…so I’ve decided to revisit my cooking class with her recently – and post a picture gallery exclusively for all addicts of the flying chef from Japan. If you have missed my report about the event, you’ll find (or re-read it) here. If you’re not yet a believer, well, just give it some time. Once you have your copy of Fumiko Kono’s great cook book (only in French, sorry: La cuisine de Fumiko), you’ll know why so many people are followers.
Touching sesame seeds: Fumiko Kono in Paris.
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- Now…what’s next?
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- Grating daikon.
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- Use your hands while cooking!
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- Chopping precisely.
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- “Never forget the salt.”
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- “Cook with your ears.”
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- Daikon discs, ready to use.
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- Slicing foie gras.
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- Dressed in plain white: Fumiko at Ecole Ducasse.
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- Japanese touch, French ideas.
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- You know this velouté from my recipe’s section, don’t you?
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- Directions in plain French.
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- Turning daikon discs.
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- The chef’s right hand.
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- Dressing plates.
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- Foie gras à la Fumiko: with a crunchy topping.
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