Portrait: Sugio Yamaguchi, butterfly chef
Pie vegetable garden.
© Sugio Yamaguchi
By: Clémence Denavit Follow
5 mins
Magician, the young and Japanese chef of the Botanique restaurant has chosen France to start his career and refine his technique.
The tool is mastered, room for life.
Always driven by the same rigor and endowed with an insatiable curiosity, Sugio Yamaguchi lets the living flourish in his kitchen.
He creates, and lets himself be enlightened by the producers of his circle, his ecosystem, kept friendly near him.
Publicity
The chef draws and rises from their shared knowledge and know-how, highlights them, invents, shares, enthuses, transmits: from their links are born souvenir dishes, sincere, vibrant emotions, islands of wonder.
And when the circle opens up to the culinary cultures of the world, to Japanese curries, to Mafé, to pancakes, the journey and the sharing go from bite to bite.
With
Sugio Yamaguchi
, chef at the
Botanique restaurant
, 71 rue de la Folie-Méricourt in Paris.
Sugio Yamaguchi's Instagram.
Sugio Yamaguchi in his Botanique restaurant.
© Clémence Denavit / RFI
In link:
-
Hélène Reglain:
the farm of Artaud
-
Instagram of the farm of Artaud
-
Erwan Reporter
- Ferme des Prés neuf in Longpont-sur-Orge.
Erwan Reporter Instagram
-
Philippe Guichard,
peasant miller and cereal producer
- “
Japanese curry, 10 ways to prepare it
”, by
Ryoko Sekiguchi
with
Mathilde Roellinger
- Epure 2020
- "
The cloud, 10 ways to prepare it
".
With
Ryoko Sekiguchi
- Epure 2019
-
Cooking is much more than recipes
, by
Alain Chapel
-
The chapel spirit
-
Laurent Feneau and Anne Chapel
- Epure 2020
- “
Pâté en croûte, recipes and techniques
”,
Yohan Lastre and Marion, and to
listen to
“D'amour et de pâté en croûte” with Yohan Lastre and Marion.
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Musical programming
Other the rainbow - the Wizard of Oz
- Judie Garland
Moussoloulo
- O'Sisters
Recipes
Galette rolled with tops or leaves that you like!), Recipe by Sugio Yamaguchi, published in his stories on Instagram.
200 g of flour, 140 g of water.
Mix the flour and water, knead for 5 minutes, then roll out the dough.
Add the tops, leaves, chopped herbs.
Roll the dough on itself into a tube then form a snail.
“Lower” this snail, brown this pancake in a large pan with vegetable oil (sesame if you have), and enjoy!
Spicy tops
Wash the tops and leaves, chop them finely, add salt and leave to "marinate" for 30 minutes.
Rinse with clear water, drain.
Mix with chopped fresh pepper, add sesame oil, leave for an hour.
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