishes

 

Quail sauteed in olive oil, matched with chestnuts and gingko nuts creating a simple salad with the balsamic vinegar dressing.

 

With the terrine resting on top of a consomme broth. The soft mousse and Chinese cabbage add extra interest.

The look is wild but the calculation precise. And the celery root puree draws out the natural flavour of the tender meat.

 

The gravy with stock taken from the bones has a strong yet sophisticated flavour with a degree of sweetness.

 

Iron Chef Sakai Counters with: 3 Dishes

 

He made a puree of dried scallops and quail, mixed it with consomme and steamed it. It's a wonderful starter.

He chilled the roll and added some chopped up walnuts to it. The naturally sweet and sour pear sauce blends in nicely with the flavour of wild quail meat.

 

The impact of the crispy fried heads is softened by the mushroom risotto, deep fried in a beer flavoured buckwheat batter.

Head’s up! Who’s got the game to win this quail battle?

Who takes it? Who’s cuisine reigns supreme?
Judges results: Challenger Kawasaki
Your results: ?
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