Jan.31st,2021
MICHELIN - Chef Interview | Spent a moment with Thierry Marx – Restaurant Sur Mesure
Thierry Marx, chef at Sur Mesure, a 2-Star restaurant in the MICHELIN Guide France 2020, tells us his story and shares his myriad passions with us. Among them: Japan, martial arts and sake. As a boy, Marx was never interested by schoolwork. He showed a keen and early interest in baking and pastry making, though, which later drove him to the culinary arts. From there, he became a true expert in Japanese terroirs, pairing signature culinary creations with sake — all the more remarkable for an avowed teetotaler. #ChefInterview #SeafoodAndSake #UnlockYourPalate Find the details of the recipe: https://guide.michelin.com/fr/fr/article/features/une-histoire-inattendue-thierry-marx-et-le-sake-video
others
-
Jan.31st,2021
Virtual Kura Trip - Summer Snow
-
Jan.31st,2021
Virtual Kura Trip - KUBOTA JUNMAI DAIGINJO
-
Jan.31st,2021
Virtual Kura Trip - MIZUBASHO
-
Jan.31st,2021
Virtual Kura Trip - Shirayuki Junmai Ginjo
-
Jan.31st,2021
Virtual Kura Trip - Kagatobi Junmai Ginjo
-
Jan.31st,2021
Foodbeast - Best Sake to Eat with Oysters
-
Jan.31st,2021
Foodbeast - Best Sake to Eat with Lobster
-
Jan.31st,2021
Foodbeast - Best Sake to Eat with Fish
-
Jan.31st,2021
The New York Times - Sake and Oysters: A Perfect Pair
-
Jan.31st,2021
MICHELIN - Chef Interview | Spent a moment with Alexandre Mazzia – Restaurant AM
-
Jan.31st,2021
MICHELIN - MICHELIN Recipe | Shellfish salad, oysters, sea urchins and sake with chef Sylvestre Wahid
-
Jan.31st,2021
MICHELIN Recipe | Oyster Medley and Scallops with chef Christopher Coutanceau
About Sake
10 TIPS to help you learn more science sake: the alcohol that extracts umami.
Tips
10 TIPS to help you enjoy sake more.
Gallery
Learn more about sake through movies.
The culture & the science
Why are seafood and sake such a good match? Unraveling the reasons from a cultural and scientific point of view.
