ムシューカンパニーの挑戦2 - ムシューカンパニー公式サイト

We will take on the challenge of producing a restaurant that can withstand the COVID-19 pandemic and is mindful of the post-COVID era.
This blog aims to record the challenges faced by Mushu Company in real time.

■The concept is "TOKYO BASE."

・Using local ingredients to create unique product value...
・"Home Restaurant" where you can take home the menu as it is
・Must-see table coordination for your home restaurant

・Preparing for the development of containers and bags using paper
・MONSIEUR&CO. logo = Regional revitalization innovation cuisine
・We are currently accepting applications from prefectures across Japan.

Episode 2: Menu development is the most important part of restaurant production.

Not only does it depend on the target age group, but also on the trends of the times and dishes made from popular ingredients.
This time, an important mission is to create an antenna shop that focuses on regional revitalization.
Kagawa Prefecture is the first to do so!
Yes, MONSIEUR&CO is currently promoting the Let's Eat Kagawa Prefecture Project.

I would like to develop many new and delicious dishes.

First menu development!
It started with the Let's Eat Kagawa Prefecture project.

Sanuki chicken with mustard flavor
Kanonji City, Kagawa Prefecture, is famous for its slightly spicy chicken dish called Sanuki bone-in chicken. We blended two types of Dijon mustard, both of which have a mild spiciness, and dissolved the blended mustard in homemade brown sugar syrup and mandarin vinegar, then added reduced white wine to create a sauce for another chicken dish from Kanonji City, Kagawa Prefecture.
This fluffy chicken dish is made with Sanuki chicken slowly cooked in Shodoshima olive oil and coated with sauce.

# Restaurant Produce # Sanuki Chicken # Dijon Mustard Sauce # Mandarin Vinegar # White Wine # Kagawa Prefecture > # Kannonji City # Shodoshima Olive Oil