M
ONSIEUR
&
C
O.
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.
■Let's get started! First of all...
・The project members are currently considering the store name.
(Someone please read the concept and give me some good ideas.)
・We have started developing the menu and will be posting it on social media.
(Menu requests are welcome)
・I am currently researching properties in Shinagawa, Meguro, Ebisu, and Yoyogi.
(Ebisu Garden Place has shifted to looking for tenants other than restaurants) (Yoyogi is looking for a location other than Quartier Latin)
・We are also looking for store staff. Please contact us.
(People who are interested in food and want to work in a restaurant)
(Experienced and part-time workers are also welcome)
①Seafood curry(The first prototype of Kannonji curry has been completed)
After working hard on developing Kannonji Curry, I finally had the recipe complete in my head, so I started on the first prototype.
Curry powder is British
He realized that his curry powder tasted similar to the taste of the sea, and he continued to improve it by adding spices, transforming it into a curry powder with a sea-like image.
Furthermore, France
The dashi stock is made by adding plenty of special dried sardine powder to the fumed poisson recipe taught to us by the chef.
Special curry powder is slowly roasted in Shodoshima olive oil, and then warm-climate onions and a large amount of tomatoes are added, accents of garlic and ginger are added, and the dish is finished with a sauce that is flavored with citrus fruits.
The curry sauce is carefully simmered and mixed with plenty of freshly caught seafood such as mackerel, shrimp, clams, and squid, and finished with butter-sautéed mushrooms and fresh cream, resulting in an exquisitely flavorful Kannonji curry.
②Ragged Pole
Sanuki Kurobuta pork is a breed of black pig that is characterized by its smooth fat and sweet meat.
As soon as I tried this pork, I decided to go with the ragu.
It is sold in a vacuum-packed package with a shelf life of 7 days + as an open-faced rice flour waffle sandwich.
